What variety of apples should I use for cooking?
In apple compote
In this autumn classic, we turn to an easy-to-cook, sweet apple variety. The McIntosh is an excellent choice here. Its delicate skin breaks down quickly during cooking and gives the compote a lovely pink hue.
Pie and crumble
When you take a bite of apple pie or crumble, you're looking for a firm texture that melts in your mouth. That's why the combination of Cortland and McIntosh apples works so well. The former provides structure to the dessert, while the latter, with its abundant sweet juice, allows the apples to bind together.
In a salad
Whether in a green salad or a fruit salad, we like to add a crisp apple variety. Gala, Honeycrisp, or Empire are good choices. They offer a good balance between sweet and tart. Plus, they don't brown easily, which helps the salad stay fresh longer.
In savory dishes
When it comes to savory dishes, you want an apple that retains its acidity, such as the Gala or Cortland. Their bright flavor balances rich, salty foods like cheese or pork. Both also hold their shape well when cooked, adding both texture and freshness to recipes.
