Early summer, tart, makes fabulous applesauce that takes a bunch of sugar to turn sweet (which I don’t do because we like tart). To get the full “fresh apple” taste, freeze this sauce.
My second favorite apple for sauce—it yields well, perhaps because the apples are dry, requiring more water during the cooking process.
Good for sauce, but so sweet and mild that it needs sugar just to bring out the flavor.
Gala Good for eating out of hand. Also very good in crisps and pies.
Excellent for drying and fresh eating.
Good for fresh eating. Crisp and juicy, though not the most flavorful.
Great for baking, but not good for long-term storage as they tend to get little (non-wormy) spots all over them. Okay flavor, but mushy texture.
Excellent for long-term storage and fresh eating (they’re quite tart) but too dry and mushy for baking. Do not, under any circumstances, use these for drying as they will draw your mouth most wretchedly.
Great for baking, drying, fresh eating, and long-term storage.
Good for baking, drying, and fresh eating. They are a little on the soft side (more tender than mushy), and they are small. Also, juicy with a snap of tart. We serve them at the donut party.
Our absolute favoritest eating apple—crisp, tart, and juicy. It also dries well.
Large, crispy, and sweet. But almost too sweet. They taste almost like the bruise of an apple.
What are YOUR favorite apples for long-term storage, baking, sauce, and drying?
(For a huge list of all recipes apple, check out the Hazel Bloom’s Applepalooza Wrap Up post.)
This same time, years previous: horseback riding and my year of homeschool torture