With over 7,500 apple varieties grown across the entire world, a Canadian consumes 86 apples on average each year. Around 60% of these are eaten raw, out of hand, while the remainder are processed into foods through baking or juicing.
Apples are extremely high in a soluble fibre called pectin and are packed with flavonoids such as quercetin. Research suggests that flavonoids may assist with reducing the risk of heart disease, cancer, stroke, asthma, and Type-2 diabetes.
With so many shapes, sizes, and flavour profiles, it can be hard to know what apples to pick and the best ways to use them. The following list consists of 7 different apple varieties, in order of season and with everything you need to know, from baking to snacking to everything in between.
Gala (early-September to February)
Gala’s yellow-orange ground colour with red blush is mild yet juicy. This apple is ideal for eating fresh, making it a perfect snack. During the fall months, it makes a great mulled cider and can also be dried to make apple chips.
McIntosh (mid-September to May)
McIntosh is one of the more popular apple varieties, with red and green appearances depending on the time of season and time of harvest. Its sweet and juicy texture allows it to be great on its own or as applesauce’s or pies. McIntosh can be paired with a tougher apple like Granny Smith, to balance out the textures and flavours.
Jonagold (late-September to February)
This large, round to round apple is a combination of Golden Delicious and Jonathan. This popular variety is used in both savoury and sweet applications. For example, the firm, slightly coarse textured apple is served well alongside a savoury pork chop or diced up for apple muffins.
Honeycrisp (late September to March)
Honeycrisp works well in pies, applesauce’s, apple crisp or any baked good for that matter. Its crisp yet sweet flavouring maintains well when baked. This apple makes a great afternoon snack with its distinctive crisp texture, aromatic juice, and slightly acidic sweet taste.
Cortland (October to April)
This large globular shaped apple with red-orange stripes is a cross between Ben Davis and McIntosh. It has a mild, sweet taste and crisp texture, excellent for salads and fruit plates, good for pies and sauces.
Empire (October to July)
This cross between a Red Delicious and McIntosh apple is slightly tart, juicy firm and crisp. Empire makes great applesauce and can be diced up in chicken salad, sauteed or even baked.
Red Delicious (October to July)
This firm elongated apple is known for having thick skin. It is mild in taste but tough in texture, making it excellent in salads but not recommended for cooking. This largely sized, dark red apple is the perfect variety for leaving on a teacher’s desk.
Tips and Tricks for Apples
- When preparing sliced apples, sprinkle cut surfaces with lemon juice to prevent apples from browning.
- You will feel satiated sooner if you eat an apple 15 minutes before your biggest meal.
- Substitute half the oil with applesauce when making baked goods consisting oil. There will be fewer calories while causing no difference in taste.