Wondering what type of apple is best for cooking or just snacking on? Check out this guide. | Momaha

Adella Miesner

Midseason (September/October): Jonagold was introduced in 1968 by Cornell University’s New York State Agricultural Experiment Station in Geneva, New York. It’s a cross between Golden Delicious and Jonathan varieties. It’s crisp while showcasing a honey-tart flavor, making it ideal for snacking and baking. It’s harvested in September. Granny Smith was […]

Midseason (September/October):

Jonagold was introduced in 1968 by Cornell University’s New York State Agricultural Experiment Station in Geneva, New York. It’s a cross between Golden Delicious and Jonathan varieties. It’s crisp while showcasing a honey-tart flavor, making it ideal for snacking and baking. It’s harvested in September.

Granny Smith was discovered by Maria Ann “Granny” Smith in Eastwood, Australia, in 1868. It was propagated through a chance seedling and is considered to be related to the French Crab. October is the best month to buy it. Being tart, crisp and juicy, it’s great for snacking, baking, salads and sauces.

Honeycrisp was pioneered in 1991 by the University of Minnesota. It is sweet, tart and very crisp, and works best as a snack or in salads. It is harvested in September.

Rome was coined via a chance breeding by Joel Gillet (also spelled Gillett or Gillette) on the banks of the Ohio River in 1817. The variety was initially called Gillett’s Seedling but was renamed the Rome Beauty in 1832. It has a somewhat tart flavor profile, with a firm, crisp and juicy flesh. It’s picked in October and holds up well in baking and applesauce.

Pink Lady was created in Australia as a cross between Lady Williams and Golden Delicious varieties. Preferred for snacking, salads and pies, the crisp apple is both sweet and tart in taste. It’s best in November.

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