Apples come in a plethora of varieties that include a wide range of colors, taste and use. The colors of apples can be plain red, green or yellow in color, or can involve a variety of shades and blends of those aforementioned colors. The only color to stay away from is brown, especially when it feels soft and mushy instead of the normal rigidity felt when holding an apple. This is a definite sign of deterioration of the apple, and the fruit will not taste very good. A ripe apple should be firm and crisp all the way around. Also note that dull colors do not mean the apple is bad. Some might have wax to make them look shiny, while others do not.
When it comes to the taste of an apple, they can be sweet, tart, or somewhere in between. As for which to buy, well, this really boils down to preference. For more of a tart apple flavor, which is better for apple sauces or desserts, try the McIntosh variety. If a sweeter apple is desired, try the Fujis, which can make a very good addition to a salad or can be enjoyed as a great low calorie snack by themselves. If something in the middle of the road between tart and sweet is wanted, the Pink Lady apples will make a great treat as they tease the taste buds with both flavors.
Apple Serving Suggestions:
Pies, sauces, or even fruit salads are the obvious foods that can be made from apples. Apples can also be used as a heartier dish. Whether the preference is tart or sweet, a delicious apple—centric alternative dish for any meal is to pan fry the following: Apples, Potatoes, Onions and Sausage. Based on the apples used, they will add for a complimentary tart or sweet taste to the saltiness of the sausage and spiciness of the onion. If going with the sweet style, try sprinkling a little brown sugar over the recipe; otherwise, try a dash of salt and fresh ground pepper over the tart style. Note, the dish can also be very healthy if lean sausage and light spray oil is used, or omit the sausage all together for a vegetarian delight.
Tip for Fresh Apples
If the uncooked, sliced apples aren't used up in one sitting, don't forget they can brown very quickly after exposure to the air. To prevent premature browning of the "meat" of a fresh cut apple, splash a little lemon or lime juice on it to keep it looking bright before storing it in the fridge for a few days.