About apple
An apple is an edible fruit produced by an apple tree. Apple trees are grown all over the world and are the most cultivated species of the genus Malus. cultivation and up. up to 9 m (30 ft) in forest. During cultivation, the size, shape and density of the branch is determined by the choice of rootstock and the method of cutting. The leaves are alternately arranged, dark green, simple ovals with serrated edges and a small lower part.
Different Types and Varieties of Apples
There is nothing like an apple that is sweet, fresh, crunchy and juicy. While apples are usually eaten out of hand, many types of apples are also good for eating. Their versatility in cooking shows in many ways: Apples work in all American and French dishes and in refined foods and drinks suitable for children. The traditional pairing is apples with pork. The sweetness of the fruit complements the flavor of the meat, resulting in classic dishes like pork chops with apple sauce and sausage and apple stuffing. Although there are thousands of different varieties of apples in the world, we have listed 11 that represent the variety on the market today. Some, like Red or Golden Delicious, are tried and true favorites in the United States; others, like Cameo and Fuji, are newcomers to the apple scene. The fruit has evolved over the centuries: “Modern” apples are grown for characteristics such as shape, taste and high production yield, but also for their resistance to pests and diseases. In 1892 there were about 735 different species; now fewer than 50 are mass-grown. Due to renewed interest in older—and sometimes regional—varieties, heirloom apples such as Northern Spy, Gravenstein, Canadian Strawberry, and Newtown Pippin can be found at farmers’ markets or in local orchards. Read on to learn more about each of the most popular apple varieties, followed by expert advice on how to buy and store apples for maximum freshness.
1. Jonagold Apple
A beautiful red color with a hint of yellow, this variety is a hybrid of Jonathan and Golden Delicious and bears a slight physical resemblance to the two. Like Golden Delicious, Jonagold is sweet and thin-skinned, but it takes away from Jonathan’s smooth skin and sour taste. It is versatile and can be used in any recipe that calls for apples.
2. Cameo Apple
Although this apple was discovered in Washington state in 1987, it quickly gained popularity. Juicy, fresh and sweet with just a hint of acidity, Cameo is believed to be derived from Red and Yellow Delicious. This explains its shape, as well as the somewhat shiny appearance of its red and yellow skin, which is thicker than Golden Delicious but thinner than Red. Try substituting Gold Cameos in cooking and baking recipes. This variety tastes great when eaten raw.
3. Empire Apple
A cross between McIntosh and Red Delicious, Ryk was created by researchers at the New York State Agricultural Experiment Station in 1966. It is usually quite round, with bright red skin with a hint of green. The inside is crispy and creamy white. Reich is firmer than McIntosh, so it makes a good baked apple.
4. McIntosh Apple
This apple is the least firm of all the ones rounded up here. The soft flesh can be described as “creamy” or “mealy,” which makes this variety a good candidate for eating raw or for applesauce or apple butter, but not necessarily for baking. If you bake with McIntoshes, use a thickener to keep the apples from becoming too mushy.
5. Golden Delicious Apple
This versatile apple may share its name with Red Delicious, but the two are not related. These yellow apples are bright and cheery. They are also soft apples, though not as soft to the touch as McIntosh or Cortland. The skin is thin, Golden Delicious does not store well (pressurizes and shrinks), so try to use it as soon as possible. This apple is great in pies, salads, sauces and freezers.
6. Fuji Apple
Created by Japanese growers in the 1930s, the Fuji apple’s popularity grew in the U.S. during the 1980s and it has quickly become one of the most popular in the country. It’s a large crisp apple—a relative of the Red Delicious—with an intense sweetness that makes this an ideal candidate for eating raw. Try adding Fujis to salads and slaws that require very little to no cooking to keep their consistency.
Apple storage tips
Apples quickly lose their crispness at room temperature. To keep apples in the fridge, place them in a perforated plastic bag in the crisper. Do not store bruised or cut apples since that will make the other stored apples spoil. To keep apples for an extended period of time, wrap each one in newspaper (don’t use paper with colored ink) and then store in a dark, cool place like the cellar or the garage.
Benefits of Apple
Could be good for your heart
Apples support heart health in several ways. They are high in soluble fiber, which helps lower cholesterol. They also contain polyphenols, which have been linked to lowering blood pressure and the risk of stroke.
Might help prevent cancer
Apple’s fiber and antioxidant content have been linked to a reduced risk of certain types of cancer. However, more research in humans is needed.
Apple help to protect your brain
Quercetin in apples may protect your brain against oxidative stress. However, further research is needed to validate the effect of eating the whole fruit.
Apple helps tp support weight loss
Apples are particularly filling due to their high fiber and water content. Their polyphenols may also have anti-obesity effects.
