Apples come in a variety of sizes, shapes and colors. Each type of apple has its own unique flavor profile and texture. Knowing the flavor profile and best uses of each type of apple will help you pick the perfect one for your favorite recipes. Here’s a list of some of the most popular types of apples and how to use them.
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- - ***** - Variety
- - Flavor/Texture - -
- - Best Uses - -
- Braeburn: Aromatic & sweet; crisp; juicy. Best uses: Raw, salads, Pilafs.
- Cortland: Sweet-tart; tender. Best uses: Cooking; Sauce; Baking.
- Empire: Medium tart to sweet; crisp; juicy. Best uses: Raw; Sauce.
- Fuji: Sweet, mellow, crisp, juicy. Best uses: Raw; Salads.
- Gala: Aromatic, full flavored; crispy, sweet. Best uses: Raw; Cooking; Salads.
- Golden Delicious: Sweet or bland; slightly tender. Best uses: All-purpose.
- Granny Smith: Pleasantly tart; juicy; very crisp. Best uses: All-purpose.
- Ida Red: Sweet, spicy; crisp. Best uses: Raw; Cooking.
- Jonagold: Sweet-tart; tender to slightly crisp. Best uses: All-purpose.
- Jonathan: Sweet-tart; tender. Best uses: All-purpose.
- Macoun: Tart; juicy. Best uses: Raw; Salads.
- McIntosh: Pleasantly tangy; crisp, juicy. Best uses: Raw; Sauce.
- Northern Spy: Slightly tart; tender-crisp. Best uses: Raw; Baking; Especially Pies.
- Red Delicious: Sweet; juicy. Best uses: Raw; Salads; Avoid Cooking.
- Rome Beauty: Slightly tart to sweet; tender to mealy. Best uses: Cooking; Baking; Especially Whole.
- Winesap: Aromatic, complex, slightly tart; firm. Best uses: All-purpose; Excellent for Sauce, Cider.
With so many varieties of apples available, there’s bound to be one that you love. Knowing the right variety for your recipe can make a huge difference in the final result. Use this guide to get the most flavor out of your favorite recipes and discover new ones!