WHICH APPLES YOU SHOULD BE JUICING

WHICH APPLES YOU SHOULD BE JUICING....

Granny Smith

•  The Granny Smith green apple is a tip-bearing apple cultivar, which originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser. The fruit has hard, light green skin and a crisp, juicy flesh.

  Granny Smiths go from being yellow to turning completely green. The acidity mellows significantly, and it then takes on a balanced flavour. (from Wikipedia)

Granny Smith apples also have the least amount of sugar of all the apples. This is the apple I use the most as I like the tartness especially when juiced with a lime.

Red Delicious

• Red Delicious apples originated at an orchard in Iowa in 1880.  Red Delicious apples should be shapely, firm and bright red in color. While not ideal for baking, the flesh of red delicious apples is juicy, tart and aromatic, so it is ideal for making juice.

Yellow Delicious

• Golden Delicious were first introduced to the public in the early 1900s. The flesh of these apples is firm and crisp. The color when ripe should be a pale shade of yellow, while darker yellow apples are likely overripe. These apples are sweet, with a robust cidery aroma and a honey taste.
• Gala

• Gala apples were first produced in New Zealand around 1920. The skin of a Gala apple should be red with dots and specks of yellow breaking through. Gala apples have a dense flesh with a mildly sweet flavor and aroma. These apples tend to work best in a juice made from a blend of different apples.

Rome

• Rome apples, also called Rome Beauty and Red Rome, were first produced in Ohio in the early 1900s. Round, with a glossy red skin, these apples have a firm, crisp flesh that is mildly tart. These apples are not as sweet as some other apple varieties, so they're typically blended with other apples for juice.

Fuji

• Fuji apples were developed in Japan in the 1930s. The juicy flesh Fuji apples is low in acid and rich in sugar. The flesh can range from mostly red with yellow spots, to a dark red. These apples are large and can be round to conical in shape. Fuji are some of the sweetest apples, so they can be juiced alone or in combination with other varieties.

Pink Lady

• Pink Lady, or Cripps Pink, were developed in Australia in the 1970s. The apples have a pink hue, with a green and yellow background. The flesh is crisp with a sweet, tangy flavor. The juice also has a good balance between sugar and acid so it can be juiced alone or with other varieties.

Honeycrisp

• Developed by the University of Minnesota is the 1970s, Honeycrisp apples tend to be more expensive. They are sweet, firm and tart. These apples work well for eating raw because of their texture and flavor. Honeycrisp apples range from entirely red in color, to red with orange striping or red blush over a yellow under-color.

(from wikipedia.com and ehow.com)