People have been eating apples for millennia. The ancestor of all modern apples, Malus sieversii, still grows wild in modern Kazakhstan, where it originated. The apple is green when unripe, ripens to a deep red, and fits comfortably in the palm of your hand—not unlike many modern apples. The name for “apple” in Kazakhstan is alma, and the region where the plant is believed to have originated is called ata-alma, or “father of apples.”
Today, apples are grown all over the world, and they go by many different names. Below is a breakdown of some common types of cultivated apples—and where they’re best used.
Types of Apples and Their Best Uses
Red Delicious apples are the signature of the American apple-growing industry. The Red Delicious is a beautiful apple—deep red, tall, and thin compared to rounder varieties, and always grown large. It’s a lightning rod for those who advocate for local growers and varieties, as it is the most popular eating and snacking apple sold in supermarkets. This apple is sweet-tart, crisp, with a thick, bitter skin and strong flavor. It tastes great raw but is not ideal for baking.
Golden Delicious apples are not related to Red Delicious, though they were named by the same company, Stark Brothers. Golden Delicious apples have a thin skin, a sweeter taste than Red Delicious, and a firm, crisp, juicy texture. They’re rounder and fatter than Red Delicious, making them a great option for snacking. They really shine as a baking apple, though, as their sweet flavor and firm texture hold up well in the oven.
Granny Smith apples are green and were the first green apples on the American market. They have a mild flavor with a good balance of sweetness and tartness and are surprisingly durable. Granny Smith apples hold up well under shipping and can sit in cold storage for up to half a year without going bad. While not particularly remarkable for raw eating, they do very well in sauces, especially applesauce.
Winesap apples have a lot of character. They’re tart, even spicy, with a distinctive wine-like aroma and flavor. Not everyone enjoys eating them raw, as their flavor can be a bit strong for most, but those who do are passionate about them. Winesap apples are typically smaller than most supermarket apples and are not as commonly found in typical grocery store produce sections. They’re a good-looking apple—small, round, and deep red. Winesaps are often used in cider-making, as well as in baking and sauces.
Gala apples are visually stunning, with a golden skin finely mottled with red. They’re actually a cross between Golden Delicious and a New Zealand variety called Kidd’s Orange Red. The flesh inside is creamy yellow and has a mild, sweet taste. Gala apples are great for snacking, with a more interesting flavor than Golden Delicious, though they can be a bit bland when baked.
McIntosh apples were developed by farmer John McIntosh in Ontario, Canada, in 1870. This variety remains popular today and is the top-selling apple in North America. McIntosh apples have been cross-bred with other varieties to create well-known apples such as Cortland, Empire, and Spartan. They are round, red apples, often retaining some green mottling even when ripe. Their white flesh has a spicy, aromatic flavor, and they’re quite juicy. McIntosh apples hold up well in pies and are also excellent for snacking.
Rome apples, sometimes called “Rome Beauty,” originate in Rome, Ohio. These apples are round and plump, with an appealing red color. The flesh has a greenish cast and tastes crisp and lightly tart. Rome apples have a thick skin, making them less ideal for snacking, but they’re great for cider-making and baking.
Gravenstein apples were first grown in the U.S. around the 1700s. These apples are round, reddish-green, and have a thin skin with lots of juice. Their taste is tartly acidic, with a strong flavor and a touch of sweetness. The flavor has been described as reminiscent of white wine, making them an excellent baking apple. Gravensteins are particularly notable in ciders, where their tart flavor creates a deliciously dry drink. Once considered an antique variety, Gravensteins have seen a resurgence in popularity as an heirloom apple.
For centuries, parents and health workers have been encouraging people to eat apples. Modern science suggests that apples are just as healthy as we’ve always believed—and best of all, they’re great-tasting and versatile. Delicious raw, baked, or in drinks, apples are a healthy, delightful treat. Whatever your taste preferences, there’s sure to be an apple you’ll love—and you can never eat too many.
