Arkansas Black A medium to large apple dark purple to almost black Very, very hard texture and an excellent keeper. Almost too hard-textured at harvest. Best after some storage time. Great for baking; and terrible for applesauce. A Winesap type. Late season.
Baldwin Good quality large red apple An old variety, subject to cold injury in the winter late mid-season medium-sweet.
Blushing Golden Medium-sized waxy coated modern yellow apple with a pink blush Jonathan/Golden Delicious cross. Firm flesh with flavor like Golden Delicious, but tarter. Keeps well Late season
Brae Burn Rich red color with white flesh Sweet Best for eating Late season.
Cameo A large, round sub-acid apple with red blush stripe over yellow. Late ripening
Cortland A Ben Davis/McIntosh cross a large flat, dull red apple with a purple hue and soft, white flesh Less aromatic than McIntosh Good keeper. Very good in salads. Midseason
Cox's Orange Pippin Popular in English markets. Medium-sized, golden yellow skin, with brownish-orange often russeted. Flesh tender, crisp, semi-tart early
Crispin Light green to yellowish-white Sweet, rich, full flavor Firm, dense texture Best for eating fresh Mid-late season
Empire A McIntosh type apple Long shelf life Aromatic and crisp with creamy white juicy flesh. Best for: eating fresh Early - Midseason
Fuji Very sweet, aromatic flavor Yellow-green with red highlights Originated in Japan. Best for: eating, salads, best applesauce apple Late season
Gala Developed in New Zealand. Sweet, aromatic flavor Best for eating, salad, best applesauce apple medium to smaller in size with a distinctive red and yellow striped heart-shaped appearance. Early to midseason
Ginger Gold Very slow to turn brown, so it's a great choice for apple slices. Best for eating, sauce, salad
Golden Delicious Firm white flesh which retains its shape Rich mild flavor when baked or cooked. Tender skin Stays white longer when cut; Best for salads, blend in applesauce Early season
Grimes Golden Firm white flesh which retains its shape Rich mild flavor when baked or cooked. Tender skin, with a "grimy mottled surface. Stays white longer when cut; Best for salads, blend in applesauce Early season
Granny SmithVery tart Bright green appearance, crisp bite, and sour apple flavor. Best for: people who like bitter sour apples rather than sweet ones :-) Mid to late season Not good for applesauce unless you add sugar (or like very tart applesauce)
Gravenstein Greenish-yellow with a lumpy appearance A good, all-purpose apple, Good for applesauce and pies.
Hokuto A Mutsu/Fuji cross crisp texture of Fuji, large size and shape of Mutsu, sweet flavors late mid-season
Honeycrisp Introduced in Minnesota Very sweet and aromatic Great for juice, as it is a very juicy apple Best for Eating, pies, baking Midseason.
Jonathan One of the first red apples of the fall Sweet-tart taste with firm texture Light red stripes over yellow or deep red Originating from Woodstock, N.Y., the Jonathan apple is crimson with touches of green. Typically available from September through April. They have a spicy tang that makes them good for pies, sauces, and cider. Best for: eating and cooking Early season
Jonalicious Flavor like Jonathan but a little less tart and darker red skin. Larger, crisper, and juicier than Jonathan, and a better keeper. Slightly sour/acid balance. early midseason
Jonamac A medium-sized Jonathan/McIntosh cross Sour flavored, aromatic and tender fleshed like McIntosh. Early season, a few days prior to McIntosh. Poor keeper.
Jonagold A cross of Jonathan and Golden Delicious. Best for: eating, sauce, pies, salad, baking Midseason
Liberty A highly disease-resistant introduction from Geneva New York. Liberty has superior dessert quality, similar to one of its parents, Macoun. Best for: eating, sauce, salad flavor improves in storage late season
Macoun Named after a famous fruit grower in Canada Best for eating, sauce, salad Very good, sweet, all-around apple
McIntosh Popular in America since 1811 Best for eating, sauce, salad, good as part of a blend for applesauce Sweet, mild flavor
Melrose The official apple of Ohio Similar to a Jonathan but sweeter. Good for pies: the slices hold together in pies Keeps well
Mutsu Great apple It is sweet and crisp A lot like a Golden Delicious Best for eating fresh and it makes a great applesauce
Northern Spy Large, high-quality fruit Good for storage mid-late season
Paula 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 A very well known worldly renown favorite (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 midseason, There are many, many varieties of red delicious.
Rome Best for baking and cooking - but not applesauce - not sweet enough, and it has a fairly bland flavor Very smooth red apple with slightly juicy flesh.Very hard flesh Mid to late season
Spartan A cross between the McIntosh and Pippin apples. Good all-purpose apple.
Stayman or Stayman-WinesapJuicy, cream-colored to yellowish flesh with a tart wine-like flavor. (often also called Winesap) Good storing apple, bruise resistant, dull red coat. Best for: Cooking, pies, and cider
Suncrisp A hard tart, long-keeping apple. Red over orange color; Golden Delicious-type Ripens late in the season Best for Baking, storing.
Winesap Rich red color with white flesh Crisp texture and juicy Best for cooking Mid to late season
Yates Rich red color with white flesh Sweet Best for eating Late season
York Crisp and flavorful. Deep red with green streaks Best for eating. holds texture during cooking and freezing Fuji apples are bi-colored, usually striped with yellow and red, and are sweet, juicy and firm. They're available year-round. Great for all uses, particularly snacking
Tips:
- Store apples in the fridge to slow ripening and retain flavor.
- Dip apple slices into three parts water to one part lemon juice to impede browning
- Always wash apples with soap and water; rinse well.
- To prevent apples from absorbing odors, store apart from foods with strong smells.
- Always choose firm apples with no soft spots.
- Granny Smith apples are great for baking.
- Green apples that have taken on a yellow hue are likely to be past their best for eating.
- Good apples have unblemished skin.
- Good apples for eating are the ones with the roundest shapes. Fuji and gala are good eating.
- Good apples feel heavy for their size.
Mom's Apple Cake Recipe
This is a sweet apple cake made with fresh apples and the cinnamon aroma will wow everyone.
This makes a great bake sale cake, gathering dessert and while cooking makes your home smell fabulous best of all you will love this cake plain, with ice cream, whipped cream and will be one of your favorites.
Mom and Grandma made this often in the winter months when we had an abundance of apples to use up.
(Recipe)
5 apples Mcintosh or Cortland peeled cored and sliced
5 tablespoons sugar
2 teaspoons cinnamon
3 cups flour
2 1/2 cups sugar
1/2 teaspoon salt
4 eggs
1 cup oil
2 teaspoons vanilla
1/3 cup orange juice
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Preheat oven to 350 degrees.
In a medium-size bowl, toss apples with the 5 tablespoons of sugar with the cinnamon and set aside.
Mix remaining ingredients of flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda ,and baking powder, beat one minute in a large bowl..
Prepare a Bundt pan and heavily grease with butter and then sprinkle with flour. Alternate batter and apples ending with batter. There should be three batter layers in total.
Bake at 350 for 1 1/2 hours or till done in center and toothpick is clean.
Glaze:
1 1/2 cup confectionery sugar
2 tablespoon butter
1 teaspoon of vanilla
1/2 teaspoon maple extract
1 to 2 tablespoons of water
drizzle over cooled cake.
Mom's Apple Cake Recipe
Yield: 10
prep time: 15 Mcook time: 45 Mtotal time: 60 M
A homemade cake made with all fresh pantry ingredients with fresh picked apples. We had a an apple tree growing up and mom made this delicious all from scratch cake every fall.
ingredients:
- 5 apples Mcintosh or Cortland peeled cored and sliced
- 5 tablespoons sugar
- 2 teaspoons cinnamon
- 3 cups flour
- 2 1/2 cups sugar
- 1/2 teaspoon salt
- 4 eggs
- 1 cup oil
- 2 teaspoons vanilla
- 1/3 cup orange juice
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
instructions:
How to cook Mom's Apple Cake Recipe
- Preheat oven to 350 degrees.
- In a medium-size bowl, toss apples with the 5 tablespoons of sugar with the cinnamon and set aside.
- Mix remaining ingredients of flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda , and baking powder, beat one minute in a large bowl..
- Prepare a Bundt pan and heavily grease with butter and then sprinkle with flour. Alternate batter and apples ending with batter. There should be three batter layers in total.
- Bake at 350 for 1 1/2 hours or till done in center and toothpick is clean.
- Glaze:
- 1 1/2 cup confectionery sugar
- 2 tablespoon butter
- 1 teaspoon of vanilla
- 1/2 teaspoon maple extract
- 1 to 2 tablespoons of water
- drizzle over cooled cake.
Calories
299
299
Fat (grams)
26
26
Sat. Fat (grams)
11
11
Carbs (grams)
28
28
Net carbs
19
19
Sugar (grams)
32
32
Apples, Tips Facts and Recipe Pin this for later
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Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2019.