All photos/art by Erick Ingraham
We asked Yankee‘s former food editor, Amy Traverso (whose book on cooking with apples will be published in 2009 by W.W. Norton), for her five favorites among the more than 40 varieties commonly available in New England.
Although native to Ontario, the Mac is the most popular apple variety in New England. Tender, tart flesh makes it a good match for applesauce, cider, and eating out of your hand.
Sweeter and firmer than the Mac, its juicy flesh holds up to baking and is also slow to brown, making it a perfect choice for salads and other raw preparations.
Possibly the oldest American apple cultivar (mid-1600s), this Massachusetts native has firm flesh and a good balance of sugar and acid. Great for baking and a favorite among cider makers.
Another Massachusetts native (dating to the mid-1700s), the Baldwin is a terrific all-purpose apple, with crisp, juicy flesh and a slightly spicy flavor.
One of the best pie apples around, the Greening originated in Newport. Crisp and juicy, it’s a pleasure to eat out of your hand, and its tart flavor makes a great foil for buttery pastry.
Now try a pie or pandowdy with these 10 apple recipes.