Credit USDA

As fall approaches in most parts of the country apple season begins.

As many of you know the varieties are endless depending on what you are looking for. Apples make a great snack and are easy to add to that lunch box.

While apples are commonly eaten out of hand, many types of apples are great for cooking, too. One traditional pairing is apples with pork. The fruit’s sweetness complements the meat’s savoriness, resulting in classic dishes such as pork chops with apple sauce and sausage and apple stuffing.

Some, like the Red or the Golden Delicious, are tried-and-true favorites in the United States; others, such as Cameo and Fuji, are relative newcomers to the apple scene.

The fruit has been evolving for over 150 years with approximately 735  different varieties; now fewer than 50 are mass-grown.

Because of renewed interest in older—and sometimes regional—varieties, “heirloom” apples such as Northern Spy, Gravenstein, Canadian Strawberry, and Newtown Pippin can be found at farmers’ markets or local orchards.

As the temperatures cool down and the fall leaves begin to change you will get a chance to go to a local orchard.  Many local produce stands sell a variety of this popular fruit.

Just be ready to try to try to decide on what your favorite one might be!

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