Apples

1. Golden Delicious

Yellow skinned apple with black speckles. It has as a firm, crisp flesh, with a sweet and sour contrasting flavors that go very well with any stew. It also tastes great in salads.

2. Russet

Green skinned apple with brown specks, brownish in color when it ages, the Russet apple is the the most versatile type of apple.

With slightly acidic hard flesh, it provides juices and flavors to meat or fish when cooked. It is Ideal for use in roasts or as poultry stuffing.

3. Gala

The Gala apple is of New Zealand origin, obtained as a result of combining two varieties, the ‘Kidd’s Orange Red’ and the ‘Golden Delicious’.
Its skin has red, orange and yellow tones. It’s very round and it’s usually of small or medium size.
The flesh is firm, crunchy and very juicy.

3. Granny Smith

The Granny Smith apple is a variety that was created artificially, it originated in Australia, after Maria Ann Smith (the granny Smith) created the first graft.

With an intense bright green colour, they are crunchy, juicy and tart. They are ideal for salads due to their slices not oxidising (not going dark when exposed to air).

It’s one of the variety of apples used to make the classic Apple Pie.

4. Starking

Red eating Apple, with very white flesh that tastes crisp and sweet. It can be served on its own, in salads or cut into slices, battered and deep fried.

5. Pink Lady

It’s a mix between the Golden Delicious and the Lady Williams apples, from which it takes its name, as ladies used to carry them in their bags to sniff them when there was a bad smell, due to them being very aromatic.

Being both sweet and crunchy at once, the pink lady apple is ideal to have on its own or in puddings, compotes and cakes.

6. Wild

Very acidic small fruit. These apples can be red or yellow. They contain a high content of peptides that makes them ideal for juices, liquors or as accompaniment for game dishes. It’s also the apple commonly used for cider.