Australian Apples
Here are a few of the fresh varieties from New Zealand:
Fuji. Crisp with a slight spiciness and a firm flesh, the Fuji is an excellent fresh eating apple. It stores well and is also good for baking or applesauce. The color varies from yellow-green with red highlights to very red. The Fuji was first bred in Japan as a cross between a Red Delicious and a Ralls Janet.
Gala. Heart-shaped, with distinctive yellow-orange skin with red stripes, the Gala is sweet, crisp and juicy. The perfect size for snacking, it's also good for baking and excellent in applesauce. The Gala was developed in New Zealand.
Braeburn. The boldly flavored Braeburn is crisp and aromatic with a nice blend of sweetness and tartness. Great for snacks, salads and baking. It varies in color from greenish-gold with red sections to nearly solid red. The Braeburn was discovered as a chance seedling in New Zealand in 1952. It is believed to be a cross between a Lady Hamilton and a Granny Smith.
Granny Smith. These bright green beauties are known for their crisp, mouth-watering tartness, which really comes through when they're baked or sautéed. Yes, there was a Granny Smith - she was Marie Ana Smith of Australia, who happened upon a chance seedling sometime in the 1860s.
Pacific Rose. Refreshingly crisp and juicy with a delicate, sweet flavor. Color ranges from rosy pink to bright red. The Pacific Rose is the most popular variety in New Zealand, where it was developed as a cross between a Gala and a Splendour.
Pink Lady. The firm, crisp Pink Lady has a sweetly tart flavor. Its color is a pinkish-red blush over a yellow-green background. It was developed in Western Australia as a cross between Golden Delicious and Lady Williams. Great for eating out of hand or baking.
CM Tip: Select apples that are free of bruises and firm to the touch. Look for good color and a pleasant aroma. To avoid discoloration, keep the surface of apples dry. Do not rinse until just before ready to use.
Contributor: From Central Market