Not all apples are created equal—some are tart, others sweet; some hold their shape in the oven, while others melt into sauce. With over 2,500 varieties grown in the U.S., knowing which apple to use can make all the difference in your baking, cooking, and snacking.
Here are 10 of the most popular apple varieties in the United States and the best ways to enjoy them this fall.
1. Granny Smith
Flavor & Texture: Bright green, very tart, firm.
Best Uses: A baking classic for pies, crisps, and tarts thanks to its firm texture and tangy flavor. Excellent in savory dishes like pork with apples. Also great fresh if you like tartness.
2. Honeycrisp
Flavor & Texture: Crisp, juicy, balanced sweet-tart flavor.
Best Uses: Eating fresh, adding to salads, and making slaws. Holds shape in pies but has high water content—use more thickener. Also ideal for dehydrating into sweet-tart apple chips.
3. Gala
Flavor & Texture: Sweet, aromatic, softer flesh.
Best Uses: Fresh eating, fruit trays, and applesauce. Pairs well with tart apples for balanced sauces. Early-ripening and kid-friendly.
4. Fuji
Flavor & Texture: Very sweet, crisp, and juicy.
Best Uses: Fresh eating, smoothies, and juicing. Stores exceptionally well. Works in pies when combined with tart apples for balance.
5. Golden Delicious
Flavor & Texture: Sweet, mellow, thin-skinned.
Best Uses: Fresh eating, applesauce, and caramelized desserts. Works well in pies when mixed with tart varieties for flavor depth.
6. McIntosh
Flavor & Texture: Tart, berry-like notes, tender flesh.
Best Uses: Applesauce, apple butter, and baking into breads or cakes where you want soft texture. Not ideal for pies if you prefer firm slices.
7. Braeburn
Flavor & Texture: Balanced sweet-tart, crisp.
Best Uses: All-purpose apple for pies, crisps, and salads. Holds shape when baked and browns slowly, making it great for fresh presentations.
8. Rome (Roma Beauty)
Flavor & Texture: Mild, very firm.
Best Uses: Baking—holds shape exceptionally well. Ideal for baked apples, dumplings, and candied apples. Caramelizes beautifully when sautéed.
9. Jonathan / Jonagold
Flavor & Texture: Jonathan is tangy-sweet; Jonagold blends Jonathan’s tartness with Golden Delicious’ sweetness.
Best Uses: Pies, crisps, fresh eating, and cider. Jonagolds are large and juicy, great for desserts. Jonathans hold shape well and make vibrant applesauce.
10. Red Delicious
Flavor & Texture: Sweet but mild, tender-mealy texture.
Best Uses: Fresh eating when truly fresh, decorative caramel apples, and dehydrated apple chips. Not ideal for baking.
Quick Reference: Best Apples by Use
- Best for Fresh Eating: Honeycrisp, Gala, Fuji, Pink Lady, Ambrosia.
- Best for Baking: Granny Smith, Braeburn, Jonagold, Golden Delicious (with a tart variety), Northern Spy.
- Best for Applesauce: McIntosh, Cortland, Jonathan, Golden Delicious.
- Best for Cider: Blend sweet, tart, and aromatic varieties for depth of flavor.
