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11 Apple Varieties To Sink Your Teeth Into This Fall

Apple season is upon us. There are literally hundreds of varieties of apples grown throughout North America, but here's a rundown of some of the most popular varieties. Which is your favorite?

Fall is just about here and that means apple season! Whether you pick your own or buy them from your local orchard or farm stand, fresh, locally produced apples are at their best during autumn months. Though the mellow, sweet, uniformly colored Red Delicious is the most apple common variety purchased in grocery stores, there are literally hundreds of different kinds of apples grown throughout North America. Here’s a rundown of some of the most popular varieties:

11 Apple Varieties To Try This Fall

1. Braeburn

Apple - Natural food

A medium to large, red striped fruit with an orange-red blush on a yellow background. Pale, cream-colored flesh is crisp and juicy with a pleasant tart flavor. Harvested in November.

2. Cortland

McIntosh-style apple with a red blush over a yellow background. Very white crisp flesh. Best eaten shortly after picking. Good in salads. Harvested during September.

3. Fuji

A tall, rectangular, medium-sized fruit with yellowish-green skin with an orange-red blush and darker stripes. Crisp, juicy white flesh has a firm texture. Stores well. Harvested during late October.

4. Gala

A medium-sized fruit with yellow skin patterned with bright orange-red. Yellow-white flesh is firm and juicy with a nice texture and a sweet, slightly tart, flavor. Best eaten fresh. Harvested during October.

5. Golden Delicious

A large golden-yellow fruit. Firm, crisp, juicy flesh has a mild, sweet flavor. A popular all-purpose apple. Doesn’t store well. Harvested during mid-September to late October.

6. Granny Smith

A large, bold green apple with crisp, very tart flesh. Keeps very well. Harvested during late October.

7. Honey Crisp

Red patched mottled over a yellow-green background. The flesh is crisp with a tart, yet sweet, flavor. Keeps well. Harvested from mid-September to October.

8. Macoun

Similar in size and shape to a McIntosh, but with a darker purplish-red blush over green background. The flesh is firm and aromatic for a good all-purpose apple. Harvested during early to mid-October.

9. McIntosh

One of the most popular apple varieties, with a deep red color over a green background. The flesh is white, firm, tender, and very juicy, with a mildly tart flavor. Harvested during September.

10. Pink Lady

An oblong yellow variety overlaid with pink or light red. The flesh is white with a sweet-tart flavor. Stores well. Harvested during September and October

11. Red Delicious

Most common apple variety in the United States. A mild, sweet apple with a thick, deep red skin. Harvested during late September

No matter what kind you choose, apples are one of the healthiest and most delicious snacks around. Eat them on their own, dip them in peanut butter or chocolate, pair them with a sharp cheese, or slice them up into a salad. Though apples most often play a starring role in decadent desserts — pies, cakes, crumbles, doughnuts, strudels, dumplings, etc. — don’t make the mistake of typecasting them. These sweet treats are versatile enough to carry your main course. Here are a few recipes to get you started:

Apple varieties infographic.

Apple Frittata

Apple season is upon us. There are literally hundreds of varieties of apples grown throughout North America, but here's a rundown of some of the most popular varieties.
5 from 1 vote
Cuisine American


  • 4 1/2 cups cored, peeled and diced tart apples
  • 3 cups seedless cucumber, diced
  • 2 cups red onions, diced
  • 2/3 cup jalapeno peppers, seeded and minced
  • 1/4 cup parsley, chopped
  • 10 large eggs, beaten
  • 5 cups shredded cheddar cheese
  • 2/3 cup fresh lime juice
  • 1/2 cup olive oil
  • 2 cups thick and chunky salsa, sieved
  • 1 tsp. salt
  • 1/2 tsp. pepper


  • Directions:
    Preheat oven to 350°F. Spray-coat a 12 x 20 baking pan. In a large bowl, combine apples, cucumbers, red onions, peppers, and parsley. In a separate bowl, combine eggs, 2 cups of cheddar cheese, lime juice, oil, salsa, salt, and pepper. Stir the egg mixture into the apple mixture. Pour mixture into prepared pan and top with remaining cheddar cheese. Bake 30-35 minutes until the eggs set and the cheese is golden brown. Cool before. Serves up to four.
Keyword apple frittata recipe
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Butterbrot - Grilled cheese sandwich

Apple Grilled Cheese

There are literally hundreds of varieties of apples grown throughout North America, but here's a rundown of some of the most popular varieties.
5 from 1 vote
Cuisine American


  • 4 slices whole-grain bread
  • 1/8 cup low-fat honey mustard
  • 1 crisp apple, thinly sliced
  • 4 low-fat cheddar cheese, thinly sliced
  • Butter


  • Directions:
    Preheat a skillet over medium heat. Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over two slices of bread, using about half an apple and an ounce of cheese for each sandwich. Top both with remaining bread slices. Lightly coat the outward-facing sides of the bread with butter. Grill each sandwich for 3 to 5 minutes, flipping halfway through, until cheese has melted and bread has toasted. Remove from pan and allow to cool slightly before serving.
Keyword apple butter grilled cheese, apple grilled cheese
Tried this recipe?Let us know how it was!

Fennel Apple Soup

Apple season is upon us. There are literally hundreds of varieties of apples grown throughout North America, but here's a rundown of some of the most popular varieties. Which is your favorite?
5 from 1 vote
Cuisine American


  • 2 cups chicken broth
  • 2 cups water
  • 1/2 cup white wine
  • 2 apples, peeled, cored, and chopped
  • 1 cup thinly sliced carrots
  • 1 small onion, thinly sliced
  • 1/2 cup chopped fresh fennel
  • 1 bay leaf
  • 1/4 teaspoon dried thyme leaves
  • 6 black peppercorns
  • Plain low-fat yogurt


  • Directions:
    In a large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; heat to boiling. Reduce heat to simmer, cover, and cook 20 minutes. Strain soup, setting aside the liquid. Remove the bay leaf from the apple-vegetable mixture. In a blender or food processor, puree mixture; pour in the liquid and blend well. Reheat if necessary. Top with a dollop of yogurt.
Keyword fennel apple soup, fennel apple soup recipe
Tried this recipe?Let us know how it was!

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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Troy David Reed

5 stars
Growing up in the 50’s and 60’s the prized apple that came to our home was the Washington State apple with is five knobs on the end of the apple. Where are they now? I haven’t seen them in a very long time.

John Ziske

You left out my two favorites: Stayman Winesap and Northern Spy.


Which apples are best for frying?

Susan Higgins

Hi Rebecca, you want an apple that will “hold up” during cooking, either early season apples that are tart or Granny Smith work well.


Claude,I tried aswering this once before, but they deleted it, or didn’t like the post. Sorry.


Hey. I offered ways to choose good apples. Seemed relevant. But the post got removed. Why?

Susan Higgins

Hi Leafpeeper, it got caught in our spam filter, sorry about that. We have retrieved it. Thanks for sharing the info!


Hi Claude! This pick your own site has good details on storage as well as ripening/storage durations for a variety of apple types.


My mother grew up on her family’s apple farm in Michigan. Her tips for choosing the best apples:

1.) Flick it lightly with your fingernail. It should have a high, crisp note. Avoid apples with thudding or lower tones

2.) Turn the apple stem side down. Push lightly on the end bumps. Avoid apples with soft ends. You want the bumps to be firm.

tom Mackie

You forgot Granny Smith, and yet the first recipe calls for tart apples!

Susan Higgins

Tom, Granny Smith are there — under Golden Delicious, sixth on the list!




My parents had a metal drum burried in the ground…in our garage…it had a wooden lid on it…in the fall we put all the apples that we could pick in it….mom made apple pies, apple muffins, apple sauce, alMost all year long….when the barrel was empty, it was a great place for hide and seek!


i have been having a blast dehydrating mine. most plain but some with cinnamon and a few with cinnamon and sugar.


What is the best way to store apples. I would like to buy a few bushels this apple season but can not fit all of them in the refrigerator. Thank you.

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