The Ultimate Apple Guide: Varieties and Their Uses

Posted by Paula Cilia on October 1, 2014

Whether baking or eating, apples come in many shapes, sizes and flavour profiles. Read up on these 15 and get to know the best ways to enjoy your favourite apple!

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Fuji

Originally from Japan, the Fuji apple boosts a sweet flavour with a crisp outer layer. Its sweetness and firm texture make this an excellent apple for baking.
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Red Delicious

Although beautiful and crisp on the outside the red delicious apple is known to have thick skin/ This variety of apple is known to have no distinct flavour if any at all. Since it's mild in taste but tough in texture, this apple is best used in fresh preparations like on top of a salad of just eaten on its own.
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Honeycrisp

The Honeycrisp apple was developed in Minnesota during the 1960s and is still the most commonly grown apple in the State. This pink and yellow speckled apple has a crisp yet sweet flavouring that maintains well when baked. This apple can be used both baked or eaten fresh, and works well in pies, applesauce or apple crisp; any baked good for that matter. If you’re not an adventurous baker this apple makes a great afternoon snack.
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Gala

Both red and yellow in colour the Gala apple sometimes resembles the outside of a peach; only in colouring not in taste. This apple is mild yet sweet and juicy when eaten. Because of its sweet juice, this apple is great for a mulled cider during the fall months. They can also be dried to make apple chips for that yummy afternoon snack.
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McIntosh

Probably one of the more popular apple varieties, the McIntosh gives off a sweet and juicy texture. These medium-sized apples are red and green in colour and this changes depending on the time of season and the time of harvest. These apples are great in pies and can be paired with a tougher apple (Granny Smith) to balance out the textures and flavours. Other then pies, these beauties are great on their own or cooked down for some tasty applesauce.
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Jonagold

The Golden Delicious and Jonathan apple decided to have a child and thus the Jonagold apple was born. Mostly mild red colour on the top and yellow on the bottom, this apple is a popular variety used in both savoury and sweet applications. Serve the apples sautéed alongside a pork chop or dice them up and make apple muffins.
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Granny Smith

The Granny Smith apple is tart and sweet in flavour and boosts a very acidic yet tangy flavour at different ripened stages. Not only are these apples great snacks but also they are rich in cell repairing antioxidants and have been known to lower cholesterol and regulate blood sugar. The high acidity of this variety makes them a great baking apple and they tend to hold their shape once cooked. Personally I like them dipped in mounds of caramel sauce or peanut butter!
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Golden Delicious

The Golden Delicious apple is the all star of fresh preparations because their skin doesn’t brown as fast as other varieties. They were definitely given this superpower because they aren’t technically great in any other forms. These apples are yellow and faint green in colour and boost a thin layer of skin that doesn’t compete with the apples' smooth texture.
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Pink Lady

The name alone makes this the coolest apple ever! These apples have quite the birth process and are specifically situated in order to receive the best sunlight during their growing stages. The skin becomes a blush pink colour and this deepens the longer it is exposed to the sun. These apples have a crunchy texture and a juicy, crispy flesh that is sweet in flavour. Not only is this a great apple just to eat on its own but its slow oxidization rate makes it a great addition to any cheese board; it’s not so bad baked either!
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Winesap Apples

These medium-sized apples are dark red in colour and have a firm flesh with a creamy yellow tone. They are known to have a spicy wine flavouring hence their namesake. These apples are known to aid in cardiovascular disease and promote healthy digestion. The Winesap apple is a great fruit for a rich cider or applesauce and can also be used in baked goods. Fun fact: Unlike other apple varieties. the flowers on the Winesap tree are pink and not white like the others.
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Northern Spy

The Northern Spy is the star of the colder end of the season and can be stored in a cool dry place long enough to be enjoyed in the spring. This apple combines the flavours of a sweet pear with a tart bite and also boosts hints of a cider taste. This variety is quite versatile and can be used in pies, cobblers or paired with cheese but it’s best known for it’s delicious taste in apple cider.
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Cortland

The Cortland apple is amongst the most popular variety and it resembles the larger version of a McIntosh apple. They boost a crisp yet sweet flavour and are the perfect apple just to munch on! This multifaceted fruit is also perfect in a pie and other delicious baked goods! It also can be used for applesauce or diced up in a fruit salad.
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Empire

Empire apples are a cross between a Red Delicious and McIntosh and share flavour characteristics from both varieties. Belonging to the same family as the quince and pears these gems are great for snacking. These apples are also great diced up in a chicken salad, sautéed or even baked.
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Prince

The Red Prince apple is exclusively grown in Thornbury, Ontario, and are not available anywhere else in North America. The apple is harvested in the fall and kept in a cellar for a few months to allow it to develop more iflavour. This process is known to mimic that of wine. The Prince apple is known for its rich red skin and tangy flavour and is great in salads, cooked or used in baked goods--might It's fabulous paired with blue or a sharp cheddar cheese.
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Mutsu

The Mutsu apple, which also goes by Crispin, is yellow and green in colour and boasts a sweet, crisp flesh. This apple remains firm and its sweet flavour is known to take on sweeter notes when stored in the cold. The Mutsu apple is highly sought after in kitchens around the world because of its versatality -- it's a great snacking apple and it's great baked. Whether they are baked, fried, stuffed or dried the list goes on for what can be done with a Mutsu apple.Paula Cilia is a Toronto-based freelance writer and lover of all things food and food related!
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