Boas Comidas

Glossário Culinário

Apple

Ingrediente

Origem
from Central Asia
Também chamado de
gala apple, fuji apple, green apple

Apple is a fruit with crisp, juicy flesh, its flavor ranging from very sweet to tart depending on the variety. Eaten fresh, in juices, salads, pies and compotes, it is one of the most versatile fruits in the kitchen, working in both sweet and savory preparations. When buying, choose fruits that feel firm, without bruises.

Characteristics

Common varieties in Brazil are gala, sweet and soft; fuji, crisp and balanced; green (granny smith type), tart and firm, great for cooking; and pink lady, crisp and lightly tart. The skin can be red, yellow, green or striped, and holds much of the fruit’s fiber. Some varieties keep their shape when baked, others collapse into purée — a difference that decides the ideal recipe for each.

Uses in the kitchen

  • Pies, strudels, crumbles and cakes, with raw slices that bake along with the dough.
  • Baked with cinnamon, in compotes, jams and purées served with meats like pork.
  • Raw in salads, salpicão-style chicken salads and sandwiches, where the crunch contrasts with greens and cheeses.
  • Juices, teas and sangrias, combined with lemon, cinnamon, ginger or grape.

Substitutions

In pies and cakes, firm pear replaces apple well, with similar sweetness. Unsweetened applesauce can stand in for part of the fat in cakes, keeping the crumb moist. In salads, cucumber and celery bring back crunch, without the sweetness. For the sweet-sour effect with meats, pineapple and apricot are alternatives, each with its own aroma.

Fun facts

Apple flesh browns minutes after cutting due to natural oxidation; drops of lemon hold the color longer. Store apples in the refrigerator, away from leafy greens, as they release a gas that speeds up ripening of neighbors. For pies with firm, golden slices, prefer crisp varieties and medium slices: too thin they fall apart, too thick they release water.

Recipes with apple

Português English Español