A Guide to the Most Common Types of Apples
September 24, 2018
Apple season is upon us! Apple cider, applesauce, apple crisp, and apple pies are widely popular throughout fall. For tasty results, you’ll want to choose the kinds of apples best suited for your recipes. Some apples are proven winners for baking and pies, while others are perfect for pressing cider or simple snacking. In addition, the common types of apples cover the flavor spectrum to tart and dry to extra sweet. Stauffers Fresh Food stores carry many different kinds of apples in our produce department. Learn a little bit about the flavor profiles and best uses for the most common types of apples.
Common Types of Apples
source: U.S. Apple Association
How to Choose the Best Apples
No matter which types of apples are your favorite, you want to be sure you’re selecting the best from the bunch. When you’re shopping the produce section, follow these tips for choosing the perfect apple.
Check for Firmness — A good apple should be firm. Avoid apples that are soft or indent easily when you press on them.
Check for Blemishes — Not all blemishes are bad. Sometimes less-than-beautiful apples still taste great. It’s best, however, to avoid apples with too much bruising or signs of decay.
Check for Scent — Among the common types of apples, some will have a stronger fragrance than others. But, all good quality apples have a pleasant scent.
Don’t Check for Size — Big or small, it doesn’t matter. Size is not an indicator of the ripeness or taste of an apple.
How to Store Apples to Keep Them Fresh
Apples are meant for cold storage, so they should be kept in a plastic produce bag in your refrigerator’s produce drawer (32-33 degrees with high humidity).
Avoid storing them on your countertops and also avoid storing them around other produce. Apples are ethylene producers. This is a ripening gas which can cause produce stored too close to apples to ripen too quickly.
Additionally, don’t wash your apples until you are ready to eat them. This will prevent them from spoiling.