Not All Apples Are Equal

While summer brings us an extraordinary bounty of fruits and vegetables, autumn brings us apples. And though they’re not as dense in nutrients as other fruits, apples provide good amounts of soluble and insoluble fiber, and even a little vitamin C, potassium and boron, not to mention other potentially interesting phytochemicals.

But not all apples are created equal. Some are only good raw, others are better for cooking, and some are good for just about anything. Almost half the apples grown in the United States end up as applesauce, jellies, juice and other apple products.

The following is a list of the most popular varieties.

Red Delicious: This apple, available all year, may be the one with which you are most familiar. Its skin is bright red with yellow undertones and though the peel is thin, it’s tough enough to ship well. The flesh is sweet and crisp, but don’t try to cook with it, because it falls apart and loses its flavor.

Golden Delicious: Golden yellow, it has the same shape and flavor as the Red Delicious but is a different variety. You can eat it raw or cook it, and because it doesn’t turn brown as easily as some other apples, it is great for salads. Available year-round.

Granny Smith: This pale green apple, originally from Australia, is very crisp and tart and works well raw or cooked. Available year-round.

Jonathan: A smallish apple, deep red with yellow undertones, it can be eaten raw and used in applesauce or apple pie. Don’t use it for making whole baked apples because it tends to lose its shape. Available September through spring.

Macintosh: Greenish red, juicy and tart, this apple is good raw or cooked but, as it becomes very smooth when cooked, it may not be good for dishes that need a little texture. These apples bruise easily, so handle them with extra care. Available September through spring.

Rome Beauty: This is one of the best apples for baking whole because it holds its shape well and actually increases in flavor. However, it is not a good choice for eating raw because it has little taste and its texture is somewhat mealy. Available October through July.

Stayman: A good all-around apple with purplish-red skin and a tart, juicy flesh. Available September through spring.

York/York Imperial: This is a rather lopsided apple with pinkish spotted skin and flesh that is yellow and fairly juicy. It’s a good baking apple because it keeps its shape and flavor. Available October through spring.

Pippin: This is a green, tart apple that is wonderful for cooking when you don’t want a really sweet taste. It’s very firm and good for eating fresh. Available September through February.

Fuji: Golden color with red striping; very sweet and crunchy. Available mid-July through November.

Gala: Another very versatile apple, this is creamy yellow with a red blush. Available mid-July through November.

Apples are great snacks. Most varieties will not only satisfy your sweet tooth, they will actually clean other foods out of your teeth and stimulate your gums.

Apples make a wonderful addition to salads, sandwiches and soups. Be creative, and enjoy the gifts of the fall.

*

Dr. Sheldon Margen is a professor of public health at UC Berkeley; Dale A. Ogar is managing editor of the UC Berkeley Wellness Letter. Send questions to Dale Ogar, School of Public Health, UC Berkeley, Berkeley, CA 94720-7360, or e-mail to daogar@uclink4.berkeley.edu. Eating Smart appears the second and fourth Mondays of the month.