Apple Varieties - What's the difference?

As you scan the different varieties of apples at the grocery store, your head may spin with all of the selections. What makes matters worse is that the differences in apples aren't that easy to tell by just a simple glance. There are differences in taste and texture that only the taste buds and mouth can distinguish. To learn a little bit about the various varieties of apples before purchasing apples for your next recipe, use the list below as a guide:

Ambrosia: Crisp and juicy. Often used for snacking.

Arkansas Black: Possesses a long shelf life and makes decent sauces and baked goods.

Baldwin: Fairly sweet. Although considered an "all-purpose" apple, it is usually difficult to find.

Braeburn: Firm and juicy. Great for snacking and baking.

Cameo: Firm with a mildly tart taste. The versatility of this apple is seen in the many pie, applesauce, and salad recipes it accommodates. Good for snacking as well.

Cortland: Another all-purpose apple that is often used in salads because their flesh is known to slowly brown after being cut.

Criterion: Use this apple to make pies and applesauce. It is also good for snacking.

Elstar: This firm apple makes delicious applesauce.

Empire: Great for baking and snacking, the Empire apple is actually a cross between a Red Delicious and a McIntosh.

Fuji: Recommended for making applesauce, pies, or snacking.

Gala: This delicious apple comes highly recommended for snacking and is great when making applesauce and baking.

Golden Delicious: This apple is known for its sweetness and is good for baking and making pies. Snackers also love this apple, where the yellowier the color – the better.

Granny Smith: This firm apple is tart, which makes it a great candidate for baking, making pies, and snacking. Since the apple has a thick skin, peeling before eating is highly suggested.

Gravenstein: This all-purpose apple is good for making applesauce and pies.

Jonathan: The fairly thick peel of this tart apple is still good for snacking.

Macoun: This juicy apple is good for snacking.

McIntosh: Usually, this apple is soft, which is great for snacking or making applesauce. When making pies or baking – avoid this variety.  

Mutsu: Very juicy and crisp. Considered an all-purpose apple.   

Northern Spy: Tart and firm, these apples make great pies even though they are pretty hard to locate.

Pippen: Use this firm and tart apple for pies, baking, and applesauce.

Pink Lady: The sweetness and crispness of this apple comes from the crossing of the Golden Delicious and Lady William. Use in pies and salads. 

Red Delicious: This apple is sweet and soft. Usually, this apple is best for snacking, as it doesn’t do too well when baked or put into pies. It is also suggested not to purchase this variety in the summertime, as they tend to get quite mushy.
 
Rhode Island Greening: Great for baking.

Rome: Consider this apple for making applesauce and baking, although avoid in pies.

Spartan: This cross between the McIntosh and Pippin apples is considered a decent all-purpose apple.

Winesap: This tart apple is great for snacking, as well as making delicious cider.

York Imperial: Consider this selection when baking.