Golden, Pink Lady, Royal Gala… Apples are all chewable, but some varieties are more suitable than others depending on the recipe to be made.
Apple pie or cake
To concoct a good pie or an apple cake, it is better to opt for Elstar, Pink Lady, or Royal Gala. The latter have the particularity of remaining firm after cooking and have a flesh that is both sweet and tangy. You can also turn to the Golden, also known as “the all-rounder apple”.
Baked apples
Another key fall dessert: baked apples. But this time, it is on the Gray Reinette of Canada that it is necessary to bet. This rustic fruit of bronze color and not always regular in shape indeed works wonders in the oven. Not very sweet and slightly tart, this variety is also appreciated for its hint of lemony bitterness.
A crumble
To make a crumble, a cake made up of a layer of fruit covered with a crumbly-looking dough, we opt without hesitation for the Pink Lady, a firm and fragrant variety. The Granny Smith is also a good ally to succeed in this dish imagined in England, during the Second World War.
a compote
The queen of compotes is Belle de Boskoop. Under the matte skin of this apple, which is eaten between October and March, hides a flesh endowed with generous fragrant notes and which melts very well when cooked. The Reine des Reinettes variety has also proved its worth. For this type of preparation, take very ripe apples.
a tarte tatin
In the tarte Tatin, an essential dessert of French gastronomy, the apples are caramelized before cooking. It is therefore preferable to choose apples with little sweetness, such as Boskoop, Bancroft, or even Reinette grise du Canada. For her part, starred chef Simone Zanoni prepares it with Pink Lady.
a fruit salad
Finally, in a fruit salad, nothing like pieces of Royal Gala. And for good reason, the flavor of this variety goes perfectly with that of other fruits (banana, orange, pineapple…). Once in the salad bowl, it highlights the aromas of its neighbors while retaining its own.