So what is your favorite variety of apple? I had not idea there was so many until I started eating raw. I have always loved Granny Smith apples though and they remain my favorite, especially organic! I could tell the difference the instant I tasted it :)
The Red Delicious is my second favorite. Tried at Honeycrisp for the first time today, but didn’t care for it much.
My favorite is definitely Fuji. Then I like Red Jonathan. Tart, crisp and delicious!
my current favorite are the little McIntosh apples. But I love them all! :) I love the fall especially because of the apples and pears in season.
Any pear suggestions? I haven’t found any I liked yet. I think it may have more to do with the texture though.
I may have to try some McIntosh this time I haven’t had them in a long time.
honey chrisp yum!
Have you tried Asian pears? They’re crunchy & not mushy, but Bartlett are my favorite for pear flavor. My favorite apple is Gala, second favorite is Golden Delicious.
I love love love stayman winesaps! they have a rough skin and a crisp textured flesh. They have a strong tart hint of sweet wine like full bodied flavor. You can only get them here around this time of year though
I live right in the middle of apple country. My favorites are (in order of preference) Honey Crisp, Ambrosia, Ginger Gold and Mutsu. Once apple season is finished I will go back to Royal Gala and a few Granny Smiths. If you have never tried a true Canadian Honey Crisp, I highly recommend them. The season is short so you have to act fast. Peace, Karuna
honeycrisp for sure!!! braeburn is a close second, and pink lady too.
HONEYCRISP!!! I used to buy them at an indoor farmers market in the winter in upstate NY from this cute old man. EVERY week he’d insist on telling me “they are the Marilin Monroe of apples!”
Caleb – I don’t know about the pear varieties, since I don’t buy them. I live in a small town that used to be pear orchards so there are wild pears all around. I just go and pick bags of pears, but don’t know which variety they are… they are greenish when unripe, then yellowish when ripe. The trick to good pears is eating them at just the right time. I pick them and then keep most of them in the fridge. I put several at a time in a brown paper bag in the pantry to ripen. They turn a bit yellowish and a slight bit softer than before… but not mushy. I usually cut into it and am surprised that it really is ripe and juicy, because when I feel them on the outside, they seem like they might not quite be ready… but if you wait until they are totally mushy, then they lose the juice and are not as good. My current favorite is to put diced pears in a green salad with diced apples, or pear and nectarine… so even if it isn’t as juicy it still tastes good mixed with the other flavors.
I think my favorite apple is braeburn, but I buy a lot of gala because they are usually cheap in a three pound bag.
For pears, which I am eating less of, I guess I like all of them, but the brown d’anjou and barletts are my favorites.
I like trying different kinds of apples when I see a variety I haven’t had—I tried honey crisp for the first time last week and while I didn’t dislike them, I’m sticking with my tried and true favorites:D
Pink lady apples.....mmmmmmmmm…..
they come out in November in NY and they are fabulous!
I had an apple called an Eve’s Delight at the Union Square Greenmarket in NYC once…it was huge, the size of a large grapefruit, and the sweetest, most delicate, perfectly crisp, clean tasting apple I’d ever eaten. I’ve never seen them anywhere else though. :(
I’m picky about pears, but I’ve found I LOVE bosc pears. OMG…the texture is perfect…not mealy or mushy like some pears, but the perfect balance of softness and crispness, and rich juicy delicate sweetness. I dunno if you eat balsamic vinegar (not raw), but I diced a bosc pear and coated the pieces with a little very high quality balsamic, then put them on a bed of fresh baby spinach, with just a few chopped walnuts and raisins…omg, it was absolutely exquisite.
Bartlett pears, iirc, are very similiar to bosc, but slightly crisper.
pink ladies are the best with pacific rose coming in second and nothing is wrong with granny smiths .
i used to hate pears until i bought 7 dollars worth of organic asian pears and hot damn it taste like a pina colada but sweeter… warning they are expensive my 7 dollars bought me 2.
no way ardesmond2!!!!! those must have been large asian pears for that cost! I get a bag of about 6 tiny little asian pears from my CSA bin each week these past few weeks, and they are nice, but so small I can barely taste them before they’re gone!
yeah my csa also drops me the small ones .. LOL and you are right they are so small before u know it there gone. These asian pears I speak of come from the local farmers market and yes they are huge. They come with individual fruit coozies to keep them from being damaged. I am sure all of that price and handling is marked up to me. LOL
First time ever just tried a jonagold…. they have a really nice cherry taste to them a must try…...
Like Honey crisp and just bought a case of Jonagolds for dehydrating. Fujis are to sweet for me.
I found a pear at our health food store last year. I think the name is “Pearson”. It is not grainy, but they are sweet, and smooth.
fuji apples and canadian sunrise apples. both very sweet, crispy and juicy. i love crisp fruit. =]
pink lady :) altho russet, coxes, golden or red delishous, jonogold, and granny smiths all rock my smoothie boat too ;) ((lots of apple trees growing in the wild here too, and picking an apple off a tree in the middle of nowhere whilst on a hike is the best apple taste you will ever get)
Oh! We use to have an apple tree called, Maidens Blush. It was wonderful for dehydrating. The apple slices came out crisp, like the ones you can buy commercially. We bought our trees from a commercial place in Main, U.S.. Forgot the name.
Karuna—You are so lucky to be able to get Mutsu apples. That is another we had. sooooo good. A real different flavor. Sort of like the Island spices.
Winesap, jonathan, pink lady, honeycrisp, red delicious—I like them all. As for pears, I really like seckel pears.
Absolutely the Macoun, followed by the Mcintosh—when they are so in season they snap when you bite them!!! OH! The Organic McIntosh’s are here at WF. Where are the Mcouns? They usually have a very short season. Add some raw caramel sauce and capowwwwee!!!!
Fujis or Galas
Fuji or Braeburn. I like hearty apples.
McIntosh! Also Spartan apples are a fave of mine.