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Types of ApplesTypes of Apples There are over 7,500 varieties of apples worldwide. The United States grows 2,500 apple varieties, but just 100 of them are grown commercially. Six states (Washington, New York, Michigan, California, Pennsylvania and Virginia) produce the majority of apple types. Top 5 Popular Apple Varieties in U.S. (click on name of any apple variety for further details on uses) Other Common Types of ApplesGood all-purpose apple. Rich, spicy-sweet flavor. Available October through July Good for eating raw and baking in pies. The cortland apple is sweeter than its McIntosh parent, with only a hint of tartness. When cut, it's skin resists browning, making it a great addition to salads. Available September through April A cross between the Red Delicious and the McIntosh apple. Good all-purpose apple, but ideal for eating fresh. Crisp and juicy with a sweet-tart flavor. Available September through July Fujis are sweeter and crispier than many other apple varieties. Maybe that's why they're MY personal favorite apple variety. Fuji apples also have a very long shelf life compared to other apples, even without refrigeration. But with refrigeration, Fujis can remain fresh for up to 5-6 months! You don't have to worry about these types of apples going rotten in that fruit drawer! Crispy, juicy, and very sweet, gala apples are great for snacking. Season: Year Round All purpose apple, suitable for baking, eating raw, baking in pies or making applesauce. Good Tip: When sliced, the flesh of golden delicious apples doesn't darken as quickly as that of other apples, so it's a good apple variety to chop or slice and add to salads! Season: Year Round. All purpose variety with a crisp texture and tart flavor. Season: Year Round One of my favorite recipes... Granny Smith Apple Salsa:
Crispy and juicy with a mild, sweet honey flavor. Cross between a Macoun and a Honeygold apple. Use for eating and cooking. Stores well. Available in September. Supplies are limited but growing. Use for eating or making applesauce. These types of apples are not a good choice for baking whole because they lose their shape. Available primarily in the East and Midwest. Season: September though Spring A blend of Jonathan and Golden Delicious apples. Honey-tart flavor, and crispy, juicy nearly yellow flesh. Suitable for eating raw or cooking. Available October through July Very juicy, slightly tart, and have an exceptionally smooth texture. Note: McIntosh apples bruise more easily than other apples. Suitable for eating raw or cooking. Season: September though Spring A cross between the Golden Delicious and Lady Williams apples. Unique sweet-tart flavor described as "Gala with a zing!" Pink Lady is great for eating raw and for baking. Available mid-October through late spring or early summer. Pink Lady is a registered trademark of Brandt's Fruit Trees, Inc., and is managed by Pink Lady USA. Most popular variety in U.S. Best eaten raw! When cooked, it disintegrates and loses most of its flavor. Season: Year Round Best used in cooking. The taste is too bland/mildly tart and texture is too mealy to eat raw. Season: September through July Great for baking! They hold their shape and are neither too tart nor too sweet when cooked. Available in the Middle Atlantic and Southeastern States. Season: October through Spring More info on types of apples. More of My Professional Advice You May Find Useful Personal Nutrition Guide Home Page
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