Ingredient
Apple
The variety matters more here than with almost any other fruit, because cooking apples collapse into sauce and eating apples hold their shape. Choosing wrong is the usual reason a tart comes out watery or a crumble comes out chunky.
- Sourcing
- Best from a greengrocer or farm shop in autumn, when the range goes well beyond the four varieties supermarkets stock year-round.
- Varieties
- Bramley, Granny Smith, Braeburn, Pink Lady, Cox, Honeycrisp
- Quality cues
- Heavy for their size and firm all over. Press near the stem — any give there means it has been in storage a long while.
- Substitutions
- Pear, Quince
- Storage
- The fridge drawer, not the fruit bowl: they keep several times longer cold. Keep them away from other produce, as they give off ethylene and ripen everything nearby.
- Shelf life
- 1-2 weeks at room temperature, 1-2 months refrigerated
Nutrition
Per 100 g
- Calories
- 48 kcal
- Protein
- 0.3 g
- Fat
- 0.1 g
- Carbs
- 12.8 g
- Fibre
- 1.3 g
- Sugars
- 10.1 g
- Sodium
- 0 mg
From USDA FoodData Central (#171689). Raw, edible portion.