There’s An Apple For That
A superior baking apple must have punchy flavour and a firm texture. These are our favourites.
These guys skew a little sweet but have enough acid to balance it out. Their widespread availability and consistent quality make them our go-to pie apple.
Named after a real granny Smith, Australian Maria Ann Smith, these greenskinned apples are tried and tested when it comes to baking, sauces and purees.
Harvested from late February to mid March, these fellas are picked green and ripen to a golden yellow colour. They’re juicy and fragrant, and hold their shape well.
Native to New Zealand and similar in shape to Granny Smiths, these crisp apples have a concentrated taste and become juicy but not mushy when baked.
Introduced into South Africa in the 1990s, Fujis are aromatic, larger apples with a yellowish flesh and firm texture. They take longer to cook, so plan accordingly.
Braised and Brûléed Apples with Ice Cream