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Which apples are better to dry
For drying, ripe sour and sweet-sour apples with dense pulp of summer and early autumn varieties, with a thin skin and small seeds are best suited. Fruits can also be fallen from the tree, slightly dented, most importantly, without rot and wormholes. Apples of varieties are very tasty when dried. “Pepin”, “Aport”, “Cinnamon” and “Antonovka”, the latter, when dried, is also very aromatic. It is better to cut the fruit into slices, rather than slices: this way they dry faster.
What apples are better for making jam
It is best to put sour apples of summer varieties on jam, which are not stored for a long time, like “White filling”, “Slavs” or some types “Grushovki”… The fruits can be taken ripe and even a little overripe, as well as unripe. “White filling” and other soft varieties can be boiled, they are good for making jams and marmalades. If you need to keep the apple pieces intact in the jam, later autumn varieties will do (Champion, Gloucester, Antonovka, Spartak etc.), they are less soft and less boiled. Also small fruits of wild apple trees are very suitable for jam, and “Chinese” – its small apples do not boil soft and are well obtained in jam whole.
Which apples are best for charlotte
It is believed that for baking, including everyone’s favorite charlotte, you can take any apples. However, the most delicious are pies with sour apples, which retain their shape well when baking varieties, such as “Antonovka “,” Semerenko “,” Jonathan “,” Renet “,” Jonagold ” etc. The fruits should not be very juicy, because of the large amount of apple juice, the dough may burn or poorly bake, this is especially important when you need to bake charlotte. If there are only juicy apples, it is better to take a little less of them so that the dough does not “drown” in the juice.
Best apples for juice
Strong, juicy apples like “Grushovki”, ideally recently collected. Delicious juice is obtained from apples, which crunch when you bite them off, while they may look completely ugly, have broken barrels, etc. If you take unripe apples, the juice will be too sour, and overripe apples will become cloudy. Like wine, apple juice can be blended by mixing sweet and sour varieties.
Many late varieties like “Autumn striped”after lying down for several days, they become “cottony” – such fruits give little juice, and there will be much less vitamins in a drink made from apples that have been lying for a long time.
The best apples for compote
Very well suited for compotes “Antonovka” and other hard apples of sour varieties. You can also use slightly unripe, but just slightly: the compote from unripe fruits will turn out to be tasteless. The most beautiful drinks are obtained from red and pink apples (you can simply add a couple of them to the green fruits). Apples of very soft varieties like Anisa, as well as overripe, can boil in compote.