Gala

This sweet apple has a yellowish hue with orange and pink lines.

Uses: Snacking, sauces, salads. Great in applesauce because Galas break down easily and are naturally sweet; also good in Pumpkin-Apple Breakfast Bread. Photo source: The Marmot (cc)

Golden Delicious

Golden Delicious is a sweet, yellowish green apple. It has a balanced, mild flavor and thin skin that often doesn’t require peeling—a good all-purpose apple.

Uses: Raw, baked, cooked, in sauces. A good choice for Apple Shortbread. Photo source: Wikimedia Commons

Granny Smith

Bright green with a mouth-puckering tartness; one of the most ubiquitous and versatile varieties. A firm apple, it stores well in cold.

Uses: Since Granny Smith retains its texture when sautéed and baked, it’s a favorite for cooking, as in this classic Sour Cream Apple Pie. Photo source: Wikimedia Commons

Gravenstein

Gravensteins are one of the varieties I have in my backyard, and I love their sweet-tart flavor and colorful red skin tinged with green. They’re an early ripener—usually ready around August—and have low acid, high sugar, and thin skins. They don’t tend to store well.

Uses: Because they break apart easily, they’re a great choice for applesauce. Eat them plain or turn them into apple butter. Photo source: Wikimedia Commons

Jonagold

Jonagold is a mix between Jonathon and Golden Delicious apples and thus they have a sweet flavor with a hint of tart. They’re yellow-golden in color.

Uses: Snacking, salads. They hold up in sauces, so they could work well in the Sauerkraut and Pork Ribs. Photo source: Wikimedia Commons

Red Delicious

These classic apples always remind me of elementary school lunches, where their sweet, mild flavor was a hit. They have slightly bitter skins. Make sure they’re firm because a mealy Red Delicious is not delicious.

Uses: Snacking and in salads. They break apart easily, so they’re not a good choice for cooking or baking. Try them with fruit dips. Photo source: girl_named_fred (cc)

Sierra Beauty
A tart, greenish yellow apple that has a complex flavor.

Uses: Eat it plain and use it in cooking, such as in Chicken Breasts Stuffed with Apple and Bleu Cheese.

Winesap
The winesap is a beautiful violet color with a spicy, rich flavor. It is a firm apple that stores well.

Uses: Good for snacking and cooking; try it in Braised Brisket with Apples.

Local varieties abound, so be sure to ask your farmer what fruit is best for what. And if you’re looking to incorporate apples into other parts of your life, check out these appealing ideas.

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