Apples

Apple Picking & Storing Tips

There is nothing quite like bringing home a bushel of crisp apples from the orchard. A little care while picking and storing them will help preserve their flavor, crunch, and usefulness for weeks to come.

At the orchard:

Choose apples that are firm, richly colored for their variety, and free from soft spots, deep cuts, or large bruises. A ripe apple should come off the branch easily: cup it in your hand, lift gently, and give it a slight twist. Avoid pulling straight down, which can damage the tree and the fruit’s stem. Keep the stem attached whenever possible—it helps the apple retain moisture and stay fresh longer.

Different varieties ripen at different times, so it is perfectly fine if the fruit does not all look exactly alike. If you are picking for baking, slightly tart, firm apples are especially useful. For snacking, choose the varieties you enjoy most fresh and crisp.

Once you are home:

Handle apples gently and sort them before storing. Use any bruised, split, or very ripe apples first for applesauce, baking, cider, or a cozy fall dessert. Even a small damaged spot can encourage spoilage, so check stored apples regularly and remove any that are beginning to soften.

For longest storage, keep apples cold—ideally in the refrigerator crisper drawer or another cool, humid space. Place them in a loosely closed plastic or reusable produce bag to help retain moisture while still allowing a little airflow. Most apples will keep well for several weeks this way, and some late-season varieties can last much longer.

Keep apples separate from leafy greens and delicate produce. Apples naturally release ethylene gas, which can make nearby fruits and vegetables ripen and spoil more quickly. Before eating, let refrigerated apples rest on the counter for 15–20 minutes; the flavor will be fuller and the texture more enjoyable.

Remember: use the softest apples first, save the firmest for later, and enjoy every crisp bite of apple season.

Amazing Apples

There is a certain kind of magic that only arrives in autumn.

It appears in orchard baskets filled with glossy red McIntosh, golden Honeycrisp, rosy Pink Lady, speckled Gala, deep green Granny Smith, and warm russet apples fresh from the tree. Cool from the crisp fall air and fragrant with that unmistakable apple scent, they make the kitchen feel instantly cozier.

Apples may be familiar, but each variety brings something wonderfully different to the table. Some are sweet and juicy, some are tart and bracing, and some hold their shape beautifully in pies, crisps, cakes, and savory dishes.

They ask to be enjoyed in every possible way: sliced for a snack, baked beneath a buttery crumble, tucked into a lunchbox, simmered into applesauce, layered into a pie, roasted beside pork, or stirred into a warm drink.

Each apple has its own charm. Honeycrisp, crisp and explosively juicy. McIntosh, tender, fragrant, and perfect for sauce. Cortland, gently tart and slow to brown when sliced. Gala, mellow and sweet. Fuji, dense, crunchy, and richly flavored. Granny Smith, bright and tart with a wonderful firmness for baking. Pink Lady, lively, floral, and sweet-tangy. Golden Delicious, mellow and honeyed, lovely in pies and cakes.

What makes apples so special?

Apples are generous in the kitchen. A basket of fresh fruit can become a simple snack, a warm cider, a rustic galette, a savory chutney, or a comforting pan of apple crisp. They are equally at home with cheddar and walnuts as they are with brown sugar and spice.

And when it is time to begin, an apple corer makes the first step simple. With the core neatly removed, each apple is ready for slices, rings, wedges, filling, baking, and all the delicious little creations that make fall feel special.

Choose the apples that look most beautiful, bring home more than you think you need, then slice, bake, simmer, share, and savor your way through the season.

Because apple season never lasts quite long enough.

And perhaps that is exactly why it tastes a little like magic.

A Guide to Apple Varieties

With hundreds of apple varieties grown across the country, there is an apple for nearly every kind of fall recipe. Some are made for eating right out of hand; others soften beautifully into applesauce, while a few stay firm and flavorful through baking, roasting, and long afternoons in the oven.

Use this guide to choose the right apple for the occasion—or combine a few varieties for deeper flavor and texture.

Apple Variety	Flavor & Texture	Best For
Honeycrisp	Exceptionally crisp, juicy, sweet with a bright tang	Snacking, salads, cider, baking, apple boards
McIntosh	Tender, fragrant, sweet-tart	Applesauce, apple butter, cider, eating fresh
Cortland	Crisp, mildly tart, snowy white flesh that browns slowly	Salads, fruit platters, pies, stuffing, snacking
Gala	Sweet, mellow, lightly floral, crisp	Snacking, lunchboxes, salads, simple baking
Fuji	Very sweet, dense, firm, and crunchy	Snacking, salads, baking, dehydrating
Granny Smith	Brightly tart, firm, and crisp	Pies, tarts, crisps, caramel apples, savory dishes
Pink Lady	Sweet-tart, lively, crisp, and fragrant	Eating fresh, salads, baking, cheese boards
Golden Delicious	Mild, honeyed, softening as it cooks	Cakes, pies, applesauce, apple butter
Jonagold	Honey-sweet with a gentle tartness; juicy and firm	Pies, crisps, applesauce, cider, snacking
Braeburn	Spiced, aromatic, sweet-tart, firm	Baking, roasting, cider, eating fresh
Empire	Crisp, juicy, pleasantly sweet-tart	Snacking, salads, sauce, baking
Northern Spy	Firm, aromatic, richly flavored, balanced sweetness	Pies, crisps, cider, baking projects
Macoun	Sweet, berry-like, exceptionally crisp	Snacking, applesauce, pies, cider
Rome	Mildly sweet, firm, and dependable when heated	Baked apples, pies, cakes, roasting

Choosing Apples for Your Favorite Recipes

For pies, tarts, and crisps

Choose firm apples that hold their shape and offer some tartness: Granny Smith, Cortland, Jonagold, Braeburn, Northern Spy, or Rome. A combination of two or three varieties creates the most interesting flavor.

For applesauce and apple butter

McIntosh is a classic because it softens quickly into a fragrant, silky sauce. Empire, Cortland, Golden Delicious, and Macoun are also lovely choices. No need to peel perfectly—rustic applesauce has its own charm.

For eating fresh

Reach for Honeycrisp, Fuji, Gala, Pink Lady, Macoun, or Empire. They are crisp, juicy, and sweet enough to enjoy without anything else—though a little sharp cheddar or a spoonful of nut butter never hurts.

For salads and apple boards

Cortland is especially helpful because its slices stay pale longer. Honeycrisp, Pink Lady, Fuji, and Gala also add a crisp bite to greens, cheeses, nuts, and cured meats.

For savory cooking

Granny Smith, Braeburn, Cortland, and Jonagold pair beautifully with pork, chicken, sausage, onions, cabbage, winter squash, and hearty grains. Their bright flavor keeps rich dishes from feeling too heavy.

For cider

The best cider comes from a blend. Combine sweet apples such as Honeycrisp, Fuji, Gala, or Golden Delicious with tart, aromatic apples such as McIntosh, Cortland, Northern Spy, or Granny Smith.

The best apple is often the one that is fresh from a nearby orchard and ripe for the season. Bring home a mix, taste as you go, and let each variety show you what it does best.