How to pick the right apple when cooking

LOS ANGELES (KABC) -- When you're at the grocery, you see at least four or five different types of apples. If you're like most, you just stick with your favorite. However, when it comes to cooking, certain apples just seem to work better.

Whether you like an apple that's tart, spicy or sweet, eating an apple a day or more, can help you with your weight and health. Research indicates apple consumption lowers the risk of stroke and bad cholesterol, while keeping weight in check. The fiber in apples puts a halt on hunger.

When using apples in roasted or baking dishes, try Golden Delicious, Granny Smith, Jonagold and Roma.

For sautéing foods, Braeburn Fuji, Gala and Honeycrisp work best.

The choices for making a salad are plenty. Cameo, Cortland, Empire Fuji Gala all polish up well.

If you like sweet fruit, try Fuji, Honeycrisp, Red Delicious and newly grown Ambrosia, which are all low acid juicy fruits.

One fun idea to get a better concept of the different varieties is to have an apple taste. Buy a medley of them, from tart to sweet. Pair them with crusty bread and cubed cheese, and rate your preference on a scale of one to five.

After you cut them for serving, dip your cut apples in lemon water to keep them from getting brown.

Since October and November are peak apple season, your market should be stocked with plenty of choices. Look for an apple with tight, smooth skin and no bruises or wrinkles.

No matter what type you buy, you want to keep your apples in a ventilated bag in the crisper in the refrigerator. If you leave them in a bowl out in the open, they will ripen 10 times faster.

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food coach, lori corbin

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