#apple-varieties

#apple-varieties

Developed in Roxbury, Massachusetts in the early 17th century, the Roxbury Russet is considered the first distinctly American apple variety. Featuring a green skin prone to russets (rough, brown patches), it has a firm flesh with a tart taste and a high sugar content that makes it ideal for cider, in addition to eating and cooking. Harvested in the fall, the Roxbury Russet stores well throughout winter as its flavor continues to develop.

My absolute favorite fall activity is apple picking, and I'm so bummed that I won't have time to get to an orchard this year. So to cheer myself up, I decided to try something a little different. I ordered a four-pound box of apples online and had them shipped to me. I know it's not the same as picking my own, but this way I can still have lots of high-quality apples to play around with (I want to make all the apple desserts).

The not-so-humble apple is one of the world's most varied fruits, with more than 7,500 known varieties worldwide. Around 2,500 of these grow in the United States, and 100 are grown commercially - a far cry from the few banana options that you'll find available in stores. Apples are an incredibly versatile fruit, starring as a key ingredient in juice, cider, baked dishes, and applesauce. And while it shines in so many recipes, it's also a great snack straight off the tree.

Among a plethora of different types of apples, using the right varieties is crucial for the very best flavor and texture. Tasting Table chatted with cookbook author Mark Filippelli to get his must-know tips for the tastiest apple fritters and he strongly recommended avoiding overly ripe apples as well as varieties such as Red Delicious or Fuji as their tender texture will not stand up to the cooking process.

Got a craving for a cozy fall dessert? My baked apples recipe has all the flavors of apple crumble, but lighter, easier and tastier! Stuff the sweet tart fruit with oats, brown sugar, cinnamon, ginger and allspice, then bake it until sweet and tender. Desserts like apple crisp or apple crumble can feel heavy after a meal, but baked apples feel lighter and more refined.

When I first learned about Priyanka Kumar's new book, The Light Between Apple Trees: Rediscovering the Wild Through a Beloved American Fruit, I wondered how the title could work its way into a book-length manuscript. I rapidly discovered how well it did in myriad, fascinating, and unexpected ways. Much of her book reminded me of my own views on the importance of personal rewilding—rewilding our hearts—and every page contained an important inspirational message.