How ’Bout These Apples?

By Regina Ragone

When I was a kid there wasn't much going on in the produce aisle: iceberg lettuce, three-packs of flavorless tomatoes in white plastic containers, oranges, bananas and a few types of apples. Well, we've come a long way, baby. Today the produce section is one of the most happening parts of the supermarket.

Still, apples lagged behind, clinging to their old-fashioned image—until now. Can you believe that this year an apple was considered so "hot" it made it into the Oscars gift bag? That would be the Ambrosia variety, which was also named one of the top 10 apples of the year.

See what the fuss is all about by giving these new varieties a try:

  • Ambrosias have a honeyed, slightly perfumed flavor. The skin is smooth, with a bright, almost iridescent pink blush over a creamy background. They're crisp, juicy and sweet.
  • The Kiku, a cousin of the Fuji but much sweeter, is a beautiful striped ruby red. It's very juicy and crisp and probably one of the sweetest apples you'll ever taste.
  • Kanzis are full-flavored with a perfect sweet-sour balance and juiciness.

These are all so good that you don't have to do much to make them dessert. But when you're in the mood for something a little more decadent, this parfait elevates them to one very special treat.