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Different Types of Apples

Maya Pillai Oct 06, 2020
Come winter, and it's apple time! Apples are free from fat, cholesterol and sodium. This 'wonder fruit' has numerous nutritional properties, and it is found all over the world in numerous varieties.

You know...

..apples are so popular that they are consumed by approximately 80% of people around the world. Amazingly, almost half of the entire produce comes from China alone!
Apples are a unanimous favorite all over the world. The king of fruits originated in southern Kazakhstan, and later spread throughout China and Rome. In Kazakhstan, it is known as the Alma, and the region it originated is known as Alma-Ata, meaning 'Father of all apples'.
The term 'apple' is derived from the English word 'æppel'. Apples were introduced in the United States by the English pilgrims in the year 1620.
Apples are packed with antioxidants that help strengthen the immune system. They have been around for thousand of years, and methods to improve them even more have been going on ever since. But did you know there are more than 7,500 types of apples? That's quite a lot to choose from, isn't it?
These apples were discovered in British Columbia, Canada, by a chance seedling.
They are named 'Food of the Gods', as they look stunning with their almost fluorescent-pink skin and conical shape. They are glossy with tender juicy flesh that has a sweet honey flavor. The rare Ambrosia is a treat for all the senses, as it has a distinctive aroma that makes it one of the most sought-after apples in the market.

Arkansas Black

These apples originated in Arkansas, USA. They can be easily spotted, as they are the darkest of all apples. Their skin continues to darken as the fruit ripens. When fresh, the Arkansas Black is quite tart and has an excellent flavor. They are good keepers and can last even up to 6 months, when stored well.


The Braeburn is one of the most popular commercial apples, originating in New Zealand. It is recognized by streaks of reddish-orange on a green or yellow background. These apples have a crisp, spicy-sweet juicy flavor. They are available from October through July, but best consumed in November.
These apples originated in France, and are considered the best dessert apples.
They are rather distorted-looking, with ugly uneven shapes and spots. The skin is green with blushes of red, and the flesh is light-yellowish, with a hint of pear or banana flavor. Although they are slightly tart, they are hardly eaten raw. Calville Blanc d'Hiver is often chosen for the classic Tarte Tatin in France.


The Cameo is also known as Caudle. It originated in Washington by a chance seedling, and is relatively new in the market. It looks almost like the Red Delicious, although the Cameo doesn't have the rich red color of the former. It is best eaten fresh when it is crisp, with a slight hint of pear.
They are available from October to August.

Canadian Strawberry

These apples are magnificent in taste, with a slightly tart and juicy flesh. They are often medium to large, and are conical in shape. The skin is buttery-yellow with hints of green. It ripens in fall and keeps only for a month. They are good dessert apples, and make good cider.


This all-purpose apple originated in Geneva, New York. It has reddish-green streaks over a yellow background. The crisp white flesh resists browning, which makes it favorable for all types of salads and desserts. The flavor is crisp, juicy, and sweet. However, it loses its flavor and crispness during storage.
The Empire apples were introduced in the 1960s in Geneva, New York.
They are roundish, dark-maroon color, with some hints of green. The crisp white flesh is sweet-tart and vinous in flavor. The Empire is best eaten from the tree, when they are crunchy and juicy. They are often used in salads and pies.


These apples are one of the best tasting apples around. As the name suggests, they are golden in color with a hint of bronze. The flesh is medium-coarse, firm, and pale-yellow. They are high in acidity and complex in flavor. The GoldRush is an excellent keeping apple, with a storage of up to seven months.


This variety were discovered in Canada, and is considered one of the best apples to have fresh out of hand. The Gala is a small-sized, thin-skinned apple. It has a red base with yellow or green patches. The flesh is firm and crisp, with a sweet vanilla-like flavor. Although the Gala is best savored fresh, it is excellent for salads and sauces.

Golden Delicious

The Golden Delicious, also known as the Yellow Delicious apple, originated in West Virginia, USA. They are medium to large apples, with a delicate yellow color and mild-sweet flavor. They have pale flesh that is prone to bruises, hence, should be handled with care.
These apples are harvested in September, and are the second-most grown apple variety. The Golden delicious is excellent for making salads and apple sauce, since it does not brown easily.
Fuji apples, as the name suggests, originated in Japan, and was named as a homage to the Mount Fuji.
These apples are often large in size. They are light-red in color with a yellowish tinge. The Fuji has a mild-sweet flavor, and is not too acidic. They are best for any type of cooking, as they have a thick skin that holds up its shape without making it too mushy. In the United States, these apples are harvested in October.

Granny Smith

These apples are probably the most easily-distinguishable (because of their vivid-green color) apples one can have. They were discovered in Australia by Maria Ann Smith. The Granny Smith is hardly eaten fresh, but is often used in pies and salads. It has a crisp, juicy, and acidic taste, which mellows when ripe. It has tough skin, which allows it to be a good storage apple. It is available all year round, although it is picked in April.


These apples are a native of South Jutland in Denmark. They were discovered in 1669, and are considered heirloom apples. They have waxy light-green skin with light-yellow, grainy flesh. These apples also have a red variety called the 'Red Gravenstein', which is red with a yellow tinge. The Gravenstein is difficult to harvest and best consumed when fresh. They do not store well, and because of their tart flavor, they are often made into apple sauces and cider.


Originating in Minnesota in the year 1960, the Honeycrisp, as the name suggests, are honey sweet and super crunchy. They are medium to large size apples with yellow or green base and shades of red. It is an amazingly refreshing apple with low acidity. They are best eaten fresh or as desserts. The Honeycrisp is available in the markets from September to February.
This variety originated in Idaho, USA. They are medium-sized and red with a green base.
The flesh is white with a tangy juicy taste. It is ideal for cooking as the flavor becomes stronger when cooked. Often favored for pies and sauces, the Idared holds its shape when baking. It is excellent for storage and is harvested in September or mid-October.


The Jazz is mostly available during the month of October. These apples are a trademark of the Scifresh variety, and are a cross between Gala and Braeburn. Developed in Australia, this type is excellent for preparing sauce, and not so much for storing and eating raw.


The Jonagold originated in New York, USA. It is an all-purpose, large apple with red blush over a yellow or green base. The yellow colored flesh has a sweet flavor with a hint of tang. These apples are juicy and often used for pies and salads to go with red meat. It is available from October to May.
The Jonathan is a crimson apple with its origins dating back to the 1820s.
Discovered as a chance seedling in Woodstock, New York, the Jonathan is a spicy-sweet flavored apple. They are medium-sized apples with a tough but smooth skin. The Jonathan apple is mostly used for making sauces and cider.


The Macoun originated in Geneva, New York. It is considered to be the finest eating apple. It is often deep red or in hues of purple, sometimes even black. The snow white flesh are sweet, crunchy and aromatic which makes it a favorite among the Americans. Unfortunately these apples don't store well and are best consumed before Christmas.


McIntosh or McIntosh Red originated in Ontario, Canada and is the most popular variety in America. They are mostly red when ripe and have a slight tart flavor. These apples are very juicy and crisp but by late winter they lose their crunchiness, retaining only the bright red color. The McIntosh is hardly used for baking as it does not hold its shape but it makes good applesauce when combined with other varieties.
These large slightly flattened apples originated in Ohio, and is their official state apple. They are yellowish-green with streaks of bright red, coarse and often sweet-acidic in flavor. They are favored for eating fresh and also for cooking purposes. They are best when consumed during Christmas.


The Mutsu, also known as the 'Crispin' in the US, first originated in Japan. It looks almost like the Golden Delicious. It is green in color and rather large in size. They are best favored for baking, as these apples hold their shape well. Mutsu has a honey-sweet flavor with a hint of acidity.

Newtown Pippin

This apple variety was discovered in the village of Newtown in Long Island, which is now known as Elmhurst. They are light-green or yellow in color, with russets. The flavor is complex and needs time to develop. The flesh is yellow and has a piney aroma to it. After storage, they are eaten out of hand or made into hard cider.
The Northern Spy is a popular heirloom variety in America.
Although it is not a very good-looking apple, it has a high vitamin C content. The skin is often green with shades of red, and the flesh is white and juicy. These apples are commonly used for making pies, juices, and cider. The Northern Spy is also favored by many since they are very good for storage.

Pink Lady

The Pink Lady is a trademark. The actual name of this variety of apples is the 'Cripps Pink'. It originated in Australia, and grows well in hot climates. It has a pinkish-blush color in a green background. These medium-sized apples are famous for their firm, juicy, sweet but sometimes tangy flavor. The Pink Lady is taken very seriously, and takes a lot of effort to meet the quality. They are eaten fresh as salads and desserts, or made into jams.

Rome Beauty

The Red Beauty or Red Rome originated in Ohio, United States. These apples are round and glossy dark-red, with a thick skin. It has firm juicy, white flesh, with a mild flavor. These apples are not sweet, and hence not eaten raw, but baking develops their flavor. They are available in late September in the market.
These apples are the most famous and widely-grown apples in America.
Originating in Peru, Iowa, they have a deep-red color. Although, the Red Delicious seems very appealing, its flavor is rather bland. It is very mild, almost having the hint of melon.
Another drawback of the Red Delicious is its skin, which is bitter and quite tough, making it hard to chew. These apples are harvested in September and October, and mostly favored for salads.


The Spartan originated in Canada in the 1930s. They are small- to medium-sized apples, with a sweet flavor. They are often crimson all over with some bits of green. They look delicious with their red blush, white juicy flesh, and are a hit among children. The only drawback of this apple is the fact that it cannot be stored for long.


The Winesap is an heirloom apple which is also known as the 'Virginia Winesap'. It originated in New Jersey, and has a rich-red color over a green or yellow base. These apples are very juicy, crunchy and slightly tart. It is usually used for baking and cooking.
These were just a few varieties of apples that are most famous and found widely in many places. So the next time you go apple-shopping, try some new variety of this sinfully amazing fruit!