Try This: The Apples of Autumn


25 Different Apples to Try This Fall

Really? A Red Delicious apple? Why… when there are so many more interesting and tastier apples out there?

Here are 25 apple varieties you should definitely try this fall.

Oh, and one other thing. You’ve got to love the names of some of these apples: Twenty-Ounce, Sweet Sixteen and my personal favorite: Prairie Spy! Let me know which ones you try!

Autumn Crisp Apple





Autumn Crisp (formerly known as NY674) – Perfectly balanced sugar and acid with an extra crunchy texture and fantastic juiciness makes this one of the best eating apples. Perfect for: eating raw, salads, applesauce.



Blushing Golden Apple





Blushing Golden – The crisp white flesh has an almost sweet flavor very much like a Golden Delicious Apple. It holds its texture well so store in a cool dry place for up to 3 months. Perfect for: baking, applesauce.




Cortland Apple




Cortland – This apple is tart and crisp with pale flesh that is slow to brown. Perfect for: eating raw, baking, cooking, applesauce.





Empire Apple






Empire – This firm, slightly tart medium-sized apple with a crisp cream-colored flesh gradually gets sweeter and juicier as the days gets colder. Perfect for: eating raw, baking, cooking, sauce.





Fortune Apple





Fortune – A unique spicy-flavored apple with a crisp, yellow flesh. Perfect for: eating raw.




Grimes Golden Apple






Grimes Golden – This apple has a crisp, juicy flesh with an aromatic taste, which makes it a great cider apple. Perfect for: eating fresh, salads.



Hardy Winesap Apple






Hardy Winesap – This somewhat tart, juicy apple is very aromatic, which is why it is used to make delicious cider. Perfect for: eating fresh, cooking, cider.




Honey Crisp Apple






Honey Crisp – An explosively crisp, white-flesh apple with a slightly tart, honey-like sweet flavor. Can be stored Store up to 3 months. Perfect for: eating raw.




Honeygold Apple





Honeygold – A medium to large apple with smooth skin and yellow, crisp flesh. Perfect for: eating raw, baking, salads and sauce.




Idared Apple





Idared – The tart and juicy white flesh often has a pinkish tint, which adds a bit of colorful excitement when making applesauce. Excellent for storing. Perfect for: eating raw, cooking, baking, applesauce.



Jonagold Apple





Jonagold – These red-orange colored apples have a firm, crunchy sweet white flesh that is also very juicy. Stores well for up to 3 months. Perfect for: eating raw, baking, cooking, applesauce and juice.





Liberty Apple








Liberty – Fine, juicy white flesh with a nice sweet flavor. Perfect for: eating fresh, applesauce.





Lobo Apple







Lobo – Sweet and crisp, with McIntosh-apple qualities. Perfect for: eating raw, applesauce (because it breaks down easily when cooked).


Macoun Apple





Macoun – A great all-purpose apple that’s highly aromatic… some regard it as the “finest eating apple in the world.” The snow-white flesh is extra sweet and juicy. Stores very well. Perfect for: eating raw, salads, applesauce. Great with cheese!



McIntosh Apple






McIntosh – The unique, perfume-like aroma really sets this firm and juicy apple apart. A great all purpose apple. Perfect for: eating raw, cider, cooking, baking, juice.




Melrose Apple






Melrose – The official apple of Ohio! Large and slightly squat, this firm sweet-tart apple has a yellowish-green skin, streaked with red. Gets better if stored properly. Perfect for: baking, cooking and sauce.





Mutsu Apple






Mutsu (Crispin) – This sweet-tart apple originated in Japan. Crisp and very refreshing. Perfect for: eating raw, ciders, salads, baking, cooking, applesauce.



Northern Spy Apple






Northern Spy – A large and stout aromatic apple with a tangy taste. Considered the best apple for making pie. Stays crisp and juicy for long periods of time in storage. Perfect for: eating raw, baking, cooking, applesauce, with cheese.


Prairie Spy Apple






Prairie Spy – One of the best storage apples! It has an excellent tart-sweet flavor and is very juicy. Perfect for: eating raw, cooking, applesauce.




Snapp Stayman Apple




Snapp Stayman – Tangy and flavorful with a hard, crisp yellow flesh. Perfect for: eating fresh (if you like tart apples) baking, sauces, cooking and ciders.






Spigold Apple





Spigold – Firm with a tangy, sweet flavor. Stores very well. Perfect for: cooking, baking, applesauce.




Sweet Sixteen Apple





Sweet Sixteen – Very, very sweet in flavor with aromatic, crisp flesh. Perfect for: eating fresh.





Swiss Gourmet Apple








Swiss Gourmet (Arlet Apple) – Firm, tart flesh with a very distinctive flavor. Perfect for: eating raw.



Twenty-Ounce Apple




Twenty-Ounce (aka Cayuga Red Streak) – Yes, this one really lives up to it’s name… these juicy, sweet-tart apples are HUGE. Perfect for: eating raw, salads, cooking and baking.




Zestar Apple





Zestar (formerly known as the Minnewashta) – A crisp apple packed with sweet, tangy flavor. Perfect for: eating raw.




So… which one will you try first?

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posted under Try This

3 thoughts on “Try This: The Apples of Autumn

  1. Pingback: Mama's High Strung ® » Blog Archive Baked Pork Chops and Apples

  2. Becky

    All of these apple pictures are making me so hungry! Delicious! This is great advice. I always have trouble remembering which apple is best for what. Thanks! 🙂

    1. Mama Post author

      Thanks for stopping by! I made applesauce for the first time using a couple of the applesauce-recommended apples… it really makes a difference!


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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: