All About Apples

Friday, September 27, 2013

It’s apple picking season, and if you’re searching for ways to use all the apples available this time of year, two experts are here to offer advice. Rozanne Gold, James Beard award-winning chef and author of 13 cookbooks, including her most recent, Radically Simple, and Elizabeth Ryan of Breezy Hill Orchards in the Hudson Valley, talk about the range of apple varieties and what to make with them.


Rozanne Gold and Elizabeth Ryan

Comments [26]

The best-tasting apple in the world is the British Cox's Orange Pippin. I wonder why it is not grown in the USA?

Sep. 28 2013 06:24 PM
Melissa from Short Hills, NJ

Love Breezy Hill Orchards apples. Elizabeth has been providing my CSA fruit for years!

Sep. 27 2013 06:10 PM

I add Granny Smith apple to most of my green smoothies.
I leave the other apples alone, because of the sugar.

Sep. 27 2013 03:22 PM
Sheldon from Brooklyn

Thx, Lesa, I believe I am.


Sep. 27 2013 02:15 PM
Robert from NYC

I love white pepper in cream sauces. I think it has a much flavorful taste than black pepper.

Sep. 27 2013 01:47 PM
cynthia from white plains

I was baking an apple cake while the program was on. A friend brought me tart apples from an orchard in Greenwich.

In the U.K. , the best apple is a Cox's Orange Pippin. The most amazing winey flavor, pale yellow crisp flesh, and a delicate blush on the skin. Will they grow anywhere in the U.S.? If Breezy Hill Orchards has them I'm running up there tomorrow.

Also, in England we don't use eating apples for cooking. The very sour variety we used there were just called "cooking apples." Do you have any idea what they would be called here or if they are available? On the West coast, we used to buy "greenings" that looked the same but they aren't really sour.

Sep. 27 2013 01:00 PM
Lesa from NY

@sheldon- get an allergy test- perhaps allergic to carrots too? Maybe a birch allergy. Google it and a good md.

Sep. 27 2013 12:56 PM
Lesa from NY

I use apple cider as the liquid for applesauce-no need to add sugar or simple syrup (unnecessary).

Add a cinnamon stick or two plus some whole cloves. No need for salt, either.


Sep. 27 2013 12:44 PM

The old adage "An apple a day keeps the doctor away" isn't old at all- it was savvy advertising used by apple growers to instill a healthy, wholesome image for their product, at time when Prohibition made cider seem less than appealing.
Botany of Desire- Michael Pollan

Sep. 27 2013 12:41 PM
jgarbuz from Queens

to Sheldon

Anything with carbs - especially sugar - in it makes ME fat. The only fruit that I eat regularly once or at most twice a week is blueberries. Or blackberries. Low carbs and high in de-oxidants.

Sep. 27 2013 12:38 PM
Oscar from NY

...this generation is full of heretics...I'm allergic to apples, but they seem to play a role in some matter of religious politics..something also about the Adam's apple and stuff..
Mr lopate should ask Patricia oconner about the phrase an apple a day keeps the dr away..

Sep. 27 2013 12:36 PM
Paul from Hoboken

How about the Chinese apple that looks almost like a pear. There are a variety of them that we just picked in CT. last week . Very soft but crisp with a nice balance of sweetness and liquid. Very juicey.
Is this an apple or a variety of a pear?

Sep. 27 2013 12:34 PM
Sheldon from Brooklyn

JG, eating apples with not make you fat. The way the body body breaks down sugars in whole fruit, is different from if you were to drink a glass of apple juice.

Sep. 27 2013 12:29 PM
Lira from New Brunswick, NJ

I love love love apples. I eat at LEAST 2 a day, sometimes 4. It's a habit I picked up from my dad. He must must must eat 2 apples every night before bed. I have lots of issues with digestion and I feel that apples help quite a bit. If I, say, end up eating something I regret -- mostly from social pressure -- I can eat an apple or two and feel a whole lot better. When I'm very hungry, I like to prep my appetite by eating an apple.

My favorite are Braeburn and Honeycrisps. I just picked up some Honeycrisps from the farmers market and almost sprinted back for the rest of the batch after tasting it when I got home.

Thank you so much for talking about the "wine vocabulary" on apples. I talk about apples like wine connoisseurs talk about wine. I hope more people will be introduced to the wonderful flavors of apples. Love them for juicing, on oatmeal, with peanut butter as a quick snack, or just fresh. I buy the big ones for peeling and slicing at home -- something that I loved having done for me when I was a child-- and the small ones for throwing into my purse on the go!

Sep. 27 2013 12:27 PM
Sheldon from Brooklyn

The older I get, the more my tongue and throat itches when I eat a raw apple. Why is that? Pollen, pesticides? Shame, as I had really enjoyed eating them.

Sep. 27 2013 12:23 PM
CARL fromNJ from North NJ

I get an allergic reaction whenever I touch my eye after handling apples from supermarket. What do they do to them ?

Sep. 27 2013 12:22 PM

To learn more about the relationship of apples and humans, checkout Michael Pollan's The Botany of Desire -- both the book and the video which aired on PBS a few years ago. Fascinating.

My favorite apple is Winesap -- not Stayman Winesap but the original Winesap which, sadly, is impossible to find in Tennessee where I live now.

Sep. 27 2013 12:21 PM
Chriss from Montclair, NJ

LOVE Apples. I eat 2-4 a day (my expensive addiction).

Current fave is the Jazz/Scifresh variety.

Can't get enough.

Great show!

Sep. 27 2013 12:19 PM
jgarbuz from Queens

But apples are high in carbs, some 25 grams on average. One a day is not bad, but three a day start to make you fat.

Sep. 27 2013 12:17 PM
Jennifer from NYC

Why are McCouins only available for less than a month each year? They're my absolute favorite

Sep. 27 2013 12:16 PM
John A

The Macouns haven't appeared yet, I hope that that's because they're a little late, as they always are. Short life but excellent in it's seemingly one-week-long window.
An apple a day may not keep the Dentist away. Sugar plus acid? Yike.

Sep. 27 2013 12:16 PM

I understand that my favorite apple, the honeycrisp, was developed as a hybrid 50 years ago. I only recall seeing it in stores and farmers markets in the last five years. What took it so long to gain popularity?

Sep. 27 2013 12:15 PM
Ron from Bedford Corners, NY

As I'm listening, I'm making a roasted apple/carrot/parsnip soup.
I live in the lower Hudson Valley, and as a child on Long Island in the 50s and 60s, we had 3 wonderful apple trees that brought great harvests every year.
Apples are part of New York life.

Sep. 27 2013 12:15 PM
Pam from ny

How does she grow pure strains; how does she prevent the different strains from unintentionally pollinating each other?

Sep. 27 2013 12:13 PM
jgarbuz from Queens

But is it true that a rotten apple can spoil a barrel full?

Sep. 27 2013 12:13 PM
Estelle from Brooklyn

I miss Rhode Island greening apples. They were the best pie apples and they seem to have disappeared from the face of the earth.

Sep. 27 2013 11:25 AM

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