Cooking apples

Cooking apples are a variety of apple that are primarily used for cooking, as opposed to eating apples, which are intended for raw consumption. They are larger, and can be tarter than eating apples. The most popular variety of cooking apple is the Bramley apple.

History

The history of cooking apples is intertwined with the history of apple cultivation. The first cooking apples were likely cultivated in Central Asia, where the wild ancestor of the apple tree, Malus sieversii, is still found today. From there, apple cultivation spread to Europe and the rest of the world.

Varieties

There are many varieties of cooking apples, each with its own unique flavor and texture. Some of the most popular include:

• Bramley apple: This is the most popular cooking apple in the United Kingdom. It is large, with a tart flavor and a texture that becomes fluffy when cooked.
• Granny Smith: Originating in Australia, this apple is known for its bright green skin and tart flavor. It holds its shape well when cooked, making it a popular choice for pies and tarts.
• Golden Delicious: Despite its name, this apple is not related to the Red Delicious. It has a sweet-tart flavor and a firm texture that holds up well to cooking.

Uses

Cooking apples are used in a variety of dishes. They can be used to make apple pie, apple crumble, apple sauce, and other desserts. They can also be used in savory dishes, such as pork and apple roasts.

Cultivation

Cooking apples are cultivated in the same way as other apple varieties. They require a temperate climate, with a cold period in the winter to induce dormancy. The trees are pruned to maintain their shape and to improve air circulation, which helps to prevent diseases.

See also

• Apple
• Apple pie
• Apple sauce
• Bramley apple
• Golden Delicious
• Granny Smith
• Red Delicious