The SnowSweet® apple is sweet with a slight tart balance and rich overtones. As one of our taste testers described it, "This apple has substance. It's satisfying." Great taste is definitely the best feature of SnowSweet®.
Snow Sweet is a relatively new apple that was developed by the University of Minnesota in 2006. This apple is a hybrid between Sharon and Cornell Red and is the 24th variety introduced since the apple breeding efforts began in 1878.
If you think about the apples that you can find frequently at a grocery store, the top sweet apple is Fuji. The sugar levels in a Fuji apple range from 15-18 on average (remember, an apple is mostly made up of water).
The SnowSweet apple makes a wonderful apple for cooking and baking as well. Because it has a crisp skin, it holds up well while cooking, rather than turning to mush like many softer varieties.
In addition to fresh applications, Snow apples are commonly baked into tarts, pies, cakes, muffins, and cobblers or are cooked with roasted meats.
Avoid these: McIntosh, Gala, Fuji or Red Delicious. These apples are a little too soft or just don't have the right flavor punch for the long baking time pies and tarts require.
There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
Honeycrisp. If there was ever a perfect apple for snacking, this might be it. It's fragrant, sweet and tart. Plus, its shatteringly crisp texture works well when used as a topping on open-faced sandwiches.
The best apple for snacking is really a matter of personal preference, but you can't go wrong with a SweeTango®, Honeycrisp, Piñata®, Pink Lady or Fuji apple. All varieties will give you that fresh, crisp sweetness you're craving.
Which varieties are considered tart apples? The apple with the tartest flavor on the Apple Sweetness Scale is the Granny Smith apple. You can spot them by looking for their bright green skin! Other tart apples include: Pink Lady®, Braeburn, McIntosh, Jonathan, Empire, and Cortland apples.
Stemilt Growers,
Some may attest that Honeycrisp and Pink Lady® are the crunchiest, while others would shake their heads pointing to Cosmic Crisp® and SweeTango.
Yes. The SnowSweet® apple is sweet with a slight tart balance and rich overtones. As one of our taste testers described it, "This apple has substance. It's satisfying." Great taste is definitely the best feature of SnowSweet®.
The Snow Apple was the most common cultivated apple in Quebec, Canada for over 100 years, until an unknown disease or severe cold snap killed almost all the trees in the 1860s. Following the demise of the Quebec line, the Snow Apple fell into obscurity and is rarely grown today.
Ambri Apples popularly known as Kashmiri apples come from the lush green Kashmir valley. The texture, taste and classic sweet aroma of these apples makes the most widely consumed variant in Northern India.
Fuji: Fuji apples are not sour, they are sweet and juicy. They also hold their shape extremely well. Imagine putting Fuji apples in your salad and finding an explosion of sweet juice when biting into it. If you are not a huge fan of acidity in salads, Fuji apples are your best option.
SweeTango
A close relative of the Honeycrisp, this variety was created in Minnesota, and as their name implies, their flavor profile balances notes of sweetness and tanginess.
Fuji apples are sweet with a slightly tart taste, and Gala apples have a tangy and sweet taste. Some people may prefer the taste of one type of apple over the other. Usually, the taste of a Fuji apple is sweeter than that of a Gala apple.
The Cripps Red is sold as the Sundowner apple and is very similar to the Pink Lady in taste and texture. Both varieties can be substituted for each other in baking.
Red Delicious, McIntosh, and Golden Delicious apples tend to break down faster when they bake, making them perfect for your alternative treats.
Many recipes for apple pie and apple cobbler will call for tossing your sliced apples in a little bit of lemon juice before putting them into your dish. Lemon juice prevents oxidation of the apples, which means that it stops the slices from turning brown by providing a barrier between the apple's flesh and the air.