Which apple do you use for what?

What is the perfect apple for applesauce? Which one belongs in a classic tarte tatin? Which apple gives your salad a bite? With a bit of luck, you’ll find the answer to your pressing apple question in this guide.

Applesauce and compote

For applesauce and compote, use a soft and juicy apple with a sweet flavor. Choose an Elstar or goudreinet for a touch of acidity in your applesauce, or go for the juicy Braeburn or classic Jonagold if you prefer applesauce with a somewhat subtler sour flavor. Tip: always make sure you use fresh apples. Mealy, old apples won’t make your applesauce any better.

Pie

Whether you choose a classic apple pie or a tarte tatin with caramel: for pie, always use a firm, tart eating apple. The bright green Granny Smith, for example. The apple’s tart flavor combines perfectly with the sweet pastry of the pie. What’s more, it stays firm and crisp while baking. The firm Cox Orange is also a great alternative, although it is primarily sweet. That can make your pie somewhat less refreshing. The exact same applies to cakes and pancakes with apple.

And what about the goudreinet? This applesauce apple is less suitable for pies. Why? It contains a lot of moisture and often becomes soft during baking. As a result, the bottom of your pie remains soggy. Still want to use goudreinet? Then sprinkle a little breadcrumbs over the pie crust before covering it with the apple.

Apple turnovers and baked apples
The same applies here: the apple must be firm. If you make apple turnovers with applesauce apples, there is a good chance that the moisture will seep into the puff pastry. It won’t cook through properly. For baked apples, it is important that the apple is not only firm, but also large enough.

Salad

An apple can give your salad a fresh bite. Preferably use a Junami: a no-go for baking, but crisp, fruity, fresh and juicy enough to add to your salad. For the ultimate Russian salad, use a somewhat fresher, tarter apple. Granny Smith is perfect.

Fritters

Making fritters? Then choose a firm apple: Elstar, Jonagold or Cox Orange. Again, be careful with goudreinet: this applesauce apple is moist. During deep-frying, there is therefore a good chance that the pastry layer will tear and the apple will become somewhat mushy.

Juice

In our opinion, real apple juice shouldn’t be sour, but gently sweet. That’s why we preferably use Royal Gala. Ultimately, however, choosing the right apple for juice is primarily about taste. Would you like it a little tarter? Then choose Pink Lady, for example.