health guides

Probably originating in southwestern Asia, the apples we know today descend from the wild crabapple, and date back some 3,000 years to the earliest orchards. Today more than 7,000 varieties can be found worldwide. Only a few of these are sold in supermarkets, however, even though about 2,500 known varieties are grown in the United States. The following are some of the most popular varieties:

Braeburn

With a colour that can vary from gold with sections of red to nearly all red, the Braeburn is crisp and aromatic; its flavour is both sweet and tart. While it can be used in a number of ways, the Braeburn is best eaten out of hand and is one of the best all-around cooking apples. It is available from October through July.

Cortland

A cross between the Ben Davis and the McIntosh, it has a late autumn season. As it rarely discolors with oxidation, the Cortland adapts well to fruit salads. It is an all-purpose apple that stays firm when baked. It is moderately sweet and bright red with green streaks.

Empire

A combination of the McIntosh and Red Delicious, it holds up well to mishandling and keeps longer than the McIntosh. The Empire is dark red with darker spots, moderately sweet, and can be prepared raw or baked.

Fuji

The Fuji has a sweet taste and crisp texture making it ideal for salads or eating out of hand. Its colour varies from yellow-green with red highlights to very red. It is available all the year round.

Gaia

A variety created in New Zealand by crossing Cox’s Orange Pippin and Golden Delicious, the Gaia is crisp, sweet, and juicy. This pale yellow variety has light red streaks and can be prepared in many ways.

Gala

The heart-shaped Gala has a distinctive yellow-orange skin with red striping. It has a crisp, sweet taste that shows off best in salads and is good for snacking. Galas are available from August through March.

Golden delicious

Developed at a West Virginia farm around 1900, this apple is unrelated to the Red delicious. Pale green, it ripens to pale yellow, sometimes with light brown flecks. It is semi-firm, juicy, and sweet. Its rich, mellow flavour makes it excellent as apple sauce or eaten raw. It holds its shape in cooking and is considered to be an all-purpose apple, especially in pies and other baked goods. It is available all the year round.

Granny Smith

The Granny Smith apple tree was accidentally seeded around 1868 in Australia by a grandmother named Mrs. Smith. It is unique in its solid, bright green colour, and is very firm, crisp, juicy, and somewhat tart. Often used in pies, it has a distinctive flavour, whether eaten from the hand or used raw in such dishes as Waldorf Salad. It is available all the year round.

Greening

This green/yellow apple is found in Rhode Island. The season is from late autumn until spring. With their crispness and sharp flavour, Greening apples are primarily used in baking.

Honeycrisp

The state fruit of Minnesota, honeycrisp flavour ranges from mild to strongly aromatic, depending on maturity. The mostly red skin (with a hint of yellow behind) has shallow dimples and dots. Best used for eating and baking.

Idared

Pollinated in the 1940s by Jonathan Wagener, this is a red or bright red variety marked with yellow spots, and is firm and juicy. It performs well in desserts and cooking.

Jonagold

A blend of Jonathan and Golden Delicious apples, the Jonagold has a tangy-sweet flavour. It is greenish yellow in colour, with a pinkish blush. The Jonagold is available from September through April and is a good choice for salads or baking, as well as snacking.

McIntosh

Canada’s national apple is delicious raw, baked, and in apple sauce. This soft, juicy variety is blushed green to yellow with red stripes and has a slightly tart/sweet taste. It is available all the year round.

Melba

Red with yellow streaks and very juicy, Melba apples cook down quickly and are therefore good for compotes and apple sauce.

Pippin

There are a few types of Pippin. The Newtown Pippin is green with yellow highlights. It is aromatic with a tangy flavour and is available September through June. It is excellent in salads and sauces as well as pies and other baked goods. Cox’s Orange Pippin, Britain’s most popular apple, has a season from late autumn to spring, peaking in midwinter. Its colour is a dull brown-green with light red striping. The texture is crisp and it has a moderately sweet taste.

Red delicious

This top American apple originated in Iowa and is available all the year round. It’s best in salads or eaten out of hand. The Red Delicious is heart-shaped and has five distinctive small “bumps” on the seed end. It is uniformly bright red or deep ruby in colour, with a mildly sweet flavour and a crisp and juicy texture.

Rome Beauty

Named after its hometown of Rome, Ohio, this apple ripens to a deep bright red and lasts well after being picked. It is generally available September through July and can be used for all preparations, although it’s especially good for baking. Sweet in flavour, the Rome Beauty retains its shape when cooked.

Russet

The Russet name refers to a group of varieties, including the Golden Russet. As the name implies, the colour is brown with light red markings, and the taste is similar to that of a pear. Russets are all-purpose apples.

Winesap

Because of its spicy, tart flavour, the Winesap is a popular apple to use in making cider. It is also good in salads and for baking and snacking. It has a deep, almost violet-red colour, and is available from October through August.