Apples are one of my favorites treats, but come fall, when the two trees in my backyard start dropping their luscious fruits, it almost becomes too much. Watching the delicious pieces of fruit rot on the ground is simply not an option; but on the other hand, how many apples can a person deal with in so little time? I can only make apple crisps, applesauce, apple chips, and apple bread so many times before friends and relatives get tired of the recurring theme. Although I eat, on average, two to three apples a day, I still have two refrigerator drawers full at home.

Even for those not blessed (and cursed) with prolific apple trees, fall is still a perfect time to sample, purchase, bake, and cook with the bountiful harvest. Farmers' markets and grocery stores are packed with numerous varieties, and in many parts of the country, you can go out to an orchard and pick for yourself. This means that, in addition to the old standards like Red Delicious and Granny Smith, we have many chances to try something new. In fact, apples are sort of like wines or cheeses—there are a multitude of varieties, flavors, and nuances. Branching out opens a world of new flavors and cooking possibilities.

But we want to get it right. We don’t want a soft apple in a recipe that requires a stand-up fruit, and too many high-acid apples could leave us with a tart result. So, with the proliferation of options, and without a degree in pomology (the science of growing fruit), how can we determine which is the best fruit for the job?

Apple Smarts
When choosing an apple at the market, look for those without obvious blemishes or bruises. Make sure the top, near the stem, doesn’t have any mold growing on it. Gently press down on the apple to ensure it’s firm; soft apples can mean a mealy or mushy interior.

If you’re picking your own apples at your home or at farms that don’t use pesticides, you may have to deal with a worm hole or two. This isn’t a big deal. Simply cut or eat around the worm hole. However, open blemishes like this will speed the rotting process, so it’s wise to use these apples first. The best way to store apples is in the refrigerator, where most will keep for four to six weeks.

To prevent sliced apples from turning brown, toss them in a mixture of one part lemon juice, three parts water. Many recipes call for peeling, but if you can get away with it, try to include the skins, which contain most of the fiber and a lot of flavor.

In general, apples are categorized as either tart or sweet, and their use in cooking depends on these two properties; sweet apples are usually best raw, while tart apples are best for baking.

The Numerous Varieties
Since there are almost eight thousand different types of apples grown worldwide, this is by no means an exhaustive list—merely a starting point.

Arkansas Black

This firm, late-season apple is a dark purplish red that almost looks black depending on how much sun the skin has received. It’s crisp and sweet, with a bit of tartness. A firm variety, it stores well in cold temperatures.

Uses: Good for eating plain, for cooking and baking, and for chutneys and jams. Try them in Apple Sausage Stuffing. Photo source: Wikimedia Commons

Braeburn

Braeburns have a bold, sweet flavor with a good balance of tartness. They’re usually orange or red in color with hints of yellow, and are available starting in October.

Uses: Great plain and in salads. They can also be used for baking and they make a good applesauce; try them in Spiced Apple-Walnut Bread Pudding. Photo source: Wikimedia Commons

Cameo

Cameos are pretty apples, with white marks dotting the red skin. You’ll find these crispy apples in the market starting in August.

Uses: Great in salads, plain, sauces, baking, and cooking. A good choice for this Harvest Pie. Photo source: Wikimedia Commons

Fuji

These versatile apples are sweet, tart, crispy, and one of my favorites to snack on. Although they’re a sweet apple, they hold up well in baking and retain their shape in cooking. Usually they’re a yellowish green with pink and red hues; they store well.

Uses: Great raw and in salads; also tasty in pies and in German Red Cabbage. Photo source: Royalty-free image collection (cc)

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