How to make use of the local apples this season.

September 11, 2015

You took a beautiful scenic drive to the mountains, visited some charming local orchards, and picked enough apples to fill up the entire trunk of your car.

Now what? How to make good use of all your local apples picked?

Obviously, you can eat those apples plain for lots of fiber, whiter teeth, antioxidants, cancer-fighting properties, and to strengthen your heart and possibly reduce cholesterol, but there are plenty of other ways to take full advantage of them.

Here’s how you can eat apples at breakfast, lunch, dinner, and of course, for dessert! While many of the recipes below recommend what type of apples to use, we thought that we’d make things even easier by providing a little guide:

For baking: Braeburn, Cortland, Empire, Gala, Golden Delicious, Granny Smith, Honey Crisp, and Crispin.

For applesauce: McIntosh, Gala, Jonathan, Golden Delicious, Mutsu/Crispin, and Fuji.

For pies: Cortland, Honey Crisp, Jonagold, Newtown Pippin, and Winesap.

For spicy dishes: Granny Smith.

For fresh eating: Gala, Pink Lady, Fuji, Red Delicious, Honey Crisp, and Golden Delicious.