Varieties of Cooking Apple

The shining red, green or yellow colored fruit is relished for its great taste, and is usually eaten raw. But, there are some varieties of apples that are generally not consumed fresh, and need cooking for the purpose of consumption, known as cooking apples. Cooking apples are generally larger than the eating variety.

Jonathan :- Jonathan is a dark red colored apple with a sweet and strong acidic flavor. It was developed by a lady, Rachel Negus Higley from United States, and hence, named after her husband Jonathan Higley. However, some believe that Jonathan apple originated in a farm in New York, and was initially known as 'Rick Apple'. Later, Judge Buel, President of Albany Horticultural Society named it after its discoverer Jonathan Hasbrouck. This juicy and smooth-skinned apple is used as a raw material in bakeries for its sour flavor. Jonathan apples can also be eaten fresh.
Cox's Orange Pippin Apple :- Cox's Orange Pippin apple is yellow or orange-red in color with crimson red stripes. The yellow flesh is juicy and has a spicy flavor. It is mainly grown in United Kingdom, and was first developed in 1825 by Richard Cox, a brewer and horticulturist. Richard Cox developed this apple from the seeds of another variety, known as 'Ribston Pippin'. Cox's Orange Pippin apples is regarded as the classic English apple. This apple makes fine desserts, and are also used in cider. It can also be eaten raw.
Bramley :- Bramley is a variety of cooking apple that can be eaten raw as well. This apple was first cultivated in the United Kingdom. It is the most important variety of cooking apple in England. It is large, round-shaped and slightly flat with a sour flavor. This apple is usually green, but sometimes also found with few red stripes. For cooking Bramley apple, the skin is peeled off, and the apple is sliced into small pieces. These pieces can be covered in lemon juice to keep them from turning brown. They can be used in pies, salads, crumbles and many other desserts. Bramley apple can also be stuffed with dry fruits and baked to serve with custards, which is a favorite British pudding. They are also used in making cider and apple sauce.