The taste of fall

When the air turns chilly and the leaves begin to change into beautiful shades of oranges, reds and yellows, it is time to think of all the wonderful foods of fall. Apples are a perfect match for fall because of their beautiful shades of color.
    When buying apples there are two different kinds of apples to consider: a cooking and an eating apple, reports Extension Educator Carol Schwarz. A cooking apple is an apple that is used primarily for cooking rather than eating. They are larger and can be tarter because cooking apples have a lower sugar content than eating apples. Some varieties have a firm flesh that does not break down when cooked. And as a rule, do better in storage than eating apples.
    Some examples of cooking apples are Empire, Granny Smith, Jonathan, McIntosh and Pink Lady. Great eating apple varieties are Braeburn, Gala, Honeycrisp, Jonagold and Red or Yellow Delicious. But, don’t be afraid to experiment. A favorite eating apple may also be a great one to cook with or you might end up loving a ‘cooking’ apple for eating.

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