Empire

kj_apples_empireThe 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.

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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
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.

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