25 Types Of Apples

Lady

Est. 1628

Sweet and delicate, with no tartness. In other words, ladylike.

Baldwin

Est. 1750s

One bite yields sweetness with a hint of spice.

Gravenstein

Est. 1790s

You’ll get ivory flesh and intense, aromatic flavor.

 

McIntosh

Est. 1820s

If you had to create a classic “apple” flavor in the lab, it would be modeled on the Mac: juicy, fresh, sweet, and bright—everything an apple should be.

Cox’s Orange Pippin

EST. 1825

Aficionados are fanatical about this heirloom’s nutty, almost pearlike flavor—no wonder it’s part of the lineage of many modern apples, including, you guessed it, Gala.

York
Est.
 1830

Fresh picked, York is a perfect balance of sweet and sharp. It keeps especially well, becoming sweeter and more mellow after several months

 

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  Northern Spy

Est. 1840s

This variety is tart but honeyed; luscious yet subtle. When eaten fresh, it serves up a particularly high level of vitamin C.




Granny Smith
Est. 1860s

Picked in November, this late-season apple is a staple in supermarkets because its thick skin helps it travel

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Golden Delicious
Est. 1890s

Think Golden Delicious is bland or boring? You’ve probably been eating fruit that was picked too early and stored too long. A ripe, fresh-picked GD is exceptionally rich, even custardy.

Cortland

Est. 1915

Often described as “sprightly” because of its balance of sweetness and acidity, Cortland browns more slowly after cutting than most other apples, which makes it great for fruit salads.

Macoun
Est. 1920s

Macouns were in the ’80s what Honeycrisps are today—the “it” apple variety. While consumers have moved on, chefs still treasure Macouns for their intensity of flavor and a movie-sound-effect crunch.

Mutsu

Est. 1930

One of these oversize green apples can easily feed two people, though its boisterous tang may incline you to keep one all to yourself.

Fuji
Est. 1962

Great for eating fresh, Fujis are too juicy for baking. Use them to add a touch of sweetness in salads (like this Turkey Wheatberry Salad) and slaws.

 

Twenty Ounce
Est. 1963

Grown primarily for food manufacturers—bigger apples mean easier peeling and less waste—these giants are still available at some farm stands in the northeast. A single apple can make an entire pie.

Empire
Est. 1966

Tart + sweet = hard not to love.

Ginger Gold

Est. 1960s

It wows with its succulent texture and spice. Choose fruits with yellow skin over ones that are green.pink-lady-apples_41

Honeycrisp




Est. 1960s

 Expect explosive juiciness and smack-you-over-the-head sweetness.

Liberty

Est. 1978

 Liberty’s bright flavor wins over lovers of tart apples, who find this variety mostly at farm stands in the Northeast.

Pink Lady

Est. 1970s

The princess-pink skin draws most people to this apple. It has a mild but pleasant flavor and plenty of crunch. (Is it really bad to eat an apple without washing it first?)

Piñata
Est.
 1986

Sweet and crisp with a hint of tropical fruit.

Goldrush

Est. 1994

Tart-apple lovers, can we hear you say hallelujah? This late-season apple (look for it at the end of October) has a complex flavor—was that a hint of anise?—that improves with age. Even better: A fresh GoldRush will keep in the refrigerator until summer.

Rubyfrost

Est. 2013

It’s zippy, almost effervescent.

Snapdragon

Est. 2013

Crunch! [a dribble of juice down your chin] Bam! [a burst of ambrosia]

The Unnamed Apple Of The Future

Est. 2018?

Growers on five continents created the marketing consortium IFORED to develop this specialty apple, which has red flesh for maximum antioxidants. Fans-to-be: anyone obsessed with cramming more phytochemicals into their day (for more on that, see what happens when a superfood scientist shops at the farmers market).

Early iterations were too sour for mainstream tastes. Through patient experiments, growers are said to have tamed the extremes and are on their way toward perfecting a classic.