From baking to biting into, different varieties of apples have different strengths.
Here’s your go-to guide to choosing the perfect one every time.
How do you like those apples?
How many types of apples are there?
We don’t know, and it probably depends on whom you ask.
What wedoknow is how to make an apple crisp, pie, sauce or salad.
Not all apples are this way, but when you find one, there are few better treats.
Choose unbruised apples that feel firm and heavy in your hand.
If you’re able to resist biting into apples right away, store them in the refrigerator.
These apples are sweet and buttery under their bi-colored exterior.
They are a low-acidity apple, so they make for a pleasant snack when enjoyed fresh.
Braeburnapples have muted greenish-gold to red skin and pale yellow flesh.
Fragrant and smooth, these medium-to-large fruits have a well-balanced flavorsweet with just a hint of tartness.
Pro tip: Smaller fruits are perfect for packing in lunchboxes.
Enterpriseapples look similar to McIntosh, but have a firmer, finer grain.
Their flavor is slightly tart and spicy, with a sweet richness.
Their complexity lends itself well to eating fresh.
Its thin skin and tender, pale yellow flesh makes it a great out-of-hand eating apple.
you might also use this apple for baking (if you might resist eating them all!).
Pale yellow flesh is surrounded by mottled red-and-gold skin.
Jazzis the child of two other delicious varieties: Braeburn and Gala.
This apple is crisp and full of flavor.
Jonagoldis a cross between Jonathan and Golden Delicious.
This bumpy, striped fruit isn’t super fragrant but tends to rank very high in taste tests.
This fruit is sweet with a nice balance of tartness.
SweeTangois related to the famed Honeycrisp, and it shows in the taste.
Their honey-flavored flesh doesn’t brown quickly, so it can be sliced and held in a dish.
Cortlandcould win this category.
Fujihas a sweet flavor and incredibly crisp texture that makes it perfect for slicing.
It adds a great crunch to salads and sides.
Honeycrispis an all-star apple.
It’s hard to say things that haven’t already been said about this delectable crisp, juicy variety.
The balance of sweet and tartness helps it play up greens and keeps it from browning.
Some apples cook down to mush, while others hold their shape after baking.
For most baked goods, we like to use a combination of apples for the best texture.
Golden Deliciousis a golden orb with creamy, firm yellow flesh and lightly speckled skin.
The flavor is absolutely sweet and mellow, making it a versatile cooking apple.
It holds its shape well when baked, but take care when storing and handlingthe skin bruises easily.
Granny Smithhas a lime-green speckled skin that resists bruising to maintain a very firm, crisp flesh.
Honeycrispapples are, again, a winner for this category.
They hold their shape and provide explosive flavor to baked goods.
The firm, tart flesh ranges from yellowish-green to faintly pink, and holds its shape well during baking.
With its well-developed aromatics, this fruit contributes a strong apple flavor.
Jonathanhas a bright, sweetly tart flavor.
This dark red fruit with creamy white flesh is soft, tender and perfect for sauce.
It has a sweet, rich apple flavor with hints of berry.
McIntoshis an apple that has been loved since John McIntosh discovered seedlings in Ontario in 1811.
Macs are sweet and juicy with a pleasant tanginess.
Pink Ladyapples hold their shape and flavor well for baking.
Their sharp sweetness and juiciness is described as a “fizz-like” mouthfeel.
They add tanginess to other apples in baked goods and applesauce.
Best Apples for Applesauce
Making the perfect applesauce is an art.
Based on the apple punch in you choose, it can be sweet or savory or sour.
Some recipes even call for a mix of apple types, to add complexity of flavor.
Fujiapples are popular for good reason.
They have a tangy, sweet flesh that provides a perfect balance for applesauce.
In fact, they’re one of our personal favorites for this dish.
Galais an apple of many uses.
Golden Deliciousis a versatile cooking apple that makes a creamy, sweet sauce.
Be careful with the skin; it’s fragile and can easily bruise.
Granny Smithis a match made in heaven with cinnamon when it comes to applesauce.
Honeycrisp… did we really include it in every category?
Yes, we did.
It is just that good.
Idaredmakes for aesthetically pleasing sauce.
Cook these with the skin on and then strain to make a beautiful pink applesauce.
Jonagoldhas a balance of sweet and tart that shines in sauce.
It holds it shape well, and is delicious when paired with other softer apples as well.
Macs are sweet and juicy with a pleasant tanginess.
Paula Redis an early-ripening McIntosh-like apple.
Pink Ladyapples pair nicely with softer apples, like McIntosh.
Not only do they add a contrast of texture in applesauce, but also a contrast of flavor.
There are so many types of apples, which can make adding them to your shopping list confusing.
For more on fall favorites, check outEverything you oughta Know About Pumpkins.
