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Anyone have any suggestions on the type of apple to use to make gourmet apples besides using Granny Smith apples? I know it should be tart but Grannies seem to be too tart for my taste. Looking for any suggestions. Thanks.


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Jacquie, tartness will balance the sweetness of the chocolate and other toppings you may be using but also a GS apple has the crispness and keeping qualities needed to hold the apple after coating. Look for other crisp apples like Fuji, Honeycrisp (sweeter but very crisp), or even a Braeburn. These have good crunch without the overly mouth-puckering tartness of Granny Smith. Good luck!


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