As a shopper entering the produce aisle, you are hit with a staggering variety of colors, shapes, and sizes; it really is a beautiful thing. We are very fortunate, as variety is such a wonderful privilege to have. The majority of folks have a good idea of what they like and what they are looking for when they shop. In the spirit of fun and adventure, we have developed an apple guide to help usher you through some of the more common and popular varieties we carry at Wheatsville. You can match your preferences and needs with a different variety than your regular “go to” apple. Here they are in deliberately unbiased alphabetical order:
Color varies from orange to red over a yellow background. Tart/sweet flavor, with a hard/crisp texture. Great for snacking and baking.
This variety was introduced to the U.S. from Japan in the 1980s; currently, the U.S. produces more of this extremely popular apple. Fuji’s have a very sweet flavor with a hard/crisp texture. Excellent for snacking, baking, and salads.
Pinkish-orange stripes over a yellow background. Gala’s are sweet, with a delicate crisp texture. These have been one of the most popular apples at Wheatsville, and are primarily used for snacking and salads.
Golden color with a pinky blush. The flavor is sweet with subtle spicy notes and the texture is soft. They are great for baking or in salads.
Considered an all-purpose apple. Mellow sweet flavor with a delicate crispness. Great for snacking and baking. Really good for salads, as their flesh stays white longer than other apples.
Green skin, with a really tart flavor. They have a hard/crisp texture. Great for salads and snacking. The apple for most pie bakers.
A relatively new and wildly popular apple; people frequently ask for these by name at the beginning of apple season. Excellent crisp texture with a juicy and sweet flavor. These are not as commonly cultivated as other apples (supply is lower but the demand is really high), which translates into a higher price.
These classic apples are deep red with a burst of golden/green around the stem and dappled gold "sparks". They are sweet/tart, crisp and juicy. Great for juicing and for snacking.
Vibrantly colored pink skin. Firm and crisp flesh, with a fantastic tangy/tart flavor. These are my favorite apple for snacking. They also hold up really well when baked.
Of course, throughout the season we have other apple varieties (ambrosia, Jonagold, etc.) available, but this should be a good start at broadening your apple horizons. As always, please ask your friendly produce clerk for recommendations and samples.
Total Time: 1 hour 15 minutes; 20 minutes active. Servings: 12
This nutty apple cake is perfect topped with a maple syrup glaze, too.
Pecan Filling Ingredients
1 cup chopped pecans
1/4 cup brown sugar, lightly packed
1 tsp cinnamon
Cake Batter Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup sugar
1/2 cup brown sugar, lightly packed
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground ginger
2 eggs, beaten
3/4 cup vegetable oil
1 cup unsweetened applesauce
1 tsp vanilla extract
3 cups peeled and diced tart apples
- Preheat oven to 350°F.
- 1. To make the pecan filling, mix together the pecans, sugar and cinnamon in a small bowl and set aside.
- For the cake batter, whisk together the flours, sugars, salt, baking soda and spices in large bowl. In a separate bowl, mix together the eggs, oil, applesauce and vanilla. Add the wet mixture to the dry ingredients and stir just until blended. Fold in the diced apples.
- 2. Grease the Bundt pan, spoon half the batter into the bottom of the pan, sprinkle evenly with the pecan filling and top with the remaining batter. Place in the oven and bake for 45-50 minutes. Check for doneness and continue baking if needed. Let the cake cool in the pan before turning it out
- Serving Suggestion
Perfect for a casual gathering, this cake is extra-special when glazed. Just mix together 3/4 cup powdered sugar and 1 tablespoon each of maple syrup and apple juice (or milk) and drizzle it over the cooled cake. Top with chopped pecans if desired.
Total Time: 30 minutes. Servings: 6
A great recipe for beet fans and beet hesitaters alike.
1 pound beets, peeled
1 apple (about 1/2 pound)
1/4 pound carrots, peeled
1/2 cup fresh parsley, minced
2 Tbs apple cider
2 Tbs apple cider vinegar
1 Tbs fresh ginger, minced
2 Tbs olive oil
Salt and pepper to taste
1. Using the shredding blade of a food processor or a grater, shred the beets, apple, and carrots. Mix well with the remaining ingredients. Season with salt and pepper. Serve immediately or refrigerate to let the flavors blend.
2. Try using other varieties of beets, like golden or chiogga beets,for an even more colorful salad.
Pair this sweet vegetable slaw with salty or spicy dishes flavored with miso or tamari, or serve as a side to hot-and-sour soup or pork.