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Sweet, Crisp New Crop Apples

posted on September 9th, 2016 by John Savidan

Cooler days, earlier sunsets, and New Crop Apples are all sure signs that fall is just around the corner. Loads of sweet, crisp new crop apples have been arriving in store and in a wide variety to choose from. They run the gamut from tart to sweet and can be enjoyed both out of hand and in sweet and savory recipes.

So what exactly is a new crop apple? In a basic explanation, new crops are the freshest apple you will taste all year long. As opposed to storage apples, which are brought to market all year long, new crop apples start coming off trees in August and are brought in fresh to stores through November, or until the first frost. New crops are your guarantee for enjoying an apple that has just been picked from the orchard.

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Enjoy all the new crop apples while you can for that unbeatable fresh crunch and flavor. Below are a few of the varieties we are offering in store:

Gala Apples – Crisp, juicy, and sweet, Gala apples are perfect for snacking or enjoying with wine and cheese, such as Italian Piave Mezzo and Piave Vecchio. With their mild, sweetly delicious flavor, it is no wonder that Gala apples are one of America’s favorite picks.

Fuji Apples – An apple lovers favorite. This super sweet, crisp apple is juicy and is great eating raw out of hand, or sliced up in salads. They also shine in baked dishes or act as a natural sweetener in sauces.

Honeycrisp – Honeycrisps have a perfect balance of tart to sweet and an incredibly crisp texture. These apples are perfect for baked desserts, such as apple tarts and pies.

Golden Delicious – This striking chartreuse variety has a firm body, crisp texture, and is white-fleshed. They have a balanced sweet-tart aromatic flavor with hints of honey.

Granny Smith – Granny Smith’s are very crisp and very tart – almost sour. They are mostly preferred for baking, but can be enjoyed by those who love a truly tart apple. The tartness can easily be balanced out with a drizzle of honey or a dip in a caramel sauce.

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Jonagold (mid-September) – Jonagolds are a cross between a Jonathan apple and a Golden Delicious. Sweet and sour, they’re a favorite for baking, making some of the best apples and apple sauces, too.

Braeburn (mid-September) – thought to be a cross between a Granny Smith and a Lady Hamilton. Sweet with a slightly tart finish, they’re one of the best eating apples there are — plus, they’re one of the best apples to store or bake into a tart.

Jazz (mid-September) – What do you get when you cross a Royal Gala and a Braeburn? This melodiously sweet eating apple, which was developed in 1985 in New Zealand but only released commercially in 2004. Hard and crisp, they’re juicy, sunny apples blushed with red and maroon streaks.

Aurora (mid-September) – While it might look like a classic Golden Delicious, the Aurora is a super crisp, juicy, firm apple with sweet honey and tropical notes. Developed in British Columbia by crossing Gala and Splendour apples, it’s only been around since 2003, and in the US marketplace for only a couple years.

Cripps Pink (Pink Lady) (mid-October) – Originally bred by John Cripps in Western Australia in 1973, they’re also called a Pink Lady, with Lady Williams and Golden Delicious as its parents. Tart with a hint of sweetness, their late harvest adds density to the body, making them a great eating apple.

Opal (January) – Bright yellow and beautiful, Golden Delicious and Topaz are the parents of these apples, which were discovered in 1999 in Prague, and brought to the US market in 2010. Sweet and tangy, they don’t oxidize when cut, so they’re perfect for your salad.

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