17 Fall Apple Recipes That Are Ripe For The Picking (2024)

FAQs

What are the top 5 apples for baking? ›

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

You could also make applesauce, apple butter or apple jelly. You could put them in muffins, crumbles and cakes. You could layer them in sandwiches. You could roast them with sausages or toss them into kale salad.

Unlike some fruits, apples continue to ripen long after they are picked off the tree. This ripening (or over-ripening) affects the texture not the taste of the fruit. (i.e. they won't get sweeter just softer). This ripening is due in large to a harmless, colorless gas that apples emit called ethylene.

Apples that end up on the ground are not wasted. Many times farmers come to collect the apple drops to feed to livestock. If apples are not picked up, they are mowed at the end of the season and help to fertilize next year's crop.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Honeycrisp: You might be able to tell by its name, but Honeycrisp apples are where it's at when it comes to loads of juiciness and honey-like sweetness! One unique feature of this sweet apple is its cells fracture perfectly when you take a bite out of it, resulting in the perfect crunch.

This can keep them fresh for up to 6–8 weeks. If you notice physical signs of expiration, such as bruising, soft spots, or oozing, it's best to discard apples to prevent the intake of potentially dangerous compounds called mycotoxins.

Sweeter apples such as Fujis or Galas are more likely to hold their flavor than tart varieties, but any apple will do fine in the freezer for six to nine months. Perhaps more important to keep in mind, though, is that freezing an apple does alter the texture, leaving the flesh spongier than that of a fresh apple.

What does a bruised apple mean? ›

Is it really spoiled and unsafe to eat? The fact of the matter is no— bruising does not indicate the produce is past its prime and has gone bad. It simply is a reaction that occurs as cells break down and are exposed to oxygen that causes the browning.

Packaged apples found at McDonalds or in your local produce section are usually treated with a solution of calcium ascorbate (a blend of calcium and vitamin C) or citric acid (found in citrus fruit) to maintain freshness and color. Both are very safe to use on fruit that will be consumed.

Therefore, it is found that the carbs in apples can promote better sleep. A very important hormone to help you have a better sleep is melatonin. Your brain naturally produces melatonin when it's dark, which relaxes your body and helps you feel sleepy in preparation for sleep.

Yes, you can freeze fresh raw apple, however because of the high water content, you'll find that the apple will be soft when defrosted (the water inside the fruit expands when it freezes into ice and the crystals breaks the delicate cell structure). Therefore, it's best to use frozen apple for cooking or smoothies.

While it might be tempting to want to use the apples so that they do not go to waste, these dropped apples should not be used for fresh eating, baking or in juice or cider production due to the potential for the presence of patulin.

Apples are naturally abundant in pectin, especially green apples. Our great-grandparents used unripe apples to make pectin jelly to add to the kinds of fruit that are naturally low in pectin – such as peaches, cherries and pears – when making preserves.

“Don't be fooled by some windfalls!”

Unripe apples cannot be used in cider making so be sure to check your apples are ripe before picking the whole crop. Here's how: Pick an apple from the tree, and cut it in half. The pips will tell you if the apples are ready or not.

If you're really in a rush, try making a pie, relish or chutney. Cut the fruit into smaller-than-usual pieces to help it break down and add a little extra sugar to the filling.