THE BEST APPLES FOR BAKING
The Farmer’s Almanac
| Name | Best Uses | Flavor Characteristics, Appearance |
| Braeburn | Applesauce | Tart, sweet, aromatic, tall shape, bright color |
| Cortland | Pies, Applesauce, Fruit Salad | Tart, crisp, larger than ‘McIntosh’ |
| Fuji | Baking | Sweet and juicy, firm, red skin |
| Gala | Dried, Cider | Mild, sweet, juicy, crisp, yellow-orange skin with red striping (resembles a peach) |
| Granny Smith | Baking | Moderately sweet, crisp flesh, green skin |
| Jonagold | Pie, Applesauce | Tangy-sweet, Yellow top, red bottom |
| Jonathan | Applesauce | Tart flesh, crisp, juicy, bright red on yellow skin |
| McIntosh | Applesauce | Juicy, sweet, pinkish-white flesh, red skin |
| Newtown Pippin | Pie, Applesauce, Cider | Sweet-tart flesh, crisp, greenish-yellow skin |
| Rhode Island Greening | Pie | Very tart, distinctively flavored, grass-green skin, tending toward yellow/orange |
| Rome Beauty | Baking, Cider | Mildly tart, crisp, greenish-white flesh, thick skin |
| Winesap | Applesauce, Pie, Cider | Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin |
