"Few fruits carry as much history and symbolism - or can boast as many varieties - as the humble apple. Though it's easy to think of apples as either the green or red variety, with supermarket staples like Granny Smith or Red Delicious representing the whole category, the truth is that apples are one of the most diverse fruits in the produce world. More than 7,500 varieties are grown worldwide, each with its own sweetness, tartness, fragrance, and texture."
"Apples were critical for keeping early colonists' larders stocked in America, and by the 19th century, apples were everywhere in American cooking: baked into pies and dumplings, pressed into cider, dried into leathery rings for storage, cooked down into apple butter, and made into the potent colonial spirit, Applejack. Henry David Thoreau described wild apples as the "noblest of fruits," in his "Wild Apples" essay, extolling their rugged determination -"
Apples encompass more than 7,500 varieties worldwide, each with distinct sweetness, tartness, fragrance, and texture. Apples sustained early colonists and became ubiquitous in 19th-century American cooking, used in pies, dumplings, cider, dried rings, apple butter, and the spirit Applejack. Wild apples were celebrated for rugged determination valued by early settlers. Modern agriculture reduced the public assortment to a few supermarket staples, yet individual varieties retain specific strengths and ideal culinary applications. Matching an apple's flavor, texture, sweetness, and acidity to a recipe can markedly improve cooking results. Nine common varieties are particularly useful to learn for different techniques.
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