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Quick guide to apples

Do you know your Bramleys from your Braeburns? Read on for our guide to the most popular varieties.

  1. How to store

    Forget the fruit bowl – apples are best stored in perforated bag in the fridge. One bad apple can quickly turn the rest, so keep an eye on them. To freeze: slice and blanch, then freeze in an even layer to firm up before transferring to freezer bags. Frozen apple slices make an especially nice addition to recipes like this apple and pear smoothie.

  2. Eating vs cooking apples

    Eating apples are sweeter, and vary more in flavour. They keep their shape when cooked, so are better for cakes and tarts than pies or sauces. Cooking apples are larger and more tart and work better in dishes like apple crumble. Their sharpness mellows when cooked, or if stored for a while.

  3. Gala

    Galas have a sweet, aromatic flavour and firm texture, making them a good choice for salads or toffee apples. They're a cross between Golden Delicious and Kidd's Orange Red, with distinctive yellow stripes.

    Try: Adding to an autumnal apple and blackberry crumble cake with brown sugar and cinnamon.

  4. Granny Smith

    First cultivated in the 1860s, Granny Smiths are sharp and very crisp, and work well in sweet and savoury dishes. You can find a great example of the Granny Smith's versatility in this cheese and apple slaw sandwiches recipe.

    Try: Grating along with beetroot and carrot, then mixing with sliced red cabbage and parsley for a slaw. Toss with lemon juice, mustard and olive oil.

    Granny Smith
  5. Golden Delicious

    Its yellow-green skin makes this variety easy to spot. It has creamy flesh and a very sweet, honeyed flavour that goes excellent in a refreshing kiwi, apple, grape and lime smoothie.

    Try: Coarsely grating and mixing with oats, raisings, apple juice and milk; chill overnight. Serve with berries for breakfast.

    Golden Delicious
  6. Braeburn

    Braeburns are a UK favourite, despite only being discovered in the 1950s. They're very juicy, with a crisp, clean texture and tangy flavour.

    Try: Slicing and baking with sausages, potato, onion and sage in this recipe for red potato and sausage bake.

  7. Bramley

    The go-to for pies and crumbles, as they develop a fluffy, melt-in-the-mouth texture when cooked. Their thick skins makes them good for stuffing and baking in a hearty Bramley apple pie.

    Try: Peeling, slicing, and gently cooking with sugar and butter until broken down; stir well. Serve with roast pork.

  8. Pink Lady

    These distinctive blush-pink eating apples were developed in Australia in 1973. They have a sweet crunch and slight fizz.

    Try: Thinly slicing and tossing with Little Gem, watercress, sliced figs and crumbled blue cheese. Or throwing them in this delicious Pink Lady apple cake.

    Pink Lady