That's actually a pretty nifty chart. When I make homemade applesauce I use gala and golden delicious. I wonder if I could use sweeter apples to avoid using added sugar. And btw, fuji apples are the BEST.
Jasmine, my experience with cooking apples in general is that the thing about tart apples is that even after you add sugar they still have more flavor. The really sweet ones can be rather insipid whether or not you add sugar. Really good pies, for instance, are made with the tarter ones.
That's actually a pretty nifty chart.
ReplyDeleteWhen I make homemade applesauce I use gala and golden delicious. I wonder if I could use sweeter apples to avoid using added sugar. And btw, fuji apples are the BEST.
I would love to taste them all like some sort of apple connoisseur :-) I likes golden delicious...mmmm applesauce you say?
ReplyDeleteMmmhm. Applesauce in a slow cooker. :)
ReplyDeleteJasmine, my experience with cooking apples in general is that the thing about tart apples is that even after you add sugar they still have more flavor. The really sweet ones can be rather insipid whether or not you add sugar. Really good pies, for instance, are made with the tarter ones.
ReplyDeleteIf anyone wants to submit their sauce for testing, I'll be a guinea pig ;-)
ReplyDeleteThousandflower - Thanks for the tips.
ReplyDeleteJoanne, I'm afraid it wouldn't make it all the way to you through mail. The postman might eat it.