There are several options for apples to use in salads. Two of the most popular apples in salads are Fiji apples and Granny Smith apples, both used for their bright and distinct flavor when eating. But both of these apples have a downfall – they turn brown pretty quickly after they are cut. Quickly tossing the cut apples in lemon juice will help prevent it, but sometimes the added lemon can work against whatever type of salad it is and cause the salad not to taste as good.
One type of commonly available apple doesn’t brown, which makes it a great choice in salads. The Golden Delicious apple can be cut, and it won’t turn brown as other apples do. So even if you make your salad ahead of time, the apples will still look like they were just cut.
That said, some do prefer the taste of Fiji or Granny Smith, so it is up to you to decide which to use. That said, for people who don’t eat apples regularly, an apple just tastes like an apple, not the distinct variety that it is. So in these cases, apples can be used interchangeably without your guests noticing a difference – but they will notice when the apples turn brown.
