A true apple lover knows a bite of fall’s favorite fruit is a complex thing. Apples are tart. Apples are sweet. They’re thick-skinned, or thinly coated, waxed and unwaxed, firm and mushy, resistant to heat or quick to surrender.
Organic gardener and food writer Amy Pennington, an apple lover partial to heirloom varieties, knows this is a fruit of nuance. To the untutored palate, an apple may be just an apple, but to Pennington, a New York native who runs the GoGo Green Garden business in Seattle, it is a globe of surprises.
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- Let your taste buds be your guide. Over time, you’ll pinpoint your favorites.
- In recipes, use unpeeled apples for a boost in fiber and color.
- The most common apple for eating fresh is the Red Delicious, which can go grainy when cooked. Other eat-fresh standouts: Fuji, Gala, Cameo and Honeycrisp.
- For DIY apple juice, slow-steam 20 pounds of cored, cut apples in 4 inches of water for 1 to 2 hours (until pot is nearly full of juice). Strain and add sugar to taste.
Source: Amy Pennington’s “Apples: From Harvest to Table”