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.
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.
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.
Red Delicious Apples are crisp and sweet. They taste great sliced and shared, tossed in a salad, or just eaten.
Golden Delicious Apples are a delicate yellow skinned apple with a lightly sweet flavor. They make a delicious addition to any salad or just eaten whole.
The light golden streaks of color on the outside of the Gala hint at the honey-floral taste on the inside. We think there's a touch of banana in there, too. Sweet with a medium-crisp bite, the Gala looks like a beautiful old-time fruit-stand apple.
Extremely crisp and dense with a fine-grained flesh, the Pink Lady apple has a pleasantly tart flavor and natural sweetness. While it's excellent for baking, this apple is also a smart choice for salads, as it tends to be resistant to browning.
These large red apples are just perfect for eating raw or using for pies and baked apples.
