Ingredients: |
Ingredients: Paula Red
Available Aug. 20 Available only into October. Pleasingly tart flavor and good aroma. Great in back-to-school lunches, or early season baking. Discovered in Sparta, Michigan.
Ginger Gold
Available Aug. 24 A cross between the Golden Delicious and Albermarle Pippin, this early-season variety is best served fresh.
Gala
Available Sept. 10 Crisp, with a mellow sweetness. Michigan’s 3rd most popular apple, behind Red Delicious and Honeycrisp.
McIntosh
Available Sept. 12 Large, round apple for eating out of hand. Juicy white flesh, tart flavor and excellent fresh apple aroma. Excellent in applesauce, cider and pies.
Jonamac
Available Sept. 12 A cross between McIntosh and Jonathan, sweeter than a McIntosh. Excellent for eating, softer flesh.
Honeycrisp
Available Sept. 16 Excellent sweet flavor with a great bite. Very juicy. Best for fresh eating, fresh-cut slices or cut up in salads.
Jonathan
Available Sept. 20 Good fresh and for cooking. Flavor has a spicy tang that blends well with other apples. Michigan’s cooler climate produces superb Jonathans.
Empire
Available Sept. 24 Crunchy, sweet and tart at the same time. Great for slices, candy and caramel apples. Fine for baking. Stores well.
Cortland
Available Sept. 24 Great for baking, somewhat tart. A descendant of the McIntosh, but a little sweeter. Known for its white flesh and excellent flavor.
Golden Delicious
Available Sept. 25 Sweet taste, thin skin. The most popular yellow apple, it may be eaten fresh or cut up in salads. Professional’s choice for applesauce or cider, baking pies and other desserts.
Jonagold
Available Sept. 28 Crisp and juicy with shades of tart and sweet. Usually large and aromatic. Popular in Europe, but better from Michigan’s cooler climate.
Red Delicious
Available Sept. 30 America’s most popular apple. Best for fresh eating and snacks. Full-flavored sweet taste, yellowish flesh and crisp texture. Discovered more than 100 years ago in Iowa.
Fuji
Available Oct. 5 Recently added to Michigan’s varieties. Fuji is Japan’s favorite apple. Sweet and tart flavor, low acid content. Stores very well.
Ida Red
Available Oct. 8 Eat fresh or for cooking. Taste is both tangy and tart. Flesh is white, crisp and juicy. Favored for sauces, pies and desserts. Texture holds up well when baked.
Rome
Available Oct. 10 Big, round classic apple. Has mild, sweet flavor. Most popular for baking because it holds flavor and shape well. Discovered in Ohio.
Braeburn
Available Oct. 23 Discovered in New Zealand, Braeburn is a crisp, all-purpose apple with a spicy-sweet flavor.
Winesap
Available Oct. 20 Very tart and juicy, this extra-firm apple is good for cider and hard cider. Stores and freezes well.
Northern Spy
Available Oct. 20 Antique apple still popular because of tart, acidic properties that cook up well in applesauce, pie and other dishes. Most are used for commercial pies. A hard apple that ripens late and stores well.
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This recipe for Michigan Apples is from