Tuesday, September 22, 2009

Apples To Apples

Ever wonder which are the best apples to bake with? Here is a helpful list:

Best Apples for Baking

The following table lists the best baking and cooking apples in North America, as well as the era of introduction.

Fuji 1962 Sweet and juicy, firm, red skin
Granny Smith 1868 Moderately sweet, crisp flesh, green skin
Jonathan 1820s Tart flesh, crisp, juicy, bright red on yellow skin
McIntosh 1870 Juicy, sweet, pinkish-white flesh, red skin
Newton Pippin 1700s Sweet-tart flesh, crisp, greenish-yellow skin
Rhode Island
Greening 1600s Very tart, distinctively flavored, green skin
Rome Beauty 1820s Mildly tart, crisp, greenish-white flesh, thick skin
Winesap late 1700s Firm, very juicy, sweet-sour flavor, red skin

1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
1 pound of apples = 3 cups peeled and sliced apples

An average apple contains:

* 80 calories
* 18 g carbohydrates
* 5 g fiber
* 170 mg potassium
* 1/2 g fat
* 0 cholesterol
* 0 sodium

Source: The Farmer's Almanac

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