Ida Red—This is a sweet juicy apple with a firm and crisp flesh. (See the Ida Red photo we were sent in June on our reviews page.) Best Uses. Since their introduction in the late 1930s, Idared apples also had offspring, the most notable being … Ida Red apples are firm, juicy, flavorful and tart sweet. Suggested Uses. These kinds of apples have a firm pale yellow-green flesh, sometimes tinted a rosy pink, and are tart and juicy. The best apple to use when making apple bread is one with a balance of sweet and tart flavors that won’t break down in the baking process. The Ida Red is firm, tart, and juicy apple well suited for making sauces, pies, and cakes. Best Uses. Ida Red's identity is unknown, but is feminine in most uses. There are about 7,500 varieties of apples grown all over the world, and 2,500 in the United States alone.. You won’t encounter most of these, except in local farmers’ markets or at pick-your-own apple farms. Jonagold – Sweet with a touch of tartness, Jonagold apples are the result of a cross between a Jonathan and a Golden Delicious. The popular apple trees Jonathan and Wagener are the parent plants of Idared apples. Looking for a perfect, no-fat dessert that will satisfy your sweet tooth? For these reasons, it is very well suited for making apple sauces, pies, and cakes. Almond Apple Tarts; Idared. Pick or shop early, because Paula Reds are only available from late August into October. The Ida Red is firm, tart, and juicy apple well suited for making sauces, pies, and cakes. Directions. Cortland October to April. Ida Red is a great choice for pink applesauce. Suits your every use! See Best Cooking Apples and use the varieties you would use for applesauce. Idared apples are from Moscow, Idaho, developed in 1942 by the University of Idaho Agricultural Experiment Station. It keeps well and is excellent eaten fresh. There have been few late frosts in the main apple growing regions, rain and temperatures have been good, so the year is shaping up well for a good apple crop. The tree is a good annual fruit producer. Idareds make a beautifully colored applesauce. There is also an early well-known instrumental by Dykes Magic City Trio, (Brunswick 125, 1927). Taste is both tangy and tart. They are also okay as a fresh-eating apple but really they are best for cooking. It's one of our earliest varieties to be harvested, and the first taste of fall for many apple lovers. It is a cross between a Jonathan apple and a Wagener apple. Best Uses. Excellent for eating Good for applesauce. Red Delicious These aren't the most exciting apples for eating, but they work just fine for pie. But multiple apple types can be combined, depending on what is available -- this year I've used Ida Reds, Granny Smiths, Honeycrips, Fujis, Galas, Liberty, Pink Lady successfully -- Zestar, available early in … The Ida Red is a cross between the Jonathan and Wagener apples. Developed in Japan in the 1930s, they're also one of the sweetest apples you can find, making them an ideal choice for muffins, galettes, tarts, and more. Macoun was developed at the New York State Agricultural Experiment Station in Geneva in 1932, and is named for a famous Canadian fruit breeder. Ida Reds are a good cooking apple. Eating fresh; Apple Sauce; Apple Pie Fitting for name, the apple is a deep red color with a yellowy flesh that browns very quickly once cut. It is a large bi-coloured apple with a bright pink blush over a creamy-yellow background. Just like a Granny Smith apple, a Fuji variety will hold up nicely in the oven, and it's available year-round in most supermarkets. Sweet. These apples hold up well in cooking, so your end results will be more naturally chunky that other sauce made with other varieties. Eat fresh or for cooking. They are excellent for sauce, cooking, baking and pies, and good for eating, salads and freezing Ida Reds make a beautiful pink applesauce. Excellent in applesauce, cider and pies. If you like tart apples, take a healthy bite of a Paula Red. Ambrosia is crisp and juicy with a distinct aroma and a sweet low acid flavour. Ida Red Apples have shiny, bright skin that is nearly all red. Available Sept. 12. Flesh is white, crisp and juicy. Large globular shape with red-orange stripes. Simple No-Bake Recipes for Summer . Many cooks use it extensively because it’s natural sweetness allows them to use less sugar in recipes. Jonagold. The skin is shiny. Cortland apples work well because they don’t oxidize as … Great all purpose apple for eating, salads, pies, sauces, and baked. It has white flesh and known to be tart and juicy. Ida Red. You'll maximize your orchard haul with the tastiest applesauce ever. Its main feature is its remarkably long storage potential - even in a domestic fridge it will readily keep for 6 months. Alex and I love tart apples, so our favorite varieties are Macintosh, Jonathon, Ida Red, and Honeycrisp. Another apple with its origins spelled out in its name, Ida Red Apples hail from Idaho (from the University of Idaho's Agricultural Experiment Lab, in fact). Golden Delicious are. The popular apple trees Jonathan and Wagener are the parent plants of Idared apples. It has all of the same good qualities. Add apples and 1/2 cup sugar; stir to mix well. (See the Ida Red photo we were sent in June on our reviews page.) Jonagold—This apple is said to be juicy, firm and crisp with a fine texture. It is an exceptional variety for it’s keeping quality and wonderful for cooking. Available Oct. 8. Storage Hints. Bastille Day Recipes and Ideas! Ida Red Apples were developed at the Idaho Experiment Station in Moscow, Idaho from a cross between Jonathan and Wagener. The early apple season is full of apples that are pretty tart. Pick up times: If you do not select a pick up time from the pulldown or write a note at checkout, your pickup time will be 11am. Naturally delicious. Sweetly tartJuicyFirm, pale, yellow-green flesh, sometimes tinted rosy pink, Excellent for sauces, cooking, baking and piesGood for eating, salads and freezing. Current Facts Paula Reds are one of the first apples of the season's harvest, and are a welcome sign of fall for many. Ida Red Suits your every use! Excellent for sauces, cooking, baking and pies Good for eating, salads and freezing. You can really use any apples you would like when making applesauce, but for convenience we recommend soft apples. Use the slider below to select apple varieties. Ida red has a very strong apple flavor and cooks very well," says Samascott. Food!, Spice up this 4th of July with recipes sure to keep family and friends coming back. Idared is harvested at the end of September to the middle of October. Not only will they be easier to cut, but they’ll also cook faster than harder apples. Since their introduction in the late 1930s, Idared apples also had offspring, the most notable being Arlet and Fiesta. The white, crisp flesh inside is fragrant and juicy with a pronounced flavour. Applesauce is one of our favorite fall treats because you can adjust your recipe as needed, adding more cinnamon here, a little nutmeg there. It has a nice odor and works well for both cooking and eating. Excellent for eating fresh. Storage Hints The flavor of homemade applesauce is 100% dependent on the type of apple you use. From the classic Granny Smith to Fuji and Ida Red apples, you can create the perfect blend of sweet and tart apples for a delicious fall apple pie. Paula Red. Mild, sweet taste and crisp texture. Special Hint. ... Ida Red . It’s a nice apple to take a picture of. Pick or shop early, because Paula Reds are only available from late August into October. Granny Smiths are. They are known for a non-uniform skin color including shades of red and green. Profile. A durable apple with proper storage it can last for a several months after picking. Hard and tart, big and red; that describes this Michigan apple. Jonathan cross developed by the Idaho Agricultural Experiment Station, IdaRed apples are sweetly tart, juicy, and have a firm pale yellow-green flesh, sometimes tinted rosy pink. Photo credit Wikipedia. Flesh is white, crisp and juicy. Best Uses. It's one of our earliest varieties to be harvested, and the first taste of fall for many apple lovers. Eat fresh or for cooking. Sugar and spices are added to further flavor the finished product. Macoun is the answer, but make sure you get yours at the right time, as these special apples are only available in the fall. It’s a mainly red apple with some areas of green/yellow. Granny Smith apples are a great go-to as they embody both these traits, as well as Piñata ® apples, which can withstand the heat in the kitchen. They’re also great for pies, baking, cider, and fresh eating. Courtesy, Michigan Apple Committee. © 2020 New York Apple Association. * Suggested Michigan Apple varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh. Availability. If you like tart apples, take a healthy bite of a Paula Red. A very important note before we start: use nothing but your favorite cooking apple variety in this applesauce! Eat fresh or for cooking. As a result it has become quite popular, both in North America and Europe, even though its flavor probably only rates as average. These French inspired recipes are sure to be a hit anytime. We offer both minimally sprayed (IPM) and certified organic Ida Red apples. Ida Red apples are firm with a juicy and tangy flavor that is not overpowering. https://www.spicesinc.com/p-9125-15-apples-we-love-down-to-our-cores.aspx Ida Red apples are a Michigan classic: Their round, shiny, bright-red appearance resembles its parent, the Jonathan apple. Ida Red: Tart, Firm and Juicy: Fresh and Baked: Jonagold: Sweet, Firm and Juicy: Fresh and Baked: Jonathan: Sweet-Spicy: Fresh and Baked: McIntosh: Sweet-Tart and Juicy: Fresh and Baked: ... Michigan Apple Committee 13750 S. Sedona Parkway, Suite 3 Lansing, MI 48906. The skin of an Idared is a smooth shiny red. It’s not a good choice for baking whole because it loses its shape. All orders with meals: you must choose noon pickup or later! Don't Edit. Early October: Yes: Jersey Mac: Tart: Great for eating, sauces. Idared apples are from Moscow, Idaho, developed in 1942 by the University of Idaho Agricultural Experiment Station. food and festivities. 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