How do you like them apples...

Red Delicious

Red Delicious apples are high in dietary fibber and contain vitamin C. They offer a small amount of vitamin A and sodium and traces of calcium and iron. Red Delicious apples are higher in antioxidants than many other apple varieties, most of which are contained in the skin Red Delicious apples are best used in fresh preparations, as their flesh does not hold up well when cooked. Add to green, fruit and chopped salads. Use as an edible garnish on sandwiches, quesadillas and burgers. Since their flesh breaks down easily, they can be successfully slow cooked and pureed to make sauces and for soups. Their flavour pairs well with cinnamon, cheddar cheese, horseradish, chard, cherries, mustard and pecans. Red Delicious apples can be stored in the refrigerator for up to a month.

Fuji

Fuji apples are an excellent source of vitamin C, which is an antioxidant that can boost the immune system, increase collagen production, and protect the body against environmental damage. The fruits are also a good source of fibber, which can stimulate digestion and contain smaller amounts of vitamin A, iron, potassium, folate, and calcium Fuji apples are best suited for both raw and cooked applications such as baking, roasting, and stewing. The apples can be sliced and tossed into green and fruit salads, grated into coleslaw, minced and stirred into rice, or chopped and used as a topping over oatmeal, pancakes, and cereal. Fuji apples can also be pressed into juices and cider, cooked into jelly, steeped into teas, blended into applesauce, or boiled into apple butter. The thick skin and dense flesh of the apple hold well when cooked, making the apple a popular variety used in soups and roasts or baked into pies, cakes, tarts, crumbles, crisps, and muffins. Fuji apples can also be layered in sandwiches, topped over pizza, cooked into quiche, or mashed into potatoes. In Japan, Fuji apples are commonly placed on a stick and dipped in caramel or candy coatings as a sweet treat at food festivals. Fuji apples pair well with meats such as pork chops, bacon, sausage, bacon, turkey, and poultry, cheeses such as cheddar, goat, brie, manchego, gorgonzola, and blue, thyme, dates, spinach, cabbage, brussels sprouts, and green beans. The fresh apples will keep 3-6 months when stored in a cool, dry, and dark place such as the refrigerator.

Royal Gala

Gala apples are a great snacking fruit as they are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fibber known as pectin, which has been shown to lower cholesterol levels and help prevent heart attacks. They also contain trace amounts of boron, which has been touted for its ability to help build strong bones The delicate flavour and texture of the Gala apple shines in fresh preparations. They are perfect for use in fruit, green and chopped salads. Add diced gala to fruit salsas and chutneys. Slice and add to burgers, paninis and crostinis. Their sweet flavour becomes milder when cooked making them perfect in baked preparations when paired with stronger flavoured apples such a Granny Smith, Arkansas Black, Pippin and Mutsu. The flavour of pears, winter squash, onions, pecans, turkey, curry, brie, cheddar and Swiss cheese complement Gala apples

Golden Delicious

Low in calories, Golden Delicious apples are a good source of soluble fibber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the apple’s skin. The sweet-tartness of the Golden Delicious means this apple is a good fresh eating variety. Fresh, raw apple slices may be added to green salads, fruit salads, or grain salads. Golden Delicious apples also have the necessary acid content and stability for baking. They can be baked into crisps, crumbles, tarts, cakes and breads. Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups. The Golden Delicious pairs well with savory items, such as onions, cabbages, pork, cheeses and strong herbs. Add slices to top burgers and sandwiches. Finally, this versatile apple can also be juiced or dried.

Bonza

Large rounded apple that looks a lot like a Jonathon though has a long-lasting storage life. Bonza are a great eating apple, generally large in size and does not oxidize when cut.  Bonza is too soft for cooking withsauces.

Pink Lady

Ideal for fresh, out-of-hand eating, Pink Lady® apples also make great dessert apples. The crisp apples retain their shape when baked in pies, tarts, and pancakes or poached in wine paired with cinnamon, nutmeg or vanilla. The flesh of the Pink Lady® apples is slow to oxidize when cut, making it good for cheese boards, sandwiches and salads. The sweet-tart apples lend additional flavour and sugar to applesauce and purees.

Sundowner

Sundowner: Sundowner apples are  from the same family as Pink Lady apples, they are much redder in colour. They have a sweet, sharp flavour and are perfect for roasting.  The Sundowner  is  low in kilojoules and contain plenty of vitamin C, fibre (pectin) and potassium. Many of the important nutrients and phytochemicals such as ellagic acid and quercetin are contained in the apples skin.   The Sundowner is a perfect baking apple, and it’s also delicious when eaten fresh.

Granny Smith

Granny Smith apples are an excellent source of vitamin C, an antioxidant that can reduce inflammation in the body, increase collagen production, and boost the immune system. The fruits are also a good source of fibber to regulate the digestive tract and provide lower amounts of iron, vitamin A, and calcium. Granny Smith apples are best suited for both raw and cooked applications, including baking or roasting. When fresh, the crisp apples provide a tart flavour that is primarily enjoyed fresh, out-of-hand. The flesh can be sliced and tossed into green salads, quartered and displayed on fruit platters, sliced and served with nut butter, blended into smoothies, or thinly sliced and layered into sandwiches. The fruits are also dipped in caramel and served as a fresh dessert. In addition to raw applications, Granny Smith apples are popularly used in cakes, cobblers, crisps, and pies, as the flesh holds its shape when cooked and does not discolourrapidly. The green apples can also be used in soups, cooked into pancakes, blended into applesauce, or juiced for cider. Granny Smith apples pair well with sharp cheeses such as blue, feta, and gorgonzola, meats such as poultry, pork, and beef, arugula, spinach, potatoes, beets, and fruits such as banana, citrus, and pineapple. Whole Granny Smith apples will keep 4 to 8 weeks when stored unwashed in the refrigerator's crisper drawer.