Fri, 9/3/2010
11°C - 26°C
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Apple varieties
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Jonagold is a blend of Jonathan and Golden Delicious apples, offering a unique tangy-sweet flavor with firm flesh. Jonagold is excellent both for eating fresh and for cooking. |
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Golden Delicious has firm, white flesh and sweet crisp flavor. It is the preferred "all purpose" cooking apple since it retains its shape and rich, mellow flavor when baked or cooked. Its skin is so tender and thin that it doesn't require peeling for most recipes. Golden Delicious is very good in fresh salads and freezes well. It’s the most cultivated variety on the applehighplateau Naz Sciaves. |
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Fuji's spicy, crisp sweetness and firm flesh make it an excellent fresh eating apple. It's also good in baking or applesauce and stores well. Fuji flavor improves in storage like fine wine. Fuji skin color varies from yellow-green with red highlights to very red. It was bred from a cross between Red Delicious and Ralls Janet varieties in Japan. |
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Braeburn has high impact flavor. The crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. It's also good in baking, applesauce and for freezing. Braeburn color varies from greenish-gold with red sections to nearly solid red. Braeburn was discovered as a chance seedling near Nelson, New Zealand in 1952. Its probable parents are Lady Hamilton and Granny Smith. |
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Gala is one of the best for fresh eating. It is heart-shaped with distinctive yellow-orange skin with red striping. Gala is just the right size for snacking and is great in salads, good for baking and very good in applesauce.
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Jonathan apples are generally small to medium in size and dark to bright red. Their flesh is yellowish-white, occasionally with red veins and they are crisp, tender, juicy, aromatic and moderately tart. Jonathan apples are an all-purpose apple for cooking, baking or fresh eating.
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The Winesap apple is solid and has a deep red color. It tastes winey and tart and is good for cooking and eating but not especially satisfactory for baking. |
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Granny Smith has crisp mouth-watering tartness. Bright green Granny Smith has a pink blush. Its tartness really comes through when baked and sautéed. |
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