It’s no mystery why apples are one of the world’s most popular fruits. They’re healthy, widely available and delicious both baked and raw.
1
Tender and tangy
MCINTOSH
You likely already know and love these deep red snacking apples but McIntosh apples are also great for turning into applesauce.
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2
Tart and juicy
GRANNY SMITH
These bright green beauties work wonderfully in desserts because their firm texture helps them keep their shape.
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3
Sweet and buttery
GOLDEN DELICIOUS
The name says it all. These vibrant yellow apples—harvested from September through October have a sweet, honey-like flavor.
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4
Sweet and crunchy
HONEYCRISP
These sunset-colored beauties are beyond versatile. Their firmness makes them great for tarts, pies, and basically any dessert you can think of.
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5
Acidic and refreshing
PINK LADY/ CRIPPS PINK
Their tart-sweet flavor is tasty to eat raw, but they also hold up beautifully in the oven. Keep an eye out for them in late fall.
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6
Sweet and firm
FUJI
They’re not mealy in texture whatsoever, so they’re super juicy and crisp when eaten raw and can hold their shape in the oven.
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7
Sweet and juicy
GALA
This Golden Delicious-Kidd’s Orange Red hybrid hails from New Zealand, where it was named for Queen Elizabeth II before it came to the U.S. in the 1970s.
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8
Crisp and juicy
EMPIRE
Invented in New York in the 60s, they’re a cross between the tangy McIntosh & the sweet Red Delicious, so it’s no surprise that they’re delicious.
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9
Tart-sweet and crisp
A hybrid of Granny Smith and Lady Hamilton apples, Braeburns inherited not only their tartness but also their red-yellow gradient color.
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BRAEBURN
10
Sweet and juicy
One of the most popular types of apples in the U.S., they hail from Iowa and have a very agreeable flavor.
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RED DELICIOUS
11
Tart and creamy
You can pick these stripy red gems out of a crowd easily, thanks to their squat, round shape.
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CORTLAND
12
Complex and aromatic
They toe the line between sweet and sour, but their real claim to fame is their crisp, sturdy texture and wine-like juice.
