Apple lovers of JP, unite!
It's that time of the year when we leave the city behind and treck out to the state's farmlands and orchards in hunt of the freshest, most delicious apples of the year. (Or pick them up at the farmers' markets at the Bank of America Parking Lot Tuesdays or Saturdays or at the Loring-Greenough House on Thursdays. And just on the JP-Brookline line, Allandale Farm has yummy apples.)
So to which apples do you make a beeline? Which ones are the best to use in pies, salads or other recipes? What are your favorite apple-based recipes?
Gala: This apple originated in New Zealand as a hybrid of Golden Delicious and a Kidd's Orange Red back in the 1920s. It is sweet and perfect for an afternoon snack.
Golden Delicious: Yes, they're supposed to be that color! One of the sweetest apples around, this one makes a good applesauce or apple butter.
Fiji: This apple was developed in in the 1930s in Japan to be crisp and sweet, making it perfect for salads and stir-fry.
Honey Crisp: This cross between a Macoun and a Honeygold apple is crispy on the outside, but juicy with a milder, sweet honey flavor on the inside.
Red Delicious: The most popular apple in the U.S., this apple is a tried-and-true favorite. However, it shouldn't be used in cooking as it falls apart quickly and loses flavor when heated. It's best enjoyed as a - delicious - snack on its own.
Granny Smith: These tart green apples are great for snacking, baking, and using in other recipes, including salsas.
McIntosh: A versatile apple, the McIntosh apple has a smooth texture with a tart flavor, and can be eaten raw or used for cooking.
If you're looking for a place to pick your own apples close to Boston, check out our guide to apple picking near Boston.