Tag Archives: apples

McIntosh Apples

Apples are pretty well universally accepted as a solid fruit.

Physically, yes they’re solid. But, they’re also always available and come in an impressive amount of variety.

One bite of a McIntosh apple highlights what makes these stand out from the others. They’re really soft. So soft, they seem to be perfect for making applesauce. I wouldn’t recommend making a pie with them, lol.

The peeling is different as it can actually peel off the apple with your fingers.

Yes, they’re sweet and juicy too.

Some apples keep well for possibly weeks and weeks. McIntosh Apples do not. Only buy these apples when you anticipate the entire bag to be eaten within 1-3 days.

The soft flesh, I think, contributes to the ease of decay.

However, they are super delicious nonetheless.

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Rome Apples

Homemade apple pie.

There are levels to the homemade-ness.

Fully homemade pie will have the crust made from scratch, the apples will be fresh and… I guess those are the main parts.

Over the Thanksgiving holiday weekend, I made a ~homemade apple pie. But the crust was Betty Crocker mix just-add-cold-water.

Warning: there is no final picture. Honestly, it was ugly and I didn’t think about taking a picture. It didn’t taste that great either; it was a bit dry.

Interestingly enough, the weekend prior I had also made an apple pie and that pie, made the same way, was perfect in every way. Amazing.

But this one, was not. Idk why. We certainly can’t blame the apples, THEY were perfect.

🍎🍎🍎

About 7 Rome apples were washed and chopped as seen above.

Rome apples are really crisp and sweet and juicy!

Then I cooked them on the stove. Not fully cooked. They still had some bite but they were not raw any longer.

What they were was very fragrant and flavorful. The addition of cinnamon and nutmeg helped with that πŸ™‚ also added cane sugar and water and a pinch sea salt. Also stirred in some flour after they were removed from the heat.

Something really interesting was the color of the pie afterward. I think the red pigment in the peels seeped into the filling because it was red inside. So red that people asked me, “What is it?”

It did look odd and so I wasn’t too offended… And then everyone ate the pie so maybe I’m the only one who thought it to be sub-par.

Rome apples, though, are great. I’d class them with HoneyCrisp apples, perfect for eating when you want something healthy.

However, they don’t keep well long l-term like other apples do. So, eat your apples! Or juice them. But eat them so you can get some fiber too!

I guess the next questions can include just how many varieties of apples are out there? Let me see how many I can name without searching:

  1. Rome apples
  2. Macintosh apples
  3. Granny Smith apples
  4. Red Delicious apples
  5. Pink lady apples
  6. Jazz apples
  7. HoneyCrisp apples
  8. Green apples
  9. Crab apples

9, not bad! #10 was Chinese apples but those are actually pomegranates and those are totally different!

It would be great to do a thing for pomegranates but I personally have questions about if the fruit is worth the effort. Conversation for another day.

But today, I’d like to thank you for reading πŸ™‚ Peace & love

Also side note: the above pictured apple is the only one that was tie-dyed like that inside. 🍎🍎🍎