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From soft and sweet to tart and crisp, apples come in all kinds of flavors and textures. While certain types of apples are delicious additions to a fresh harvest salad, ...
A large, round apple with firm, dry, sweet, slightly tart white flesh. Excellent keeper. Scab and canker resistant. Cooking, eating PickE late September. Use October–November. Baltimore (a.k.a. Baltimore Pippin) [9] US <1860 Width 78 mm (3.1 in), height 62 mm (2.4 in). Stalk 15 mm (0.59 in). Flesh whitish, juicy, subacid. Eating Use December ...
Apples from New York. Taste: tart-sweet and crisp. Best for: salads, desserts, eating raw. These beauties are prime for eating fresh and using in salads, desserts and more due to their firm, crisp ...
The taste: Cortland represents the perfect balance between tart and sweet. The apples are wonderfully juicy and fruity tasting with just the right kick of astringency. I love them in a salad or as ...
Bailey Sweet (apple) Baldwin (apple) Ballyfatten (apple) Beacon (apple) Beauty of Bath; Beauty of Kent (apple) Bellflower apple; Ben Davis (apple) Birgit Bonnier;
The Lady Alice apple has a dense and crispy texture and a rich heirloom-like complex flavor, sweet with hints of tart. It is typically stored after harvest and sold to the retail customer at the flavor's peak. It is suitable for fresh eating as a snack, as well as for cooking and baking.
Braeburn Apples. Many times when baking with apples, I look for a mix of two types of apples, one sweet and one tart. Braeburn apples are a great compromise here.
Apples can be cooked down into sauce, apple butter, or fruit preserves. They can be baked in an oven and served with custard, and made into pies or apple crumble. In the UK roast pork is commonly served with cold apple sauce made from boiled and mashed apples. A baked apple is baked in an oven until it has become soft.