Whether they’re destined for baked goods, sauces, or just fresh snacks, the delicious apple varieties in our shop this fall are the perfect picks no matter what.
The Look: Heart-shaped, with smooth, thick skin that’s a deep ruby-red
The Taste: A refreshing apple with a mild flavor, Red Delicious apples were selectively bred for aesthetics and color first, so over time their sweetness has mellowed in favor of deep crimson skin
The Texture: Somewhat tough skin with a lightly crisp crunch
Fun Fact: One of the most recognizable apples, Red Delicious was the US’ best-selling apple until 2018 when Gala snuck into the top spot
The Look: Jumbo-sized with glossy yellow-green skin covered in a scarlet blush that reddens the longer it’s exposed to sunlight
The Taste: Honey-sweet, juicy, and incredibly crisp
The Best Use: Thanks to a high water content, they’re best eaten fresh. Try thick slices paired with blue cheese and honey, or cut into matchsticks with turnips, cabbage, and an olive oil-based dressing for a light, refreshing slaw
The Look: Similar to Granny Smith apples with bright yellow-green, speckled skin
The Taste: Sugary, full, and juicy with faint notes of pear and pineapple
The Best Use: With their sweet, firm flesh, we love eating them fresh. Add thin slices to a BLT for a surprisingly sweet crunch, or simply enjoy them on their own for a fuss-free dessert
The Look: Rose-hued skin with occasional flecks of yellow-green
The Taste: Honey-sweet
The Texture: Very firm with a clean, snappy bite
The Best Use: Baking—it absorbs flavors and holds its structure well when cooked—or eating as-is
The Look: Glossy, vibrant red-orange-striped skin that glows green towards the stem
The Taste: A perfect balance of sweet and tangy
The Texture: Dense and crunchy
The Best Use: Anything raw, like shaved in slaws, chopped into salads, or sliced for snacking.
The Look: Bright, shiny green skin, often dotted with dark lenticels* (tiny dark spots, which are a harmless cosmetic marking that splatter many apple varieties)
The Taste: Tart, mouth-puckering flavor
The Texture: Distinct crisp, crunchy bite
The Best Use: Shred it over salads with greens and tangy cheese (like blue or goat). Too sour? Try it baked—butter and sugar mellow out its acidity to strike a sweet-tart balance
The Look: Smooth, pale golden skin with subtle red striping that darkens in color the longer it’s stored
The Taste: On the sweeter side with a light floral aroma
The Best Use: While a firm flesh makes Galas superb snacks or salad add-ins, they truly shine when used for homemade applesauces
The Look: Medium-sized and covered with a rosy flush, save for yellowish-green patches at the stem and the base
The Taste: Quite sweet with a slight tang
The Texture: A crisp, granular bite
The Best Use: Fuji apples are an excellent snacking apple but if cooking’s on your mind, they’re best used for sauces and baked in crisps with warm spices.
The Look: Vibrant golden-colored skin that deepens the longer it’s left on the tree
The Taste: Intensely sweet, candied flavor—when at its freshest, it almost tastes like sugarcane
The Best Use: Exceptional for baking of all kinds since its structure holds up when cooked
The Look: Thin, vibrant skin with patchy pinkish-red and yellow-orange coloring
The Taste: Crisp, juicy, and sweet, with a faint tropical aroma
The Best Use: Since their skin resists browning, they’re an apple-of-all-trades. Enjoy fresh, baked, cooked, or frozen. (Yes, you can freeze apples!)
The Look: Striped ruby red skin with warm yellow undertones
The Taste: Sweet, with floral and vanilla notes and a hint of tartness
The Best Use: Eaten by the slice—they don’t brown that quickly once cut—or diced and added to pies, fruit crumbles, or savory recipes (apple pierogies, anyone?)
The Look: A petite, small- to medium-sized round apple with a short stem, red skin, and green flush
The Taste: Sweet, with a hint of berry notes
The Best Use: Best known as a dessert apple since its small structure cooks quickly, we like them baked into desserts like apple crisp with a big heaping scoop of vanilla ice cream (though this sweet-tart variety is delicious in homemade ciders, too)
I WANT APPLES FOR…
Sauce: Go with ones that have both sweetness and a snappy crunch, such as Gala, Fuji, Honeycrisp, or Pinova.
Cider: Try a blend of sweet (Fuji, Gala) and tart (Pink Lady, McIntosh) apples for balanced flavor. The warming spices are important here, too.
Pies and baked treats: You’ll want apples that hold their shape well—AKA don’t turn to complete mush when baked. Honeycrisp, Granny Smith, and Braeburn are all good options.
Savory dishes: Gala is a great go-to. It’s sweet enough to complement savory flavors but mild enough to not overpower the dish as a whole.
WHAT’S THE DEAL WITH THOSE TINY BLACK SPOTS?
They’re called lenticels and they’re a harmless cosmetic marking that splatter many apple varieties, most commonly the Granny Smith.