North American Fruit Explorers mailing list at ibiblio

["Ed Fackler" <efackler@woh.rr.com>]

Goldrush and/or Suncrisp

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of Ginda Fisher
Sent: Tuesday, August 30, 2005 6:00 PM
To: North American Fruit Explorers
Subject: [NAFEX] cooking apples (was Bramley)



On Aug 30, 2005, at 1:40 PM, kieran or donna wrote:

> . . . and they cook soft.  . . . I don't know if it cooks
> soft or not.

Okay, enough about apples that cook soft.  Can anyone recommend good
apples that cook firm, and have excellent cooked flavor?  I prefer a
firm apple for my pies, and it needs to be tart.

Right now my favorite is Jonathan, which has a very rich flavor and
the slices keep their shape nicely in a pie if I don't cook it too
long.  But it doesn't keep well, and is very hard to find in my neck
of the woods even when it is in season (eastern MA)  I'm particularly
interested in apples I'll be able to buy.  We get a pretty good
selection of the newer apples from the local farmers market and a few
antiques at some pick your own places.   But it's a lot of work and
record keeping to test-cook each one.

Thanks,
Ginda
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