Charts: Apples From Tart to Sweet

The Bell Tree Forums

Recently I stood in the supermarket ready to buy a bag of apples for snacking. I prefer tart over sweet apples, so usually I know to grab Green or McIntash apples. But what’s on a supermarket shelf can change every time you go to buy them. The variety of bagged apples on sale the week I went were Pink Lady apples, so I had to pull out my trusty phone to see where on the apple spectrum they fell. Tart! So into my shopping cart they went. 

Photo: go here

Unless you can buy the same apples time and again, it’s beneficial to have a chart to check. Each time you look at the charts, you might be able to keep the varieties straight, but probably not, since produce tends to change at the supermarket. Next time you go you’ll likely see a new unfamiliar variety. 

Although red delicious -- sweet apples -- are not my favorite, I will eat it if handed one. Still when buying a bag of apples, I’d rather buy what I most enjoy snacking.

Apples are kind of fascinating because ancient, as well as, modern people ate them; they grow all over the planet; and there are 7,500 varieties of apples. I wrote all about apples earlier on the blog if you want to know more about them.

Photo: go here

A note about charts: I link them back to the source where I find it, however often they are posted on multiple websites so their true origins may be unknown. I’m prepared to relink or remove a photo if necessary, and I don’t claim ownership which is why I link them. Blogging is a only a hobby to share thoughts, tips and information with others not to earn revenue. When I know better -- how to share -- I do better.

Back to apples, there are many varieties I’ve never tasted! I’d like to try a Pacific Rose, a Jazz, and a Lady apple, which isn’t the same as Pink Lady. What apples would you like to try?

You may also enjoy:

All About Apples

Homemade Applesauce

Homemade Apple/Spinach/Ginger Green Juice

Waldorf salad With Leftover Chicken Or Turkey

Applesauce Breakfast Cake

Photo: iStock

As a child, I loved a great aunt's applesauce cake. It was so moist and sweet! I want to eat applesauce cake for breakfast so I tried my hand at making a healthier recipe. You can easily turn the cake batter into cupcakes to eat breakfast on the go if you wish.

Applesauce Breakfast Cake

Ingredients:

1 cup of applesauce

1/4 cup mashed ripe banana (= 4 tablespoons)

2 teaspoons vanilla extract

2 teaspoons cider vinegar (I think organic tastes best.)

1 tablespoon vegetable oil

1 1/2 cups of oatmeal turned into flour in a food processer

(You can substitute unbleached all-purpose or whole wheat flour. I use oatmeal for a breakfast cake, and flour for a dessert.)

1/3 cup dark brown sugar (White sugar works too.)

1 teaspoon baking powder

1/2 teaspoon baking soda (The cider vinegar activates it)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup of chopped walnuts

1/2 cup of raisins (Omit if you wish. Raisins will keep your cake moist for extra days.)

Optional substitution: A pumpkin spice mix powder has cinnamon and nutmeg in it so if you have it, feel free to use it.

Directions:

1) Get out 2 mixing bowls. Mix all your wet ingredients in one bowl and all your dry ingredients in the other bowl.

2) Add the dry ingredients to the wet ingredients and incorporate with a mixer or whisk.

3) Pour the batter into a greased square 8-inch by 8-inch baking pan. Sometimes I use a loaf pan, which you can also cut into squares) If you decide to make cupcakes instead, pour the batter into each cupcake holder 2/3 full.

4) Bake the cake or cupcakes in a 350 F degree preheated oven for about 22 minutes. Check the cupcakes at about 16 minutes as they may bake faster.

5) After the center is done, remove from the over. Remove from the pan, not when hot, but while still warm.

Light Cream Cheese Frosting

Ingredients 

8 oz Neufchatel (light) cream cheese

Drops of milk

As much powdered sugar as you need

1 teaspoon of vanilla extra

Directions:

Whisk all ingredients until creamy. I start with a cup of powdered sugar and add a little more at a time.

Alternatively, you can sprinkle your applesauce cake with powdered sugar instead of frosting. It will have even less calories.

Ahhh, the perfect autumn breakfast with coffee, tea, or milk. Enjoy a light treat that also has a few nutrients in it!🍎🍏

You may also enjoy:

All About Apples

10 Tastes Of Autumn

Homemade Applesauce

A Classic 3-Layer Carrot Cake

Homemade Applesauce

I turned a refrigerator crisper drawer full of apples into applesauce. We like apples but for an unknown reason didn't eat the apples. I gave some away and still had plenty of them left -- Gala, Red Delicious, Honeycrisp, Fuji, Baldwin, and Empire, as far as I could tell as I didn't select them. {I kept one Granny Smith (tart apples are my favorite) for eating.} While I didn't care for peeling and corking all those apples, I'm surprised and delighted by how delicious my homemade applesauce turned out! Here is my impromptu recipe:

Homemade Applesauce

Ingredients:

8 oz (1 cup) apple juice (without added sugar)

At least 5 lbs of apples (guessing, I used a crisper drawer full) - peeled and corked - just fill up a 10 oz - 12 oz stockpot.

1 teaspoon of ground cinnamon 

1/4 each teaspoon of ground and fresh nutmeg

1 tablespoon of ground pumpkin pie spice (substitute ground cloves and allspice if you wish.)

1/2 teaspoon ground cardamon

A squeeze of lime (or lemon)

1/4 cup dark brown sugar

A sprinkle of Stevia

I tossed in cinnamon sticks (just because I had them. What am I going to do with them otherwise?)

Optional: Frankly I don't think it was needed, but I poured in a teaspoon of vanilla flavoring because it was in the cabinet. Cooking is like chemistry, and it's fine to experiment. Use my recipe as a guide - taste and spice to your liking.

Directions:

1) I threw the peeled apples into a big pot, followed by the apple juice, spices, and dark brown sugar.

2) On the stovetop I simmered the mixture on medium heat for one hour, let it cool a bit, then mashed it with a potato masher. You could also puree the cooked apples in a food processor or blender. I like a bit of texture.

3) After it cools completely, dip it into air-tight containers. Makes about 7 cups of applesauce.

We ate a still-warm portion in a bowl after dinner. Later I filled and put 2 16-ounce containers in the refrigerator and 1 16-ounce container in the freezer. I hear frozen applesauce is delicious partially thawed like a homemade slushy, which we're trying next!

Waste, not, want not! We won't have any trouble polishing off our apples as homemade applesauce.

Happy Autumn, Folks!🍎🍁🍂

You may also enjoy:

All About Apples

Autumn Musings

The Humble Pear

Waldorf Salad With Leftover Chicken or Turkey