Apple Varieties and Uses: Know Your Apples!
The Adirondacks are home to many beautiful orchards growing gorgeous crops of local apples. Before you go apple picking or head to the market for fresh Adirondack apples, you should know what type of apple you need and which ones are in season.
Please note that our selections below are not definitive, but rather represent general impressions of the apple varieties, flavors, and uses.
Apple Guide Key
Tips and Tricks
The "Mac" in the name indicates that these apples are related to McIntosh!
These apples have tons of Vitamin C, so one a day really might keep the doctor away!
These apples have a unique bi-colored skin.
Cameo apples are more popular on the West Coast, but are gaining recognition in NY too!
Cortlands don't brown as quickly as other varieties, so they are great sliced.
This apple is known to be extra juicy and refreshing.
Despite their big sounding name, Empire apples are quite small, making them great for kids.
Fortune apples bake well, especially when mixed with sugary sweet varieties.
When baking or making applesauce, you don't need to add much sugar because Fujis are very sweet.
Gala apples have a super mellow taste, great for picky eaters but bad for baking.
Ginger Golds are a great snack because the skin and flesh are soft and they aren't overly juicy.
Golden Delicious apples actually are not closely related to Red Delicious apples.
These super sour apples are great for baking because their flesh holds up in the heat. Just be sure to mix them with a sweet variety to add a complexity of flavor to your goods.
Honeycrisp apples are fairly young; farmers have been growing them for just about 20 years.
If you leave Idared skins on while you make applesauce, your final result will be a lovely pink sauce.
Jonagold, as indicated by its name, is a cross between the Golden Delicious and Jonathan varieties.
You have to get Macouns quick! They're only good for 2 months.
Apple employee Jef Raskin named his computer after the McIntosh, his favorite apple variety.
Paula Reds are great for applesauce, but they make a terrible pie. The flesh of a Paula Red is too soft and mealy to hold up in the heat of the oven.
Red Delicious apples have a long shelf life, making them ideal for decoration. Just beware, this variety looks beautiful even after its flavor has diminished.
When baking, try mixing this tart apple with a sweeter variety, like Jonagolds, to get a balance of sour and sweet.