What apple dishes to cook this fall. Autumn varieties of apples for Siberia

September has come, and the apple scent is still in the garden.

It's time to pick autumn varieties of apples.

They differ in that they retain their taste for a longer time.

Some of them lie perfectly until December, others can become a decoration for the New Year's table.

The fruits of autumn apple trees must be removed from the branches, preventing them from falling to the ground.

After picking, most apples need to lie down and ripen to the so-called consumer ripeness.

Each region has its own favorites, let's find out in more detail which autumn varieties of apples (a photo with the name and description is attached) gardeners prefer to plant in different regions.

Autumn varieties of apples, photo with name and description

Autumn varieties of apples - favorites in Belarus

• Radiant. Apple trees of this variety grow very quickly, are not afraid of severe frosts and regularly delight with a bountiful harvest. Fruits can partially crumble, and with high humidity or damp summer they are affected by fruit rot. The plant is resistant to scab and common cancer. The fruits are harvested in early September, and they retain their qualities for a month.
• Sava is a winter-hardy, high-yielding apple tree that is immune to scab. The trees are susceptible to bark and wood diseases and are also susceptible to spring frosts.
• Pepinka golden - high-yielding variety, winter-hardy and resistant to scab, produces a crop every year. Pollinators are planted near apple trees. The best for them are apple trees of such varieties as Spartan, Antonovka ordinary, Calvil snow.
• Belarusian sweet - Belarusian variety of autumn-winter ripening period. Apple trees begin to bear fruit quite early, for 2-3 years. The fruits are quite large, stored until December-February. The variety is winter-hardy and productive.
• Imrus on Belarusian soil is considered an autumn variety. This is a winter-hardy, high-yielding apple tree that is immune to scab. It produces above average fruits with a very thin skin, so they are carefully removed when harvesting. They retain their taste qualities until the last days of February.

Autumn varieties of apple trees for the Leningrad region

• Chosen One. Trees of this variety can be recognized by a fairly spreading and strong crown. It safely tolerates severe frosts, but cannot boast of high resistance to scab. Apples retain their attractive appearance and taste until November.
• Auxis. The fruits are harvested in September, but they ripen only by December. The variety is adapted to fairly low temperatures, but does not tolerate drought and heat; in the summer it requires regular watering. The fruits have a bad habit of crumbling very quickly, so the main task of the gardener is to harvest in a timely manner. The plant is quite resistant to scab.
• Baltika is a variety with large apples. The plant is resistant to scab and a number of fungal diseases. Safely tolerates severe frosts and regularly gives a bountiful harvest, which is stored for 30 days.
• The Oryol garland is a real decoration of the garden. The branches are completely covered in mid-September with ripe bright fruits, which, if properly stored, can last until mid-February. Of the shortcomings, it should be noted the average indicators for frost resistance and resistance to scab. With a rich harvest, the fruits may shrink.
• Bessemyanka Michurinskaya has only one drawback - the shedding of fruits. In terms of winter hardiness and productivity, it shows distinctive results. The plant bears fruit regularly and is not susceptible to the disease - scab.

Autumn varieties of apples with photos, names and descriptions for Central Russia

• Zhigulevskoe - late autumn high-yielding variety. The trees are growing pretty fast. Young trees bear fruit annually, older trees periodically. The fruits ripen together. The apple tree is immune to scab, but is attacked by the codling moth. Minus - average winter hardiness.
• Orlovskoe striped is another late autumn variety, which is frost-resistant. Not afraid of scab. When harvesting, the fruits must be carefully removed from the trees, as the skin is very thin and very easily damaged. In a cold place, the fruits do not lose their taste until the end of December.
• Orlovsky Pioneer is a high-yielding variety that is immune to scab. Green fruits are plucked from the branches, and by the time they ripen, they acquire a light yellow color. Sometimes the fruits can disappoint in size. Small apples can be seen on trees with improper pruning or with a bountiful harvest.
• Antonovka vulgaris is one of the most common varieties. What type of maturity can it be attributed to? In the northern regions, these vigorous apple trees are classified as late autumn varieties, in the southern regions they are considered winter. Of the shortcomings - a small keeping quality of fruits and periodic fruiting.
• Borovinka. Trees begin to bear fruit early, are not afraid of severe frosts and perfectly adapt to various conditions. In a dry summer, the fruits fall off heavily.

Autumn varieties of apple trees for the Moscow region with a photo and description

• Autumn joy is a vigorous variety with rather large fruits. Every year the trees bear fruit, they are not afraid of severe frosts and scab. Fruits are stored up to 1.5 months. Among the shortcomings are poor branching of the apple tree and fragile wood.
• Cinnamon striped - early autumn variety. The trees are quite vigorous, but late fruiting. Apple trees have average rates of frost resistance and resistance to scab. The yield is average.
• The young naturalist is a vigorous apple tree. The only drawback of the variety is irregular fruiting. According to other characteristics - frost resistance, resistance to scab, productivity, it has high rates. They start harvesting after September 10, the fruits reach consumer ripeness in 2 weeks.
• Delight is a semi-dwarf variety. The apple tree is practically not affected by scab, tolerates frost well. Fruits differ from other varieties in rich chemical composition. They are harvested when unripe. In this case, subject to storage conditions, they will lie until the middle of winter. Ripe fruits are stored for a short time, they should be consumed within a month.
• Autumn striped, also known as Shtreifling or Strifel, is one of the most popular and favorite varieties among gardeners. Vigorous apple trees with drooping ends of branches prematurely shed their foliage at the end of August. The variety is moderately resistant to scab.

Varieties of autumn apple trees for the Urals

• Uralets - early autumn variety. This is one of the most frost-resistant apple trees. Vigorous trees are not afraid of scab and are unpretentious. However, the fruits are stored for only 1–1.5 months and are small in size.
• Anise Sverdlovsk is a late autumn productive and winter-hardy variety. Medium-sized fruits with low keeping quality, so they are often used for canning. Apple trees bear fruit regularly. If in severe winters they freeze slightly, they recover very quickly. In rainy, damp summers, they are exposed to the disease - scab.
• Blush Sverdlovsk - a variety with regular fruiting and medium-sized fruits. Trees tolerate frost well and are resistant to scab. Harvest lasts until January.
• Ural bulk. Apple trees have high winter hardiness and productivity, they are immune to scab. Fruits are harvested in early September and stored for 2 months. For a greater ovary, it must be pollinated with other varieties that coincide with it in terms of flowering.
• Screen - unpretentious variety with good resistance to diseases, not afraid of frost. It is self-fertile, meaning it needs a pollinator. It is well pollinated by other varieties common in this region. Do you want fresh apples for the New Year's table? Then be sure to plant this apple tree. Fruits, if properly observed, can be stored for up to 150 days, until January.

Autumn varieties of apples for Siberia

• A gift for gardeners - the variety has a high regenerative ability, which is undoubtedly a plus, since the tree has an average frost resistance. Small fruits are stored for quite a long time - up to 120 days. The variety is immune to scab, but very sensitive to low soil moisture.
• Altai crimson is easy to recognize by very small fruits that retain their qualities for up to 2 months. Apple trees bear fruit annually, but yields are average. Trees withstand severe frosts well, have a high resistance to scab.
• Bayan. Large fruits are formed on the trees, which is not typical for the Siberian region. Perfectly adapted to severe frosts, they are not afraid of scab and powdery mildew. For the first time, the years "pump up" the yield, but more mature trees delight with a bountiful harvest.
• A souvenir of Altai - a significant drawback of the variety is the susceptibility of the apple tree to moniliosis. In terms of winter hardiness and productivity, it has average indicators, bears fruit regularly. Beautiful apples are picked in early September and stored for 20 days. The plant is resistant to scab.
• Favorite Shevchenko (Cornflower) is a self-fertile variety, so you should take care of planting pollinating apple trees, for example, Tubinsky, Martyanovsky, Zaprotochnoe. Apples are harvested in early September. This is a highly winter-hardy, scab-resistant variety with medium drought tolerance, but the fruits do not crumble. Its disadvantages include the rapid aging of the tree.

Instagram.com/inn5775/

The Instagram account of a food blogger from Kazan, Inna Shcherbakova, will be of interest to those housewives who love interesting and detailed recipes with seasonal vegetables and fruits. The range of photos and dishes in her microblog is very diverse: there you can find both delicious pastries and homemade preparations for the winter. Today we have selected 6 interesting recipes with apples for you. Enjoy cooking in autumn too!

PIE WITH APPLES, PUMPKIN AND COWBERRY JAM

Ingredients:
Dough:
250 gr flour
1 egg
2 tbsp sour cream
110 gr chilled butter
1 tsp quick dry yeast
2 tbsp sugar
a pinch of salt

Filling:
500 gr peeled apples
150 gr grated pumpkin
1/2 tsp cinnamon
50 gr sugar
2 tbsp lingonberry jam

Glaze:
80 gr powdered sugar
1-2 tbsp cream 33% fat
1 tsp lemon juice

Cooking process:
1. Mix flour with sugar, salt and yeast. Add the butter in pieces and chop into crumbs, add the egg and sour cream and knead a soft elastic dough. Leave for 20-30 minutes and work on the filling.
2. Peel and cut the apples into slices, grate the pumpkin on a coarse grater. Mix with sugar and cinnamon. 3. Divide the dough into 2 parts, roll out, sprinkle the table with flour. Put in a greased form, add the filling, tamping, cover with a second layer of dough on top, pinch the edges, make a slit for steam to escape and bake at 180 g for 45 minutes. Cool to lukewarm and pour over frosting. Serve chilled.

APPLE MUFFINS WITH CARROTS, NUTS AND OAT CRUMBLE

Ingredients:
300 gr wheat flour
2 tsp baking powder
2 tsp cinnamon
A pinch of salt
4 eggs
160 ml vegetable oil
280 gr sugar
2 tsp vanilla essence
220 gr peeled grated carrots
200 gr apples grated on a coarse grater
100 gr coarsely chopped nuts
100 gr raisins
50 gr coconut flakes

Cooking process:
Sift flour along with baking powder, salt and cinnamon. Beat eggs with sugar, pour in butter, vanilla, add carrots and apples. Gently add nuts, raisins, coconut and flour mixture, mix quickly. With a spoon, spread the dough into 2/3 molds, put the oatmeal crumble on top and bake at 175 g for 25 minutes.

Mix for crumble
50 g cold butter in pieces
75 gr wheat flour
25 gr brown sugar
50 gr oatmeal
15 gr sunflower seeds
25 gr pumpkin seeds
1 tsp water
1 tsp vegetable oil
1.5 tbsp honey

DESSERT "BAKED APPLES WITH BAKED MILK"
or "Russian Sweet" (from the book "My Kitchen" by V.V. Pokhlebkin)

Cooking:
3-4 Antonov apples
3 tbsp granulated sugar with top
0.5 cups baked milk 4% or 6%
You can add 4-5 more pieces of prunes, a tablespoon of dry or semi-sweet red wine, but this is not necessary and, most importantly, not essential, but simply to further refine the taste. The main thing is that the apples are Antonov, cleanly washed, well peeled of everything superfluous, cut into slices and baked either in foil or in a heat-resistant dish in the oven without adding water.
They should be baked together with prunes (pitted) and with sugar - until soft. After baking, mix the whole mixture well with a spoon, put it into cups for two people and pour a small amount of baked milk already in the cups.
At the same time, you do not need to mix the contents, but take a baked applesauce in a cup with a spoon, scooping milk along the way. To do this, it is better to use not a teaspoon, but a dessert spoon. The combination of sweet and sour and milky-creamy-unleavened taste refuses to be extremely subtle, refined, rare and pleasant. Be sure to try it - you will get great pleasure!

APPLE PUREE WITH condensed milk

Cooking:
For 2 kg of peeled and seeded apples, you need 1 can of condensed milk. Apples should be cut into slices, put in a saucepan, pour a little water so as not to burn. Boil until soft, mash with a blender, add a jar of condensed milk, stir, bring to a boil and arrange in sterilized jars, roll up, turn over. Store in a cool dark place.

APPLE PASTILE

Cooking process:
Peel apples, cut into slices, put in a saucepan, pour a little water and cook until completely boiled. Punch with an immersion blender in mashed potatoes, boil for another 20-30 minutes (carefully, the mashed potatoes “spit”). Let cool, put on baking paper, spread with a thin layer. Dry in the oven, dryer or in the sun. Can be dried with convection 60-80 gr, sometimes slightly opening the oven door and releasing moisture. The time depends on the temperature and thickness of the puree.

GALETTE WITH APPLES, ONIONS AND CHEESE

Ingredients:
200 gr flour
100 gr cold butter
1 large egg (if not enough, add 1 tbsp water)
20 gr grated cheese
1 pinch of salt
For filling
2 medium apples
1 large onion
2 tbsp brown sugar
20 gr grated cheese
a little butter

Cooking process:
1. Mix flour with salt and cheese. Add butter and chop into crumbs. Add the egg and quickly knead the dough.
2. For the filling, melt the butter in a pan. Cut the onion into half rings, passivate in butter until transparent, add sugar and peeled and sliced ​​apples, simmer for 2-3 minutes. Cool down.
3. Roll out the dough, lay out apples and onions, retreating from the edges by a few centimeters. Wrap the edges to the center, sprinkle with cheese and bake at 180 g for 35 minutes.

Perhaps one of the most obvious, very simple dessert recipes, for which the conscience does not torment later, is baked apples. What is worth only their aroma. A minimum of calories and a festive mood are provided, but not only. In addition, we have chosen a few more autumn recipes - soups, hot dishes, pies and sauces.

As the American saying goes - an apple a day keeps the doctor away! There is a deal of truth in it. Soluble fiber from apples has a powerful detoxifying effect on intestinal cells, stimulating its work. But blockage in that area is the cause of a good 1/3 of common diseases. In addition, they are rich in vitamins and minerals.

APPLE PIE

115 g butter
a cup of flour
1 tsp ground cinnamon
½ tsp baking powder
½ tsp salt
¼ tsp soda
a cup of sugar
1 egg (large)
½ cup walnut
3 apples (about 500 g)

Preheat oven to 180C. Grease a baking dish with oil. Mix flour, cinnamon, baking powder and soda, salt. Separately mix softened butter, sugar and egg and mix thoroughly. Add chopped apples and nuts, mix with your hands. Add the dry flour mixture to the apples and again mix everything together thoroughly. Bake for about 40 minutes, let cool before serving.

CARAMEL APPLES WITH NUTS

1 apple
50 g powdered sugar
2 tablespoons vegetable oil
1 tablespoon honey
juice of ½ lemon
cinnamon
mix of nuts and dried fruits to taste

We make caramel by melting sugar in a small amount of water, adding vegetable oil. Stew the apple cut into rings in caramel, add dried fruits and nuts. After a minute, add a spoonful of honey, lemon juice and cinnamon. Cooking 2-3 minutes.

Baked apples

4 large green apples

pumpkin seeds, a handful of almonds, or walnuts

raisins, dried apricots (optional)

Wash the apples, cut out the core to make a container. Pierce the skin with a fork in several places or make an incision with a knife along the equator. Stuff apples with seeds and dried apricots (nuts, raisins), pour honey. Preheat oven to 180C. Pour a little water into a baking sheet, carefully place the apples and bake for about 30 minutes (depending on the size of the apples). The apples should be slightly browned and puffy. Serve by pouring over the sauce that has formed in the pan.

APPLESAUCE

2 tbsp butter
1.3 kg apples
700 ml cider
1 tsp lemon peel
½ tsp cinnamon

Wash apples, peel and core, cut into slices. Melt butter in a saucepan and add apples. Cook for about 5-10 minutes until slightly softened. Pour in the cider, bring to a boil, reduce the heat and cook for another 30 minutes. Preheat oven to 120C. Mash the apples until puree (or beat with a blender). Add zest and cinnamon, mix. Pour into a baking dish, cover and cook for 3.5 hours. Cool down. Serve with sweet dishes, with toast, red meat and poultry dishes.

apple smoothie

3 apples
1 celery stalk
1 cucumber
1 small beetroot
1 cm ginger root

Peel vegetables and fruits, cut into cubes and make juice using a juicer.

APPLE CREAM SOUP WITH PUMPKIN

1 tbsp butter
1 medium onion
1 kg pumpkin pulp
4 apples
a pinch of salt
1 ½ tsp cumin
½ tsp ground coriander seeds
½ tsp dry ginger
¼ tsp ground chili
500 ml vegetable or chicken broth
500 ml water
1 fresh chili

Melt the butter in a saucepan with a thick one and fry the chopped onion for about 4 minutes, until browned. Add chopped pumpkin and cook for another 10 minutes. Add chopped and peeled apples, salt, all spices, water and broth. Bring to a boil, reduce heat and cook for another 30 minutes. Let cool. Blend until puree in the bowl of a blender or with an immersion blender. Serve garnished with apple slices and chopped fresh chillies.

STEWED CABBAGE WITH APPLES

2 slices of bacon
1 small onion
1 small head of red cabbage
1 large green apple
3 tbsp apple cider vinegar
salt

Cut the bacon into slices and fry in butter for 2-3 minutes. Add chopped onion, cook for 4 more minutes. Add chopped cabbage and apples, ¼ cup water. Cook, stirring vigorously, for about 5 minutes. Season with salt. Cover and cook over medium heat for about 45 minutes more, stirring occasionally.

APPLE CHIPS

apples
cinnamon
butter

Cut the apples with a knife with a file 2 mm thick. Preheat oven to 200C. Place parchment paper on a baking sheet and grease it with butter. Put the apples in one layer (you can sprinkle with sugar and cinnamon), bake for 2 hours (sometimes more, see for yourself). You don’t have to keep it until golden brown - just dry it well, remove it from the oven and cool completely. Store in plastic containers.

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Apples are one of the oldest crops grown by people. Depending on the timing of fruit ripening, they are divided into three main groups: summer, autumn and winter. Medium (autumn) varieties have a positive effect on health and the general condition of the person.

They have a diuretic and choleretic effect, due to their low calorie content they are used in dietary nutrition. Regular consumption of high-fiber fruits improves digestion and relieves constipation. Apples are rich in iron, potassium, glucose and sucrose, pectin.

Autumn varieties are an intermediate option between summer and winter. They almost have time to reach consumer maturity on the tree. Full ripening occurs 10-12 days after harvest. These fruits have a medium size, bright color, pleasant dessert taste.

Storage periods vary slightly, they depend on the created conditions. Average indicators - 2-4 months

The most common

1. Shtreifling or autumn striped- one of the most common varieties. Popularity deserved for the high palatability of the fruit. The fruits are medium or large, the skin is thin, smooth, with a wax coating. Coloring in the form of red stripes on a speckled background. The pulp is yellowish, juicy, sweet and sour. Ripens in September, lies until December.
2. Oryol striped- the fruits are large, oblong, the color is green with blurred crimson stripes. The pulp is white, fragrant, with sourness. You need to shoot in September, store in the refrigerator for up to four months.
3. cinnamon striped- apples are medium or small, the color is green or yellow when removed. Gradually, red stripes appear. Valued for its tender flesh, pleasant taste and aroma. Lies up to two months.

Collection time

It is necessary to start harvesting on time, being late threatens with overripeness, and haste - the lack of a rich taste. Autumn varieties traditionally ripen in late August - September. There is no strict harvesting schedule, the harvesting time is adjusted depending on the weather conditions of the season.

When is it necessary to remove all the fruits from the shrub? One way to determine the time of picking apples is to follow the falling fruits. If there are good whole fruits on the ground, it is harvest time.

Knowing the signs of ripening will help determine the exact moment of picking apples.:

The degree of maturation is determined empirically using an iodine solution that reacts with starch.:

1. when half an apple is immersed, the cut turns blue - the fruit is unripe;
2. the middle of the cut is yellow, and the edge is blue - the optimal moment;
3. the apple is yellow - it is overripe.

Gardeners believe that it is better to start collecting autumn varieties a little earlier than to miss the moment.

How to remove from a tree: instructions

Picking apples requires accuracy and knowledge of the specifics of actions. The fruit is taken with the palm of your hand, clasping it with all fingers. Carefully lifting and scrolling, it is plucked from the branch along with the stalk. You can not pull the apple down, it injures the branch, reduces the yield of the next year.

From the hands, the fruit is not thrown into a collection container (basket, bucket, box), but placed. Any impacts and mechanical damage adversely affect the shelf life.

On the fruits there is a natural protective layer in the form of a waxy coating. When it is erased, the surface of the apples becomes more vulnerable. Wax prevents rot.

The work of picking apples takes place in a certain sequence:

The harvested crop must be cooled and then transport or store.

How to remove fruits for storage: which ones are left?

When they start picking autumn apples from trees, they prepare two containers in advance: one for good and strong fruits, the other for wormy and rotten ones (including those picked up from the ground). Withered fruits can be eaten immediately, and whole ones can be removed for storage for the winter.

Before placing the crop for storage in boxes, it must be sorted. Size sizing into small, medium and large will help evenly distribute the fruits in the rows. Apples are inspected and only those that meet the criteria for long storage are left:

• have a stalk;
• no damage to the cover, wormholes, dents;
• wax coating in place.

Several varieties can be grown in the garden, their storage time is different, so they are separated when sorted.

Boxes with apples should be signed, indicating the variety and time of laying. You do not have to waste time looking for the right fruit.

For long-term storage, it is necessary to slow down the processes in the fruits. This is facilitated by low temperatures. It is best to store apples in the refrigerator or cellar. The room must be dry, clean, free of foreign odors.

It is recommended to whitewash the basement with lime and vitriol. The optimum temperature for autumn varieties is 1-4°C. It is best to stack the apples in a single layer using shelving or low wooden crates stacked on top of each other.

Small fruits quickly lose their juiciness, and large ones are prone to disease., they go bad first.

For safety, the fruits are wrapped in paper. This is a reasonable way, but laborious. With a large number of crops, wrapping is difficult. Fruits can be sprinkled with dry, clean sawdust, onion peel, sometimes sand is used.

At home, apples are stored in the pantry, on the balcony, in the cellar or in the refrigerator. Autumn varieties in any conditions do not lie for more than three months. Winter varieties are stored until spring.

Shrub care for the winter

After picking apples, gardeners do not have to relax. It is necessary to prepare the trees for wintering. Agrotechnical measures will help the tree survive low temperatures and give a bountiful harvest next year. What is autumn care:

If you perform all the necessary actions, the apple tree will easily endure the winter.

Autumn apples do not last until spring, these tasty and healthy fruits are eaten first. Harvested on time and placed in good conditions, the fruits are stored until January. It is a constant source of pectin, trace elements and other healthy substances.

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