The Granny Smith Apple had it’s origin in an orchard, only a few miles from my childhood home in Epping, in North Road, close to it’s intersection with Lovell Road, on the boundaries of Eastwood, Eastwood Heights and East Denistone. Maria Ann Smith arrived in Australia with her husband Thomas in 1830 aged 30. She had already three children when they established their family home and orchard in North Road. Maria would to on to conceive another 13 children! Maria was the driving wheel of her family and when her fruiting trees were in season and bearing and there were sufficient vegetables and eggs from her fowls she would take a store at the City Markets. There, she would often buy further fruit and take it home for family use. It was on one such occasion that Maria bought a case of French Crab apples from Tasmania. On finding the last of these in the case had gone bad, she tipped them out down by the creek course that ran through the family property. From seed that germinated a new fruit tree grew up along the creek course. Mrs Smith knew that this was not a French Crab apple and distinctively different to any other apple she had seen. Mrs Smith recognised she had something that was very special, but now she required her new apple variety to be recognised and authenticated. In 1868 she called in Mr EH Small a local orchardist and horticulturist to give his opinion of her seeding apple pass his verdict and identify it as a new variety. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. So her new variety was classed as the best cooking apple in Australia. In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Much of this fruit became to be hawked around the Penrith/Nepean Valley District. Local women would always testify to the apple’s quality as a cooking apple. Word of the apple’s quality soon caught the attention of EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees. After this period the demand for the apple started to grow. It was believed during this time that the apple was derived form a cross of the French Crap apple and the Cleopatra. Orchardist George Hazelwood of Kelso discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour. George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army. By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple. There was a huge export market to the UK and Europe. Maria Ann Smith died in 1870 aged 70 years, her body lies at rest in the St. Anne’s Anglican Churchyard Cemetery Top Ryde. After her death her property was taken over by two of her sons Charles and William. – Acknowledgement to History of Epping by Walter Hazelwood
I am lead to believe that when most people are asked to picture a green apple – the Granny Smith appears in the bubble of their mind. This is the green apple that you find in stores from January to December, rain or shine. It is pretty much the only green apple you find in most grocery stores. Does that mean that it is the only green apple out there? You might see a few apples that may look greenish, a not as golden, Golden Delicious or even a Ginger Gold picked more green. America’s supermarkets are basically void of green apples not named Granny. Does America have room for more than one green apple in their produce aisle? As it turns out the Granny Smith is not the only apple with a green skin. I have a few of it’s similar colored cousins. What might be the biggest surprise of all to you is that at least one of them was super sweet. I am talking Gala-sweet here!
Green Dragon Apples
If there was ever an apple that proved to me that not all green apples are tart, it was the Green Dragon apple. This is an extremely sweet apple with the really sweet name has hardly any tartness to it all. It has a tropical like pear flavor if that makes any sense! Very juicy and refreshing. It is distributed by Frieda’s Produce. It’s one worth seeking out, if not to just trick your friends.
Rhode Island Greening Apples
Now this apple that dates back to the 1600s, is very much what you would think in a green apple. It’s quite tart. I don’t like eating these out of hand, however I absolutely love them for cooking or baking with. When cooked their flavor really shines, I would reach for these over a Granny anyday. They can be hard to find. I search them out every autumn.
Northwest Greening Apples
Another apple with the greening name. This one is not quite as tart as the Rhode Island Greening, so out of hand eating is an option. Reviews I have read of this apple say that it is a good cooking apple.
I have only had these apples once a couple years ago. In my experience this apple was sweet-tart and not all that crisp. Other reviews online seem to say that it is a crisp apple maybe I just got one that was past it’s prime. The apple has a McIntosh-like flavor. It is in fact a cross between a McIntosh and a Golden Delicious.
The interesting thing about this apple is that is was developed as an alternative to Granny Smith in climates where it’s hard to grow Granny Smith. Grannies are a late season apple – they need a long growing season, which isn’t possible in areas like New England.
- What Is the Difference Between Red, Green, and Yellow Apples?
- The Top Tart Apples
- Granny Smith
- Different Types of Apples & Their Uses
- Golden Delicious
- Pink Lady
- Red Delicious
- Macaroon Apple Cobbler
- Daughter’s Apple Crisp
- Apple Butterscotch Crisp
- Cranberry-Apple Nut Crunch
- Walnut Apple Dessert
- Ginger Apple-Pear Crisp
- Caramel-Apple Skillet Buckle
- Gingersnap Rum Apple Crisp
- Cranberry-Pear Apple Crisp
- Apple Betty with Almond Cream
- Apple and Squash Crisp
- Cran-Apple Cobbler
- Mom’s Cinnamon-Apple Crisp
- Gingered Apricot-Apple Crumble
- Oat Apple Crisp
- Cranberry Betty
- Blueberry-Apple Cobbler with Almond Topping
- Quick Apple Crisp
- Spiced Fruit Crisp
- Apple Crisp Muffins
- Autumn Harvest Cobbler
- Apple Crisp Crescents
- Healthy Apple Crisp
- Classic Apple Cranberry Crisp
- Using the Right Type of Apple
- GINGER GOLD
- EARLY FUJI
- GOLDEN DELICIOUS
- 8S6923 / AURORA GOLDEN GALA™
- SPA493 / SALISH™
- SPA440 / NICOLA™
- CRIPPS PINK
- Green Apple Varieties: Growing Apples That Are Green
- Enjoying Apples That are Green
- Green Apple Tree Cultivars
What Is the Difference Between Red, Green, and Yellow Apples?
We’ve officially reached peak apple (and apple-picking for Instagram) season, and so to keep up with the spirit of the times, we thought it’d be good to break down a few tried and true apple facts and stats.
Believed to have originated in the mountains of Kazakhstan, apple seeds were first brought over to North America in the 1600s, not for sustenance, but in order to make cider according to History.com. According to the U.S. Apple Association, there are more than 100 apple varieties grown commercially in the U.S., and of that statistic, only 15 types of apples account for 90% percent of apple production, although one California based nutritionist says there are far more than that.
“Apple experts will tell you that there are over 4,000 varieties that exist right now out of the original 17,000 historically recorded,” Cat Dillon, director of nutrition at VeraVia, Park Hyatt Aviara, said. “Sadly, much of the beneficial nutrition has been bred out of the more tart, traditional types for our more contemporary, sweeter varieties.”
While apples come in a multitude of shades, sizes, and varieties ranging from ruby red to neon green, Dillion says a good rule of thumb when it comes to nutrition is the more colorful the apple, the more phytonutrients the apple will tend to have. “The most nutritious apple will show pigment on all sides,” Dillon explained. “If only one side of a red apple is exposed to direct sunlight, the fruit will appear two-toned. Eating the sunny side can give you twice as many nutrients as the shady side.”
At their core, the color of the apple can determine the nutritional benefits, including overall fiber content, antioxidants, and vitamin C levels.
“Definitely eat the skins, as they have a much bigger concentration of disease-fighting polyphenols,” Dillion said. “Polyphenols help support bacterial balance in your lower digestive tract and your gut bacteria more than anything helps determine the health of your immune system. Apples grown conventionally have more pesticides than any other crop! Another reason to always buy organic. ”
Apples to apples, from Red Delicious to Granny Smith and Galas, here’s a breakdown of some of the most common apples on the market today.
Red Delicious Apples
Originally called Hawkeye, Red Delicious are most identifiable by their candy apple red heart-shaped exterior. Not only are Red Delicious a great overall apple choice for daily consumption due to their sweetness and overall mild flavor, they used to be “America’s favorite apple” variety until Gala apples swooped in to take the top spot this year, according to the U.S. Apple Association.
Granny Smith Apples
The most common variety of green apples, Granny Smith apples are the tartest and most distinguishable apples of the bunch. They are a great option to cook with due to their their firmness and flavor when cooking them down in the oven. Granny Smiths are also believed to have originated in Australia and are one of the most nutritious of all apple varieties.
Golden Delicious Apples
Similar in taste and texture to Red Delicious, Golden or Yellow Delicious apples are yellow-gold in appearance and have the same mild to sweet taste. Grown all around the world, these are a good choice to dress up a salad or bake in the oven. When it comes to the nutrient department, however golden delicious are somewhat lacking.
Believed to have originated in New Zealand in the 1930s, Gala apples have quietly climbed the ranks to become the America’s sweetheart of the apple clan. Galas are easily distinguishable for their almost pinkish hue, a cross between golden and red. They are also sweet and pack just the right amount of punch in the tart department. High in phytonutrients, Galas are another great all-around snacking and cooking apple.
Another type of apple on the rise, Honeycrisps are quietly gaining in popularity according to the U.S. Apple Association. Honeycrisps, a hybrid apple that was actually developed by the University of Minnesota’s agriculture department program in the ‘90s, these are one of the most expensive if not delicious apple varieties in the market today.
Pretty in pink, Fuji apples are a cross between Red Delicious and Old Virginia Ralls Genet and were developed by apple growers in Japan in the 1930s. Today they remain in one of the top five most popular apple varieties.
Related Video: How to Make an Easy Apple Crisp
Header image courtesy of .
The Top Tart Apples
Are you a sucker for foods that make you pucker? The wide variety of apples available means that there are plenty of options for fans of tart, or acidic, foods.
The reason some apples are tart, while others are sweet, is because of varying levels of acids in the fruit, and especially the varying levels of malic acid. This naturally occurring compound is often referred to as “apple acid” because it makes up 94% of the total acid in an apple. Your body also naturally produces malic acid when it converts the carbohydrates you eat into energy. Malic acid has been linked to being an immunity booster, maintaining oral health, and promoting healthy skin so eating tart apples often, or on occasion, is a great way to maintain good health.
If you think about the apples that are readily available in supermarkets, the top tart apple is Granny Smith. It’s also an easy apple to recognize because of its bright green skin! Other apple varieties that lean towards the tart side are: Pink Lady® apples, Braeburn apples, McIntosh appes, Jonathan apples, Empire apples, and Cortland apples.
Beyond snacking, tart apples are great to slice on a green salad or fruit salsas because those high acid levels will help them naturally resist browning for quite some time.
Apples are the quintessential Northwest fruit, and they are one of the most versatile foods in the kitchen. They do well in soups, salads, appetizers, entrees and of course in desserts. There are certain varieties that are better for cooking and other varieties that are best for eating out of hand. Here is a list of apples and their best uses.
A sweet modern apple variety, originating from western Canada, quite similar to Golden Delicious. Discovered as a chance seedling in an orchard in British Columbia. The flavor is pleasant and sweet. It is a crisp apple, with a softer crunch than a Braeburn. Ambrosia is an excellent eating apple. It benefits from being chilled and eaten from the fridge.
Like Fuji, this is a sweet apple that is best eaten out of hand. It is an all-purpose apple and makes a decent pie. It has tender, fragrant skin, which smells like just-pressed cider and vanishes like rice paper in the mouth. It originated in New Zealand from a chance seedling. It thrives in the volcanic soil of the Northwest.
A spontaneous variety, not an intentional hybrid. It sprang up in Eastern Washington, was allowed to grow and proved itself a winner. It is a great dessert apple, perfect alone or with cheese. The Washington Apple Commission rates it as excellent for pies, applesauce and snacking.
The Cortland apple is a cross between the McIntosh and Ben Davis variety. Its flavor is sweet compared to McIntosh. Cortland apples have very white flesh and are resistant to browning making them especially good for salads. Cortland is also an excellent dessert apple. This apple also makes delicious apple sauce. Leave the skins on while cooking, and then run the apples through a food mill or ricer, and your sauce will turn a naturally pretty shade of pink.
A big, red apple with golden highlights. It is a bold and flavorful apple. In spite of its Japanese name, its heritage is decidedly American. Fuji is a cross between Red Delicious and an obscure old variety known as Ralls Janet, which was grown by George Washington at Mount Vernon and Thomas Jefferson at Monticello. It keeps better than any other sweet apple. It can spend a few weeks in a fruit bowl without turning mushy. You can get good results by cooking or baking with it, but it is best eaten raw and is delicious in salads.
A perfect apple for snacking! It is a New Zealand import, now widely grown in the Northwest. It is crisp, fragrant and juicy. It loses its fragrance when cooked, can become slightly rubbery in the oven when baked. So don’t try to bake with it. Save it for salads where its bright flavor is accentuated in the presence of vinaigrette, cheese, and nuts. Or put it in your backpack or lunch and enjoy it for a snack. That’s where Gala apples shine!
Golden Delicious can be described as a soft and perfumey American blond. It is uncommonly versatile and flavorful. It makes great applesauce, and bakes well too – just be aware that it becomes soft very quickly. It is also a wonderful snacking apple!
This Australian apple sprang up as a seedling on the farm of a certain Ms. Smith. It is a good baking apple with refreshing tartness. This tartness makes it especially useful in savory dishes where its firm texture stands up to grilling and pan-searing. Granny Smith is often a choice for baking, though it is slow to soften when baked.
With a distinctive perfume and flavor, for many Northwesterners, Gravenstein is the first choice for applesauce and apple pie. They don’t hold as well as other apples so eat them at once or make them into applesauce and can it.
Honeycrisp apples are considered by many to be the greatest fresh eating apple of all time. It is very crisp and has a sweetness that really is reminiscent of honey. Honeycrisp apples also make great applesauce!
This is an excellent apple! Intensely flavorful, colorful and a wonderful all-purpose apple. It has a short season so buy it when you see it. It comes out by the first of October and by Thanksgiving it’s likely to have vanished. Don’t miss out on these apples – great for baking and just plain eating!
Red Delicious apples look good and taste good! They stand up to cooking and are ideal for snacking. These apples are available year-round and still accounts for 80% of all apples grown in Washington. It is very good in salads. Make sure to peel the skin off, and toss it with a little lemon and sugar. At home, keep them in the refrigerator to maintain their texture and flavor.
A very old European apple variety that originated in France. It was widely grown in the 17th and 18th centuries. It is still very popular in Europe. It is delicious in baked desserts, such as apple tarts or pies.
Sweet Tangos have a texture similar to Honeycrisp with sweetness, a hint of tartness; just the right combination for any fruit fanatic! The University of Minnesota produced this variety of apple by crossing Honeycrisp and Zestar apples. A taste-off was held in September 2010, and the Sweet Tango received the highest rating coming in first, followed by Honeycrisp and then Zestar. Sweet Tango is a good eating apple, as well as a good cooking apple.
Adapted from Washington Apple Commission, and The Northwest Essential Cookbook, by Greg Atkinson.
Scientific evidence of apples extends back to the beginning of the civilized world; apples in areas around Jericho discovered during excavations were found to be roughly 8,500-years-old. Apples are mentioned in Genesis in the Old Testament of the Bible. They were mentioned in Homer’s Odyssey and became associated with gravity with the legend of Isaac Newton having an epiphany after seeing an apple fall to the ground. Apples range in color from red to yellow and green.
No green apple has a more well-known name than the Granny Smith apple. These apples can commonly be found in stores and markets. They were the first green apples brought to market in the U.S.. The apples have a long shelf life and a tart-sweet taste.
The Crispin apple – also known as the “Mutsu” – has a green to light-green color. Related to the Golden Delicious apple, the Crispin apple is grown in the U.S. and Japan – from where it derived. This large apple is a favorite at dessert due to its sweet taste.
Very similar to the Mutsu apple, the Shizuka apple also stems from Japan, however, it is also grown in the U.S.. The apple is large and contains a light green to yellowish color. The Shizuka apple lasts up to five months without rotting and generally becomes available toward September.
Pippin apples grow during the latter half of the year and are often served as dessert apples. Pippins average about 80 calories and contain pectin, a fiber that lowers cholesterol. Much of the popularity of this apple can be attributed to the U.S., who exported the apple to Europe. The pippin variety was the first exported apple variety for the U.S. Supposedly a delicacy enjoyed by the likes of Thomas Jefferson, the pippin today is grown primarily on the west coast in the Oregon and California regions.
There’s no fruit we get more excited about in the fall than apples. Freshly picked at a local orchard, apples have a crisp-tart bite we crave. Plus, no fruit is more fun to cook with: from apple pie to cider to sauce, apples bring everyone to the kitchen.
At farmers markets and even supermarkets, we’re seeing new apple varieties crop up every year. While it’s exciting to taste these new and ever-more-delicious fruits, not all apples are created equal. Some are best for eating out of hand, while others are better for baking or jamming. Brush up on the different types of apples, and learn which apples to use when.
Want to store your apples all winter? Here’s how.
Don’t Miss These Apple Recipes 1 / 10
I remember coming home sullen one day because we’d lost a softball game. Grandma, in her wisdom, suggested, “Maybe a slice of my homemade apple pie will make you feel better.” One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington Get Recipe
Winning Apple Crisp
I live in apple country, and a delicious crisp is one good way to use them that doesn’t take a lot of time. —Gertrude Bartnick, Portage, Wisconsin Get Recipe
Chunky Apple Cake
After taste testing apple cake recipes, I’ve found this particular recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California Get Recipe
Dutch Apple Cake
My husband and I came to Canada from Holland over 40 years ago This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario Get Recipe
Caramel Apple Cheesecake
This apple cheesecake won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, every bite is sinfully delicious. —Lisa Morman, Minot, North Dakota Get Recipe
Caramel Apple Cupcakes
Take these extra-special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they’re the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas Get Recipe
Bite-Sized Apple Pies
These little bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! —Taste of Home Test Kitchen Get Recipe
Apple Dumpling Bake
I received this recipe for baked apple dumplings with Mountain Dew from a friend of mine, then tweaked it to suit my family’s tastes. The soda is definitely the secret ingredient in this rich apple dessert. —Chris Shields, Monrovia, Indiana Get Recipe
Apple Crisp Pizza
While visiting a Wisconsin orchard, I tried a tempting apple crisp pie. At home, I put together this apple pizza. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —Nancy Preussner, Delhi, Iowa Get Recipe
Caramel Apple Strudel
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all of the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family’s heritage. —Sarah Haengel, Bowie, Maryland Get Recipe
Different Types of Apples & Their Uses
Born in New Zealand, Braeburns are what you think of when you conjure the smell of autumn. The flesh is sweet and tart, with underlying hints of nutmeg and cinnamon. It’s fairly common throughout the United States, and while this apple is most delicious fresh from the branch, it also performs well in the oven (try using some in our Cinnamon Swirl Apple Pie or in our Potluck German Apple Cake.)
The Cameo is thought to be a cross of Red and Golden Delicious since it exhibits the best qualities of both. It was discovered in the state of Washington in an orchard of Red Delicious apple trees. It holds its shape well in a pie and delivers a satisfyingly sweet and tart flavor.
If you like a McIntosh, give the Cortland apple a try. It’s just a little bit tart and has a wonderfully crisp, finely grained flesh that will help your pie keeps its shape. You can often identify these apples by their bright red color and rather flat shape. So remember: don’t judge an apple by its shape!
A relative newcomer to the apple scene, the Empire was introduced in New York in the 1960s. This apple stands at the melodious intersection of tart and sweet, crisp and juicy. Calling the Red Delicious and McIntosh its parents, it’s an apple designed to satisfy every eater, no matter their preference. Enjoy it out of hand or cook it—it is as irresistible sliced raw as it is in our Apple Butterscotch Crisp.
Though created in Japan, Fujis are the offspring of Red Delicious and Ralls Janet, another American variety. Extremely crisp, they’re among the sweetest apples. Widely produced, there are more Fuji trees in the northern and southern parts of the States than in all of Japan. When it comes to enjoying this apple, be creative! Its firmness makes it a sweet addition to salads as well as baked treats like these homemade crumbles, cobblers and crisps.
Queen Elizabeth II may have loved it first, but after the New Zealand apple made its way to the U.S. in the 1970s, it became a national favorite here. With golden flesh feathered by pink and orange, this variety is very sweet and crisp. You’ll find it growing in all but the southernmost parts of the country. Get the most out of it by eating it raw, juicing it or adding it to this Spinach, Apple & Pecan Salad.
If its name is any indicator, this apple has a lot in common with Red Delicious. Flavor-wise, it’s straightforward: mild and sweet, but more versatile than its blushing sibling. Bite into it raw, or throw it into a dish like this Apple Salad with Maple-Mustard Vinaigrette. Since it juices very little in the oven, it’s great for baking.
Another grocery store sweetheart, lovely green Granny Smiths are tart and crisp, perfect for adding some depth to desserts—like our Macaroon Apple Cobbler. For bold eaters who enjoy a super tart snack, Granny Smiths are awesome paired with a dip. Try it with the best peanut butter.
What you see (and read) is what you get! As the name implies, this apple is sweet, with firm, crisp flesh and flavors that aren’t too overwhelming. Minnesota’s official state fruit is a star performer, and it thrives in a pie. Try it in our Blue-Ribbon Apple Pie.
Jazz is a cross between a Braeburn and a Royal Gala. It will surely “jazz up your baking.” It has subtle pear undertones that work for lots of baked goods, as well as everything from roasted meat to vegetable dishes.
The McIntosh has soft flesh and a happy flavor medium between sweet and acidic. Grown primarily in the upper Great Lakes states and into eastern Canada, it is also best raw, although it can hold its own when tossed into a fruit salad or turned into sauce (like our Easy Homemade Chunky Applesauce). Although some enjoy its tart taste in pies, it tends to shrink down quite a bit when baked.
The Pink Lady is a seductive fruit, offering crispy flesh and a sweet aftertaste following its tarter first bite. Primarily grown in Washington and California, it is very versatile. Enjoy it however you choose, whether raw or in a pie. (Want to mix it up? Try our Dutch Cranberry-Apple pie.) The Pink Lady’s firmness makes it a wonderful addition to any charcuterie board. Unlike other apples, its designation is quite strict; it has to meet firm criteria regarding its sweetness and acidity. If it fails to qualify, it’s called a Cripps Pink (still a tasty apple!).
This apple is perhaps the most ubiquitous in grocery stores and farmers markets, earning its spot as America’s best-selling apple. It’s the simplest fruit on this list: The sweet flavor is one-note, it’s tastiest as is (it won’t hold up well when baked) and its flesh is crumbly. Fresh is always best.
Use ‘Em up in These Crisps and Cobblers 1 / 25
Macaroon Apple Cobbler
Especially when I’m just serving a dessert, I like to prepare this. I’ll usually make it with fresh apples, but I’ve also sometimes used home-canned ones. —Phyllis Hinck, Lake City, Minnesota Get Recipe
Daughter’s Apple Crisp
My mom’s apple crisp is the best in all of Texas, honest! I tweaked it slightly, though, and now I spend less time in the kitchen and more time catching up with my spry 92-year-young mother. —Joan Hallford, North Richland Hills, Texas Get Recipe
Apple Butterscotch Crisp
I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. —Jolanthe Erb, Harrisonburg, Virginia Get Recipe
Cranberry-Apple Nut Crunch
This dessert is especially pretty and appropriate for the holidays. I updated my mother’s recipe using instant oatmeal to make it even easier to fix. —Joyce Sheets, Lafayette, Indiana Get Recipe
Walnut Apple Dessert
The neighbor who shared this recipe with me predicted that I’d serve it often, just as she has for more than 30 years. It’s easy to put together and is wonderfully fruity. I like to serve it with ice cream or a dollop of whipped cream. —Diann Mallehan, Grand Rapids, Michigan Get Recipe
Ginger Apple-Pear Crisp
Taste autumn aromas—apples, cinnamon and spices—in this delicious recipe. It’s even better with a scoop of vanilla or pumpkin ice cream! Whipped cream is always an option. —Holly Battiste, Barrington, New Jersey Get Recipe
Caramel-Apple Skillet Buckle
My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the back yard. I’ve adapted her recipe because I love the combination of apple, pecans, and caramel. —Emily Hobbs, Springfield, Missouri Get Recipe
Gingersnap Rum Apple Crisp
My mother makes incredible apple crisp, and I’ve added a few twists of my own. We think it’s best warm with vanilla ice cream. —Nancy Heishman, Las Vegas, Nevada Get Recipe
Cranberry-Pear Apple Crisp
With its crunchy golden topping and flavorful blend of tart cranberries and sweet apples and pears, this dessert makes a refreshing finish to heavy winter meals. —Lois Gelzer, Standish, Maine Get Recipe
Apple Betty with Almond Cream
I love making this apple betty for friends during the peak of apple season. I plan a quick soup and bread meal, so we can get right to the dessert! —Libby Walp, Chicago, Illinois Get Recipe
Apple and Squash Crisp
Someone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend. —Therese Butler, Ijamsville, Maryland Get Recipe
My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn’t big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia Get Recipe
Mom’s Cinnamon-Apple Crisp
I was fortunate enough to have a dear friend share this recipe with me more than 50 years ago. The sweet-smelling combination of apples, cinnamon, sugar and nutmeg has been a welcome scent in my house ever since. —Cleo Lightfoot, Southlake, Texas Get Recipe
Gingered Apricot-Apple Crumble
Hot or cold, plain or topped with ice cream, this crumble is tasty. For variety, leave out the apricots and make traditional apple crisp if you’d like. —Sylvia Rice, Didsbury, Alberta Get Recipe
Oat Apple Crisp
A package of yellow cake mix sets this tasty crisp apart from others. Serve it a la mode for an extra special treat. —Ruby Hodge, Richland Center, Wisconsin Get Recipe
For a tart autumn dessert, this one is hard to beat. We love the way the sweet apples and brown sugar complement the tangy cranberries. Topped with the lemon sauce, it’s a winner! —Leona Cullen, Melrose, Massachusetts Get Recipe While visiting a Wisconsin orchard, I tried a tempting apple crisp pie. At home, I put together this apple pizza. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —Nancy Preussner, Delhi, Iowa Get Recipe
Blueberry-Apple Cobbler with Almond Topping
This recipe uses the best cobbler topping I’ve found. Combine the buttery richness of a cobbler with the crunch of a crumble for a wonderful dessert or brunch dish. — Cathy Rau, Newport, Oregon Get Recipe
Quick Apple Crisp
This dessert can be assembled in a snap and cooks up in minutes, making it a delectable dessert for unexpected guests. You’ll love it served with a scoop of vanilla ice cream or whipped topping. —Suzie Salle, Renton, Washington Get Recipe
Spiced Fruit Crisp
When it comes to a heartwarming treat on a chilly winter’s day, this home-style crisp is hard to beat. The gingersnap-crumb topping nicely accents the apples, pears, raisins and dates. —Pat Habiger, Spearville, Kansas Get Recipe
Apple Crisp Muffins
Waking up to the smell of apple muffins will start your family’s day off right. Cream cheese filling makes them moist and tender, and oats and nuts in the topping add crunch.—Connie Boll, Chilton, Wisconsin Get Recipe
Autumn Harvest Cobbler
Saying goodbye to summer peach crisp doesn’t have to be sorrowful when there’s a delicious fall cobbler waiting to comfort you. —Nancy Foust, Stoneboro, Pennsylvania Get Recipe
Apple Crisp Crescents
Cinnamony apples are wrapped in a tender pastry to create a crispy delicacy. The flavor reminds me of apple crisp. —Betty Lawton, Pennington, New Jersey Get Recipe
Healthy Apple Crisp
This easy dish is a tradition in my family. It’s as quick as a boxed cake mix but it’s a healthier dessert choice. It’s ideal in fall when it seems that everyone has a bag or two of fresh apples to give away! —Terri Wetzel, Roseburg, Oregon Get Recipe
Classic Apple Cranberry Crisp
For a little old-fashioned goodness, treat your clan to this divine dish that bakes up warm and bubbly. It’s great on its own or served with a scoop of ice cream. —Billie Moss, Walnut Creek, California Get Recipe
Using the Right Type of Apple
The Best Kinds of Apples for Eating Raw
Generally, apples that are best for eating raw have a naturally sweet flavor—often, their texture doesn’t stand up well to cooking.
- Red Delicious
The Best Kinds of Apples for Baking
Baking apples tend to have a more tart flavor, which helps offset the sugar added to baked goods. Their texture must be able to hold up to baking without becoming unpleasantly mushy or too wet.
- Granny Smith
The All-Star Apples: Eat Raw or Bake
These apples are tart-sweet, so they taste delicious raw, baked or cooked. Buy one of these types if you’re not sure yet how you want to eat your apples.
- Golden Delicious
- Pink Lady
The number of different types of apples out there is virtually limitless. We hope our guide to the most common types helps you pick the best fruit for your fresh pie or cozy apple butter. Happy fall!
In order of Harvest
Maturity Season: Early season, mid August to early September in BC.
Harvest Criteria: Based on ripe eating taste and background colour change from green to cream/yellow.
Fruit Description: Medium to large in size. Taste is sweet and sub-acid. Skin color is pinkish/red blush and stripes over a cream/ yellow ground. Flesh is white to cream in color.
Tree Description: Vigorous, spurry and fairly precocious.
Production: Very productive and precocious. A multiple pick variety.
Advantages: Early season bi-color apple.
Disadvantages: Storage life is very short. Marketing period is limited to pre-Gala timing. For niche markets only. Susceptible to apple scab.
Storage: Very short, direct sales only.
Planting Trends: Current planting considered adequate. Planting in later areas will be limited to direct sales as normal retail trade will not take Sunrise once Galas are available
Comments: Market acceptability is limited. Use caution if planning on planting this variety. Niche market only.
Canadian Plant Breeders Right 0389
Maturity Season: Early Season, Mid August to early September in BC
Harvest Criteria: Based on skin color change from green to yellow colour and 25% to 50% of the seeds with colour change.
Fruit Description: Taste is sweet and sub-acid. Skin color is yellow with no over color. Flesh is white to cream in color.
Tree Description: Vigorous, spurry and fairly precocious.
Production: Very productive. 1 to 2 picks.
Advantages: Early season yellow apple.
Disadvantages: Storage life is short.
Extremely short harvest window.
Very susceptible to mildew and fire blight. Unproven market acceptance.
Storage: Very short, direct sales only.
Planting Trends: Limited planting.
Comments: Market acceptability is limited. Use caution if planning on planting this variety.
Maturity Season: Early Season, Late August to mid September in BC.
Harvest Criteria: Based on starch conversion and ground color change from green to creamy-white color. Starch charts are available.
Fruit Description: Taste is sweet and sub-acid with distinctive aromatics. Skin color is 40 to 90% orange red blush, stripes and flecks over cream yellow ground. Creamy yellow flesh is firm, crisp and juicy.
Tree Description: Vigorous, spurry and fairly precocious. Wood is very brittle. Caution is advised when manipulating branches during tree training.
Bloom and Pollination: Can have an extended blossom period.
Production: Very productive. This variety needs prompt and adequate thinning to ensure good fruit size. Fruit on over-cropped trees may not mature in a timely manner. Royal and Imperial are multiple pick varieties. New strains may be 1 or 2 pick varieties.
Strains & Standard Sports: Royal and Imperial,
New high Color Sports; Davison Gala, Brookfield, Olsen two (Pacific), Gales, Galaxy, Mitchgla
There are many sports and strains. Contact you field person for recommendations. Buckeye and some other blush strains are not recommended.
Advantages: World known variety, accepted as a commodity type apple. BC can produce high quality fruit. Annual cropping
Disadvantages: World production of Gala is increasing. Royal and Imperial are multiple pick varieties. Fruit size can be small. Susceptible to powdery mildew, apple scab and fire blight.
Storage: 3 1/2 months in air
Perhaps 6 months in CA
Planting Trends: Increasing in North America and the World. High colored one pick strains and sports dominate plantings.
Maturity Season: Early September in BC, with or just after Gala.
Harvest Criteria: Dependent on the change to red in the skin over-color. Lack of red color will reduce the packout.
Fruit Description: Taste is sweet/tart and unique. Skin color is red blush over green ground. Flesh is white.
Tree Description: Moderately vigorous, and moderately precocious.
Production: Moderately productive and precocious. Needs prompt and adequate thinning to ensure fruit size. 1 to 2 picks.
Strains: There are many strains but Summerland Red Mac and VK71 a new high coloured sport are probably the most widely planted.
Advantages: “Mac” is an established variety in Canada and has a consumer following.
Disadvantages: Attaining adequate color can be a problem with standard Mac. Storage life is short. Stored fruit can lose pressure quickly resulting in a short shelf life. This variety is subject to stem punctures and bruising at harvest. Care in handling is essential. Suffers from pre-harvest drop. Susceptible to scab, mildew and fire blight
Storage: Short, about 8 weeks in 1°C air. Longer in CA
Planting Trends: Declining rapidly, current production is adequate.
Comments: While market acceptability is known over production and poor storage qualities may result in low returns. Use caution if planning on planting this variety.
Canadian Plant Breeders’ Right 1007
Maturity Season: Early Season, slightly after McIntosh in BC.
Harvest Criteria: Based on skin color, fruit pressure and starch conversion. The fruit can be very slow in developing over-color. Excess nitrogen can inhibit fruit coloring.
Fruit Description: Taste is sweet and sub-acid. Skin color can be 40 to 90% pink red blush and/or stripes over green/yellow ground. Creamy yellow flesh is firm, crisp and juicy. Fruit has a dull finish and a dimpled appearance.
Tree Description: Non-vigorous, spurry and fairly precocious. Growth is very weak after fruiting commences. Leaf mottling and some leaf edge necrosis are inherent in the variety. Tree is very cold hardy, perhaps up to -40°C. Reports of extreme biennial bearing.
Production: Moderately productive. Can be very biennial. Can suffer preharvest drop.
Strains: There are reports that there may be 2 distinct strains of Honeycrisp. One that colors well (blushed) and one that colors poorly (striped). This has not been substantiated in BC. There are a couple new high coloured strains in the US which have not been released into Canada yet.
Advantages: New variety that is getting a good reputation for eating quality in the world. Some promotion of the variety has occurred in the world. Very limited plantings in BC.
Disadvantages: Can be very biennial.
Achieving color on the fruit can be difficult
Fruit size and appearance are very unstable
Keeping fruit size down to an acceptable level can be a problem. Bitter pit in large fruit. Tree is susceptible to mildew. Fruit is susceptible to soft scald in storage
Reports of internal browning in stored fruit
Storage: 3 1/2 months in air
Perhaps 6 months in CA
Planting Trends: Increasing in North America and the World. Slow increase of plantings in BC.
Comments: This variety has many challenges that growers may or may not be able or willing to overcome. A world-wide program to remedy some of the challenges has been undertaken. Honeycrisp is more suited to cooler areas such as the North Okanagan. Caution is advised when considering planting this variety.
Maturity Season: Mid September in BC.
Harvest Criteria: Harvest by starch conversion, taste and red over-colour.
Fruit Description: The taste is sweet, size is large.
Tree Description: Moderate vigour, spreading, precocious.
Strains: Auvil Early Fuji, Autumn Rose, September Wonder.
Advantages: Works for Northern regions with shorter season where growing standard Fuji can be a problem or as an Early Fuji as long as can be sold before traditional Fuji matures.
Disadvantages: Biennial bearing.
Storage: Not as good as Standard Fuji.
Planting Trends: Limited.
Comments: May have some potential in the Southern Okanagan as a pre-Fuji.
Maturity Season: Mid to late September in BC.
Harvest Criteria: Harvest by starch conversion. Starch conversion charts are available. Do not use color as a harvest indicator.
Fruit Description: The taste is sweet and slightly tart. Skin color is green/yellow with no over color. The flesh is white to cream in color.
Tree Description: Vigorous, productive and precocious.
Production: Very productive and precocious. Needs prompt and adequate thinning to ensure fruit size. 1 to 2 picks. Can be biennial bearing.
Strains: No specific color strains. Gibson Golden (Smoothee™) is somewhat russet resistant. Numerous spur-type clones. Spur-type clones have inferior internal quality compared to non-spur types.
Advantages: “Golden” is an established variety in the world and has a consumer following. It is the most planted yellow apple. Productive, used as pollinizer for many varieties.
Disadvantages: Skin russet can be a problem. Some biennial bearing. Can bruise at harvest, requires care in handling. Cannot be used to pollinate first generation off-spring e.g. Jonagold.
Storage: Long storage in CA.
Planting Trends: Declining in the last few years.
Comments: Golden Delicious production has declined worldwide in the last few years.
Canadian Plant Breeders’ Right 0388
Maturity Season: Late September to Early October in BC.
Harvest Criteria: Harvest by starch conversion only. Ambrosia starch conversion charts are available. Do not use color as a harvest indicator. Starch in the fruit of Ambrosia converts at about 1.5 units per week. This gives Ambrosia a short harvest window
Fruit Description: The taste is sweet; the flesh is crisp, juicy and aromatic. Skin color is cream/yellow ground with distinctive 40 to 80% pink/red over-color. The over-color is blush and broad faint stripes. The flesh is white to cream in color. The fruit is very clean.
Tree Description: Moderately vigorous, and very productive and precocious. Tree is very upright and spurry. Growth in the first year after budding or grafting can be slow. Well suited to super spindle plantings.
Production: Very productive and precocious. Needs prompt and adequate thinning to ensure fruit size. 1 to 2 picks. No reports of biennial bearing. Over cropped trees or trees treated with excessive nitrogen result in poor colored fruit with low storability.
Advantages: Ambrosia is a new cultivar creating grower, buyer, and consumer interest. The fruit is easy to harvest and packs well. Release of the variety in the world will be under controlled planting and production agreements. Growers are committed to promoting this variety.
Disadvantages: Short harvest window.
Storage: Moderate storage life in air and CA. Similar or less than Gala.
Planting Trends: Increasing dramatically in the last few years
8S6923 / AURORA GOLDEN GALA™
Canadian Plant Breeders’ Right 1652
Maturity Season: Late September to early October in BC.
Harvest Criteria: Harvest by starch, (4-5 on the Cornell Generic or Jonagold) taste, and change in skin color to yellow, (No. 4 on the Aurora Golden Gala colour chart).
Fruit Description: Medium in size, round conic in shape. Skin color is yellow at harvest. Flesh is cream/white in color, very crisp and very juicy. The taste is sweet and very mildly tart with fruity aromatic undertones. Thin skin eats very well but marks and shows bruises easily. Some sun exposed fruit will develop a light red blush on the sunny side. Blush is attractive but variable based on growing location and year.
Tree Description: Moderately vigorous, and very productive and very precocious. Tree is very spurry. Well suited to super spindle plantings.
Production: Extremely productive and precocious. Extensive winter spur pruning is required to keep the number of fruiting sites manageable. Needs prompt and adequate thinning to ensure fruit size and even maturity. 1 to 2 picks. No reports of biennial bearing. Over cropped trees or trees treated with excessive nitrogen result in poor prolonged maturity season.
Advantages: 8S6923 is a new cultivar from the breeding program at PARC. It is a new yellow apple that has a long storage life and exceptional eating qualities. Extremely long storage and shelf life.
Disadvantages: Extremely grower intensive. Consumer response to another yellow apple is unknown. Can be hard to pick if trees are young. All marks are apparent, so must be marketed on its internal qualities, not its looks. Care should be taken to minimize bruising at harvest and the packing lines. Very new variety.
Storage: Very good storage life in air.
Planting Trends: Decreasing in the last few years.
Comments: This variety is very new to the apple world. Caution is advised when deciding whether or not to plant this variety.
SPA493 / SALISH™
Canadian Plant Breeders’ Right 3391
Maturity Season: Late September to early October in Summerland. Harvest and storage criteria are being established by PARC.
Harvest Criteria: Ripe eating, 4-5 on Cornell General Starch Chart.
Fruit Description: Medium fruit size, round and slightly squat in shape, bicoloured, 80% solid pinkish-red over colour and yellow-green background colour, usually a bright yellow calyx end flash. Fruit is tangy, sweet sub-acid in taste, juicy and very crisp. Medium stem bowl russet that often breaks over the shoulders is characteristic.
Tree Description: Flattened and wide branch angles, spurry, moderate vigour. Very grower friendly to super spindle system.
Production: Good productivity and precocity with regular bearing.
Advantages: Attractive new variety with good flavour, storage, and growth habit.
Disadvantages: Young tree fruit are susceptible to russet and misshapen fruit which is often unmarketable.
Storage: Excellent, 6-8 months in regular cold storage.
Planting Trends: This is a new variety that is being planted in limited quantities, but growing steadily.
Comments: Although there is strong potential as a high end niche variety, the full market potential of this variety has not yet been assessed. Salish™ is a protected trade name that carries with it certain quality standards. A license must be obtained from PICO to use the Salish™ name when selling fruit.
Maturity Season: Mid Season, mid to late September to early October in BC.
Harvest Criteria: Based on starch conversion and red over-color
Fruit Description: Medium to large in size, globose in shape. Taste is sweet/tart, and distinctive. Skin color is 90 to 100% dark red blush over green ground. The white flesh is crisp and juicy.
Tree Description: Vigorous, spreading tree habit and fairly precocious. No spur types recognized. Has some blind wood.
Production: Moderately productive. 1 pick.
Advantages: Long storage life. BC grows very high quality Spartans. Very few other growing areas produce Spartan. Attaining color is usually not a problem. 1 pick.
Disadvantages: Blind wood can be a problem. Needs adequate thinning to maintain fruit size. Needs adequate light penetration to maintain high fruit color. Very few other growing areas produce Spartan. Historically, selling agencies have been able to maintain the price and market for the amount of Spartan grown in BC, however the last few years have seen declining returns.
Storage: Fruit has been stored for long periods in CA. Up to 9 months.
Planting Trends: Stable in BC.
Comments: Spartan breakdown in storage can be controlled with Calcium dips. Avoid excessive nitrogen applications.
SPA440 / NICOLA™
Canadian Plant Breeders’ Right 3390
Maturity Season: Mid-Late season, Early – Mid October.
Harvest Criteria: Based on starch conversion, (3-4 on Cornell Generic starch chart) and background color starts to break from green to yellow.
Fruit Description: Large in size. Taste is sweet with low acidity and high in aromatics. Skin color is 80% cherry-red blush over green/yellow ground. The white/cream flesh is very firm, crisp and juicy. The fruit is borne on very long thin stems.
Tree Description: Low to moderately vigorous and with flat branch angles and some blind wood. Precocious and productive. Tree establishment is preferred over early cropping as growth can be weak after fruiting commences.
Bloom and Pollination: Very late season bloom.
Production: Moderate to good production.
Advantages: Long storage and shelf life.
Late bloom may be advantageous in frost-prone sites. Keeps well in air storage without becoming waxy
Disadvantages: Market response is unknown. Limited regional evaluations have been done on this variety. Some stem bowl russetting, more noticeable on first year fruit or after cool wet springs. Sunburn may be an issue; if overhead cooling is not available, a sunburn protectant and / or ensuring good leaf cover may help.
Storage: Very long storage potential and long shelf life.
Planting Trends: Limited new planting due to challenges with stem bowl russet.
Comments: SPA440 (Nicola™) is a mid-late season high quality apple variety. Growers interested in planting this variety are urged to contact PICO for information.
Maturity Season: Late Season, mid to late October in BC. With Braeburn.
Harvest Criteria: Based on starch conversion, taste and red over-color.
Fruit Description: Taste is sweet with little acid, and distinctive. Skin color is 25 to 50% pink/red blush over green/yellow ground. The white/cream flesh is firm, crisp and juicy.
Tree Description: Moderate vigor, non-spurry habit and very precocious. Can exhibit biennial bearing. Can be difficult to train.
Production: Moderately productive but can bear biennially.
Strains: Many strains; Fuji BC 2 are the most common in BC. Newer sports include: Fuji 97 and Aztec.
Advantages: Unique taste has a consumer following. World class apple. Good storage potential.
Disadvantages: Can have a very long growing season. Production in China is expanding rapidly. Achieving color can be a problem. Fruit can exhibit skin russeting, sunscald, and watercore.
Storage: Good with very good CA potential and long shelf life
Planting Trends: Stable in BC and the world with the exception of China. Some interest in new strains. Only newer, high coloured sports should be planted.
Comments: The production of Fuji in China has scared a lot of growers off planting Fuji. Caution is advised in planting this variety.
Maturity Season: Late Season, mid to late October in BC. with Braeburn, often picked earlier. “The time to pick is when the price is right”.
Harvest Criteria: Based on starch conversion, taste and market availability.
Fruit Description: Medium to large in size, round in shape. Taste is distinctively tart with some sweetness. Skin color green with conspicuous white lenticels. The white flesh is firm, crisp and juicy.
Tree Description: Vigorous, slightly weeping in habit, and precocious. Has a tendency to tip bear.
Production: Very productive.
Strains: Regular Granny Smith is the only strain worth planting. Spur type Granny’s are very inferior in fruit quality.
Advantages: Unique taste has a consumer following. World class apple. Good storage potential. Consumer acceptance has allowed Granny to maintain its market and returns
Disadvantages: Can have a very long growing season. Fruit can exhibit, sunscald, and watercore. Fruit with pink/red blush may be undesirable in the market place. Moderately susceptible to apple scab, powdery mildew and fireblight.
Storage: Good with very good CA potential and long shelf life. Storage scald may develop if picked too early.
Planting Trends: The world market for green apples is stable.
Comments: Granny Smith has maintained its market share for the last few years. Solid green fruit color may be maintained if the trees are kept vigorous and fuller than super-spindle. Some markets are rejecting fruit with blush and conspicuous white lenticels.
Maturity Season: Very late season, late October to early November; after Fuji.
Harvest Criteria: Based on pink/red over-color.
Fruit Description: Small to medium in size, conical, long oblate in shape. Taste is tart and distinctive. Skin color is 25 to 70% pink/red blush over lime green/yellow ground. The skin of the fruit can have a dimpled (pebbled) appearance. The white/cream flesh is very firm, and somewhat dry. Fruit should be stored to achieve optimum flavor.
Tree Description: Vigorous with upright habit and moderately precocious. Can be difficult to train. Very distinctive leaves.
Bloom and Pollination: Can have very extended bloom.
Production: Moderately productive.
Strains: None. There are sports being produced in other fruit growing areas of the world, e.g. Pink Kiss. They are not available here at this time.
Advantages: Unique taste has some consumer following. Good storage potential. May have a place in the tart apple market
Disadvantages: Can have a very long growing season. Very susceptible to fire-blight and apple scab. Achieving maturity can be a problem. Fruit size can be small.
Sensitive to harvest and packing bruises. Tree is not grower friendly.
Storage: Good with promising CA potential and long shelf life
Planting Trends: There is demand for this variety but perhaps it should be grown in only the earliest sites.
Comments: Pink Lady® is a registered trademark in Canada. There is an international organization dedicated to the promotion of Pink Lady apples. Caution is advised for growers; this variety matures very late in the season.
Green Apple Varieties: Growing Apples That Are Green
Few things can beat a fresh, crisp apple, right off the tree. This is especially true if that tree is right in your own backyard, and if the apple is a tart, tasty green variety. Growing green apples is a great way to enjoy fresh fruit, and to add some variety to the other types of apples you already enjoy.
Enjoying Apples That are Green
Apples that are green have a more pronounced tart and less sweet flavor than red varieties. If you love apples of all types, green varieties have their place. They taste great when eaten raw and fresh, just as a snack.
They also add a delicious crunch and fresh flavor to salads and are the perfect counterbalance in flavor to salty, rich cheeses like cheddar and blue cheese. Slices of green apple hold up well in sandwiches and can be used in baking to balance the sweet flavor of other apples.
Green Apple Tree Cultivars
If you are inspired to add one or more green apple varieties to your home orchard, you have a few great options:
Granny Smith: This is the classic green apple, and the variety that everyone thinks of when thinking green. In many grocery stores, this is the only green apple you will be able to find. It is a worthy choice and has a dense flesh that is very tart. That tart flavor holds up well in cooking and baking.
Ginger Gold: This apple is green to golden in color and was developed in Virginia in the 1960s. It was found growing in an orchard of Golden Delicious trees. The flavor has more tartness than the Golden Delicious, but it is sweeter than a Granny Smith. It is a great, fresh-eating apple that ripens earlier than other varieties.
Pippin: The Pippin is an old American variety, dating back to the 1700s. It came from a pip, which is a chance seedling, on a farm in Newtown, Queens. It is sometimes called a Newtown Pippin. Pippins are green but may have streaks of red and orange. The flavor is tart to sweet, and because of its firm flesh, it excels as a cooking apple.
Crispin/Mutsu: This Japanese variety is green and very large. One apple is often too much for one person. It has a sharp, tart, but still sweet flavor and is great eaten fresh and when baked or cooked.
Antonovka: This old, Russian variety of apple will be hard to find, but worth it if you can get your hands on a tree. Originating in the early1800s, the Antonovka apple is green and bracingly tart. You can eat the apple raw if you can handle it, but these are excellent apples for cooking. It is also a great tree to grow in colder climates, as it is hardier than most varieties.