Varieties of Apples

Which to pick and why!

Apples  

• Rich red color with white flesh
• Sweet
• Best for eating
• Late season

• A large, round sub-acid apple with red blush stripe over yellow.
• Late ripening

Empire*

• A McIntosh type apple
• Long shelf life
• Aromatic and crisp with creamy white juicy flesh.
• Best for: eating fresh
• Early - Mid season

• Very sweet, aromatic flavor
• Yellow-green with red highlights 
• Originated in Japan.
• Best for: eating, salads, applesauce
• Late season
  

• Developed in New Zealand.  
• Sweet, aromatic flavor
• Best for: : eating, salad, best applesauce apple
• medium to smaller in size with a distinctive red and yellow striped heart-shaped appearance. 
• Early to mid season
  

• Very slow to turn brown, so it's a great choice for apple slices.
• Best for: : eating, sauce, salad

• Firm white flesh which retains its shape
• Rich mild flavor when baked or cooked. 
• Tender skin
• Stays white longer when cut; 
• Best for: salads, blend in applesauce
• Early season

• Tart
• Bright green appearance, crisp bite and sour apple flavor. 
• Best for: people who like bitter sour apples rather than sweet ones :-)
• Mid to late season

• Introduced in Minnesota
• Best for: Eating, pies, baking  
• Mid season

• One of the first red apples of the fall
• Sweet-tart taste with firm texture
• Light red stripes over yellow or deep red
• Best for: eating and cooking 
• Early season

 

Jonagold *

• A cross of Jonathan and Golden Delicious.
• Best for: eating, sauce, pies, salad, baking  
• Mid season

• A highly disease-resistant introduction from Geneva New York. 
• Liberty has superior dessert quality, similar to one of its parents, Macoun
• Best for: : eating, sauce, salad

• Named after a famous fruit grower in Canada
• Best for: : eating, sauce, salad

*

• Popular in America since 1811
• Best for: : eating, sauce, salad , good as part of a blend for applesauce

Pink Lady

• Rich red color with white flesh
• Sweet
• Best for eating
• Late season

• The most popular apple variety in the world!
• Best for: : eating, salad, very good for applesauce
• thin bright red skin with a mildly flavored fine-grained white flesh. 
• Early to mid season
  

Rome

• Best for:  baking and cooking
• very smooth red apple with a slightly juicy flesh. 
• Mid to late season
  

Stayman or Stayman-Winesap

• Juicy, cream-colored to yellowish flesh with a tart wine-like flavor. (often also called winesap)
• Good storing apple, bruise resistant, dull red coat. 
• Best for: Cooking, pies and cider

Suncrisp

• A hard tart, long keeping apple. Red over orange color.
• Ripens late in the season
• Best for: Baking, storing

 

Winesap

• Rich red color with white flesh
• Crisp texture and juicy
• Best for cooking
• Mid to late season

• Rich red color with white flesh
• Sweet
• Best for eating
• Late season

York

• Crisp and flavorful
• "lop-sided" shape
• Deep red with green streaks
• Best for eating. holds texture during cooking and freezing

Images from the U.S. Apple Association!

More about apple varieties can be found:

http://www.urbanext.uiuc.edu/apples/varieties.html 

More Apple Varieties
http://www.michiganfruit.com/apples.htm

Apple Photos
http://www.tree-mendus.com/apple_pics/apple_pics.html
Over 100 photos of apple varieties

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