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Idared is a type of apple cultivar from Moscow, Idaho, United States. Variety is characterized by a non-uniform skin color. First developed at the University of Idaho Agricultural Experiment Station in 1942, [1] it is a cross between two apple varieties (Jonathan × Wagener). The Idared has a white flesh with a firm body, and is tart and juicy.
The apple itself is named after Braeburn Orchard near Motueka, where it was first commercially grown. Braeburn apples have a combination of sweet and tart flavor. They are available October through April in the northern hemisphere [2] and are medium to large in size. They are a popular fruit for growers because of their ability to store well ...
Paulared apples are bright red with some yellow and tan spots; the skin often has a dusty sheen. They have a sprightly taste, not too sweet and not too tart, vinous and slightly reminiscent of strawberries. It has a firm white flesh that becomes soft and mealy extremely quickly as its season declines.
Best Tart Apples. Hearst Owned. Granny Smith. Why we love a good ol' granny: It's easy to find year 'round, has a strong tart flavor, and when combined with any sweet apple it makes the perfect ...
A large, round apple with firm, dry, sweet, slightly tart white flesh. Excellent keeper. Scab and canker resistant. Cooking, eating PickE late September. Use October–November. Baltimore (a.k.a. Baltimore Pippin) [9] US <1860 Width 78 mm (3.1 in), height 62 mm (2.4 in). Stalk 15 mm (0.59 in). Flesh whitish, juicy, subacid. Eating Use December ...
We like naturally sweet, firm apples like Honeycrisp and Fuji. If you prefer something a little more tart, swap one out for a Granny Smith. View Recipe. Spinach & Feta English Muffin Breakfast ...
'Stayman' is a medium-sized, roundish-conic apple with a thick, greenish-yellow skin covered almost entirely with a deep red blush, darker red stripes, and russet dots. The stem cavity often shows heavy russetting. Firm, tender, finely textured, juicy, crisp, and yellowish-green, the flesh is tart and spicy.
Press mixture into a 10” or 11” tart pan with a removable bottom, pressing until dough is smooth. Arrange apples over crust, sprinkle with granulated sugar and dot top with butter.