Apples

granny smith, golden delicious, gala

Have you ever wondered what variety of apple is best for snacking or for use in recipes? I have.

This list will help!

Braeburn

crisp, light fragrance, sweet-tart

good keeper

autumn

good for eating raw, frying, and pies

Cortland

large, sweet, slightly tart undertone
poor keeper
early autumn
god for eating raw (doesn't oxidize when cut) and for applesauce (breaks down during cooking)

Empire
crisp, mild, sweet-tart
moderate keeper
early autumn
good for eating raw and for all-purpose cooking (holds shape moderately well)

Fuji
crisp, juicy, very sweet and fragrant (but only if the green under color has turned creamy yellow)
good keeper
autumn
good for eating raw, sliced and baked, and for desserts

Gala
sweet, moderately crisp and juicy, slightly spicy
fair keeper
early autumn
good for eating raw and for desserts

Golden Delicious
rich, crisp and juicy, honey-sweet
fair keeper
autumn
good for eating raw, frying, and pies

Granny Smith
hard, crisp, tart, moderately juicy, modest flavor
excellent keeper
late autumn
good for eating raw, frying, stews, and baking (very slow)

Honeycrisp
large, crisp, bursting with juice, mellow-sweet
good keeper
late summer through early autumn
good for eating raw, frying, roasting, and baking

Jonathan
highly aromatic, sweet-tart
fair to poor keeper
early autumn
good for eating raw, frying, roasting (holds shape moderately well), in pies, and for applesauce

McIntosh
juicy, lightly crisp, blush of strawberry-raspberry aroma
fair to poor keeper
early autumn
good for eating raw (doesn't oxidize when cut) and for applesauce (breaks down in cooking)

Pink Lady
very crisp, sweet to slightly tart
excellent keeper
late autumn
good for eating raw, frying, roasting and for pies (holds shape well)

Rome Beauty
large, firm, mildly sweet
good keeper but loses crispness
autumn
good for baking

from "An Apple Harvest - Recipes and Orchard Lore"

by Frank Browning and Sharon Silva