The 25 Best Apple Varieties and Exactly How to Use Them

You know that an apple a day keeps the doctor away, that the apple doesn’t fall far from the tree and that your loved one is the apple of your eye. But did you also know that there are more than 7,000 varieties of apples grown in the world, and 2,500 types grown in the U.S.? Or that apples are part of the rose family?

Whether or not you’re up on your apple trivia, no doubt you know how delicious this popular fruit is, and how nutritious. Apples are rich in fiber and vitamin C, as well as quercetin, a type of chemical that has anti-inflammatory and antioxidant benefits.

Given that they’re so good, tasty and healthy, the only question is: What kinds should you buy? Here are 25 easy-to-find types of apples and what you need to know to help you choose at the store or farmers' market.

25 Types of Apples

Granny Smith

These green apples are a favorite for their crisp, mouth-puckeringly tart flavor, and their versatility. Slice and eat out of hand (they’re especially good paired with cheese), or use them in sauce, pies, cakes, muffins and other treats.

Fuji

Originally cultivated in Japan (they’re named for Mt. Fuji), these yellow and red apples are very sweet with just a hint of tartness, and they’re crisp and firm. They’re perfect for snacking and as a sweet addition to salads. Also, because they hold their shape, Fujis are also good for pies, tarts and other baked goods.

Related: Best Homemade Apple Pie Recipe

Empire

This cross between Red Delicious and McIntosh is sweet with a subtle tartness in its juicy, creamy white flesh. It’s medium-firm, with red and yellow skin, and it’s hearty—not one to bruise easily. Carry it with you for snacks, or use it for sauce or in baking.

Gala

One of the most popular varieties in the U.S., Galas are very sweet, with a lightly floral aroma. Crisp and juicy, Galas have a faintly striped pattern, with a mix of red and yellow on the skin. They’re perfect for snacking and salads, as well as baking, such as inside muffins and pies.

Red Delicious

The prom queen of apples, this iconic variety is deep red, with an elongated shape and sweet, juicy flesh. Red Delicious are best for fresh applications such as snacking and salads; they don’t hold up well to baking or cooking.

Golden Delicious

Its deep yellow hue gives this popular variety away. With straightforwardly sweet flesh that’s reminiscent of honey, Golden Delicious works both as a snack or in a salad, as well as baked into pies, tarts, cakes or other treats.

McIntosh

With its pleasingly round shape and bright red color, sometimes set off by light green flourishes, McIntosh are very juicy, crisp apples with a nice sweet-tart balance. They work best for snacking, cooked into sauce or made into juice or cider. If baking them into pie, be sure to cut them thick and consider using a thickener to combat the extra juiciness.

Honeycrisp

It has “honey” and “crisp” right in the name, so you know what you’re in for with this highly popular variety. Bursting with sweetness and beautifully fragrant, its crisp, juicy flesh is somewhat coarse—best for snacking, salads and sauce.

Pink Lady

Also known as Cripps Pink, this cross between Golden Delicious and Lady Williams apples is medium-firm, crisp and juicy. It has a good balance between sweet and tart flavor, leaning slightly toward tart. It has a pinkish light-red hue with streaks of gold. Pink Lady apples are also versatile; enjoy them for snacking, salads and baking.

Related: Martha Stewart’s Mile-High Apple Pie

Braeburn

These lush, colorful apples, with gold undertones and red and pink striping, have creamy, pale yellow flesh that’s firm, juicy and crisp. Braeburns are sweet yet complex, with undertones of spice and pear. They work well for snacking, salads and cheese plates, and also for cooking and baking. Their sweetness mellows a bit from cooking, so they work well sauteed with pork chops or as part of a mix of apples in pie.

Jonagold

As the name indicates, these apples are a cross between Jonathan and Golden Delicious, and their color pattern reflects that, with a mix of blush red and greenish gold. Its pale yellow flesh is sweet and tart, with hints of the honey flavor and aroma that come from its Golden Delicious roots. This versatile variety works well in baked treats as well as sauces, or enjoy one as a snack or chopped up in a salad.

Opal

This showy variety has bright, deep golden skin that grabs the eye right away. They’re very crisp, with a slightly tangy, sweet, complex flavor, including undertones of pear and banana. These apples are special in that they don’t oxidize when cut, so they won’t turn brown on a cheese plate or in a kid’s lunchbox, so they’re especially well-suited to fresh applications (though you can bake with them, too).

Rome

Round and usually unapologetically medium-red all over, these mild, slightly tangy, sweet apples are a great choice for baking and cooking. They have dense flesh that holds its shape well, and their flavor deepens a bit during cooking, so grab these for pies, cakes, frying and for stuffed baked apples.

Cameo

Crisp and crunchy Cameos are usually greenish gold, with blushy red striping. Their flesh is firm and sweet, with gentle notes of citrus peeking in. Slice and slather one with nut butter for a snack, or add it to baked goods like pies and tarts, especially mixed in with other varieties to add complexity.

Lady Alice

On the smaller side, round and bright yellow with red striping, Lady Alice is a relatively new variety that boasts juicy, sweet, slightly tart and aromatic flesh. These apples retain their shape well when cooked, so use them in your favorite sweet or savory recipes, as well as snacking on them.

SweeTango

When you spot these apples in the farmers' market in early fall, grab some–they’re only available for a short time. They’re very crisp and crunchy, juicy and sweet with notes of honey and citrus. Along with their bright flavor, they’re eye-catching, with a yellow background topped with blush and red striping. Snack on them, toss into salads, pair with cheese and meats, or use them in baked goods.

Crispin

Bite into one of these large green and gold apples, and you’ll find it super crunchy, juicy and sweet, with hints of honey. Share one with a friend as a snack, or use them in baking. You may also see them called Mutsu apples, per their Japanese origins.

Cortland

Round and red, with pleasing blush, yellow and green hues, these sweet-tart apples are similar to McIntosh in flavor. But Cortlands are firmer, so they hold up better in baking and cooking. They also don’t brown quickly, so you can use them in salads and slaw, as well as slicing and pairing with cheese or nut butter.

Rockit

If you’re looking for a variety to pack for kids’ lunches, here’s your jam. Designed to be on the smaller side, with an appealing red-blush hue, they’re very sweet, similar to their parent Gala, with plenty of crunch. You can also bake with them.

Pazzazz

Similar in flavor profile to its parent Honeycrisp, Pazzazz apples are medium to large in size, crunchy, and deep red with splashes of gold and green. They’re versatile, good for salads as well as baking and cooking.

Macoun

Look for these round, pleasingly red and green apples in the fall. They are crisp and tender, similar in texture to McIntosh, but very sweet, with undertones of berry. Pair slices with sharp cheeses, cook into sauce, or slice up and add to pies in combination with other varieties to add sweetness.

Envy

Braeburn and Royal Gala apples had a baby, and it’s the Envy apple. They’re mostly red with bits of gold on the outside, and they’re very crisp and sweet. Envy apples are slow to brown after cutting, so they work well in salads and sliced on a cheese plate. Their skin is relatively thick compared to other varieties, so baking with them is only recommended if you’re going to peel them (but then you lose out on some of the nutrition of apples, which is in the skin).

Ginger Gold

Pale yellow Ginger Gold apples are crisp, firm, lightly sweet with a slightly tart edge and hints of spice. They’re more complex and crunchier than the super-sweet Golden Delicious. Slice for snacks (they won’t brown right away), add to salads, cook into sauce or bake into your favorite treats.

SnapDragon

These medium to large crunchy apples are mostly red with yellow undertones, with crisp, juicy flesh. They’re on the sweet side, with a hint of tartness, and a whisper of vanilla and melon flavors. SnapDragons are versatile; they pair nicely with nut butters or cheese, work well in salads or simmered into sauces, and can be cooked or baked into sweet or savory recipes.

Jazz

A cross between Gala and Braeburn apples, Jazz are very crisp, tangy and very sweet, with hints of pear and a subtle tartness. Look for brighter red ones; they’ll taste better than ones with paler hues or more yellow in the skin. These are good snacking apples, but they also work well in salads, on a cheese plate or in any baking or cooking application.

Next, the best apple picking spots in every state.