I am trying a recipe tonight that calls for red apples, and I successfully convinced myself that I could not just swap in green apples and expect the flavors to work the same way. So per LabRat's advice I was going to go with Honeycrisp apples as the lesser-of-all-red-apple-evils, but my grocery store didn't carry them. So I settled on the
Pinata apple, purely on the fact that it was way more expensive than all the other apples there, including the organics. If it's expensive it's probably better, right? Upon coming home and googling I discovered
this site which claims
Quote:
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If you like honeycrisp apples, you'll like Pinatas.
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Score! The recipe calls for them to be cooked in the oven along with a bunch of other ingredients; I'll let you know how they turn out.