As you saw a few weeks ago in our post on the properties of apples, the uses of this fruit are infinite. Today we bring you 13 types of apples that you probably didn’t know about, along with the uses you can give them in your dishes.
It is a type of apples used in the breeding of more modern apples such as the Fuji. Its cultivation was popularised by Thomas Jefferson, the third president of the United States, although it was really Edmond-Charles Genet who gave this variety to the president, hence its name. Its colour varies between red and yellow, its skin is shiny and its texture is crunchy. It can be eaten raw as well as cooked.
This type of apple comes from the crossing of two American varieties Ralls Genet and Red Delicious. It is actually a clone made in the city of Fujisaki in Japan, hence its name. Its taste is sweet, its texture juicy and crunchy. The colour can vary but ranges from red to pink. When you bite into it, it soaks your mouth with the fresh water it contains. It is highly recommended for use in salads and pastries, but as it is very sweet it is also a perfect option for eating raw.
Originated in the state of Virginia (USA), it was discovered by Anderson H. Mullins in 1980. It is a cross between the varieties Grimes Golden and Golden Reinette. According to El Comidista, in 2010 its genome was traced and a total of 57,000 genes were discovered. Its wild ancestor is found in Kazakhstan. It has a yellowish colour with hints of gold. It is also notable for its sour taste, which disappears when ripe, becoming sweet, and its crunchy texture. The best way to introduce it into meals is in desserts such as cakes or biscuits.
The variety of this type of apple is very wide. We can find in the market some specimens such as Golden Delicious Cosel (Virginia), Smoothee (Pennsylvania) and Golden Badami, which come from the United States; Golden Reinders and Golden Crielaard, which are Dutch apples; Golden Lapins, which come from Canada; or Pink Gold, Lyros or Rosagold, which are French varieties.
Granny Smith is an apple with a grandmother: Maria Ann Smith Sherwood, the woman who popularised this variety of apple in Australia in the middle of the 19th century and after whom it is named. Its colour is green and its texture is crunchy, due to its thick skin and hard flesh. It is considered to be one of the most acidic types of apples in existence. It oxidises very slowly, making it perfect for use in salads, tartares or pastries. It usually gives a fresh touch to dishes.
The most common is the Canadian, although it has its origins in France in the 16th century. It is large and flattened. Its colour spectrum ranges from yellow to grey to greenish tones. It is spotted and rough to the touch. It has a sweet and sour taste, with a green nutty aftertaste according to El Comidista. It retains its flavour after cooking, making it a good choice for baking recipes.
Red Delicious appears in 1880 in Iowa (USA) and has subvarieties such as Red King or Top Red. It is quite large compared to other apples. Its colour is deep red, its skin is shiny and thick and its flavour has an acidic touch. It falls apart very quickly, so it is not recommended for roasting. However, it is a perfect choice for eating on its own, in salads or mashed.
Popularised by the Stark Brothers nursery in Louisiana (USA), we could say that it is a cousin of the Delicia. Its colour is red, its striped skin is very shiny and its taste is sweet. It is one of the most popular, and the best choice for roasting, mashing or stewing.
This type of apple was created in Australia by crossing different varieties, including Golden and Delicia. Red on a green background, its flavour is acidic and its texture is hard and crunchy. On the red skin, its orange striations stand out. It is perfect to combine with fish or red meat, as well as being a perfect accompaniment to cheese or cottage cheese, although it is recommended to eat raw.
Of oceanic origin (New Zealand), this type of apple is the result of crossing the varieties Kidd’s Orange Red and Golden Delicious. Its name comes from royalty (Royal: royal in English) and is named after Queen Elizabeth II of England, who is also the symbolic Head of State of New Zealand, the country of origin of this type of apple. It is red, orange and green on the outside and white on the inside. Its shape is rounded and its texture is crunchy, juicy and tasty. It is very versatile as it can be eaten raw, used in purees or as an accompaniment to roasts.
Lady William is a very sweet apple with a story. Arthur Lindsay Williams’ youngest son Ronald decided one day to chop down the apple tree next to the family home. Arthur’s wife transplanted the apple tree and managed to save it. Eventually the apple tree produced a new variety of sweet tasting apples which they named Lady William, in honour of the woman who saved their lives. This apple is the ancestor of different apples known all over the world, such as the Pink Lady or the Cripps Pink.
Cripps pink is a large, cone-shaped apple. Its colour is deep pink on the surface and light green underneath. Its texture is tender and fine, not too juicy. It keeps quite well at room temperature, which makes it very versatile in cooking.
Pink lady is another type of apple that comes from the oceanic continent, in this case from Australia. It is a cross between Golden Delicious and Lady William’s. The colour is pink on a greenish yellow background. The colour is pink on a greenish-yellow background. Its flavour is acidic and its texture is hard and crunchy. Like the Gala, it is perfect to combine with fish and fatty meats or with cottage cheese and different cheeses.
McIntosh owes its name to the discoverer of the apple tree that bore this fruit: John McIntosh. Found in 1796 in Ontario, Canada, it is rounded, reddish in colour with hints of green. Medium-sized, with a crunchy texture and a tart yet juicy flavour, these types of apples are used in New England (USA) to make a pink-coloured compote with their skin.
If you found this interesting, don’t forget to visit mentta, where you will find all these types of apples and much more.
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