![]() The skin is blush red with undertones of green. This super crisp apple has just the right balance of sweet, tart, and juicy flesh, an autumn favorite that is high in demand. It’s the same apple that failed to meet sugar, acid, and firmness levels. If they don’t meet the right standards, you might see pink lady apples called Cripps in stores. Because they have to meet specific sugar and acid criteria, you’ll get the best of both worlds. Pink lady apples are tart at first with a sweet finish in every bite. They are best raw, in salads or slaws or sauces. They have a more mild flavor, so they are great in dishes that need a little something extra without overpowering the other ingredients. On the sweeter side, Fuji apples are a relative to red delicious apples and make a great flavor enhancer. Because they are firm with tough skin, they’re a very versatile kitchen ingredient. Their peak season is during October and November. They are crisp and a little tart, so they taste delicious with sweet dips, but you can also pair them with savor dishes. ![]() Granny Smith apples are the light green superstar in the grocery store. Here’s a 101 guide to all the different types. But beyond flavor, they can also add color and texture. Depending on the apple variety and how bitter or sweet it is, you may want to use them in pies and baked goods or to complement a savory sauce or another dish. ![]() There are dozens and dozens of apple types, some of which you likely see in your produce section often, and some you may not have heard of or ever seen. They’ve become a staple seasonal fruit during the holiday season. So, when you begin to see apple recipes everywhere, it’s a good indication that summer is ending and fall is about to start. While you can find them in stores year-round, they ripen and are harvested toward the end of summer through late fall. Apples belong to the pome fruit family, along with pears. ![]()
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