FareShare Recipe Exchange Group
Ginger Gold Apple
Navigate Our Apple Information Here!
Apple Contest Recipes
|Tens of thousands of varieties of apples are grown
worldwide. For the
freshest apple, choose locally grown varieties whenever possible.
This is not intended to be an all encompassing list.
|Red Cort||These have a tart-spicy flavor. They are excellent eating and salad apples, and are good for sauce, pies, and baking. Applesauce can be frozen. Red, flat shaped apple with white flesh which remains white when sliced.|
|Red Delicious||May range in color from red to red-striped. Will store for
up to 12 months but will not last long at room temperature,
best to refrigerate. Avoid any bruised ones and never place a
bruised one next to an unbruised one. Normally juicy, sweet
and mellow with just a hint of tartness. When cooked they
will hold their flavor well.
Click here to so Art's Photo of this Apple.
|Redfree||Unlike other early varieties, Redfree is a sweeter tasting
apple that stores extremely well. The red and green skin is
thick and the flesh is white, crisp and juicy. Redfree is
an excellent dessert apple and although it can be used in
pies and sauces, it should be savored as one of the best tasting early varieties. Growers like Redfrees for their genetic resistance to apple scab, making them a low-spray apple.
|Rhode Island Greening||One of the best choices for pies, but rarely available. Can only be found in October and November on the East Coast.|
|Rome Beauty||Will not store for long periods and they tend to get bland
and mealy. Very mild and have a low acid level which means
that they will brown easily. Skin is fairly thick, but
tender and is excellent for baking since it will hold its
Click here to so Art's Photo of this Apple.
|Roxbury Russet||This apple was developed and named in Roxbury, MA in the early 1600's. A look at one suggests how the idea of a good apple has changed over the centuries, Roxbury presents a dull green, heavily marked face to the world. But the crisp, tart apple has more personality than some of today's supermarket standards. Its yellow-green flesh is firm and course textured. Roxbury is suited to eating fresh and cooking and long has had a reputation as a fine cider apple. As with most older varieties, it keeps well for months.|
|Shamrock||Shamrock is the East-Coast's version of the Granny Smith. This is an extremely tart, green apple that is crisp and juicy. When at its peak, Shamrock develops an attractive red blush. If you like tart apples this is the one for you, otherwise Shamrock can be combined with other apples to make tasty pies and sauce.|
|Shenandoah Supreme||Discovered in Pennsylvania circa 1830. Rich, tart flavor. Excellent for eating, baking and sauce.||Do You Have a Photo?|
|Spartan||Cannot be stored for long periods without getting mushy and mealy. Is sweet-flavored and very aromatic, but flavor becomes very weak when cooked, therefore it is not recommended for baking.|
|Spur Goldblush||This fruit has a waxy, bright yellow skin with an orange-red blush. Its flavor is described as a golden-like snap. Flesh color is cream to white and its texture is solid andfirm. Stores well.|
|Spencerville Red||This specialty apple is a fall treat for those who like a firm, tart apple. Related to Jonathan, it provides a more snappy flavor and stores longer. Great for cooking purposes or in a blended apple sauce.|
|Spitzenberg||Formal name is "Esopus Spitzenburg". Originated before 1800 in Ulster County, New York. Grown by Thomas Jefferson. Parent of the Jonathan apple, it is a large, oblong, orange-yellow apple that is excellent for pies, juice, and fresh eating (at least for those who like to bite into a firm, crisp, and particularly tart apple). An excellent keeper.|
|Stayman Winesap||Tends to store well. Has a spicy-tart flavor and is a good crisp apple. Has a thick skin which will separate easily. A good cooking apple that will retain its flavor well, making it excellent for baking and pies.|
|Summer||These have a sour flavor and a tender texture. Not good for baking, but fair to good for eating, salads, and sauce. The sauce can be frozen. Does not store well.||Do You Have a Photo?|
|Virginia Gold||Firm, crisp, juicy, sprightly flavor. Excellent for eating, very good for baking and sauce.|
|Winter Banana||An heirloom apple, the Winter Banana originated in Cass County, Indiana in 1876. Its popularity is due to its large size, firm flesh, sweet aroma and excellent cooking quality. This fine dessert apple has a yellow skin with a natural waxy coating. The Winter Banana is modest, in light of all this praise, it blushes reddish-pink. Keeps well in cool temperatures.|
|Yataka||Originated in Japan in 1962. Crispy, juicy, sweet-tart flavor. Excellent for eating, baking and sauce. Discovered as a limb sprout of Fuji.|
|York||Slightly tart. Firm, crisp and juicy. Good for all uses. York was discovered near York, Pennsylvania around 1830, and is still widely grown in south central Pennsylvania and southward along the Shenandoah Valley and Blue Ridge mountains. It keeps extremely well and is popular as a culinary variety. It is probably a little too tame for most people when eaten fresh, but it does have its adherents. It earned the appellation "Imperial" for its keeping quality, not its flavor.|
Apple Pages: A-D | E-P | Q-Z
Top of Page
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.
Art Guyer operates this project.
Provide feedback here.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links