20 Different Types of Apples to Pick at the Orchard

These sweet, juicy apples have a bright white flesh and solid crunch, but they only comes around during the late autumn months. Since they have short availably, enjoy them in their raw form—sliced and served on a cheese board or as a healthy after-school snack.

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This Japanese variety is sometimes referred to as Mutsu, but the Crispin name is perfectly appropriate thanks to its very crisp texture. It's also sweet and refreshing, making it a great choice for chopping up in salads or baking into pies.

This relative newcomer was developed by Cornell University's apple breeding program. Similar to Honeycrisp apples, the crunchy texture and sweet flavor make it a wonderful choice for enjoying on its own as a snack. You can also cook with it in a variety of ways.

These yellow golden apples are an early variety that you can find from August through November. The sweet and mildly tart flavor is delicious served raw in salads or baked in homemade pies.

These glossy-skinned apples have a semi-thick skin that are mostly red with yellow specks. They come from New Zealand and have a juicy bite with a good amount of sweetness. Best of all, they're slow to turn brown.

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Although Gala apples are arguably the most popular variety in the country, they're actually a fairly new addition to the American produce isles. Unlike other popular varieties, Gala apples didn't hit the market until the '70s. Since then, these versatile apples have won the hearts of Americans with their sweet taste, floral aroma and hardy texture that's perfect for both snacking and baking.

Another popular, albeit slightly controversial variety, Red Delicious can be found all around the country pretty much year long. It's best used to make applesauce or apple butter, thanks to its soft interior. Additionally, it's also used as a parent apple to create other varieties such as Fuji, Empire, and Cameo.

Distinctly green on the outside and tart on the inside, this well-known apple was discovered by Marie Ann "Granny" Smith in Australia. It's sturdy and crisp and, when paired with a sweeter variety of apple, it can produce a darn good apple pie.

This popular variety is an American favorite. It's sweet and crisp but, unfortunately, prone to bruising quite easily. That said, if stored properly in the fridge, it can last several months.

Founded in Japan, this sturdy apple has a sweet flavor but because it's high in water, it's not the best for baking. It is, however, great in salads, charcuterie, or other savory dishes.

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Around since 1811, the McIntosh has a delicate texture but quite sweet and juicy. It’s quite popular in the New England area where it’s used to make apple cider.

Developed by John Cripps of the Department of Agriculture of Western Australia in the 1970s, these were the first ever apples to be trademarked. These tend to brown a lot slower due to their high acidity, which is why they are the most popular variety used for pre-packaged slices.

This apple was created in its namesake state, New York, by researchers at Cornell University. A cross between McIntosh and Red Delicious, it's quite juicy and sweet with some tartness.

Ambrosia apples are low in acidity and very sweet. They are great in pies, especially when combined with a tart variety like Granny Smith.

Discovered in the 19th century in West Virginia, golden delicious apples are now grown all over the world. They are best eaten fresh, thanks to their sweet flavor and rich fleshy texture.

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One of the first man-made hybrids in the US, this variety was also developed by Cornell University. It’s now one of top commercially produced apples in the nation.

Created in New Zealand via accidental interbreeding between two varieties, Braeburn is now one of the top apples grown in Washington State. It’s crisp and tangy, and great in charcuterie or made into apple butter.

Rather large in size, Jonagold is a cross between Golden Delicious and Jonathan varieties. It's sweet and tart with a hint of honey and fit for baking, cooking and pretty much all applications.

This variety is quite the social media sensation thanks to its striking pink flesh. The "parent tree" of this unique apple was discovered by a couple on their property just a few feet away from an abandoned well. Now trademarked "Hidden Rose Apples," it's grown exclusively by Thomas Paine Farms in Kings Valley Oregon, just a few miles from where the original parent tree is located. It tastes mostly sweet and slightly tart with a hint of strawberry lemonade.

After 20 years of research, Washington State University finally saw the fruits of their labor with Cosmic Crisp. A cross of the Enterprise and Honeycrisp varieties, these large juicy apples teeter perfectly between sweet and tart. What's more, the high acidity levels help keep the flesh from browning once cut.

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