It’s Apple Season!

APPLE GUIDE: (this is not an all-inclusive list – there are over 2500 varieties of apples grown in the US)

Braeburn Gala Granny Smith
Cortland Winesap Northern Spy
Red Delicious Jonathan Rome
Crispin Newton York
McIntosh Greenings
Gala (I prefer a combination of cooking and bakingapples for applesauce and pies)
Golden Delicious

Look for: Firm, crisp, well-colored apples.


As fruit ripens it releases a natural hormone called ethylene, a gas, which triggers enzymes.  Enzymes cause starches and acids to break down into sugar, which softens fruit. Some produce trucks actually pump ethylene gas into their trailers to ripen fruit that was picked unripe.

Did you know? Apples produce a lot of ethylene.  You can put an apple in a brown lunch bag with un-ripened fruit and roll the bag closed.  Since the gas produced from the apple gets trapped in the bag, the fruit ripens faster!


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 5, 2010, in Apples and tagged , , . Bookmark the permalink. 1 Comment.

  1. I LOVE the baKING way…loved the information about apples! It is good to have this information so I can pick the right kind of apples for my desserts..or plain eating!! 🙂 Thank you!!

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