If you ask us, there’s no wrong way to eat an apple! Raw, peanut buttered, baked, candied, dried, sauced, fried or sandwiched, apples make for some of our most favorite fruit experiences!
Apples are among the most classic fruit flavors here in the United States. Texture of the fruit’s flesh varies slightly among varieties, but apples generally have a firm, crunchy yet juicy flesh that’s sweet with other dominant bitter, sour or tart flavors. The edible skin is usually thin and slightly waxy and can have a sweet or bitter flavor. In general, apple seeds are not edible and should be removed before eating.
With over 7,500 varieties of apples grown throughout the world, apples come in a variety of autumnal colors. On the outside, apples can have pale or bold hues of yellow, orange, red, green, brown, pink and purple. Their skin can be evenly colored, or have blushes and speckles of many colors. Inside, the crisp, firm flesh is typically white to off-white, and can have flushes or lines of darker colors like pink and red. Different kinds of apples vary widely in size, from about a walnut to as large as a softball!
Fresh apples can be eaten raw as a solo snack, tucked into cheese boards and paired with classic carrot and celery sticks. Just about any variety of apple can be enjoyed by the slice and dipped into a flavorful bowl of something delicious like cheese, hummus, almond butter, honey or cheese as a satisfying snack. Many types of apple bring sweet, crisp flavor to cooked dishes of all types.
Apple juice and apple cider might get a lot of the apple drinking glory, but there’s so much more sip! Apples find their way into drinks for people of all ages, in concoctions from fresh juices to teas, and cocktails to spirits. With such an array of flavors from bitter, sweet, sour, tart and tangy, apples bring a complex range of flavors to many delicious beverages.
How to prepare your apple will depend on the recipe you’re using. Here are the most common ways to prepare apple for just about any recipe.