Apple Rundown

October 9, 2016

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It’s officially apple season and we have harvests aplenty, ripe for the picking! With all the different apples available, do you know which ones are right for you? Whether it’s the best choice for baking, freezing or eating out of hand, don’t worry—there’s an apple for that. Get to the core of the matter with our handy fall apple guide!

Ambrosia: Sweet with low acidity, doesn’t brown too quickly

Best uses: eating, pairing with cheese

Arkansas Black: Super dark red, tart but mellows with age, stores well

Best uses: eating, pies

Braeburn: Very firm, aromatic, sweet, tart and juicy

Best uses: pies, sauces, baking, freezing

Cameo: Sweet with a pleasant crunch

Best uses: pies, sauces, baking, freezing

Crab Apples: Very tart, not recommended for eating raw

Best uses: pickling, ciders, jelly, chutney

Fuji: Crisp, super sweet, holds its texture when baked

Best uses: pies, baking, salads, freezing

Gala: Sweet and semi-crisp

Best uses: eating, pies, sauces, baking, salads

Golden Delicious: All-purpose, mellow and not too sweet

Best uses: pies, sauces, baking, salads, freezing

Granny Smith: Very tart, all-purpose

Best uses: pies, sauces, baking, salads, freezing

Gravenstein: Super tart, available for a short season

Best uses: sauces, baking, ciders

Honeycrisp: Sweet yet slightly tart

Best uses: pies, baking, salad

Jazz: Tangy and sweet with a nice crunch

Best uses: pies, baking, salads

Jonagold: Sweet, tart and crisp

Best uses: pies, baking, salads

McIntosh: Very delicate with a soft bite, breaks down when cooked

Best uses: eating, baking (if blended with other apples)

Pacific Rose: Thin-skinned, firm, crunchy and sweet

Best uses: pies, baking, salads

Pink Lady: Crisp, tangy, tart and sweet. 

Best uses: eating, pies, sauces, baking, salads

Pippin: Very crisp and tart

Best uses: baking

Red Delicious: Crunchy and mildly sweet

Best uses: salads

Rome: Firm with a subtle flavor that develops when cooked

Best uses: pies, baking

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