A Visual Guide to Apples
A
guide to help you keep track of which ones are tart, sweet, thin-skinned, and
pie-friendly.
While
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.
 
 Jonagold
Characteristics:
A lovely red hue with hints of yellow, this species is a hybrid of the Jonathan
(not pictured here) and the Golden Delicious and bears a faint physical
resemblance to both. Like the Golden Delicious, Jonagold is sweet and
thin-skinned, but it takes from the Jonathan a smooth skin and tart flavor. It
is versatile and can be used in any recipe calling for apples.
 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.
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.
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.
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.
 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.
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.
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.
Granny Smith
Characteristics:
You can't miss this apple, originally from New Zealand, 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.
Braeburn
Characteristics:
Also 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.
Text
by Esther Sung; photos by Christy Astley
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