Braeburn: Braeburn's color varies from greenish-gold with red to nearly solid red. It was discovered a seedling in New Zealand in 1952, likely a cross between the Lady Hamilton and Granny Smith. It has a big flavor, sweet and tangy. The Braeburn blends sweetness and tartness, ideal for eating out of hand and for use in salads. It's also good in baking, applesauce, and for freezing.  [CA, NY, WA]

Cameo: A yellowish apple with red stripes, the Cameo is a relatively new variety. It was discovered as a chance seedling in Washington in the 1980s. Described as sweet and juicy with a zingy crunch, it is an excellent all-purpose apple. It is good eaten out of hand and used in salads and for baking, sauces, pies, and freezing. It holds its texture for long periods. [WA]

Cortland: A deep, purple-red colored apple with yellow streaks, the Cortland is an excellent all-purpose apple. Cortlands are considered moderately sweet with a hint of tartness. It is a large apple good for baking. The apple is considered excellent for eating fresh, in salads, sauces, pies, and baking. The white flesh browns very slowly when sliced, making Cortlands a standout for fruit salads and for dipping in toppings. More than a century old, the Cortland was developed in 1898 by crossing a McIntosh with a Ben Davis by New York State Agricultural Experiment Station in Geneva.  [MA, NY, VT]

Cripps Pink: This apple is bright pink. It has a firm, crisp flesh and a unique, tangy-tart, sweet flavor. It is a cross between Golden Delicious and Lady Williams developed in a Western Australia breeding program. It is usually used in baked goods and eaten out of hand. [WA]

Crispin/Mutsu: This apple is yellow with sweet, firm, juicy, and crisp flesh. It is good for eating fresh, salads, sauces, roasting, pies, baking, and freezing. An excellent all-purpose apple. [NY]

Empire: A McIntosh-Red Delicious cross, the Empire is an excellent lunchbox apple. It's flavor is sweeter than a McIntosh and more tart than a Red Delicious. It has juicy, firm, white flesh that does not bruise easily. Good for using for fresh-cut slices and candy and caramel apples. Texture remains firm; thus, it is considered to be a high-quality dessert apple. The variety was introduced by the New York State Agricultural Experiment Station in Geneva in 1966.  [MA, MI, NY]

Fortune: A cross between a Red Spy and Empire apple, this apple is crispy with a slightly spicy flavor. Good for use in pies and sauces and eaten fresh out of hand. Combine  Fortune and a Golden Delicious apples for a superb applesauce. [NY]

Fuji: The Fuji was bred from a cross between Red Delicious and Ralls Janet varieties in Japan. Fuji's skin color varies from yellow-green with red highlights to very red. It's spicy, crisp sweetness and firm flesh make it an excellent fresh eating apple. It's also good in baking and in applesauce. It stores well, remaining crisp for weeks. [CA, MI, MA, NY, VA, WA]

Gala: This yellow-orange skin with red striping is originally from New Zealand. It's thin skin makes it ideal for eating out of hand and is great in salads, good for baking, and very good in applesauce. It has a crisp snappy bite with a mellow sweetness.  [CA, MA, MI, NY, VA, WA]

Ginger Gold: The Ginger Gold is a yellow apple, with a sweet flavor. Mildly tart with a crisp texture, it has cream-colored flesh. It is a great snacking apple. It's flesh is slow to turn brown when cut; thus, the apple perfect for salads and fruit cups. [CA, NY, VA]

Golden Delicious: This popular yellow apple has firm, white flesh and sweet crisp flavor. It is the preferred "all-purpose" cooking apple since it retains its shape and rich, mellow flavor when baked or cooked. Its skin is so tender and thin that it doesn't require peeling for most recipes. The apple is very good in fresh salads and freezes well. It is the professional’s choice for applesauce or cider, baking pies, and other desserts.  [CA, MA, MI, NY, VA, WA, VT]

Granny Smith: This thick-skinned apple is bright green with twinges of red. It is believed to be a descendant of French crabapples cultivated in Australia. It is extremely tart, juicy, and versatile. Grannies are favorites of pie bakers and are great eaten out of hand and in salads. Good sautéed and baked as well. Because of the thick skin, Grannies should be peeled before baked. [CA, VA, WA]

Gravenstein: A red-striped, tangy, sweet-tart apple the Gravenstein is one of the few volume varieties in America introduced by Europe. Gravenstein was planted as early as 1820 in Bodega, north of San Francisco, CA. This apple is most widely used in sauces and pies. [CA]

Honeycrisp: This apple is mighty crisp. It combines unusual color and sweet flavor with a great bite. Used it eating out of hand, fresh-cut slices or cut up in salads, pies, baking, and sauces.  [MA, MI, NY]

Ida Red: An excellent all-purpose apple, the taste is both sweet and tart. The flesh is white, crisp, and juicy. Favored for sauces, pies, and desserts; the Ida Red holds its shape perfectly when baked. Developed in Idaho, it's a cross between two old-time NY apples, Jonathan and Wagener, first raised in Penn Yan in 1791. Ida Reds make a beautiful pink applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color.  [MA, MI, NY, VT]

Jersey Mac: This apple is  bright red with yellow highlights. It is a good eating apple with aromatic, medium-firm flesh. [MA]

Jonagold: A blend of Jonathan and Golden Delicious apples, the Jonagold offers a unique tangy-sweet flavor with firm flesh. It is excellent option for eating fresh and in salads, and for making pies, sauces, and freezing.  It is a superb choice for baking, especially apple crisp. It also makes excellent fried apples.  [CA, MA, MI, NY, WA]

Jonathan: A brilliant red apple, it was discovered as a chance seedling in Woodstock, New York, in 1800. Used for fresh eating and cooking. It's juicy flavor has a spicy tang that blends well with other apples. Michigan’s cooler climate produces superb Jonathans. [CA, MI, VA]

Lady: These apples are sweet and best eaten fresh. Also used for decorative purposes. [NY]