The Empire was developed at Cornell University, Ithaca, New York, in the 1940’s. Its parents are the McIntosh and the Red Delicious, making it destined to be a popular eater. The Empire is sweet like a Red Delicious and tart like a McIntosh, with a crisp texture and bright white flesh. It is widely grown commercially because it has qualities growers desire — easy maintenance, attractive apples and dependable robust crops. Best eaten fresh, the Empire has a creamy white and juicy flesh and a clean sweet flavor. But use them up quickly. These gems tend to become grainy with time. At the market, pass if the flesh yields to pressure.
Good choice for eating out of hand or in salads Good choice for sauces
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Photograph compliments of New York Apple Association, Inc. at http://www.nyapplecountry.com.
Rosemary Wolbert is a writer cum gentlewoman farmer. A former corporate communicator, she now relishes the quiet country life — just reading, cooking and writing in Pennsylvania. She publishes the blog Sprigs of Rosemary and writes a monthly newspaper column, “Good Food Matters” and believes food bridges all kinds of barriers, real or imagined.