It’s Apple Season

What is out there at your grocer when it comes to the delicious apples now in season? An expert shares the apples you should look for—whether to bake with or to eat—this season. But before the apples are set out on the counter, there is a very important decision to be made: What kind of apple should you peel, core and cut? More often than not, that decision isn’t made with the utmost of care. And that’s a shame because we as eaters are losing out on flavour, texture and cooking possibilities. You’d be hard pressed to find a shelf without a Granny Smith (good for eating out of hand or adding pectin to jams and jellies), or a McIntosh (best eaten out of hand early in the season when it is crisp, and also good in pies) even Spy’s, there are so many out there. University of Guelph’s Food Laureate Anita Stewart is a fan of Gala, Ginger Crisp, Spartan, Ambrosia, Northern Spy, Russet and Transparents. Once you’ve found the perfect apples, try using them in various dishes, such as pie squares, drop biscuits, oatmeal, sticky caramel apple buns. Stray from your go-to Honey Crisp in favour of a lesser-known apples, and you’ll discover flavour you never knew existed. Be adventurous….Ed
Source: Simon Thibault /Photo:EdM

Posted in All Stories, Ed McMahon

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