Apple Guide

Braeburn Apple

A native of New Zealand, the Braeburn ranges from red on a greenish-gold background to nearly solid red. This crisp, multi-use eating apple has firm, juicy flesh and a sweet/tart flavor.

Peak Season

October - July

Prep & cook

Braeburns are excellent apples for eating out of hand, slicked for snacking, dipping or serving with cheese, or diced in salads. They're also a good choice or pies and apple sauce.

Pairings

Herbs, spices and flavors: almond, brandy, brown sugar, caramel, cinnamon, clove, lemon, nutmeg. Foods: Celery, cheese, nuts, oatmeal, peanut butter, pears, pork, raisins, sausage.

Fuji Apple

Fuji apples are one of the top-selling apples in the U.S. Developed in Japan in the 1930s, this apple variety has American parents: the Red Delicious and the Ralls Janet. Fuji are big, round and bi-colored, usually red and green-to-yellow-stripes.

Peak Season 

Available year round, peaking in September.

Prep & cook 

Crisp, firm and sweet, Fugis are perfect for snacking, in salads, and as caramel apples. They're also a good choice for applesauce.

Pairings 

Herbs, spices and flavors: Almond, caramel, chocolate, cinnamon, clove, honey, Kirsch, nutmeg, orange. Foods: Brie, celery, onions, pistachios, pork, raisins, salmon, whole-grain breads

Gala Apple

Gala apples originated in New Zealand as a hybrid of the British apple Cox's Orange Pippen apple crossed with the Red Delicious. One strain, the Royal Gala, received its name after Queen Elizabeth II declared her preference for it. The Gala apple is round, with creamy yellow skin with pink-orange stripes. 

Peak Season

Available year-round, peaking in July

Prep & cook

Galas are best eaten raw, either out of hand, or in salads or fruit platters. 

Pairings

Herbs, spices and flavors: black pepper, cinnamon, maple, nutmeg, orange, rum, vanilla. 

Golden Delicious Apple

The versatile and popular Golden Delicious apple was discovered in West Virginia in 1890. It has pale yellow skin with a crisp flesh. This all-purpose apple has a sweet, mellow, flowery flavor and is moderately juicy. 

Peak Season

Available year-round, peaking in September

Prep & cook

The Golden Delicious Apple is best for eating out of hand, and for baking, sauces and cider. Its thin, tender skin doesn't require feeling, and its pale flesh is resistant to browning, making it a good choice for salads. Also, it keeps its shape when cooked, making it a good choice for pies or open tarts - and because of its sweetness, requires less added sugar. However, it is a poor choice for applesauce. 

Pairings

Herbs, spices and flavors: allspice, caramel, cinnamon, cognac, cream, ginger, lemon, nutmeg, vinegar. Foods: almonds, blue cheese, chestnuts, cranberries, oatmeal, pecans, pork, sauerkraut. 

Granny Smith Apple

Granny Smith apples were discovered in Australia in 1868 by "Granny" Anne Smith. This crisp, multi-use apple has bright green freckled skin and firm flesh with tart, full-bodied flavor.

Peak Season

Available year-round, peaking in August

Prep & cook

Granny Smith is an excellent cooking apple, and is often specified in pie recipes because it holds its shape and flavor when cooked. 

Pairings

Herbs, spices and flavors: allspice, brown sugar, Calvados, cinnamon, lemon, molasses, orange, vermouth. Foods: blue cheese, cabbage, chestnuts, cranberries, cream, pears, squash, turkey, walnuts

Honeycrisp Apple

The Honeycrisp apple is named for its mild, honey-like flavor. Introduced by the University of Minnesota in 1991, it has a distinctive mottled red skin over a yellow background. The juicy flesh has a coarse-texture and is very crisp making the Honeycrisp increasingly popular as an eating apple. 

Peak Season

September - February

Prep & cook

Honeycrisps are good for eating out of hand, slicing for snacks or fruit platters, or dicing for salads. They're also good for applesauce. 

Pairings

Herbs, spices and flavors: cinnamon, clove, ginger, honey, nutmeg, orange, sherry, vanilla. Foods: cream cheese, currants, graham crackers, ham, onions, peanut butter, pine nuts, prunes, sausage, yogurt. 

Jonathan Apple

The Johnathan, a classic American apple, was discovered in New York in 1826, and is still popular today. This crimson apple has a hint of spiciness that blends well with other apple varieties in sauces and cider. 

Peak Season

September - April

Prep & cook

Jonathans are excellent for eating out of hand and for cooking. Crisp and round, they're a good choice for lunchboxes and for candy apples. The firm texture of the flesh is well-suited for pies, and the sweet/tart flavor works well in apple sauce and apple butter. 

Pairings

Herbs, spices and flavors: brown sugar, cinnamon, clove, honey, nutmeg, orange, sherry, vanilla. Foods: apricots, blackberries, Brie, celery, dates, ham, pecans, quince, raisins, sausage, squash.

McIntosh Apple

McIntosh Apples are a long time favorite of apple lovers. It was discovered as a chance seedling in 1811 by John McIntosh. Even today, nothing evokes autumn better than the McIntosh.

Peak Season

September - May

Prep & cook

McIntosh apples are excellent for eating out of hand, diced in salads, or cooking in sauces. They can be used for baking, but because the tender flesh cooks down quite a bit, cut into thick slices or add a thickener to pies. 

Pairings

Herbs, spices and flavors: caramel, clove, coriander, honey, lemon, maple, nutmeg, sherry. Foods: bacon, celery, cheddar, chocolate, cranberries, oatmeal, pears, pork, squash, walnuts. 

Red Delicious Apple

The Red Delicious apple is probably the best-known eating apple. The Western Red Delicious is a large, heart-shaped solid red apple with five knobs on the bottom. They are mildly sweet and juicy. 

Peak Season

Available year-round, starting in September

Prep & cook

The Red Delicious is a favorite snacking apple to eat out of hand, or to add to salads. It is not well-suited to cooking or baking, as it becomes mushy when cooked. 

Pairings

Herbs, spices and flavors: brown sugar, butterscotch, cinnamon, cognac, honey, maple, nutmeg, orange, vermouth. Food: bacon, celery, cheddar, multi-grain crackers, peanut butter, raisins, walnuts.