Baking apple

Baking apple is a type of apple specially selected for its firm texture and its balanced sweet and tart flavor, ideal for cooking and preparing baked desserts like pies, crumbles, compotes, and cakes. Unlike fresh apples that are eaten directly, baking apples hold their shape when subjected to high temperatures, preventing them from turning mushy and providing a pleasant, juicy consistency.

Origin: The apple is a fruit native to Central Asia, and its cultivation has spread throughout the world. In Latin American cuisine, various varieties adapted to each region are used. Baking apples usually come from traditional varieties such as Granny Smith, Reinette, Golden Delicious, and Fuji, all recognized for their heat resistance and harmonious flavor when cooked.

Properties: In addition to providing a delicious and natural flavor to desserts, baking apples are an excellent source of dietary fiber, vitamin C, and antioxidants. Their consumption helps improve digestion and provides benefits for the immune system. When baked, they retain many of these properties, making dishes both nutritious and comforting.

Synonyms in Latin American Spanish: depending on the country, baking apples can also be called cooking apple, dessert apple, or simply apple. In some places, the variety is specified, for example, green apple (like Granny Smith in Mexico and other countries), which is very popular for baking.