Cortland An all-purpose apple developed at the New York State Agricultural Experiment Station in Geneva in 1898.
Taste/Texture: Sweet, slightly tart, juicy
Eating: Alone, salads, sauces, pies, and baking
Available: September–April

Crispin Originally called Mutsu, this Japanese apple was renamed in the late 1960s.
Taste/Texture: Sweet, ultra crisp, juicy to the extreme
Eating: Alone, sauces, pies, and baking
Available: October–September

Empire The New York State Agricultural Experiment Station in Geneva developed this apple in 1966 by crossing a Red Delicious with a McIntosh.
Taste/Texture: Equally sweet and tart, extremely crisp
Eating: Alone, salads, sauces, pies, and baking
Available: September–August

Fuji A descendent of Red Delicious and Ralls, this Japanese apple dates back to 1793.
Taste/Texture: Intensely sweet, juicy, and crisp
Eating: Alone, salads, and sauce
Available: October–June

Gala A relatively new apple developed in New Zealand.
Taste/Texture: Mild sweet flavor, just juicy enough
Eating: Alone, salads
Available: September–June

Ginger Gold Popularized in 1969 after an orchard in Virginia planted while rebuilding after a hurricane.
Taste/Texture: Sweet and ever-so tart
Eating: Alone, salads
Available: August–November

Golden Delicious Some people think that Golden Delicious is simply the yellow cousin of the popular Red Delicious apple. They’re actually just related in name only. Originally from Clay County, West Virginia, in 1914, Golden Delicious emerged as a possible hybrid of Grimes Golden and Golden Reinette.
Taste/Texture: Mild and sweet, juicy
Eating: Alone, salads, sauces, pies, and baking
Available: September–June

Idared Developed in Idaho as a cross between Jonathan and Wagener, two New York apples first raised in Penn Yan in 1791.
Taste/Texture: Tart with a sweet edge, juicy
Eating: Alone, salads, sauces, cooking, pies, and baking
Available: October–August

Jonagold The New York State Agricultural Experiment Station in Geneva made this variety by crossing a Golden Delicious and a tart Jonathan.
Taste/Texture: Sweet like honey, juicy, crispy, and tart
Eating: Alone, salads, sauce, pies, and baking
Available: October–May

Macoun Developed at the New York State Agricultural Experiment Station in Geneva in 1932. It’s named for a famous Canadian fruit breeder.
Taste/Texture: Mega-sweet, mega-juicy
Eating: Alone, sauces, and salads
Available: October–November

McIntosh Enjoyed since 1811, when John McIntosh discovered the first seedling.
Taste/Texture: Sweet, tart, and juicy
Eating: Alone, sauces, salads, and pies
Available: September–June

Paula Red Grower Lewis Arends discovered this variety around 1960 in Ravine Sparta Township, Michigan. He named the apple after his wife, Pauline.
Taste/Texture: Tart and juicy
Eating: Alone, applesauce
Available: Late August–October

Red Delicious The story goes that in 1868, Iowan apple grower Jesse Hiatt discovered a seedling so strong, it kept coming back after he killed it. It went on to become the most widely grown apple in the world.
Taste/Texture: Sweet, juicy, and crisp
Eating: Alone, salads
Available: October–September

Red Rome Originally from in Ohio in 1816, this apple is now widely grown in New York.
Taste/Texture: Ever-so tart
Eating: Alone, sauces, salads, pies, and baking
Available: Late October–September