Varieties of Cooking Apple

Apple, the shining red, green or yellow colored fruit is relished for its great taste, and is usually eaten raw. But, there are some varieties of apples that are generally not consumed fresh, and need cooking for the purpose of consumption, known as cooking apples. They are generally larger than the eating variety.

Apples for Cooking
Though, almost 7,500 varieties of apples are found world-wide, only a few are used for cooking.

Bramley
Bramley is a variety of cooking apple that can be eaten raw as well. This apple was first cultivated in the United Kingdom. It is the most important variety of cooking apple in England. It is large, round-shaped and slightly flat with a sour flavor. It is usually green, but sometimes also found with few red stripes.

For cooking Bramley apple, the skin is peeled off, and it is sliced into small pieces. These pieces can be covered in lemon juice to keep them from turning brown. They can be used in pies, salads, crumbles and many other desserts. Bramley apple can also be stuffed with dry fruits and baked to serve with custards, which is a favorite British pudding. They are also used in making cider and apple sauce.

Granny Smith
Granny Smith apples are native of Australia, and was first discovered by Maria Ann Smith, who unknowingly grew the plant in 1886. These light-green colored apples are juicy, but sour. They can be consumed raw or cooked, and can be served as salads. They are excellent for pies, sauce and can also be baked or fried lightly in a little fat.

Jonathan
Jonathan is a dark red colored apple with a sweet and strong acidic flavor. It was developed by a lady, Rachel Negus Higley from United States, and hence, named after her husband Jonathan Higley. However, some believe that Jonathan apple originated in a farm in New York, and was initially known as 'Rick Apple'. Later, Judge Buel, President of Albany Horticultural Society named it after its discoverer Jonathan Hasbrouck. This juicy and smooth-skinned apple is used as a raw material in bakeries for its sour flavor. Jonathan apples can also be eaten fresh.

Calville Blanc
Calville Blanc apples are native of France, and are used in making delicious French pastries. They can retain their shape even after cooking. Calville Blanc apples are usually lumpy and pale green or pale yellow in color with a smooth skin. They are ideal for French desserts, and also used in making cider and cider vinegar. Calville Blanc apples are rich in vitamin C.

Gravenstein
Gravenstein apples originated in Denmark, though some evidences show that this apple is a native of Italy. They are juicy with sweet and sour flavor. Gravenstein apples are ideal for apple sauce and cider. They are generally yellowish with few reddish stripes, but, sometimes they can also be red with yellow flesh. They can be baked, cooked and consumed fresh as well. In Austria, they are also used in making brandy.

Northern Spy
These green colored apples with red stripes originated in United States, and are often known as the 'Northern Pie Apple'. They are juicy and crisp with a sweet subacid flavor. They are rich in vitamin C, and work well for desserts, pies and cider.

Cox's Orange Pippin Apple
Cox's Orange Pippin apple is yellow or orange-red in color with crimson red stripes. The yellow flesh is juicy and has a spicy flavor. It is mainly grown in United Kingdom, and was first developed in 1825 by Richard Cox, a brewer and horticulturist. Richard Cox developed this apple from the seeds of another variety, known as 'Ribston Pippin'. Cox's Orange Pippin apples is regarded as the classic English apple. This apple makes fine desserts, and are also used in cider. It can also be eaten raw.

Apples are rich in vitamin C and potassium, which are effective in controlling blood sugar. They also contain substantial amounts of pectin, which helps in controlling insulin level. They are also helpful in curing disorders associated with the intestine and nervous system. Studies have shown that people eating lots of apples have low incidence of lung cancer. Apples, either fresh or cooked as apple pie, crumble, sauce or butter, are not only delicious, but also provide a substantial amount of vitamins and minerals required for the body.