The Cortland strikes a perfect balance between tangy and sweet. We think of it as a late-season version of the tried-and-true McIntosh only crisper and with more flavor. The skin that protects it from early frosts is a little tough, so we like to eat it peeled.
The tartness of a Granny Smith piques your palate, but then its deep sweetness comes out to balance the flavor. It's one of the few apples that stays autumn-crisp almost all year long. A prime eating apple that holds its shape and flavor in pies.
There's a hint of sweet vanilla in this baseball-sized apple. Originally grown in Japan, the Fuji ripens slowly and is a challenge to pick. Which is why some markets charge sky-high Tokyo prices for this crunchy, honey-yellow-fleshed fruit. Fujis retain their flavor and shape when baked.
A medium-crisp and gently tart apple with the sweet taste of cider. The McIntosh is the all-purpose, all-American apple, just right for eating fresh-picked. Good for applesauce and for making gooey caramel apples, too.
With its crisp bite and round contours, the Asian pear reminds us of an apple, so its nickname "apple pear" isn't off the mark. Sweeter than the average Asian Pear, the Korean boasts a honeyed, buttery flavor.
Melt-in-your-mouth texture with hints of vanilla and apple-blossom honey. Its slightly thick skin hides a creamy-crisp fruit with more tartness than other pears. The Bosc is known as the best cooking pear, and it's also at the top of our list for eating raw.
