Organic Apple Guide

Today, there are over 2,500 apple varieties grown in the USA. With over 100 apple varieties grown commercially, only about 15 varieties account for roughly 90 percent of apple production. Apples are generally near the top of EWG’s Dirty Dozen™ list because they contain an average of 4.4 pesticide residues, including some at high concentrations. One chemical found on apples has triggered an intense international debate, set the U.S. and Europe on radically different courses, and given Americans one more reason to buy organic apples.

From an afternoon snack, to salads, desserts, and juicing, there are so many unique ways to enjoy the goodness of a delicious organic apple. Here’s a guide to some of the best varieties to help you pick your perfect match! 🍎

 

Ambrosia

  • Appearance and Texture: Creamy yellow flesh is crisp and juicy

  • Taste: Sweet flavor with low acidity

  • Uses: They hold their shape and flavor when cooked, making them perfect for pies, tarts and baked apples. Slow to brown when cut, making them great for adding to salads or served as part of a cheese tray.

Arkansas Black (Heirloom)

  • Appearance and Texture: Deep purple skin, flesh is golden hued and juicy with a fine-grained, crisp texture

  • Taste: Highly aromatic with sweet-tart flavor. Pairs well with winter squash, pecans, cranberries, vanilla, thyme, sage, cinnamon and cardamom

  • Uses: Excellent cooking apple; bake, sauté or roast, puree into soups or sauces. Juice is great for ciders and jams.

Braeburn

  • Appearance and Texture: Deep red skin with pops of pale yellow. Crisp flesh is creamy yellow and juicy.

  • Taste: Perfect balance of sweet and just slightly tart with subtle hints of pear and cinnamon. Sweet-tart flavor mellows slightly when cooked

  • Uses: Slow to brown when cut, great for fresh preparations. When raw, their flavor and crisp texture are best when the apple is slightly chilled.

Cameo

  • Appearance and Texture: Thin bright red skin with a delicate texture. Flesh is dense and creamy white to yellow in color with a crisp and juicy texture

  • Taste: Perfect balance of sweet and tart with nuances of honey

  • Uses: Their dense flesh holds up extremely well when cooked and flavor is enhanced. Pairs well with squash, bacon, pears, and flavorful cheeses such as goat, cheddar and ricotta. Resists browning when cut making them a great choice for fresh presentations.

Crimson Gold (Heirloom)

  • Appearance and Texture: Larger than a crab apple. Golden yellow with patches of red blush

  • Taste: Balanced, bright  sweet-tart flavor with subtle notes of fruity spice

  • Uses: Smaller size is great for eating out of hand. Holds shape well for baking and poaching. Good for juice and cider.

Empire

  • Appearance and Texture: Skin color varies. Creamy white flesh that is crisp and juicy

  • Taste: Flavor is sweet like a Red Delicious and tart like a McIntosh.

  • Uses: An excellent snacking apple. Pairs well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg.

Fuji

  • Appearance and Texture: Striped thick skin, dense creamy white flesh that is juicy and crisp

  • Taste: Low in acid, the flavor is mild yet sweet with hints of honey and citrus. Pairs well with sharp cheeses

  • Uses: Fuji apples hold up well when cooked! Roast, bake, sauté or puree into a sauce.

Gala

  • Appearance and Texture: Dense speckled flesh is creamy yellow and crisp

  • Taste: Offers a mildly sweet flavor and floral aroma

  • Uses: Great for snacking. Delicate flavor and texture of the Gala apple shines in fresh preparations. Sweet flavor becomes milder when cooked making them perfect in baked preparations when paired with stronger flavored apples.

Golden Delicious

  • Appearance and Texture: Pale yellow skin, with a firm, crisp white flesh

  • Taste: Balanced sweet-tart aromatic flavor, which has been described as “honeyed”

  • Uses: Amazing for fresh preparations, has necessary acid content and stability for baking. Good option for juicing or drying. Pairs well with savory items.

Granny Smith

  • Appearance and Texture: Green thick skin with bright white flesh that is crisp in texture.

  • Taste: Refreshing apple with a tart, acidic, yet subtly sweet flavor. They contain the least amount of sugar of all apple varieties.

  • Uses: Perfect to eat raw. Also great for baking because of their high acidity and ability to hold their shape when cooked. Slow to oxidize when cut; perfect for fresh preparations such as lunchboxes, salads or cheese plates.

Honeycrisp

  • Appearance and Texture: Creamy white flesh is exceptionally crisp and aromatic.

  • Taste: Balanced content of sugar and acid gives Honeycrisp apples a pleasant sweet-tart flavor

  • Uses: Best served raw, thanks to their crisp texture. Maintains sweetness when cooked; great for baking.

Jonagold

  • Appearance and Texture: Red and golden skin, flesh is juicy and creamy yellow in color

  • Taste: Offers the sweet-tart taste found in the Jonathan apple and the aromatic, honey-like scent of the Golden Delicious.

  • Uses: A popular dessert apple; can be used in a variety of sweet preparations such as pies, tarts, muffins, cakes, or baked whole. Perfect for use in sauces, preserves and jams. Sweet-tart flavor compliments savory applications as well.

Jonathan

  • Appearance and Texture: Thin crimson skin with fine textured creamy yellow flesh. Juicy with a crisp bite!

  • Taste: Flavor is mildly sweet with a tart tang and hint of spice

  • Uses: Great to eat raw or cooked in sweet or savory dishes; flesh breaks down slightly when cooked. Pair with denser apples for pies or sauces. Perfect for use in juice or cider. 

McIntosh

  • Appearance and Texture: Red skin with crisp flesh that is white in color and exceptionally juicy.

  • Taste: Early season McIntosh have a strong sweet-tart taste, while later season McIntosh have a slightly stronger sweet flavor

  • Uses: Can be used cooked or raw, in both sweet and savory preparations. Flesh is delicate and will break down when cooked.

Pink Lady

  • Appearance and Texture: Light red skin with greenish-yellow spots. Crunchy texture with white flesh that is juicy and crisp. Offers a “fizz-like” burst of flavor.

  • Taste: Has a tart taste with a sweet finish.

  • Uses: Ideal for snacking, but retains its shape when baked or poached. Slow to oxidize when cut, making it good for fresh preparations.

Pippin

  • Appearance and Texture: Green speckled skin with a creamy dense white flesh that is crisp, juicy and aromatic

  • Taste: Has a rich, sweet-tart taste with nuances of spice and pine

  • Uses: Firm flesh makes it excellent for cooking; use in pies, tarts and turnovers. Slightly spiced flavor makes them a popular apple for juicing and ciders.

 

Peggy Van Cleef