What type of apple should I use?!


Question: I want an apple that when cooked will yield a lot of liquid when cooked without adding sugar or other additives. What type of apple should I use? Any suggestions or advice?


Answers: I want an apple that when cooked will yield a lot of liquid when cooked without adding sugar or other additives. What type of apple should I use? Any suggestions or advice?

Mitsu, Royal Gala are all juicy apples. Mac's tend to get too soft but are sweet enough to not need sugar.

If you can find it, Ambrosia apples are wonderful for cooking!

Cortlands are great for baking. That's what we use when we bake apple pies.

I agree with the "happy cooker" response. In addition you can always use "ClabberGirl" which contains no sugar but sweetens as does Splenda Brown sugar substitute. The latter container a fraction of regular brown.
Being a diabetic I often use these products and it doesn't affect my blood sugar levels at all. My children who aren't diabetic are unable to tell the difference in the fruits that are dusted with it. This stuff can be used in cookies and cakes which cuts the sugar content for our kids tons. Happy Baking! :*)

Granny Smith- Good for all-purpose use. Granny Smith apples are crisp. They are excellent for salads and fresh eating. Good for baking. Their tangy flavor comes through when baked and sauteed.

I like Golden delicious.. There full of juice when u eat them or cook them.





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