The best new ap­ple va­ri­eties

Tired of Gala and Hon­ey­crisp? Th­ese up-and-com­ing ap­ple va­ri­eties de­liver amaz­ing fla­vor and good-for-you nu­tri­ents

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Best for SNACK­ING

A cross be­tween crunchy-sweet Hon­ey­crisp and tangy MonArk ap­ples, the new Rave va­ri­ety are large, juicy and ex­tra crisp. With strik­ing star­burst-like mark­ings and re­fresh­ing tart­ness, th­ese ap­ples are ideal for bit­ing into for a mid­day pick-me-up or serv­ing along­side a char­cu­terie plate.


Cer­ti­fied by the non-GMO Pro­ject, the Opal ap­ple is a clever hy­brid be­tween the Golden De­li­cious and Topaz va­ri­eties. Th­ese yel­low beau­ties are fly­ing off the shelves this sea­son be­cause of their nat­u­rally non-brown­ing prop­er­ties that make them an ideal ad­di­tion to make-ahead sal­ads and slaws. We also love their mild sweet­ness in sa­vory dishes, like an ap­ple-onion com­pote to serve with pork chops or chicken.

Best for BAK­ING

SweeTango ap­ples are be­ing touted by the bak­ing com­mu­nity for their com­plex sweet, earthy fla­vor that melds per­fectly with cin­na­mon, nut­meg and other au­tumn spices. With a firm flesh, this va­ri­ety can hold up its tooth­some tex­ture dur­ing long bake times, mak­ing them ideal for us­ing in pies, cob­blers and cakes. SweeTango ap­ples also have blush peels that add a pretty pop of color to tarts.

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