When I first started researching apples, I thought I could write a bit about every variety of apple currently available in the world today.
There are currently 7500 varieties of apples worldwide, 2500 in the States alone! If I wanted to write a bit about each one, it would take me several years…and quite frankly, I ain’t got that kinda time! Not when there are other foods to explore.
However, I did want to give a basic primer on which variety works best in a given situation. What apples work best when baking? Which apples are best eaten raw? Well, that’s what I’m here to tell you.
Applesauce: Fuji, Gravenstein, Paula Red, Wealthy, Wolf River
Baking:Braeburn, Cameo, Cortland, Empire, Fireside, Ginger Gold, Golden Russet, Golden Supreme, Gravenstein, Haralson, Honeycrisp, Idared, Jonamac, Keepsake, McIntosh (Might need a thickening agent), Northwest Greening, Paula Red, Pink Lady, Prairie Spy, Regent, Rome, Sweet 16, Wealthy, Wolf River
Cider: Golden Russet, Golden Supreme, Wealthy
Cooking: Braeburn, Fuji, Ginger Gold, Golden Delicious, Granny Smith, Gravenstein, Haralson, Honeycrisp, Idared, Jonagold, Jonamac, Northwest Greening, Paula Red, Regent, Wealthy, Wolf River
Pies: Braeburn, Cox’s Orange Pippin, Empire, Fuji, Golden Delicious, Granny Smith, Idared, Jonagold, Jonathan, Macoun, Mutsu, Newton Pippin, Northern Spy, Pink Lady, Rome Beauty, Stayman-Winesap, Suncrisp
Salads: Ambrosia, Braeburn, Cameo, Empire, Ginger Gold, Honeycrisp, Jonathan, Pacific Queen, Pacific Rose, Pink Lady, Regent, Southern Rose
Snacking: Ambrosia, Braeburn, Empire, Fireside, Gala, Ginger Gold, Golden Delicious, Granny Smith, Honeycrisp, Idared, Jonagold, Jonamac, Jonathan, Keepsake, McIntosh, Pacific Queen, Pacific Rose, Paula Red, Red Delicious, Southern Rose, Sweet 16, Wolf River