Source of antioxidants and dietary fiber, the apple is a fruit widely consumed in France.
Discover six varieties, to cook or eat raw.
To discover
Garden: what to plant, sow or harvest in November?
November: what are the seasonal vegetables and fruits?
To bake or to bite into?
Golden stock.adobe.com
Golden
: this is the most popular.
Yellow-green, it is crunchy, sweet and soft.
To bite into, in the oven, in a pie or to cook.
Gala stock.adobe.com
Gala
: two-tone (predominantly intense red), it is very crunchy, sweet, juicy.
Chewable or eaten as a juice, baked, pie or baking.
Granny-smith stock.adobe.com
Granny-smith
: almost fluorescent green (also called "green apple"), it is tangy, its very firm flesh is crunchy.
Chewable or in a salad.
Reinette grise du Canada stock.adobe.com
Reinette grise du Canada
: it is a rustic variety, brown to green in color.
Its skin is rough and its aromas complex.
Perfect for cooking
Fuji stock.adobe.com
Fuji
: green on a pink background, this apple is crunchy, sweet, very juicy, with a balanced taste.
Juiced or chewable.
Belle from Boskoop stock.adobe.com
Belle de Boskoop
: a rustic variety, red or yellow, with firm, sweet and tangy flesh.
To cook (in compote or pastry).
A very processed fruit
The
apples grown industrially
receive an average of 35 phytosanitary treatments sprayed on the fruit.
To eat them raw and keep the skin, which concentrates the vitamins, prefer organic apples, such as Juliet, which is crunchy, sweet and juicy.
Choosing the right apples: what you need to know
Choose your fruits wisely: they must be firm and fragrant, the skin smooth and unblemished.
Apples will keep for several days: you can put them in the refrigerator.
Some varieties can be kept for several months in a cool, well-ventilated place, protected from light and humidity, in crates to prevent the fruits from touching each other.
Never eat a damaged apple, even cooked: patulin, a mycotoxin, grows on molds and can cause allergies.
Do not hesitate to associate them.
Slip a few pieces of granny-smith into your salads to give them some pep or pan-fry golden quarters with butter to accompany a white pudding from Rethel (the real one, under IGP).
Pairing with cheese (camembert, goat cheese, etc.) or bacon also works.
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