It’s that time of year – the foliage is making a statement and so are all those delicious, nutritious apples of the season. There’s no better time than now to give you a quick glossary of the different types of apples; and then of course, we have some delectable baked apple delights (recipes) that you won’t be able to resist.
Try out these recipes:
Delicious applesauce – click here!
Apple Crumble Pie – click here!
Apple Cider Donuts! – click here!
Top Apple Picks*
With so many varieties to pick from, it can be hard to know which apple is right for you. Some are better for baking, while others are most enjoyable when eaten out of hand. Here are some popular apples and their best uses.
A cross between the Jonathan and Golden Delicious varieties, this crisp apple has a pleasing mild flavor with a hint of honey that is enjoyable eaten fresh or baked!
This is a wonderful apple for pies or apple crisp. It has a terrific tang that blends well with spices when baked.
This Japanese apple was formed by crossing red Delicious apples and Rall’s Janet apples. Fuji’s are crisp, firm, and sweet, and are best eaten fresh.
Rome apples are a favorite for baking because they retain their shape well and their flavor is enhanced, becoming sweeter as they bake.
Adaptable and mild, Golden Delicious apples are brilliant in any baked good and a beloved choice for apple cider.
No wonder the Gala apple is a popular variety- it’s crisp, sweet, and versatile. Eat it fresh, as well as in your baked goods.
The tart flesh of the Granny Smith is a natural for sugary baked goods — the perfect baking apple.
The Braeburn is available a little later in the season- usually October- but this spicy-sweet, multipurpose apple is worth the wait!
Harvest the scents of fall with the aroma of baked apples and cinnamon wafting from the oven. Here is one of our scrumptious recipes for going beyond apple pie! Check out our previously posted article on how to make that perfect Sauce… apple sauce that is! http://www.grandparentslink.com/the-secrets-in-the-sauce-applesauce-that-is/
Don’t forget about those Fall Pumpkins!
It’s also pumpkin season! Time to carve jack o’lanterns for Halloween, and time to reward all the carvers with toasted and nutritious pumpkin seeds. Did you know that pumpkin seeds are a tasty source of vitamins and minerals? They are a healthful choice packed with B-complex, niacin, potassium, calcium and iron, plus antioxidants as well. So here we’ve got an easy, simple, and delicious way to enjoy this Halloween tradition. The whole pumpkin seed is a one-stop nutritious snack; for the crispier pumpkin seeds, use smaller pumpkins known as Sugar Pumpkins or Pie Pumpkins. Remember the inner seeds are super flavorful and can be used for toppings on salads, soups, breakfast cereal, quinoa, you name it.
Fresh pumpkin seeds
Cut the top off the pumpkin by cutting a circle around the stem. Pull off the top, and use an ice cream scooper to remove the seeds. Your grandkids will love this part! Put the gooey seeds and strands into a colander, and run water over them until all seeds are separated and clean. Add the seeds to a medium-sized pot of water with 1-2 tsp. of salt (add more salt if you like especially salty seeds). Bring the salted water to a boil, and then simmer for about 10 minutes, uncovered. Drain the seeds in a colander.
Coat the bottom of a baking sheet with olive oil. Spread the seeds in a single layer, and massage the oil into the seeds. You can sprinkle with more salt if you like.* Roast the seeds at 325F for 10 minutes on the top rack of your oven. Remove them from oven and stir. Roast for another 10 minutes, carefully keeping an eye on them. Large seeds may take longer than the smaller seeds. The best way to find out if they are done is to take out a few and taste them. BUT– be sure to let them cool before you pop them in your mouth. The seeds should be golden, not brown. Remove the seeds from the oven, and let them cool. Eat!
*You can even add a touch of sugar, cayenne, paprika, garlic powder, cumin, or brown sugar and cinnamon.