Apple Of My Eye: 8 Varieties You Need To Know

Everyone has a favorite apple. Whether you prefer tart, sweet, or juicy, the eternally popular fruit has something to offer. Each apple is different, with some varieties better suited to certain dishes than others. Use this guide for the perfect pairing.


While one of the best selling apple varieties in the US, Fujis were originally a Japanese import. Their firm texture and sweet flesh makes them extremely versatile. Additionally, they have a fantastic shelf life! While many use Fujis in pies and baked goods, we enjoy adding them to savory dishes like our Apple Braised Chicken.

  • Best For: Savory dishes and baked goods


This delectably sweet apple has a ton of adaptability. The crisp texture holds up extremely well when baked or cooked, but it still manages to be one of our favorite “as-is” varieties.

  • Best For: Apple dumplings and sauces

Granny Smith

Legendarily tart, Granny Smiths are a great all-ages apple. While it’s great cooked, we prefer serving these apples raw to maximize crunchiness. Pop them on top of a light salad or serve alongside peanut butter for a simple, healthy snack.

  • Best For: Apple nachos and salads


Peaking in season during the winter, this variety is a great option for holiday-inspired dishes. Sweet and tart in flavor, but with a juicy mouthfeel, Jonagold’s are best enjoyed fresh from the tree.

  • Best For: Snacking and pies


Though these apples are one of the newest varieties, they’ve already made a huge splash in the culinary scene. Naturally non-browning, these apples are great for chefs who like to prep ahead of time. A true jack of all trades, Opals balance sweet and tart aspects wonderfully.

  • Best For: Savory and sweet dishes


The baked goods champion. Firm and sweet, these apples maintain their texture in the oven. Interestingly enough, Crispins are traditionally from Japan and were originally known as Mutsu apples.

  • Best For: Pies and baked goods


Even Steve Jobs couldn’t make this variety any tastier. McIntosh apples have thrived in popularity despite being one of the oldest varieties of apples. The red hue and pearly white flesh make it visually appealing, but its approachable tartness is the true star.

  • Best For: Applesauce and baked goods


Cider’s best friend. The strong flavor of Winesap shines best in the juice, but it also holds up during the cooking process. If you’re looking to expand your alcohol program, Winesaps make a unique alcoholic cider.

  • Best For: Cider