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Picking apples is as much a part of fall as carving pumpkins.

There are so many different types of apples. And with all the apple recipes out there, do you know which varieties are best for your pies, ciders, and caramel apples?


RELATED: You’ll feel the sweetness of fall with these caramel apple oatmeal sandwich cookies

Here are a few fun facts about apples:

The best types of apples for baking:

  • Cortland
  • Golden Delicious
  • Honeycrisp
  • Jonagold
  • Newton

The best apple blends for making cider:

  • 50% sweet
    • Fuji
    • Gala
    • Rome
  • 35% sharp
    • Liberty
    • McIntosh
    • Winesap
  • 15% bitter
    • Cortland
    • Newton

Cortland apple

This type of apple browns slowly when cut, making it ideal for salads and sandwiches.

Granny Smith apple

This sharp-tasting variety is loaded with antioxidants and fiber, which can actually contribute to weight loss, so don’t be afraid to grab one for a snack!

It’s also the type most often used to make candy apples.

In case you were wondering, Granny Smith was a real person. Maria Ann Sherwood Smith, an Englishwoman who moved to Australia with her family, unintentionally cultivated the apple. While baking her famous pies, she tossed the cores and peels of the apples she used into a compost heap near her Sydney-area home; those peels grew into a new type of apple tree, forming what is today known as the Granny Smith apple.

RELATED: Don’t throw away your fruit and vegetable peels — look what you can make from them

Honeycrisp

This is one of the most difficult and expensive types of apples to grow. It’s only available during the fall.

McIntosh apple

This is one of the most versatile varieties, and it’s easy to eat raw.

It’s also easy to blend; it’s the type you’re most likely to find in applesauce.

Beth Sawicki About the author:
Beth Sawicki is a content editor at Rare. Email her at Beth@Rare.us.
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