October 18, 2024, 1:28 pm | Read time: 3 minutes
Apples are an indispensable ingredient in many kitchens. Whether sweet, tart, or aromatic – everyone has their favorite apple, whether as a snack or as an ingredient in various dishes. But which variety is particularly good for what?
Apples are true all-rounders. They are not only ideal as a snack between meals but also shine in salads, cooking, and baking. While there are an estimated 30 relevant apple varieties, there are usually only five to six of them on supermarket shelves. An overview of the best uses for apple varieties.
Apple varieties and their uses
The German Federal Center for Nutrition (BZfE) offers helpful recommendations on which apple varieties are particularly suitable for which type of preparation:
- For apple strudel or pancakes: Sweet and sour varieties such as “Boskoop” or “Elstar” are ideal. They retain their intense flavor even when baked.
- For desserts such as crumble or muffins: Varieties with a sweet and aromatic taste, such as “Braeburn” or “Gala,” are the best choices here.
- For savory salads: In combination with chicory, radicchio, or endive, “Cox Orange” or “Rubinette” add a fresh, fruity note. These varieties also harmonize well with mushrooms or walnuts.
- For cheese skewers or tarte flambée: “Cox Orange” and “Rubinette” go perfectly with cheese cubes on skewers or on a tarte flambée with leek and bacon.
Storing apples correctly
To prevent apples from becoming wrinkly or losing their crispness, the BZfE recommends storing them at around seven degrees Celsius – ideally in the vegetable compartment of the fridge or in a cool cellar with high humidity.
If you have a large apple harvest, you can also process the fruit into apple sauce and freeze it. This preserves the flavor and preserves heat-sensitive nutrients better than canning.
How can you recognize the apple variety?
If you buy apples at the supermarket or weekly market, you can usually tell which variety they are. In other cases, however, it is not so easy to determine the apple variety. The association “Schwäbisches Streuobstparadies e.V.” recommends a program called “Pomident,” which was created by Hans Letulè, an experienced pomologist and expert in orcharding. The database includes around 600 different varieties with characteristics ranging from size to core color. Letulè passed away in 2022, but you can still use the database – albeit for a fee.
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With or without skin?
The skin of the apple contains a particularly large amount of nutrients, which, according to nutrition experts, are concentrated directly under the skin. That’s why it’s worth eating apples with the peel if possible – whether raw, in salads, or pureed in smoothies and sauces. In this way, each apple variety not only brings its unique taste to the plate but also makes a valuable contribution to a healthy diet.
With material from dpa