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. It is one of our tastiest and most popular apples. It is ripe at the end of September. It is very juicy and sweet, slightly sour and aromatic. The apples are mainly nicely formed with smooth skin.
A cross between McIntosh & 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.
This all-purpose apple may share part of its name with the Red Delicious, but the two are not related. Golden Delicious apples have a bright, cheery-looking yellow with a relatively soft texture, although not as soft to the touch as a McIntosh or a Cortland. The flesh is firm, juicy, aromatic and sweet. 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, and sauces. It originates from America (West Virginia). It grows ripe in the second half of September. The apples are very sensitive to scab, thinning is mandatory. It is constantly ranked high on the list of popular varieties.
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.
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.
Originating 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. It grows ripe in the first half of October. The flesh is very firm, juicy, rather sweet, with a mild aroma. The apples are sensitive to bitter scab. It has one of the most high-quality flesh.
Medium sized, balanced, slightly tapering towards the cup. Skin is smooth, dry, green-yellow, almost entirely covered with dark, intense, diffuse blush.
A variety that is losing its place in intense orchard. The apples are dark red and oval. The flesh is firm and sweet. It grows ripe in October, the apples are sensitive to scab.
It is the little sister of the Jonagold and it has the same characteristics. It it is one of the best varieties of apples. This is a very big apple in general (between 75 and 90mm). Her skin is smooth and it sits well in the hand because it is round. It is red but betrays a bit of orange yellow and green. Very aromatic and very sweet, it is very juicy and slightly tart, so we use it a lot for making desserts. Its flesh is creamy and it is a crisp apple.
The pale green Crispin apple has a Japanese origin. It was originally called Mutsu, but renamed Crispin in the late 1960s. A relative of the Golden Delicious apple, it is sweet, crisp and juicy and excellent for eating and baking – equally good for salads and pies.
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.
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.
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 world. 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. It is a high quality variety. The flesh is very juicy, firm, sweet and aromatic. The basic colour of the apples is yellow, covered by brown-red which is distributed on the apple’s surface in form of streaks. The variety grows ripe in the second half of October. It has good storage conditions and it is sold well as it is acquiring an increasingly higher market share.
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.
You can't miss this apple, originated from Australia, with its bright-green skin with its distinctive mostly white lenticels, 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. The taste is refreshing and sour, but emptier because of lower sugar content. It grows ripe in the second half of October. It is making its way among the consumers who like a sour taste.
Medium or big sized, crunchy and juicy apples with sweet taste and unique flavour. The peel is smooth, dry, at the beginning green, later it becomes the attractive red. The flesh is green and creamy, juicy, sweet, aromatic, tasty. Excellent for fresh eating and apple juice. They become ripe in September. Harvested in October.
An early variety of apples which grows ripe already in September. It is red-yellow, the flesh is yellowish, sweet and juicy. It is an extremely popular variety among the consumers.
First developed at the university of Idaho Agricultural Experiment Station in 1942. It is a cross between Jonathan & Wagener. It is one of the most resistant varieties of apples. The Idared has a white to pale yellow flesh with a firm body, and generally considered to be tart and juicy. Excellent for eating, cooking, baking, salads and freezing. When cooked with skins it makes beautifully pink applesauce. It has good storage conditions. It is ripe in mid October. It is round, red and medium sized.
Variety selected at the institute of Pomology & Floriculture as a hybrid of the "Linda" and "Golden Delicious".
In the period of fruiting trees fall earlier than the traditional Rubin, due to weaker growth. This results in growth and shoots regularly, generously and without any commutativity. Its characteristics are the very stable shape, color and size of fruit, they are all really close.