Can you use fuji apples for baking

They vary in color but are usually a pretty red with streaks of golden- or green-yellow. Ready to get baking? Try our Caramel Apple Cupcakes.

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Are you sure you want to remove this item from your Recipe Box? Create a Password Forgot your password? Enter your registered email below! To Save to My Recipe Box. Log In Never created a password? You are not currently subscribed. It appears your Facebook email address is not subscribed to PureWow.

Please indicate how you like to proceed:. I am not currently subscribed to PureWow. I am already subscribed to PureWow. Please log in to your account. Like What You See? Please accept the terms and privacy statement by checking the box below. Sign up for PureWow Recipes. A valid email address is required. Sign Up. Please enter a valid email address It is one of the best all-around cooking apples , as it maintains its shape after baking.

One of the most popular tart apples, Granny Smiths are crisp and quite sour. They're a good all-purpose cooking apple , and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps. Gravensteins come in red or yellow varieties, with a sweet-tart flavor and firm texture.

They're excellent apples for eating fresh as well as baking, cooking down into applesauce, and pressing into cider. They have a very short season and don't keep well, so snap them up when you see them at a farmers' market or farm stand. Developed in Minnesota, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor.

Honeycrisps are also good for baking and applesauce. A very old variety, Ida Reds have a tangy flavor and a flesh that is sometimes tinted a rosy pink.

Ida Red apples make beautiful applesauce : cook the apples with the skins on and strain the sauce to get the best pink color. Ida Reds keep their shape during baking and are also excellent in salads and for freezing. A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking. Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked.

They are also good in salads and for applesauce. Sweet and aromatic, Macouns are excellent for snacking, in salads and for sauce.

With bright red skin and juicy white flesh, they make an attractive apple on a cheese plate. A classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.

This large, yellow-green fruit is very juicy and super crisp. Freezing apples is a really great way of preserving them, especially if you have a glut. McIntosh is an apple that has been loved since John McIntosh discovered seedlings in Ontario in The tender white flesh is crisp when freshly harvested, but soon adopts a softer consistency, making it perfect for cooking into pies or sauce.

Ambrosia apple will add sweetness and moisture to cake, doughnuts and muffins. They also hold their shape and flavor when cooked making them perfect for pies, tarts and baked apples. Slow to brown when cut, they are perfect for use in raw preparations. With a juicy white flesh that is crisp and moist, the Macoun provides a flavor that is sweet but also slightly tart.

It makes an excellent snacking apple and goes well in salads, pies and applesauce.