From ‘Ambrosia’ to ‘Zestar’, Michigan is home to all different kinds of apples! With so many to choose from, it can be difficult to know which ones are best. Luckily, apple farmers are willing to help – and have all the expertise! Take their advice for anything from fresh eating to apple pie, below:
Apples For Fresh Eating:
Brian Phillips, Phillips Orchard and Cider Mill: Jonagold
Jim Bardenhagen, Bardenhagen Farms: Honeycrisp, Gingergold, Crimson Crisp, Gala, Fuji
Scott Robertello, Kapnick Orchards: Blondie, Fuji, and Ever Crisp (anything but a Red Delicious LOL)
Kim Overhiser, Overhiser Orchards: For fresh eating, I recommend my favorites, the Honeycrisp, Gala, Fuji, and Golden or Red Delicious.
Vincent Cooper, Farmer White’s: As for fresh eating most of the apples now are really good for eating. While the majority of folks will want a Honeycrisp, personally, I don’t think you can beat a fresh McIntosh. I am really a bad one to ask which is the best or my favorite, as it changes as we pick through the varieties! So if you like a more tart apple, I would go with a Paula Red, McIntosh, Cortland, Ida Red, or Northern Spy. If you like them a bit sweeter, I would lean towards Ginger Gold, Empire, Golden Delicious, Jonathon, Honey Crisp, or a Jonagold. If you want a really sweet apple, you can’t beat a Gala. Come Christmas time, I don’t know why but I still like our old Red Delicious apples.
Apples For an Apple Pie:
BP: Northern Spy
JB: Gingergold, Honeycrisp, Ida Red, and add a few Macintosh for some juice.
SR: Northern Spy, Ida Red, and Empire
KO: For pie, I recommend blending varieties like Ida Red, Jonagold, and at least one or two Macintosh for a little sauciness.
VC: That is easy, a Northern Spy is my number one choice. Ida Red would be my second choice late in the winter. For that early pie apple, you can’t beat an Early Blaze.
Apples For Applesauce:
BP: Golden Delicious
JB: Gingergold and Macintosh
SR: Early season Yellow Transparent, main season Ida Red, Spartan with a few Golden Delicious.
KO: For applesauce, because I use a Victorian strainer, I cook my apples down with the skins on so I get some of that natural red dye from the skins in my sauce by using Jonathon, Macintosh, Golden Delicious, Red Romes, and Jonagolds.
VC: I like to blend them. Each apple has its unique characteristics, McIntosh adds a ton of aroma and cooks down nice, while Gala can really sweeten it up, where either Cortland or a Rome will add some color (the red from the skin tends to bleed into the apple giving it a pinkish hue), and Golden Delicious make a solid base apple.
Apples For Cider:
BP: Jonathon
JB: A mixture of various varieties, but some like Honeycrisp by itself
SR: Golden Delicious, Ida Red, Jonathan, McIntosh and Melrose
KO: For cider, blending is best based on what varieties are in season at the time you are pressing your cider, and always be sure to save some Macintosh to incorporate in all your cider batches!
VC: Similar to the Applesauce, I like a blend of them. Each apple has something to bring to the table and it is just picking out what you are going for.
Additional Note:
VC: If I were to pick just one that covers all the bases in price point, eating, cooking, storing… for the best all-around bang for your buck, I would pick the Jonagold. They have a good flavor and are a good eater, they make a good applesauce and a decent pie. I like to call them the Swiss army knife of apples. You can do just about everything with them.
Ready to stock up on Michigan apples? Head to our Find Food and Farms Directory to find an apple source near you!
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].