17 Types of Apples for Cooking, Baking, Lunch Boxes, and More
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There’s nothing quite like a sweet, tart, crisp, and juicy apple. If you include their juice, apples are the most widely available fruit in the US, nudging past oranges and bananas. Perhaps one reason we keep crunching away is the sheer variety—over 7,000 named types—offering a wide range of flavors and textures that are perfect for snacking, baking, tossing into a salad, or a multitude of other recipes (think: applesauce-braised chicken thighs).
Apples have evolved over thousands of years, with farmers cultivating varieties for shape, taste, and high production yield, as well as for their relative resistance to pests and disease. In the mid-19th century, there were about 17,000 named varieties in North America. That number has dwindled considerably, but a renewed interest in heirloom and regional varieties has boosted offerings like Northern Spy, Gravenstein, Canadian Strawberry, and Newtown Pippin. Just stumble into the right farmers market or local orchard from September through October, where you can have your pick straight from the farmer’s apple trees and cosplay that Americana dream. Meanwhile, new varieties like Cosmic Crisp and SugarBee are gaining popularity on grocery store shelves.
Below, we’ve rounded up 17 varieties that showcase the diversity of apples available in US markets right now. These profiles highlight the best ways to use each specimen, whether that’s simply eating it out of hand, baking it into Classic Apple Pie, braising it with pork pot roast, or something else entirely. But before we get into that:
How to buy and store apples
Choose firm apples without blemishes
Look for apples without any visible bruises or soft, mushy spots. They should be firm for their specific variety (e.g., a McIntosh will not be as firm as a Granny Smith). Do not store bruised or cut apples with whole ones, as this will cause the other apples to spoil faster.Keep them cold
Apples quickly lose their crispness at room temperature, so it's best to avoid leaving them on your counter. To store apples in the fridge, place them in a perforated plastic bag to help preserve their freshness and allow the ethylene gas they emit to be released.If you want to store apples for a long time, wrap each one in newspaper (avoid paper with colored ink) and then store them in a dark, cool place such as a cellar or garage.
Use lemon juice to keep your sliced apples fresh
If you’re slicing apples and don’t want the exposed apple flesh to turn brown, dunk the slices in a bowl of 3 parts water to 1 part lemon juice. Note that some varieties like Ginger Gold, Cortland, and Pink Lady will brown more slowly, which make them good choices for a charcuterie or cheese board that will sit out at a party.
Now, make some room in your crisper drawer; it’s time to get elbow-deep in the apple bins.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto1/17Braeburn Apples
Originating from New Zealand, Braeburns have a skin that's muted red with golden-yellow undertones and tinges of faint green. It has a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch, Braeburns are good for baking as well as eating just as they are. A relative newcomer, RubyFrost is a cross between a Braeburn and an Autumn Crisp apple, and sports a balance of sweet and tangy flavors. Its high vitamin C levels slows down browning after cutting.
Try it in: A French-style apple tart with almond cream where Braeburn’s sweet-tart nature keeps the pastry’s sweetness in check, and you won’t have to worry about them losing their shape in the oven.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto2/17Cameo Apples
Discovered in Washington State in 1987, Cameo apples quickly gained popularity. Believed to be descendants of the Red and Golden Delicious varieties, these apples are juicy, crisp, and can have hints of pear. Their predecessors account for their shape and the somewhat striated appearance of their red-and-yellow skin, which is thicker than that of the Golden Delicious but thinner than that of the Red. Try substituting Cameos for Goldens in baking and cooking. This variety is especially delicious when eaten raw.
Try it in: This apple crumble recipe, where the Cameos will add a hint of pear flavor.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto3/17Cortland Apples
It's easy to confuse this apple for a McIntosh. Both are squat in shape and feature creamy white interiors and sweet-tart flavors. The Cortland, developed in 1898, is a relatively soft apple, though not as soft as the McIntosh. Unlike the McIntosh, the Cortland serves as an all-purpose apple, which means you can bake, cook, or eat it raw.
Try it in: Since the Cortland doesn’t brown as quickly as many other varieties, it’s a great choice for fruit salad or a cheeseboard.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto4/17Empire Apples
A cross between McIntosh and Red Delicious, the Empire apple was developed by researchers at Cornell University in the late 1940s and released to the public in 1966. It is generally quite round, with a bright red skin accented by hints of green. The flesh is crisp and white. It’s also used to produce hard cider.
Try it in: Empire’s firmness makes it a good choice for salads; cut one into matchsticks for kale with brussels sprouts and hazelnuts.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto5/17Envy Apples
Like Jazz apples, Envy apples are a cross between Braeburn and Royal Gala. Originally from New Zealand, they have gained popularity in the U.S. in recent years. Their skin is primarily red with some speckles and striping and the apples are known for their crunch. They are versatile, all-purpose apples that can be enjoyed raw or cooked. Like Cosmic Crisp and SugarBee, you may find them sold in multi-pound bags.
Try it in: Tuck a thin slice or two of these apples into a cheddar grilled cheese for sweet crunch.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto6/17Fuji Apples
Created by Japanese growers in the 1930s, the Fuji apple's popularity grew in the US during the 1980s, and it has quickly become one of the most popular in the country. This large crisp apple is a relative of the Red Delicious with an intense sweet flavor. It’s ideal for eating raw, particularly as a snack for children.
Try it in: Fujis work well in salads and slaws. Or make a batch of charoset with walnuts—and no, you don’t need to save this one for Passover, it’s great over yogurt anytime.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto7/17Gala Apples
Taller than they are wide, Gala apples have a similar shape to Golden Delicious apples and a light red hue with bright yellow undertones. This specimen has a pleasantly mild, sweet taste, and crisp texture. Like Fujis, Galas are easy to eat raw thanks to their thin skin and overall sweetness, making them an ideal fruit for kids. They're also good for cooking and a welcome addition to salads.
Try it in: An apple pie with a cheesy cheddar crust, where the sweetness of the Galas teams up with tart Granny Smiths to create a perfectly balanced pie filling.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto8/17Golden Delicious Apples
This all-purpose apple may share part of its name with the Red Delicious, but the two are not related. These bright yellow apples tend to have an elongated body and soft texture, though not as soft as a McIntosh or a Cortland. The thin-skinned Golden Delicious doesn't store well either since it’s prone to bruising, so use them up as soon as possible.
Because these apples hold their shape well, they’ve long been prized for baking, but they also do well for sauces, salads, and freezing.
Canadian Ambrosia apples are thought to be a relative of Golden Delicious and boast a sweet flavor with minimal acidity. Another relative, Opal apples, have a warm golden hue and a more balanced flavor.
Try it in: These apple pie cookies. Think pie but portable—adorable. Golden Delicious will amp up the sweetness of the treat and hold on to their shape through the baking.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto9/17Granny Smith Apples
A classic choice, Granny Smith apples are firm with bright green skin, a crisp bite, and an extremely tart taste. Some say they can also detect a faint flavor of almonds in these. While Granny Smith apples have long been readily available in the United States, they originated in Australia. Cooking them will mellow the apples’ intense tang, but if you relish that pucker, they are an ideal complement to savory foods such as onions, cheese, and pork, and their vibrant skin adds a pop of color to salads and cheese plates.
Try it in: The puckering tartness of Granny Smiths is a welcome counterpoint in desserts like apple strudel. Don’t worry, you won’t have to roll out paper-thin dough, store-bought phyllo pastry does most of the work here.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto10/17Honeycrisp Apples
Originally believed to be a cross between Macoun and Honeygold apples, recent ancestry testing overturns this assumption. DNA analysis identifies parentage in Keepsake and unreleased University of Minnesota selection, MN1627. Honeycrisps are large apples with juicy flesh and thin skins. As their name suggests, they are crisp and have a honeyed flavor. Developed as part of the University of Minnesota’s apple breeding program and first planted in 1962, Honeycrisps didn’t gain notoriety with shoppers until the early 2000s.
Honeycrisps have also spawned a new generation and style of apples like Cosmic Crisp (a hybrid of Honeycrisp and Enterprise), EverCrisp (a cross between Honeycrisp and Fuji), and SugarBee (created when bees pollinated a Honeycrisp tree with another unknown apple variety). Each of these varieties is excellent for snacking.
Try it in: While it’s tempting to save Honeycrisps for swiping through peanut butter, they also work in baking recipes like a fall fruit galette and apple cheddar Dutch baby.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto11/17Jonagold Apples
A lovely red-hued apple with hints of yellow, Jonagold apples were developed in 1943, and are a hybrid of the Jonathan and the Golden Delicious varieties. This apple’s physical characteristics borrow from both parents, and it marries the sweetness of Golden Delicious with the tart flavor of Jonathan. It also has smooth, thin skin and rich, yellow flesh.
Try it in: Jonagold apples are versatile; use them in nearly any recipe that calls for apples.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto12/17McIntosh Apples
Known as Canada’s national apple, the McIntosh is the least firm of all the apples on this list. Available in shades of red, green, or yellow, it has soft flesh that can be described as "creamy" or "mealy," which makes this variety a good candidate for making applesauce, but not necessarily for baking since it won’t hold its shape.
Try it in: McIntosh’s ability to practically melt comes in handy for making apple butter or sauce.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto13/17Mutsu Apples
This large Japanese variety is also known as Crispin and descends from Golden Delicious. Mutsus are sweet, moderate in acidity, and quite crisp. They sport a yellow-green skin.
Try it in: Any recipe for apple pie, where Mutsu’s ability to hold its shape in the oven comes in handy. Try balancing its sweetness with a tart variety like Granny Smith or Pink Lady.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto14/17Pink Lady Apples
Pink Lady is the trademarked name of the Cripps Pink variety of apple. Under their rosy-hued skin, with blushing spots of yellow-green, these fruits have a creamy white flesh that’s firm, dense, and tart. They won’t oxidize (turn brown) as quickly as most varieties so are ideal for adding to a cheeseboard or tossing in a salad.
Try it in: Pink Lady is one of our top apple choices for apple pie, since its sharp tang balances the sweetness of a sugary filling. Its tartness is also a virtue in this som tam, where it stands in for harder-to-find green papaya.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto15/17Red Delicious Apples
As their name suggests, Red Delicious apples bear a vibrant, deep-red color, though there is some debate on whether they live up to their last name. These apples tend to have wide shoulders, thicker skins, and creamy white interiors that can easily turn mealy or mushy. Because they are mildly sweet with very low acidity, but a nice amount of antioxidants, these apples are best for turning into applesauce or passing through your juicer as a complement to other ingredients.
Try it in: Grab your potato masher or fork and turn these softer apples into a classic applesauce. This recipe can be made chunky or smooth—choose your own adventure.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto16/17Rome Apples
Also known as Rome Beauty, this American apple variety gets its name not from the Eternal City but from Rome, Ohio, where it was discovered around 1820, according to The Oxford Companion to Food. It retains its shape when cooked and is arguably best that way. On their own Rome apples don’t pack much flavor.
Try it in: Baking recipes where you are using multiple types of apples or other fruits (like in this apple cranberry tart) and need some structural integrity.
Photo by Travis Rainey, Food styling by Leslie Raney Garetto17/17SnapDragon Apples
Like some other types of apples mentioned above, SnapDragon apples were developed by Cornell University’s apple breeding program. They are descendants of the Honeycrisp and are sweet, very juicy, and nicely crunchy. You’ll often pay a premium for newer varieties, so it’s best to enjoy them in their natural state, for snacking and salads, or sliced thinly and layered on a sandwich.
Try it in: Like its forefather, Honeycrisp, it’s tempting to save these apples for snacking, but they also add a sweet, juicy crunch to sandwiches like a ham and cheese or a salad with endive, celery, and smoked almonds.
