Preferences in Apples

In Britain apples are divided clearly into eating and cooking varieties, a distinction which is much less rigid in other countries. (An English cooking apple disintegrates to a purée when cooked. This effect is brought about by a high content of malic acid, which is characteristic of early, soft, green-skinned apples of the Codlin type, such as Grenadier; and of the late, long-keeping, red-striped Lane’s Prince Albert family which includes the familiar Bramleys.)