One of my favorite signs of fall is the delightful array of apples that start flooding into my local grocery store. Each type of apple has a distinct flavor and purpose. It’s amazing how one type of fruit can have so many different varieties. Each kind of apple has unique characteristics based on its flesh, firmness and response to cooking.

While their are literally hundreds of apple varieties, most stores carry about a dozen options that suit the local climate. Red and Golden Delicious are well known varieties that are great for fresh eating and go well mixed with salad greens. Gala, Jazz, Fuji, Braeburn and the ever popular Honeycrisp are strong sweet apples. All of these options can be juicy, tart and crisp. The best apples for pies tend to be Braeburn, Granny Smith, Cortland or Pink Lady to name a few. Some of the best varieties for sauces and cider are Jonathan, McIntosh, Granny Smith or Winesap. While apple season is going strong try testing out a new recipe with your favorite variety of fruit.

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