Apples: A World of Flavours to Discover
If there’s one fruit we take for granted, it’s the apple.
We see it there in the fruit bowl, loyal and ever-present, almost “reassuring”.
But just as we saw with salt or sugar, behind a generic name lies a universe of varieties, textures, and aromas that can completely change the outcome of a cake or a salad.
Not all apples are created equal: there’s the one that resists baking without falling apart and the one that releases all its sweetness only when eaten in bites, with the skin crunching under your teeth.
The right apple for every recipe
To choose the right one, we first need to ask ourselves: what do we want to make with it?
Here’s a small guide to help you navigate the supermarket aisles:
- The Queen of Pies (Renetta): With a slightly “wrinkled” and less shiny appearance, it’s the perfect apple for baking. It loses its acidity in the oven, becoming creamy and fragrant.
- Crunchiness Personified (Fuji and Pink Lady): If you’re looking for that satisfying crunch with every bite and intense sweetness, these are your allies. Ideal for snacking or diced into winter salads.
- The Perfect Balance (Golden Delicious): The classic yellow apple. It’s the most versatile: sweet but with a hint of tartness, excellent both raw and cooked.
- The Tart Note (Granny Smith): The quintessential green apple. It’s refreshing and perfect for cutting through fatty dishes or for giving a boost to a juice.
Here are the most common apple varieties:
| Variety | Flavour | Texture | Ideal Use |
|---|---|---|---|
| Renetta | Tart (raw), Sweet (cooked) | Mealy and soft after cooking | King of tarts, strudels, and baked apples. |
| Golden Delicious | Sweet and honey-like | Crunchy but delicate | Versatile: fruit salads or jams. |
| Stark Delicious | Sweet and low in acid | Mealy and tender flesh | For eating fresh (for those who don’t like hard flesh). |
| Granny Smith | Very tart and fresh | Extremely crunchy and juicy | In salads, juices, or with cheeses. |
| Fuji | Very sweet (sugary) | Firm and very crunchy | Ideal as a snack or for a break. |
| Pink Lady | Sweet/citrus balance | Very firm and compact | Excellent raw or in gourmet salads. |
| Annurca | Tart and fragrant | Compact and crunchy | Fresh consumption or for liqueurs (Nurchetto). |
How to choose the best ones?
Just as we’ve learned to read the shell of eggs, the apple also sends us clear signals:
- The texture: To the touch, it should feel firm. Press gently with your thumb: if the skin indents or feels “hollow”, the apple is old or mealy.
- The stem: It should be present and firmly attached. If it’s missing, the apple tends to dehydrate more quickly.
- The scent: A good apple, especially at room temperature, should have a fresh, fruity aroma. If it smells of nothing, it’s probably been in cold storage for too long.
Beyond taste, let’s not forget the health benefits: the apple is a concentrate of pectin and antioxidants. To learn more about how this fruit concretely helps our body, I recommend reading the studies from the Umberto Veronesi Foundation, which clearly explains why the old saying is far from a myth.
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The secret to storage (to keep them from “ageing” quickly)
Apples are fruits that “breathe” a lot (they emit ethylene, a gas that accelerates ripening).
- In the fridge: If you want to store them for a long time (up to 2-3 weeks), the fruit drawer is the ideal place, preferably in a paper bag that maintains the right humidity level.
- Away from others: Be careful! Precisely because they emit ethylene, if you put them near bananas or kiwis, these will ripen (and spoil) in an instant.
- The lemon trick: If you cut them for a salad or fruit salad, a few drops of lemon or a dip in salt water (very little!) will prevent oxidation, keeping the flesh white and appealing.
Apples are a true “superhero” on our table, much like the kiwi, capable of providing us with fibre and vitamins with disarming simplicity.
But just as we saw with salt or sugar, behind a generic name lies a universe of varieties, textures, and aromas that can completely change the outcome of a cake or a salad.
