Experiment with apple varieties — crunchy, tangy, juicy, sweet or tart — in oatmeal, salads and desserts.
of apples — of those, only about 100 types are grown commercially. We encounter only a dozen or so in an ordinary grocery store, though farmers markets and produce stands typically offer a broader range and new options seemingly each year. In shades of red, green and yellow, apples also vary in their crispness, juiciness, sweetness or tartness.
Which to eat out of hand is a matter of personal preference , butinvolves more consideration. For baking, firmer apples such as Granny Smith, Rome and Jonagold are good choices; juicier, very crisp, sweet-tart apples such as Fuji, Honeycrisp and Pink Lady are better suited for salads and drier apples such as Hokuto and Gravenstein are best for applesauce.