The Jew And The Carrot

Apples: A Guide for the Perplexed

By KosherEye

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Many Jews begin Rosh Hashanah by dipping apple into honey, to start a sweet and good year. But, which type of apples should we dip in honey? Bake into our apple cake or pie? Use to make applesauce or simply enjoy as a snack? Choosing the right type of apple for each dish essential. So here is a guide, care of KosherEye.com.

Eating: Some excellent “eating” choices are Braeburn, Gala, Fuji, Golden Delicious, Cortland, Red Delicious, McIntosh, Jonagold, and Pink Lady. Varying the types of apples on the serving platter enhances the color presentation, taste, and textures.

Baking: For baking delectable classic holiday apple cakes or pies, many apple experts suggest combining tart and crisp apple varieties like Granny Smiths with sweet-tart varieties like Fuji and Gala or sweet apples like Golden Delicious, Pink Lady or Jonagold.

Salads: Cortland, which are sweet with a hint of tartness, Golden Delicious, which are less firm than most apples but sweeter and Fuji apples that are sweet and crisp, are generally considered best to compliment a green-leaf salad or grain salads.

Leftovers: Apple sauce is the great equalizer of apples. Almost all leftover, even bruised apples are perfect for preparing applesauce.

Apple Recipes for the Holiday:

Aunt Ruthy’s Apple Strudel

Apple Upside-Down Cake

This article has been adapted from KosherEye.com, for the complete story check out “All About Apples”.


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