Favorite Apple Variety?
Oct 10, 2010 | 12:11 pm
#1
Original Poster
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Favorite Apple Variety?
Seeing as we're in the middle of apple season here in New England, I thought I'd ask what people consider to be their favorite apple varieties. I was thinking just for eating, but no reason not to include favorite varieties for baking, salads, etc.
Me? We've been getting awesome Macouns this year at our local orchard/cide mill.
Me? We've been getting awesome Macouns this year at our local orchard/cide mill.
Oct 10, 2010 | 12:27 pm
#2
In Memoriam
Join Date: Feb 2000
Location: Easton, CT, USA
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Braeburns and Winesaps, they are currently picking the Winesaps, but the Braeburns need a couple nights of frost first.
The Matsu's at Blue Jay Orchards in Bethel yesterday were amazing, huge, crisp, tart, wonderful.
The Matsu's at Blue Jay Orchards in Bethel yesterday were amazing, huge, crisp, tart, wonderful.
Oct 10, 2010 | 3:56 pm
#4
Join Date: Feb 2005
Location: NYC
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Another Winesap fan here, but I feel like they haven't been as good in recent years as they used to be (man I sound old). Mutsus are good, and I recently "discovered" a varietal called Keepsake that I'm enjoying a lot. Last year's discovery was Gold Rush, but I think they won't be here for another few weeks. All of these are in the very crunchy category.
Oct 10, 2010 | 6:19 pm
#8
Join Date: Aug 2006
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I liked Honeycrisp back in Minnesota but am not very fond of the Honeycrisp grown in France. Here my current favorite is Ariane.
Has anyone tried SweeTango? I'd love to get my hands on one of those and see if they live up to all the hype.
Has anyone tried SweeTango? I'd love to get my hands on one of those and see if they live up to all the hype.
A Paris friend was eager for me to try reinettes, but I prefer eating apples a little sweeter.
Is SweeTango a French variety?
You can make amazing apple sauce by combining as many different varieties as you can find. Cored, peeled, cooked with no sugar, with a little controlled scorching at the end to add a caramelized note. It has an incredibly delicious complexity.
Last edited by Fornebufox; Oct 18, 2010 at 8:32 am
Oct 10, 2010 | 6:32 pm
#9
Join Date: Feb 2005
Location: NYC
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Fornebufox, I have to admit, I do lazy girl applesauce and don't even peel/core--I just put it through the food mill at the end. The controlled scorch trick sounds interesting, though. I'll have to try it next time.
Oct 11, 2010 | 6:49 am
#13
Join Date: Mar 2004
Location: Wenatchee, WA
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Here's information about SweeTango: http://sweetango.com/
And about the lawsuit: http://www.growingproduce.com/news/afg/?storyid=3952
