Still Lot of Beautiful Honeycrisp left too! Since its discovery in 1811 by John McIntosh, the McIntosh apple has gone on to become one of the most popular and beloved apples in the country. Cameo apples don’t brown quickly when cut, so they’re ideally suited to fresh applications like salads and cheese boards. The current contender to displace Honeycrisp is an apple called the SweeTango — a hybrid of Honeycrisp and Zestar that has just started to trickle into the market over the past two seasons. Not only is this fruit sweet, crispy, crunchy, juicy, but it’s also good for you. Add diced gala to fruit salsas and chutneys. A popular dessert apple Gravenstein makes an excellent addition to pies, tarts, cakes and cookies. Easy to grow, the apple is now being planted by the millions in Washington and is expected to arrive at your supermarket by 2019. A recent study of the newest apple varieties conducted at the University of Bonn revealed that Cameo apples contained the highest amount of antioxidants of all thirty-one apples studied. Granny Smith apples are often used in baking because of their high acidity and ability to hold their shape when cooked. Honeycrisp apples have a yellow background covered with a red to pink blush and speckled with small lenticels. Bushel Case - economical packaging method weighing approximately 40 lb. Tangy-tart-sweet combo. Like their parents, Empire apples break down easily when cooked, so they’re best suited for eating out of hand or in applesauce. They also pair well with cheese. If you’re an apple aficionado, you already know that some apples are best for eating out of hand, while others are best for baking or turning into applesauce. They’re dense, creamy and mildly sweet with a nice floral aroma. Trademarked as EverCrisp, the MAIA-1 variety is a cross between two existing apple cultivars – the Honeycrisp and Fuji. Add slices atop a pizza or tart, use chopped as a stuffing or puree and add to a soup. Honeycrisp lovers should also take advantage of the short season and sample Melrose and, if that pleases, its slightly more balanced sibling Melrouge. Fuji. A popular dessert apple the Jonagold can be used in a variety of sweet preparations. Calories, carbs, fat, protein, fiber, cholesterol, and more for Jonagold (Michigan Apples). The skin of the Jonagold apple has an under blush which varies in color from greenish yellow to rosy orange depending on the strain and the temperature the apples are grown in. Cameo apples are covered in red stripes that develop just prior to the apple being ready for harvest. Empire apples, which were developed in New York in the 1960s, are actually a cross between Red Delicious and McIntosh apples. Doesn’t brown quickly when sliced. Their dense flesh holds up extremely well when cooked. Salads, baking, cooking, or snacking are all areas the Honeycrisp apple shines. © 2011-2020 Stockbox Neighborhood Grocery. Honeycrisp is the apple everyone seems to be raving about these days—my wife and I have gone through close to a bushel just eating them for snacks this year—so I couldn't pass that up. Its crisp flesh is creamy white and rich with juice. Your house smells amazing and you can't wait to take your dessert out of the oven and devour it. The Granny Smith apple was discovered by someone actually named Granny Smith; “Granny” Maria Ann Smith found the seedling in the compost pile of her Australia orchard in the 1860s. They’re big, crisp and juicy with a tart sweetness and notes of honey. An effort by New England growers to rebrand Jonagold as a Honeycrisp successor was brutally suppressed two years ago, but the apple was in many stores last fall. Holly is another sweet crisp variety worth trying. Jonagold apple trees are a cultivar that have been around for a while (introduced in 1953) and have stood the test of time. Developed in the 1950s, the Jonagold is one of the older, more classic apples on this list. They’re dense, firm, juicy and super-crisp. Because of their lack of acidity, Golden Delicious apples serve as a great counterpoint to Granny Smith when baked alongside them into pies. Their sweetness is enhanced and their texture holds up when cooked, so they’re also great for pies, cobblers and pastries. Both have the word “honey” in their names and Honeycrisp is part yellow itself. Crispin apples are very versatile as they’re both great for eating out of hand but can also be baked, cooked in pies or turned into applesauce. Like the Golden Delicious, Jonagold is sweet and thin-skinned, but it takes from the Jonathan a smooth skin and tart flavor. Jonagold; Jonathans – These apples are grown in the Midwest and are a combination of Jonagolds and Golden Delicious. If your love for Honeycrisp is costing you a pretty penny, and you’re looking for an apple variety that you’ll love snacking on just as much, you have plenty of different apples for the picking. Their crisp texture shines in raw preparations, dice and add to coleslaw and chopped salads or slice thin and add to sandwiches and burgers. Jazz apples were developed in New Zealand and have only begun to catch on stateside in the past 10 years. Their sweet-tart flavor will complement savory applications as well. The flesh of the McIntosh apple is delicate and will breakdown when cooked. JonaGold. Fujis store very well under proper cold, dry conditions. In the UK Jonagold sometimes appears in supermarkets in the spring packaged as "value" apples, often from Holland, and at a very low price. These apples are super sweet and very crisp with a mild flavor with notes of berry. These tangy-sweet apples are beautifully golden with a pink blush, covering a creamy and crisp flesh. They hold their shape well when cooked, so they can easily be used in pies and cakes and also make for good baked apples or sauteed with pork chops. Jonagold / ˈ dʒ ɒ n ə ˌ ɡ oʊ l d / is a cultivar of apple which was developed in 1953 in New York State Agricultural Experiment Station of Cornell University's College of Agriculture and Life Sciences, a cross between the crisp Golden Delicious and the blush-crimson Jonathan.They form a large sweet fruit with a thin skin. They’re crisp, juicy and have a nice sweet-tart flavor. There are about 200 unique apple varieties grown in the United States, according to the U.S. Apple Association, but these are 15 that you really should know about. It’s super-juicy with a tart and tangy flavor and tender, bright white flesh. Try topping a pizza with sliced Cameo, use as a chunky filling for pastries or hollow out and stuff to make baked apples. For this reason, we have altered the Honeycrisp chart slightly by adding in estimates of clearing (non-stained areas) for the flesh of the fruit, ignoring the staining of the core. They’re also great in salads and delicious out of hand. Good Pollinators for Honeycrisp. Slice and add to burgers, paninis and crostinis. Macouns are best enjoyed out of hand, but their sweet flavor also takes well to pies and cheese plates. “It’s just an improved Honeycrisp,” says Schultz. These gals are around 6 months old and are ready to start living the life of luxury with you! Roast thick cut Jazz apple slices along with vegetables or add slices to the cavity of a chicken prior to roasting to add sweetness and moisture. That was proven to be false. The Jonagold apple is actually a genetic cross between Golden Delicious and Jonathan apples. Click here for Jonagold apple info regarding growing Jonagold apples and Jonagold uses. Want to use it in a meal plan? 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