[Sca-cooks] fruit varieties for cooking

[Stefan li Rous]

  Kirsten Houseknecht commented:
> i would use sour cherries.  if you add sugar to something like a Bing
> cherry you get sweet mush.
Do you mean that the added sugar actually helps turn these cherries to 
mush? Or do you mean that since you are going to mush these anyway, you 
end up with a sweet mush vs. a sour one?

> besides, sour was much more usual in cooking (still is)
Hmmm. There are particular varieties of apples that are better for 
cooking, and I believe pears as well. Do most fruits have varieties 
that are widely agreed to be better for cooking?

Unfortunately, I'm not sure these cooking varieties are easily 
available, any more. Maybe I just don't recognise which varieties in 
the fruit section of my grocery are specifially for or best for cooking.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****