Food glossary

Apples can be divided into two types - eating and cooking. Cooking apples, as well as having a distinct flavour, hold their shape while cooking. This is especially important for dishes such as pies and flans. When buying apples ensure they are well rounded, firm and the skins are as unblemished as possible. Different varieties are available at different times of the year.

Uses: Desserts, pies, flans, tarts, salads and sauces. Apples can be baked, stewed and puréed.

To store: Keep apples in a cool, dry place and use within 1-2 weeks.

To prepare: For salads wash, core and slice the apples. If they are not to be eaten immediately the cut surfaces may need brushing with lemon juice to prevent browning.

Braeburn

This is a dessert apple and has a crisp, firm texture. It is sweet, juicy and has a unique flavour. Available from October to July.

To store: Keep in a cool, dry place and use within 1-2 weeks.

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A popular cooking apple. Ideal for stewing and baking as it holds its shape. Available from August to June.

Uses: Stewing, puréeing or baking.

To store: Keep in a cool, dry place and use within 1-2 weeks.

To cook: Place 300ml water and 75g sugar in a medium saucepan and heat gently until the sugar has dissolved. Meanwhile, core, peel and slice 500g apples. Add the apple to the pan and simmer gently until soft.

Cox

A golden eating apple flushed with red to orange. Creamy, crisp flesh with a balance of sweetness and acidity. Available from October to mid November.

To store: Keep in a cool, dry place and use within 1-2 weeks.

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Crab

Crab apple is the term used to describe any very small, sour apple. Crab apples are more commonly found in the wild but cultivated varieties also exist. Varying in colour from light green to yellow and red, they have a very astringent flesh which makes them suitable for cooking rather than eating raw. Crab apples are extra rich in pectin, a natural setting agent and their juice can be made into a ruby-coloured jelly. Available from September to October.

Uses: Crab apples can be made into a sweet jelly to serve with scones or toast or as a condiment for roasted game, pork, ham or lamb. They can also be added to chutney, jams, pies and sauces or made into crab apple wine.

To store: Keep in a cool, dry place and use within 1-2 weeks.

To prepare: Wash the apples, remove the blossom heads and cut out the core and any bruised parts. Crab apples are small so if possible avoid peeling them.

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Egremont Rousset

An old native variety, these golden-brown apples have a rust-coloured skin and a sweet, nutty flavour. Available from October to mid November.

To store: Keep in a cool, dry place and use within 1-2 weeks.

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Golden Delicious

A popular dessert apple. Crisp, sweet and a little acidic. It is ideal for salads and snacks and can be used for cooking. Available all year.

To store: Keep in a cool, dry place and use within 1-2 weeks.

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Granny Smith

A hard, juicy dessert apple which has a pleasant tart flavour. Available all year.

To store: Keep in a cool, dry place and use within 1-2 weeks.

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Jonagold

This is a dessert apple, which has been produced by crossing a Golden Delicious with a Jonathan Crisp. It has a sweet flavour.
Available from January to May.

To store: Keep in a cool, dry place and use within 1-2 weeks.

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Royal Gala

A popular dessert apple. Produced by crossing a Kidd's Orange Red apple with a Golden Delicious.
Available all year.

To store: Keep in a cool, dry place and use within 1-2 weeks.

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Fuji

Fujis are sweet, crisp eating apples. They are also suitable for use in cooking and can be used for baking too. Organic Fuji apples are available at Waitrose. Available all year.

To store: Keep in a cool, dry place and use within 1–2 weeks.

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Pink Lady

A summer dessert apple with a wonderful pink coloured skin and sweet flavour. Available in summer.

To store: Keep in a cool, dry place and use within 1-2 weeks.

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