Unlike the apples eaten raw, there are varieties of apples that are better off on a cooking pan! Larger and tartier in flavour, cooking apples have a firm flesh that doesn’t breakdown while cooking. Though some varieties are specifically grown for cooking purpose, most apples are dual-purposed. Britain produces a maximum variety of cooking apples, Bramley apple so far being the most popular cooking apple.
Commonly apples are cooked into the making of apple butter, sauces, or baked in an oven and served along with custard. Cooking apple can also be made into apple crisp or pies. In UK, apples are usually boiled and smashed and served as a condiment along with pork. The sourness in the culinary apples mellows down upon cooking. A cooking apple tastes better on storage as the acidic content decreases over time. Cooking apples are an excellent supplement for fatty foods.
1. Similar to raw apples, cooking apples are also high dietary fiber sources. When cooked with its peels on, the recipe most of the nutrient content.
2. Cooking apple doesn’t carry any saturated fat, making it a low fat food.