Here are 12 types
of apples to look out for.
It’s no mystery why apples are one of the world’s most popular fruits. They’re healthy, widely available and delicious both baked and raw.
Tender and tangy
You likely already know and love these deep red snacking apples but McIntosh apples are also great for turning into applesauce.
Tart and juicy
These bright green beauties work wonderfully in desserts because their firm texture helps them keep their shape.
WENG HOCK GOH/EYEEM/GETTY IMAGES
Sweet and buttery
The name says it all. These vibrant yellow apples—harvested from September through October have a sweet, honey-like flavor.
Sweet and crunchy
These sunset-colored beauties are beyond versatile. Their firmness makes them great for tarts, pies, and basically any dessert you
can think of.
Acidic and refreshing
Their tart-sweet flavor is tasty to eat raw, but they also hold up beautifully in the oven. Keep an eye out for them in late fall.
Sweet and firm
They’re not mealy in texture whatsoever, so they’re super juicy and crisp when eaten raw and can hold their shape in the oven.
Sweet and juicy
This Golden Delicious-Kidd’s Orange Red hybrid hails from New Zealand, where it was named for Queen Elizabeth II before it came to the U.S. in the 1970s.
Crisp and juicy
Invented in New York in the 60s, they’re a cross between the tangy McIntosh & the sweet Red Delicious, so it’s no surprise that they’re delicious.
BRYCIA JAMES/GETTY IMAGES
Tart-sweet and crisp
A hybrid of Granny Smith and Lady Hamilton apples, Braeburns inherited not only their tartness
but also their red-yellow
Sweet and juicy
One of the most popular types of apples in the U.S., they hail from Iowa and have a very
SERGIO MENDOZA HOCHMANN/GETTY IMAGES
Tart and creamy
You can pick these stripy red gems out of a crowd easily, thanks to their squat, round shape.
PHOTO BY KATHY FEENY/GETTY IMAGES
Complex and aromatic
They toe the line between sweet and sour, but their real claim to fame is their crisp, sturdy texture and wine-like juice.
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