What type of apple is tart

Because of its strong flavor, the Winesap apple is not well known, as many find it to be overpowering. Gravensteins are another lesser known tart apple variety. These fruits are juicy and round with thin, red-green skin, and a flavor that is said to be similar to white wine. The Suncrisp apple is a relatively new type, having only been introduced around , and is said to bear a full, tart flavor that is mildly spicy.

These apples are generally yellow with a red blush, giving them an unusual orange hue. Melanie Smeltzer. Please enter the following code:. Granny Smith apples are generally our go-to baking apple , but in the BA Test Kitchen, we have a few favorites that hold up under heat and balance that perfect sweet-tart flavor just as well if not better. Here are six to keep in mind on your way to the orchard:.

Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven. They don't store well, however, so use them early in the fall at their peak. This sweetness is not to be hidden. This is our desert-island apple.

Its shatteringly crisp texture is guaranteed to hold firm, whether they show up in apple dumplings or an elegant tarte tatin. We wouldn't blame you if you just ate them straight-up.

Like we said, this is the one. It is one of the best all-around cooking apples , as it maintains its shape after baking. One of the most popular tart apples, Granny Smiths are crisp and quite sour. They're a good all-purpose cooking apple , and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps. Gravensteins come in red or yellow varieties, with a sweet-tart flavor and firm texture. They're excellent apples for eating fresh as well as baking, cooking down into applesauce, and pressing into cider.

They have a very short season and don't keep well, so snap them up when you see them at a farmers' market or farm stand. Developed in Minnesota, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and applesauce.

A very old variety, Ida Reds have a tangy flavor and a flesh that is sometimes tinted a rosy pink. Ida Red apples make beautiful applesauce : cook the apples with the skins on and strain the sauce to get the best pink color.

Ida Reds keep their shape during baking and are also excellent in salads and for freezing. A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking. Jonathans are quite tart, with a rich, slightly spicy apple flavor.

They hold their shape well when baked. They are also good in salads and for applesauce. Sweet and aromatic, Macouns are excellent for snacking, in salads and for sauce. With bright red skin and juicy white flesh, they make an attractive apple on a cheese plate.

A classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.

This large, yellow-green fruit is very juicy and super crisp.