apples
apple
The best apple depends on the specific recipe. For cakes that should have distinct, slightly crisp chunks of apple, the Granny Smith apple is best. For cakes in which the apple is mostly absorbed, providing moistness and flavor rather than distinct chunks of apple, a McIntosh or Jonathan would be fine to use.
Tart, juicy and firm apples are the kinds that best are used when baking pies. Excellent candidates are Cortland and McIntosh. Very good candidates are Golden Delicious, Jonathan, and Rome Beauty.These suggestions are based on the information in 'Betty Crocker's Cookbook', Golden new and revised edition.
No---some are yellow (Golden Delicious), green (Granny Smith), pinkish ( Pink Lady), or orange ( Coxes Orange Pippin). There are also striped and speckled varieties.
granny smith granny flat granny knot
Any type of apple that turns to mush quickly when cooked - Bramleys' are pretty good (mush quickly and have a good appley-flavour); golden delicious also work but their flavour is less intense.
Granny smith apples are rich in vitamin A and C.
really you can use any kind you have on hand but most recipes call for Pippin or Granny Smith. If you want a sweeter salad use Gala apples.
The Granny Smith is an Apple cultivar from Australia.
Granny Smith Apples have a pH of 7.2 to 6.9.
Granny Smith apples are so called because they first originated in Leek, England, in 1868 from a chance seedling propagated by Sam Lucking Smith. It is from this person that Green apples got their name: Granny Smith. Granny Smith Apples originated near Sydney NSW IN 1868
abuelita smith