Cook's Thesaurus: Apples Apples Crisp, juicy apples are great in lunchboxes, but they can also be made into pies and tarts, pressed into cider, or baked with sugar and spices. Select apples that are firm, deeply colored, and of average size. Reject those that have soft spots or broken skins. They're available throughout the year, but they're usually better and cheaper in the fall. Equivalents Three medium apples weigh about one pound. One medium apple yields about one cup of slices. Substitutes Asian pear OR pear OR quince (A good choice for baking. It's pleasantly tart, and the fruit holds its shape very well.) OR chayote squash (This makes a terrific "apple" pie.) Varieties Softer apples are best for applesauce, while firmer apples are best for baking and making pies. You can increase the sweetness or acidity of the product by adding sugar or a few drops of lemon juice to the recipe.

Best for eating out of hand: Gala, Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner Best for pies: Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein Best for applesauce: Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, Gravenstein Best for baking: Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap Best for making salads: Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady ambrosia apple Notes: Crisp and juicy, this is a great apple for snacking. Arkansas Black apple Notes: This apple is renown for its long shelf life. It's good for making sauce and baking. Baldwin apple Notes: This is a fairly sweet, all-purpose apple, but it's hard to find.

This firm and juicy apple is good for eating out of hand or for baking. Cameo apple This firm, mildly tart apple is quite versatile. Use Cameos in pies, applesauce, salads, or just eat them out of hand. Cortland apple Notes: These are all-purpose apples. Since their flesh is slow to brown after it's cut, Cortland apples are especially good in salads. If substituting another variety in a salad, dip it in acidulated water first to keep it from darkening. Criterion apple Notes: This is a good apple for eating out of hand, or for making applesauce or pies. Its flesh is slow to brown after it's cut. This firm apple is especially good for making applesauce. This is a Red Delicious-McIntosh cross that's great for baking or eating out of hand. Enterprise apple This variety is good for eating out of hand, or for making applesauce or pies. Gala apple This apple is outstanding for eating out of hand or for baking or making applesauce. Golden Delicious apple This sweet apple is good for eating out of hand, baking, and for making pies. The yellower the better.

Granny Smith apple This is a firm, tart apple that's good for baking, making pies, and eating out of hand. They tend to have thick skins, so you might want to peel them before serving. Gravenstein apple Notes: This is a good, all-purpose apple, but it's best suited for making applesauce and pies. Jonagold apple This crisp, juicy apple is a Jonathan-Golden Delicious cross. It's a bit tart and good for eating out of hand. Jonathan apple This tart apple is good for eating out of hand, though it has a fairly thick peel. These are very small apples, and usually used for decoration. Macoun apple Pronunciation: muh-KOON Notes: This juicy apple is good for eating out of hand. McIntosh apple These soft apples are great for snacking or for making applesauce, but don't bake them or put them in pies. Pronunciation: MUTT-sue This is a very juicy, crisp, all-purpose apple. Northern Spy apple Notes: These tart, firm apples are terrific in pies, but they're hard to find. Pink Lady apple This is a cross between a Golden Delicious and a Lady William.

It's sweet and crisp, and good in salads and pies. Pippin apple = Newtown Pippin apple This is a firm, tart apple that's great for pies, baking, and applesauce. Red Delicious apple These sweet, soft apples are good for eating out of hand, but don't bake them or use them in pies. Avoid buying them in the summer; they sometimes get mushy. Rhode Island Greening These are especially good for baking. Rome apple = Rome Beauty apple These are best used for baking and for making applesauce. They don't work well in pies. Sierra Beauty apple This is a juicy, crisp and somewhat tart apple. It doesn't hold its shape well when cooked, but it's great for eating out of hand. Spartan apple This is a cross between the McIntosh and Pippin apples. It's a good all-purpose apple. Sundowner apple Notes: Like the Pink Lady apple, this is a a cross between a Golden Delicious and a Lady Williams. It's very good for eating out of hand. Winesap = Stayman Winesap This tart apple is great for eating out of hand or for making cider. It keeps for a relatively long time.

York Imperial These are especially good for baking. A Visual Guide to Apples | Epicurious.com | Epicurious.com A Visual Guide to Apples A guide to help you keep track of which ones are tart, sweet, thin-skinned, and pie-friendly Text by Esther Sung; photos by Chris Astley share print W hile there are thousands of different apples in the world, we've rounded up 11 that represent the diversity found in today's marketplace. Some, like Red and Golden Delicious, are tried-and-true favorites in the United States; others such as Cameo and Fuji are relative newcomers to the apple scene. The fruit has been evolving for centuries: "Modern" apples have been cultivated for qualities such as shape, taste, and high production yield, but also for their resistance to pests and disease. In 1892, there were about 735 different varieties; now fewer than 50 are mass-grown. Because of renewed interest in older—and sometimes regional—varieties, "heirlooms" such as Northern Spy, Gravenstein, Canadian Strawberry, and Newtown Pippin can be found at farmers' markets or local orchards.

To grow your own apples, visit the local garden nursery or purchase the trees from online purveyors such as Trees of Antiquity , Fedco Trees , and Century Farm Orchards . For recipes using Jonagold apples, click here › Cameo Characteristics: Although this apple was discovered in Washington State in 1987, it's quickly grown in popularity. Juicy, crisp, and sweet with just a touch of tart, the Cameo is thought to come from both the Red and the Yellow Delicious. That explains its shape as well as the somewhat striated look of its red-and-yellow skin, which is thicker than the Golden Delicious but thinner than the Red. Try substituting Cameos for Goldens in baking and cooking recipes. This variety is especially delicious when eaten raw. Empire Characteristics: A cross between McIntosh and Red Delicious, the Empire was developed by researchers at the New York State Agricultural Experiment Station in 1966. It is generally quite round, with a skin that's bright red with hints of green. The interior is crisp and creamy white. The Empire is firmer than the McIntosh, so it makes for a good cooking apple.

For recipes using Empire apples, click here › McIntosh Characteristics: This apple is the least firm of all the ones rounded up in this illustrated guide. The soft flesh can be described as "creamy" or "mealy," which makes this variety a good candidate for eating raw or for apple sauce or apple butter , but not necessarily for baking. If you bake with McIntoshes, use a thickener to keep the apples from becoming too mushy. For recipes using McIntosh apples, click here › Golden Delicious Characteristics: This all-purpose apple may share part of its name with the Red Delicious, but the two are not related. Golden Delicious apples are a bright, cheery-looking yellow with a relatively soft texture, although not as soft to the touch as a McIntosh or a Cortland. Thin-skinned, the Golden Delicious doesn't store well (it can bruise and shrivel), so try to use it as soon as possible. This apple is ideal for pies, salads, sauces, and freezing. For recipes using Golden Delicious apples, click here › Fuji Characteristics: Created by Japanese growers in the 1930s, the Fuji apple's popularity grew in the U.S.

during the 1980s and it has quickly become one of the most popular in the country. It's a large crisp apple—a relative of the Red Delicious—with an intense sweetness that makes this an ideal candidate for eating raw. Try adding Fujis to salads and slaws that require very little to no cooking to keep their consistency. For recipes using Fuji apples, click here › Cortland Characteristics: It's understandable if you confuse this apple with the McIntosh. Both are on the squat side, with creamy white interiors and sweet-and-tart flavors. The Cortland is a relatively soft apple, although not quite as soft as the McIntosh. And unlike the McIntosh, the Cortland functions as an all-purpose apple, which means you can bake it, cook it, or eat it raw. For recipes using Cortland apples, click here › Red Delicious Characteristics: This is the most popular apple variety in the U.S. It's top heavy and has a creamy white interior. While juicy, the Red Delicious is a soft apple and won't cook well, so it's best to eat them raw. They're also ideal snacks for the lunchbox.

For recipes using Red Delicious apples, click here › Gala Characteristics: Taller than it is wide, the gala's shape is similar to that of the Golden and Red Delicious apples. It has a pleasantly mild, sweet taste, crisp texture, and a beautiful light-red sheen with bright-yellow undertones. Like Fujis, Galas are easy to eat uncooked thanks to their thin skin and overall sweetness, making them an ideal fruit for kids. They're also good for cooking. For recipes using Gala apples, click here › Granny Smith Characteristics: You can't miss this apple, originally from Australia, with its bright-green skin, hard feel, crisp bite, and extremely tart taste. When it's really ripe, the green skin usually has a touch of rosy red. While some savor the tartness, others prefer to cook it, which sweetens it up. It is an ideal complement to savory foods such as onions and salty foods like cheese. On an aesthetic note: The green skin provides a great visual element to any dish. For recipes using Granny Smith apples, click here › Braeburn Characteristics: Originating from New Zealand, this apple has a skin that's muted red with golden-yellow undertones and tinges of faint green.

It produces a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch, Braeburns are good for baking as well as eating just as they are. All About Apples - How To Cooking Tips - RecipeTips.com Apples A to G | Apples H to P | Apples Q to Z Apples An apple is a round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world. There are many types of apples. They are a fruit with a thin skin that may range in color from shades of green, yellow, and red or any combination of these. The flesh is generally off-white or cream colored and is very juicy. They are generally sweet flavored but may be slightly sour, tart, or even a bit bland depending on the variety. Some of the common varieties among the many types of apples are the Braeburn, Cortland, Fuji, Gala, Granny Smith, Golden Delicious, Red Delicious, Jonathan, Jonagold, McIntosh, and Pacific or Southern Rose. Uses: Apples can be eaten plain, made into sauce or jelly, or they can be included in a variety of salads, meat dishes, pies, and other desserts.

As a dried fruit, apples can be added to a variety of baked goods or in a fresh form, they can be used to produce juice, vinegar, cider, and alcoholic beverages, such as hard cider and apple brandy. For more information on cooking with apples see Apple Cooking .To determine the best variety of apple to use for your needs, see the chart below. At Their Best: Some types of apples are available year round and some are only available at specific times of the year. The peak season for apples will vary with different varieties and locations where they are harvested. The best types of apples are those that are picked fresh from the tree. Fresh picked apples will have the best flavor and an extra crisp texture. For fresh picked apples, visit local apple farms and farmers' markets during the harvest season in your location. How to Buy: Buy apples that are brightly colored, firm, and free of bruises or damaged skin. If the flesh gives under pressure, the apple will be soft. The skin on the apple should be taut and show no signs of shriveling.

Select individual apples over pre-bagged apples so that you can see what you are selecting and have an opportunity to smell the apples to make sure they have a fresh smell and are not musty. The different types of apples are graded according to their size and quality. The higher the grade, the more expensive the apple. The end use of the apple will determine the variety of apple you should buy. See the chart below to select the best variety for your needs. Storage: For best results, place apples in a perforated plastic bag, sprinkle with water and store in the coldest area of the refrigerator for 2 to 3 weeks. Apples give off a gas called ethylene that speeds up ripening, so they should be kept away from other fruits and vegetables to prevent them from ripening prematurely. Apples can be stored at room temperature for a short period of time but should be checked regularly because they will ripen more rapidly than if stored in the refrigerator. To store fresh picked apples for a long period of time, wrap them in paper and place folded side down in a single layer on a tray. Store in a cool, dark, dry place. The ideal temperature for storage is between 32°F and 40°F.

Check frequently to see if any apples have begun to rot. Dried apples can be stored in a sealed plastic bag in the refrigerator for an indefinite period of time. Varieties: Ambrosia Apple A medium size apple with red color with some striping on a creamy yellow background. The ambrosia apple does not have a long storage life so it should be used within approximately four months of harvesting. The apple originated from British Columbia and is a good snacking apple with its crisp texture and juicy aromatic flesh. Its flesh does not oxidize and turn brown as quickly as other apples so it works great for salads. Arkansas Black Apple A small to medium size deep red apple whose red color turns to a deep purplish red and at times almost looks black. It originated in Arkansas and is thought to possible be an offshoot of a Winesap apple. It has a firm, crisp, yellow flesh that has a tart aromatic flavor. The Arkansas Black apple stores well in cold storage. It will keep its freshness for 6 months when stored properly. Baldwin Apple A red-skinned apple that has streaks of yellow and is heavily speckled with russet spots.

It is an all-purpose apple has a sweet-tart flavor with a slight spiciness to it. It has a crisp texture, which holds up well when cooked. Its slightly spicy flavor makes it a good choice for making cider and pies. Baldwins are not always easy to find. Braeburn Apple A variety of apple that is very firm with a sweet and slightly tart flavor. It may range in color from greenish-gold to red and is popular as a snack or served in salads and desserts. Cameo Apple A fairly new variety of apple that is thought to be a cross between Red and Golden Delicious apples. It has a creamy yellow colored background with red striping over it. The Cameo apple has crisp, juicy flesh with a sweet flavor and a touch of tartness. It is a good apple for snacking and to use fresh in salads. It is also a good cooking apple and makes great desserts. The Cameo stores well when refrigerated. Connell Red Apple A large size apple that is bright solid red or striped red in color. The Connell Red is a version of Fireside but is redder in color. It is slightly crisp and has a sweet flavor, which makes it a good eating apple.

Connell Red apples have a firm texture that holds up well when cooked, making it a good choice for pies and sauces. Cortland Apple A type of apple that has a sweet and tart flavor with creamy white flesh covered with a vibrant red skin. It is an excellent choice for use in cooked apple dishes. Crab Apple A variety of apple that is very small in size, usually no larger than 1 to 2 inches in diameter. The outer skin may be yellow, green or red when mature and the inner flesh is a firm to hard texture. Crab apples are known for their tart flavor and they are often used to make a jelly, wine, apple butter, and other foods. Crimson Gold Apple A small variety of apple that is slightly larger than a crab apple, but much smaller than a traditional apple. The Crimson Gold Apple was developed as a cross between a Newton and Spitzenburg heirloom apple. It is a variety of apple that grows well in climates with warmer daytime temperatures with cooler evenings, to develop a higher sugar content. As it matures, this apple has a firm textured flesh that is crisp and sweet flavored. When selecting, choose apples with unblemished skins that are firm to the touch.

Criterion Apple A bright yellow skinned apple with some areas of red blushing. It has a firm, crisp texture and a mildly sweet flavor, which makes it a good eating apple. It is slow to brown when cut open so it makes a good apple in salads and it is also makes a good cooking apple. Elstar Apple A cross between a Golden Delicious and Cox's Orange Pippin, it is a medium to large sized apple with a firm cream colored flesh that has a sweet but slightly tart flavor. Its skin has a yellow background streaked with a blushing of red. It is a good all-purpose apple but is excellent for making applesauce. Empire Apple A cross between a Delicious and a McIntosh apple, it is a medium sized apple and has a deep red coloring. The Empire has a crisp, juicy flesh that has a mildly tart but sweet flavor, making it a good snacking apple. It is also excellent for baking and salads. Fireside Apple A variety of apple, also referred to as a Connell Red, that is bright red and typically large in size. The smooth-textured, bright red outer skin covers a firm white flesh that is dense and fine textured, which provides a mildly sweet flavor.

This apple stores well for longer periods of time in refrigerated areas. It is a good apple to eat out of hand or to use for cooking. Also, it dehydrates well as a dried fruit. Fuji Apple Ranging in color from a light yellow-green with a bit of red to all red, the Fuji apple has a sweet and spicy flavor. The natural sweetness of the apple makes it a good candidate for applesauce because little sugar is required. Gala Apple A variety of apple that is small in size and has a skin that is yellowish-orange in color with red stripes. The flavor is sweet and not too tart, so it is a favorite as a snack. Ginger Gold Apple A variety of apple that has pale green outer skin and a cream colored crisp textured flesh. It has a slightly tart flavor that is excellent for baking, cooking or for eating as a snack. It is a variety that turns brown slowly, so it is a good choice for use in fresh cut servings. Golden Delicious Apple A variety of apple that has a pale gold and freckled skin, a firm, crisp texture, and a sweet, mellow taste.

The flesh resists browning and they are excellent eaten plain or used for cooking, although they lose some of their flavor when cooked. Golden Russet Apple A medium sized apple that has a distinctive greenish yellow to golden brown skin color. The flesh is firm and cream colored providing a sweet juicy flavor. This apple is a good selection for drying, for baking, and for making cider. It can be kept for months in refrigerated storage. Golden Supreme Apple A medium sized apple that is greenish yellow to golden brown in color with a firm cream-colored flesh that provides a sweet juicy flavor. This apple is a good selection for drying, for baking, and for making cider. It can be kept for months in refrigerated storage. Granny Smith Apple A tart, crisp, juicy apple with freckled green skin that is as suitable for eating as it is for cooking. Granny Smith apples are imported from New Zealand and Australia and they are also grown in the United States, mainly in California and Arizona. Gravenstein Apple A type of apple that typically has a green skin streaked with red, however, it can also be mostly red in color. This apple has a texture that is crisp and juicy with a flavor that is very tart.

It is considered to be an all-purpose apple because of its versatility as an ingredient for pies and applesauce as well as its flavor for eating out of hand. Green Pippin A large sized apple with a round shape. Its green skin turns a greenish yellow when it is fully mature. Its white flesh is s tender and juicy. The Green Pippin ripens in September and stores well. For more apples see: Types and names of Apple Trees, Species of the Malus Genus Apple Tree Names and Types, Species of Malus Picture of a Apple Tree Apple Tree in Blossom, by Sten Porse, Picture use (cc2) Apple tree flowers Malus domestica. Picture by Roger Griffith This page is an index to the different types and species of Apple tree of the Malus genus. The most used and well known apple tree is the Orchard Apple tree (Malus domestica). There are about 30 to 55 species of apple trees (depending on which type of botanical taxonomic classification method used), of which most are small flowering deciduous trees and some grow as shrubs. Species of the Malus genus are commonly known as crabapples, crab apples, crabs, or wild apples.

Apple tree appearance, leaves and flowers; Apple trees are native to the temperate zone of the Northern Hemisphere. Most apple trees are 4 to 12 m (13 - 39 ft) tall at mature height, with a round crown. Most Apple leaves are 3 - 10 cm (1,3⁄16" - 3,15⁄16") long, alternate, simple, and have a serrated margin. Apple flowers are borne in corymbs, and have five petals each, which may be white, pink or red. Apple trees typically flower in the spring after 50 to 80 growing degree days (GDD), this will vary greatly according to species and cultivar. Apple tree fruit: The apple fruit is a globose pome, varying in size from 1 - 4 cm (0,25⁄64" - 1,37⁄64") diameter on most of the wild species, and up to 8 cm (3,5⁄32") on the cultivated Orchard apple (Malus domestica). The center of the fruit contains five carpels arranged like a star, each containing one or two seeds.

Apple trees are all self-sterile, meaning self-pollination is impossible. This requires Apple trees to cross-pollinate between individuals with the help of insects such as bees. All Apple (Malus) species, hybridize naturally. Ornamental uses of apple trees; Crabapples are widely grown as ornamental trees, known for their beautiful flowers and or fruit, with many cultivars known for their resistance to disease. Other uses for apple trees; Some crabapples are used as rootstocks for Orchard apples to add beneficial characteristics, such as Siberian crab rootstock is used to give additional cold hardiness to the combined plant for orchard apples planted in cold northern areas. Crabapple trees are also used as pollenizers in apple orchards. Some varieties of crabapple are selected to bloom contemporaneously with the apple variety in the orchard, and the crabapple trees are planted every sixth or seventh tree in each row. The smoke from an apple wood fire is commonly used for smoking foods. Apple wood is a good choice for cooking fires because it burns hot and slow, without producing much flame. Facts about the Apple (Malus) Genus of Trees Genus Latin Scientific Name = Malus.

Genus Latin Name Pronunciation: MAY-lus Genus Latin Name Meaning: Apple Genus Common Names = Apple. List of other Malus Vernacular Names Number of Taxa in the Malus Genus = 30 to 55 (cultivars are not included). List of apple cultivar names List of Apple Trees, Malus Genus - All known species, taxa types, organized by scientific Latin botanical name first and common names second List of Apple Tree Species Names Botanical Tree Name 25 Different Kinds Of Apples—And The Tasty Benefits Of Each | Prevention Food Fruit 25 Different Kinds Of Apples—And The Tasty Benefits Of Each Why have apples alone thrived in an era of dwindling crop diversity? The globe-spanning tales of these 25 breeds reveal that someone somewhere loved them. Now you can, too. comp-3593294-opener-cornell-univ.jpg Jason Koski/Cornell University Photography The produce aisle looks bountiful. But the sad truth is that while there are dozens of fruits and vegetables, there's only one variety of blueberry for sale, one type of corn, one version of broccoli.

If you're lucky, you'll find two options for peaches and maybe even a bonus pile of pluots (plums + apricots). This wasn't always true, of course; there were once tens or hundreds of breeds of every fruit and veggie you can think of. But in the name of efficiency, modern production has streamlined our choices. The biggest losers: the environment, which depends on diversity to thrive, and us eaters, who miss out on all the flavors—sweet, delicate, floral, nutty—that nature designed. Apples, though? Apples are a different story. Thanks to entrepreneurial growers and a generous helping of luck, most grocery stores have a full 11 varieties in rotation (Red Delicious, Golden Delicious, Granny Smith, McIntosh, Rome Beauty, Fuji, Jonathan, York, Gala, Idared, and Yellow Newton) .

And while that's nothing compared to the 15,000 breeds that once grew in the US, it illustrates a diversity success story still unfolding, as growers revive heirlooms of yore and high-tech breeders create new strains for every taste: tart apples, sweet apples, apples that don't brown after cutting (kids eat more if they're sliced, after all). The following are just a sampling of the countless breeds you'll find in markets every fall. Take an autumnal tour through the dappled, triumphant story of this icon of health. (Then, use them in these 15 awesome apple recipes .) Gravenstein Est. 1790s Love story: This heirloom hails from Denmark, but in the United States, it's grown almost exclusively in Sonoma County, CA, where it's celebrated with an annual festival. Thank the nonprofit Slow Food USA for keeping the Gravenstein off the endangered species list by adding this apple to its Ark of Taste catalog. Taste it: You'll get ivory flesh and intense, aromatic flavor. (Try it in this Apple-A-Day Smoothie .) Esopus Spitzenburg Est.

Early 1800s Love story: Said to be a favorite apple of Thomas Jefferson, this heirloom was discovered in Esopus, NY, and is still grown at Monticello today. Taste it: It's trickier to grow than modern hybrids—the trees don't grow well if planted too close together—but fans still bend over backward for its floral scent, buttery flesh, and trademark blue-tinged skin. Cox's Orange Pippin EST. 1825 Love story: Discovered by Richard Cox, a London brewer, it was England's favorite apple for more than a century, but it has recently lost ground to more modern varieties like Gala. Taste it: Aficionados are fanatical about this heirloom's nutty, almost pearlike flavor—no wonder it's part of the lineage of many modern apples, including, you guessed it, Gala. York Est. 1830 Love story: Quaker nurseryman Jonathan Jessup championed this distinctively lopsided, red apple on his farm near York, PA. But it soon won fans in Virginia and further south, where it remains popular. Taste it: Fresh picked, York is a perfect balance of sweet and sharp.

It keeps especially well, becoming sweeter and more mellow after several months. Northern Spy Est. 1840s Love story: New York and Connecticut both claim this apple as their own, but no one knows where it got the name. Taste it: This variety is tart but honeyed; luscious yet subtle. When eaten fresh, it serves up a particularly high level of vitamin C . Granny Smith Est. 1860s Love story: Maria Ann Smith—or "Granny," as she was called—discovered the seedling for this tart green apple growing in her Australian compost pile. Taste it: Picked in November, this late-season apple is a staple in supermarkets because its thick skin helps it travel. Golden Delicious Est. 1890s Love story: The first seedling was discovered on the Mullins family farm in West Virginia. A family descendant insists a nursery paid just $50 for the tree and all the fruit it produced—a bargain, considering it went on to be one of the most popular apples of all time. Taste it: Think Golden Delicious is bland or boring? You've probably been eating fruit that was picked too early and stored too long.

A ripe, fresh-picked GD is exceptionally rich, even custardy. Cortland Est. 1915 Love story: One of the first man-made hybrids in the US, this much-adored cross between a McIntosh and an apple called the Ben Davis is about to celebrate its 100th birthday. Taste it: Often described as "sprightly" because of its balance of sweetness and acidity, Cortland browns more slowly after cutting than most other apples, which makes it great for fruit salads. ( Here's why you should eat an apple a day .) Macoun Est. 1920s Love story: It's pronounced Mac-ow-n, not Ma-coon. Taste it: Macouns were in the '80s what Honeycrisps are today—the "it" apple variety. While consumers have moved on, chefs still treasure Macouns for their intensity of flavor and a movie-sound-effect crunch. Mutsu Est. 1930 Love story: A cross between Golden Delicious and Indo, it's named after the Mutsu Province of Japan, where it was first grown.

Mutsu is often sold under its other (more onomatopoeic) name, Crispin. Taste it: One of these oversize green apples can easily feed two people, though its boisterous tang may incline you to keep one all to yourself. Fuji Est. 1962 Love story: Its parents, Ralls Janet and Delicious, are American, but the Fuji was bred in Japan. With between 15 and 18% Brix, or sugar levels, it is one of the sweetest apples around. No wonder it was an instant global hit. Taste it: Great for eating fresh, Fujis are too juicy for baking. Use them to add a touch of sweetness in salads (like this Turkey Wheatberry Salad ) and slaws. Twenty Ounce Est. 1963 Love story: In 1976, Kathy Wafler used this enormous apple to win the world record for the longest apple peel: 172 feet, 4 inches. Taste it: Grown primarily for food manufacturers—bigger apples mean easier peeling and less waste—these giants are still available at some farm stands in the northeast. A single apple can make an entire pie.

Empire Est. 1966 Love story: This cross between a McIntosh and a Red Delicious is named for New York (the Empire State), where it was first bred. Star qualities: Medium-sized, it is not easily bruised. Taste it: Tart + sweet = hard not to love. Pink Lady Est. 1970s Love story: Pink Lady was the first to be marketed with a brand name. The move set off a trend of trademarking apple names, which allows breeders and associations to control quality and collect fees on every apple sold. Taste it: The princess-pink skin draws most people to this apple. It has a mild but pleasant flavor and plenty of crunch. ( Is it really bad to eat an apple without washing it first? ) Piñata Est. 1986 Love story: This German-bred variety was first called Pinova, then Corail, then Sonata. But none of them stuck. Finally, breeders settled on Piñata, a name with appeal to the growing Latino community in the United States. Taste it: Sweet and crisp with a hint of tropical fruit. The Unnamed Apple Of The Future Est. 2018?

Love story: Growers on five continents created the marketing consortium IFORED to develop this specialty apple, which has red flesh for maximum antioxidants. Fans-to-be: anyone obsessed with cramming more phytochemicals into their day (for more on that, see what happens when a superfood scientist shops at the farmers market ). Taste it: Early iterations were too sour for mainstream tastes. Through patient experiments, growers are said to have tamed the extremes and are on their way toward perfecting a classic. Wait, there's more—they're breeding like rabbits Mother Nature has created her share of fantastic apples, from Golden Delicious to Granny Smith. But many new ones are the products of human ingenuity. Today's breeders use both traditional grafting and cutting-edge genomics to develop fruit that meets Americans' demands for apples that are sweet, tart, crunchy, and juicy all at once. Among the most storied breeding programs is the New York State Agricultural Experiment Station in Geneva, NY. Every year, horticulturists harvest at least 10,000 seeds and manage 33 acres of seedlings.

"In the lab, we use molecular markers to tell if the apple will be red or yellow, sweet or sour, or resistant to disease," says Susan Brown, the center's associate director and a professor at Cornell University. "If you think of apple breeding as playing the lottery, this lets us stack the deck." The careful work pays off: Over the past 100 years, the program has introduced 65 varieties, including Empire, Macoun, Jonagold, Cortland, and, in 2013, SnapDragon, which is squaring up to be the next must-eat apple. Advertisement Apple varieties - which apple to pick and why; sorted by typical ripeneing date! Apple varieties - which apple to pick and why; sorted by typical ripeneing date! PickYourOwn.org - Find a pick-your-own farm near you! Then learn to can and freeze! Toggle navigation Search pickyourown.org Close Are you trying to choose the right variety of apple for your needs? There are many to choose from. There are heirloom varieties that have been around for hundreds of years and apple growers are constantly creating new varieties to meet consumer tastes and 2017 is no exception.

Scroll down this page for a table of dozens of apple varieties includingphotos and their characteristics and best uses. This page has tips about harvesting and storing apples . And if you bring home some apples and want to make applesauce , apple butter , apple juice , apple pie , apple cobbler , apple crisp , even apple cider , just click the links for each to follow directions and recipes or see this page see this page for a master list of simple, reliable, illustrated canning, freezing or preserving directions . There are plenty of other related resources, such as this list of local regional and apple festivals - click on the resources dropdown above. If you have questions or feedback, please let me know ! What's in season in January 2017, and other timely information: Notes for January 2017:Apples are still available, but already picked. In some areas, late season crops, are still available (if there hasn't been a frost) - like persimmons, pears, winter squash, kiwis, even figs and raspberries. See your state's crop availability calendar for more specific dates of upcoming crops.

But now it is time to tag your Christmas tree at a local Christmas tree farm (and enjoy a bonfire, smore, hot chocolate and free hayrides, and often Santa visits! And next Spring, you'll want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt ! The world's best pumpkin pie recipe is here, and the pie crust recipe is here! And we have home canning, preserving, drying and freezing directions . You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Apple varieties - which apple to pick and why; sorted by typical ripeneing date! 2017 looks to have apples ripening on their normal schedule. There have been few late frosts in the main apple growing regions, rain and temperatures have been good, so the year is shaping up well for a good apple crop. It's too early for prices, but I expect most areas to see $14 to $30 a bushel, depending on variety! Scroll down the page to see the chart, or click here for a PDF print version .

And for an explanation of why apple slices turn brown and how to stop it , see this page! To see how to properly store apples for the winter, see this page ! Varieties which are exceptional for a trait are noted in the chart below (Best, very good, etc.). Varieties which are at least good and well-suited have an "X" in a column. A blank box simply means that they are average for the quality. Ultimately, it is personal preference and cultural traditions. that often determines which varieties of apples are used for which purpose. That said, sweeter and softer apples make the best applesauce (like Gala), harder, drier apples are often used for baking and storing (like Rome and Arkansas Black), and tarter, more crisp and juicier apples are often eaten fresh (like Honeycrisp). A tart apple with light to creamy flesh. Good for eating, in pies and sauces. Pink Lady Rich red/pink color with white flesh Very sweet and crisp Best for eating and makes a naturally sweet, smooth applesauce and it is good in salads and pies. A cross between a Golden Delicious and a Lady William. Late season Red Delicious WAS the most popular apple variety in the world!

for December ades (now being replaced by Fuji and Gala) Best for: eating, salad, very good as a base apple for applesauce Thin bright red skin with a mildly flavored fine-grained white flesh. Bruises easily and does not keep well. Early to mid season There are many, many varieties of red delicious, so there is a range of properties. Not all red delicious are the same! Rome Best for: baking and cooking - but not applesauce - not sweet enough, and it has a fairly bland flavor Very smooth red apple with a slightly juicy flesh. Very hard flesh photos: Jonamac, Macoun, PaulaRed: Courtesy of New York Apple Association, © New York Apple Association Home Canning Kits This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)!

There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here ! Average Customer Review: Apple Varieties Red Delicious You are looking at the most controversial apple grown in North America. Red Delicious has become a symbol (a distinctively shaped logo, you could say) of the American apple. It represents the industry that has made it a stereotype. It also says much about a people who drop more of them in their shopping carts than any other apple. Red Delicious is a marketer's ideal: as intensely red as the apple in Snow White, instantly recognizable, tall and wasp-waisted, and gorgeous even after the insides have gone to mush. And big. Riding on those qualities, the variety has pushed regional favorites aside. There is nothing imperialistic in this apple's genes, of course. It simply has been the lead player in our evolving notion of what an apple should be. The rise of Red Delicious has been called the victory of style over substance. Still, Big Red has its defenders, who point out that the original variety was a damned good apple.

The skin is thick and bitter and has to be chewed vigorously. At its best the yellow flesh can be juicy, somewhat tart, and highly aromatic. This apple ranks close to the bottom when cooked. Harvest is in September, but the apples are sold year-round, so shop with skepticism. Delicious retains its cheerful good looks long after the flavor has departed. Golden Delicious Golden Delicious is not related to the red variety of that name, although both were christened by Stark Brothers. This is a very easy apple to like. The skin is thin; the flesh, firm and crisp and juicy. Flavor and aroma are unmistakable, without being particularly assertive. Even the shape is somehow agreeable: large, tall, and conical, Golden Delicious strikes some cooks as too timid for the kitchen, but it can be used for pies and sauce with little or no sugar. Its distinctive aroma carries over into cider. Golden Delicious began as a chance seedling, perhaps of Grimes Golden, on a farmer's hillside near Bomont, West Virginia. In 1914 Stark bought the tree for five thousand dollars, and protected its investment with a tall cage, complete with burglar alarm. Apples ripen from mid-September through late October.

The skin color can be a clue to quality; look for fruits that are pale yellow, not the chartreuse of an apple picked prematurely or the darker yellow that signals overripeness. The skin is quick to shrivel if the apples are at room temperature, but Golden Delicious should keep well if refrigerated in the crisper or a plastic bag. Granny Smith Granny Smith introduced American supermarket shoppers to the green apple. For a culture that had become unfamiliar with apples of that color, it came as a surprise that green does not necessarily mean unripe. Tart, Granny tends to be, but not sour and starchy. The story goes that the first Granny Smith sprouted from a pile of apples tossed out by a southeast Australian named Mrs. Smith, back in 1868. This variety has succeeded commercially where other greens have not, for a few reasons. It is large. It is mild-flavored and has a good balance of tart and sweet. It is nearly as resilient as a tennis ball and holds up well in shipping. And Granny Smith will tolerate a half year of cold storage. Brands of Granny applesauce and Granny apple juice are widely marketed. The apple can be baked as well.

But eaten fresh, Granny is not an apple people tend to take to their hearts and name as their lifelong favorite. It's two-dimensional, lacking the hard-to-name qualities that make a fruit memorable. The apples are harvested in October. As you sort through the piles of green fruits, keep in mind that paler Grannys, with a warmish cast, tend to be sweetest. Jonathan Jonathan has come a long way since its discovery in Ulster Count, New York, in the early 1800s. Within a hundred years it was the sixth best-selling apple in the United States, and it became Michigan's most popular variety. Jonathan's influence has been spread by a number of well-known crosses, most of them identifiable as family members because the names share the first four letters. Jonathan can vary in flavor from mild to tart, depending on where it is grown. It has a spicy tang that some people also note in the apple's descendants. Beneath the thin, tough skin, the flesh is crisp, fine-textured, and juicy. It may be stained with red. This variety rates high for both eating fresh and cooking down into sauce, but it will not keep its shape when baked.

Toss Jonathans into the hopper of a cider mill, and you'll retain something of their spicy character. Jonathan ripens from mid-September through mid-October. The fruit does not keep particularly well. Rome Beauty Known also as simply Rome, this variety has a history that goes back to a fortuitous oversight. In the 1820s a tree planted along the northern bank of the Ohio River happened to send up a shoot from below the graft--from the part of the tree that is not supposed to bear fruit. Orchardists lop these unwanted shoots as routinely as they get haircuts. But this branch survived to bear splendidly colored fruit, and people began taking slips from it. The regionally famous tree was named for Rome Township, Ohio. Sometime before the Civil War the waters rose up and washed the tree downriver. But by then Rome was well established. It continued to be grown more widely than many better-tasting varieties because of its size, conventionally handsome looks, and long shelf life. Rome is a thick-skinned fruit that makes good eating but finds better use as a baker and in cider.

The flesh, once you bite through to it, is crisp, firm, greenish white, and mildly tart. Harvest is from late September into November. Beware of Romes that have become mealy and flavorless from storage. Winesap Winesap is the distillation of a crisp fall day. The apple has character-too much character for some. Beneath its sturdy skin, the yellow flesh is firm, toothsome, and very juicy, with a powerful sweet-sour contrast and the characteristic winy flavor and aroma. Winesap serves well in the kitchen, and its flavor carries over into sauce, pie, and cider. Note that its famously invigorating personality may be missing in areas where local climate or soil conditions are not favorable. Winesap is thought to have come from New Jersey. By 1817 it was recorded as an important cider apple in that state. Its popularity spread, and Winesap remained a major late-season apple until the mid-1900s, when controlled atmosphere storage made it possible to offer many varieties in its season. But Winesap continues to be widely grown, in spite of its relatively small size and competition from a milder offspring, Stayman.

Apples are ready for harvest between late September and early November and remain enjoyable for months. In blossom a row of Winesaps will glow pinker than most. Criterion Criterion was discovered as a chance seedling near Parker, Washington. The variety's genetic mix includes Red Delicious, Yellow Delicious, and Winter Banana. It was introduced in 1973. The flesh is notably crisp, firm, and juicy. Criterion tastes mild and sweet, with a touch of tartness, and good aroma suffuses it all. This variety can be recommended for all kitchen uses, including drying. Following the October harvest, the fruit will keep its quality for some months. [Criterion was also found as a seedling on my grandparents Freda and Herman Tuttle's orchard near Quincy, Washington. --Cathy Anderson] Gala Gala is a strikingly attractive apple. The bright yellow skin is finely stippled with red, as if airbrushed, and the result is a near-neon intensity. From across a room you'd think you were looking at a peach. Gala was developed in New Zealand by J. H. Kidd, crossing Golden Delicious and his own Kidd's Orange Red.

The work was done in the 1920s, but the apple wasn't named and introduced until the 1960s. The pale, creamy yellow flesh is crisp and dense, with a mild, sweet flavor and good aroma. The fruit is not large, and especially small Galas are cleverly marketed here as lunchbox size. In taste tests Gala easily outscores McIntosh and is considered more sprightly than Golden Delicious. Tom Vorbeck of Applesource says that a typical first comment of people biting into one is "Best apple I ever had in my life." When cooked, Gala strikes some people as bland, but it can be dried with good results. Gala is also used in cider blends. Fruits imported from New Zealand first appear in stores from August and on into October; your refrigerator will stretch the life of the apples another three or four months. Jonagold The fortunes of Jonagold reveal much about national differences in apple appreciation. Although released in 1968 by New York State's Geneva Station, this cross of Jonathan and Golden Delicious has succeeded far better in Europe than at home.

Large plantings have been made in Britain, France, Italy, Switzerland, and Belgium - Jonagold may become Europe's number one apple - as well as in Japan. But the home crowd resists it, preferring the familiar red, sweet, tame Red Delicious. It has been said that Americans eat apples with their eyes, and Jonagold is a case in point. Nevertheless, this variety is the leading apple west of the Cascades in Washington State, and in British Columbia Jonagold challenges McIntosh as the number one variety. With its aroma of Golden Delicious and the sprightliness of Jonathan, Jonagold is an excellent sweet-tart dessert apple. The texture of the creamy yellow flesh is noticeably crisp and juicy. In a poll of nineteen apple experts in nine countries, Jonagold scored as the overall favorite. The fruit makes fair sauce and a good pie. Harvest varies from mid-September to late October. The apples keep well unless picked late in their two-week harvest period. Newtown Pippin Newtown Pippin has been called the classic American apple. It holds the honor as the oldest commercially grown native variety in the United States. And it has a place in our lore, as the apple of George Washington's eye.

Grafts found their way to Monticello, where Thomas Jefferson was eager to have the best and latest varieties. The variety sprang from a seed in Newtown, Long Island. The original tree died when too many scions were cut from it for grafting. A greener version is known as Albemarle Pippin, named for the Virginia county, and Virginians claim it is more flavorful than Newtown. Before Granny Smith invaded North America, Newtown was the best-appreciated green dessert apple. It continues to be enjoyed for a complexity that Granny lacks. Uncut, the apple may exhale a tangerine scent. The pale yellow flesh is crisp and tender, sweet on the tongue, and balanced by enough tartness. Some people detect a clean, pinelike quality. One minor drawback is that slices brown rapidly. Newtown makes a thick sauce, excellent pies with body, and a particularly clear cider. Apples are ready to be picked in October, when they have warmed to a pale greenish yellow. They continue to get sweeter and richer in flavor for the next five months. McIntosh McIntosh is the best-selling apple in the northeastern United States and in Canada.

Unlike Red Delicious, the number one North American variety, it isn't the subject of snide remarks by apple aficionados. John McIntosh, a farmer in Dundela, Dundas County, Ontario, Canada, gave his name to a talented cross between Fameuse and Detroit Red. The variety was introduced in 1870 and went on to much fame and much crossbreeding. McIntosh has lent its good genes to several well-known varieties, including Cortland, Empire, Macoun, and Spartan. The original tree was badly scorched when a fire burned down the McIntosh farmhouse in 1894. But the old Mac limped on, yielding its last crop in 1908. It fell over two years later, and a stone memorial now marks the site. The apple, in case you haven't visited your supermarket's produce section lately, has white, tender, crisp flesh that's spice, highly aromatic, and full of juice. The characteristic flavor carries over into sauce, but in the slices lose their shape. Macs are the principal cider apple in the Northeast. Harvest is in September. Beware of McIntosh as winter wears on; the apples turn mealy if stored too long.

Gravenstein Gravenstein has wandered around much of the world on its way to America. It is thought to have originated in either Russia or Italy, before becoming established in Schleswig-Holstein, the neck of land that has been on both sides of the German-Danish border. So you may find the apple referred to as Russian, Italian, German, or Danish. Whatever its itinerary, the variety arrived in the United States in the late 1700s and continues to be grown commercially in California. Gravenstein is thin-skinned and juicy, with sweetness and enough acid to make it interesting. It is an outstanding summer apple and an orchard antique deserving of its renewed interest. The Gravenstein personality carries through when cooking in pies and sauce and is noticeable in an all-Gravenstein cider. The fruit is picked in late July and August. Be wary of Gravensteins still on the market in fall; their quality doesn't hold up in storage, and fruits may have become soft and mealy. Sources: Table: Wilson Farm • Growing Since 1884 We’ll carry over 30 varieties of local apples. Our hot apple cider donuts will be made fresh in the yard.

Our own apple pie is better than Mom’s. Don’t tell her. We will also be dipping yummy caramel apples in the yard. Belle the llama loves locally grown apples. Apple Facts Two pounds of apples make one 9-inch pie. Apples are fat, sodium, and cholesterol free. A medium apple is about 80 calories. An apple is a great source of the fiber pectin (five grams). Apples are a member of the rose family. 25 percent of an apple's volume is air. That is why they float. They ripen much faster at room temperature than refrigerated. Two-thirds of the fiber and antioxidants are found in the peel. Apples are grown in all 50 states; 2500 varieties in total. The first U.S. apple trees were planted by the pilgrims in Mass.

Average Apple Nutrition Facts (One medium 2-1/2 inch apple, fresh, raw, with skin) Calories: 81 • Carbohydrate: 21 g • Dietary Fiber: 4 g Calcium: 10 mg • Phosphorus: 10 mg • Iron: .25 mg Sodium: 0.00 mg • Potassium: 159 mg • Vitamin C: 8 mg Vitamin A: 73 IU • Folate: 4 mcg Ambrosia Good For: BAKING Parentage / Origin: Chance seedling; Discovered Massachusetts, USA, 1740 Description: Medium to large, yellow base flushed with orange and striped red. Juicy with sweet to subacid flavor, aromatic and firm. Good cider base, and great for pies. The Baldwin apple is a bright red winter apple, very good in quality, and easily shipped. It was for many years the most popular apple in New England, New York, and for export from America. According to local tradition, the apple was found near Wood Hill by William Butters (1665-1746), son of Will Butter, first white settler in what is now Wilmington, Massachusetts.

William Butters raised the tree in his yard, near the present Baldwin Apple Monument. Good For: EATING & BAKING Parentage / Origin: Possibly an open pollinated seedling of Lady Hamil; New Zealand, 1952 Description: Fruit is medium to large, red striped with an orange red blush on a yellow background. The flesh is pale, cream colored, crisp and juicy with a pleasant subacid tart flavor. Fruits store for four months. Brock Good For: BAKING Description: Fruit is large and pinkish red over cream in color. Flavor is mildly sweet but distinctive. Golden Delicious and McIntosh cross at Highmoor farm in 1933. Released for public trial in 1966. The selection was named Brock after Henry Brock, an apple grower from Alfred, Maine, who tested it in cooperation with the University of Maine. The fruit are uniformly large, rounded, conic, and somewhat angular. The flesh is cream colored, firm, crisp, juicy and sub-acid to sweet. High quality dessert type, blushed, golden apple. Parentage / Origin: McIntosh x Ben Davis; Geneva, New York 1915 Description: Very white crisp flesh.

One of the best salad apples because it doesn’t brown quickly. Combined with the Ben Davis variety, its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots. Cortland has very white flesh and is an excellent dessert apple. This all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva, New York, USA in 1898. The apple was named after nearby Cortland County, New York. Empire { Heirloom } Good For: BAKING Parentage / Origin: McIntosh x Red Delicious; Geneva, New York 1966 Description: Dark red with heavy, waxy bloom. Creamy white juicy, moderately subacid flesh. High dessert quality also good for cider. Empire is the name of a cultivar of apple first made in 1945 by Lester C. Anderson, a Cornell University fruit nutritionist who conducted open pollination research on his various orchards. In 1966, the seeds of this experiment were taken by scientists from the New York State Agricultural Experiment Station of Cornell University.

The Geneva teams grew and tested populations of the cultivar until it was released to the public at the New York Fruit Testing Association meetings in Geneva. Parentage / Origin: University of Minnesota, 1991 Description: Color is red mottled over a yellow background. Has excellent eating and keeping qualities. In 2006, the Andersen Elementary school in Bayport petitioned for the Minnesota state legislature to make the Honeycrisp apple the state fruit; the bill was passed. The government of Nova Scotia has encouraged its local orchards to increase their supply through the Honeycrisp Orchard Renewal Program. From 2005 until 2010, apple producers in Nova Scotia can replace older apple trees with HC trees at a subsidised rate. Already, many orchards in the Annapolis Valley on the Bay of Fundy have mature trees and plentiful supplies of Honeycrisps throughout the harvest season. Jonagold { Heirloom } Good For: EATING & BAKING Parentage / Origin: Golden Delicious x Jonathan; Developed at Geneva Station, introduced in 1968. Description: Large fruit striped red over bright yellow. Firm, crackling, juicy, slightly tart, flesh.

Superb, rich, full flavor. Finest dessert and eating quality. Good cooking properties. Will store in common refrigerator for 3 months. Jonagold is a cultivar of apple, a cross between Golden Delicious and Jonathan. They form a large sweet fruit with a thin skin. However because of their large size they are now favoured by commercial growers in many parts of the world. Jonagold is triploid, and as such not only requires a second type of apple for pollen but are also incapable of providing pollen for other trees. Good For: EATING Parentage / Origin: McIntosh x Jersey Black; Geneva Station in 1909, introduced 1950 Description: Size and shape like McIntosh with more striped and deeper red coloring. Dark purplish red blush over green background. Firm, aromatic, all-purpose high quality eating apple. Macoun apples are a cross between the McIntosh and Jersey Black varieties. The Macoun (sometimes pronounced “McCowan”) was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. Named after Canadian fruit grower W.T.

Macoun, it was first introduced in 1932, and has been regarded as one of the finest eating apples in the Northeast. Good For: EATING & BAKING Parentage / Origin: New York, 1800 Description: Large, round, often flattened greenish-yellow fruit flushed and striped pinkish red with a delicate bloom, and occasionally russet patches. Fine grained, rather firm, very tender, crisp, juicy, yellowish flesh. Tart, aromatic, subacid flavor. Excellent all purpose apple except for drying. Remarkably fresh after long storage. The Wagener apple is believed to be one of its forebears. It is not widely available at retail outside its growing regions but still serves as an important processing apple in those areas. Its name is rumored to have come from the codename of an Underground Railroad operator who guided former slaves though New England into Canada and shot slave-catchers. Opalescent Good For: BAKING Parentage / Origin: Unknown, USA 1880s Description: A popular large New England apple, sweet, crunchy, juicy, hint of strawberries - a well-flavoured apple. A very large, early ripening apple.

It has a yellow skin with a red blushing covering a large portion of it. Its flesh is juicy and has a crisp texture. It has a tart flavor and is used mostly for baking. Also known as: also known as Red Rome or Rome Beauty Good For: BAKING Parentage / Origin: Rome Township, Ohio in the early 1800s Description: The Rome apple is rounded, all red, and very glossy, with a thick skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is less desirable as an eating apple, as it is not as sweet as other varieties. In 1817 Joel Gillet found a tree in a shipment from a nursery that did not match the others; he gave it to his son Alanson who planted the tree on the banks of the Ohio River, where several years later it was found producing red fruit. His cousin, Horatio Nelson took cuttings and started a nursery to promote the apple. Originally known as “Gillett’s Seedling”, it was renamed the “Rome Beauty” in 1832 in honor of the township.

Good For: EATING & BAKING Parentage / Origin: McIntosh x Golden Delicious; Developed at British Columbia Station, 1926. Introduced 1959 Description: Large nearly solid red or red striped over green fruit. Very sweet with crisp juicy flesh. Fine flavor. Core smaller than McIntosh. Excellent eating quality. Although not exactly an antique or heirloom variety, Spencer is a high-quality dessert apple that has not received the attention that it deserves. A cross of McIntosh and Golden Delicious, it was developed in 1926 at the British Columbia Experimental Station in Summerland and released in 1959. Fruit is large, oblong to conical, with yellow skin flushed and streaked with carmine and reddish-orange. The greenish-white flesh is soft, tender and very sweet. Winesap { Heirloom }

Question: Ambrosia, Pippin, Gravenstein, and McIntosh are all types of what?
Answer: Apples