There are over 6,500 varieties of apples in the world. Here are just a few (no way am I typing out all 6,500 varieties!!)
and what they are best suited for.
Akane: an all purpose apple; bright red and crisp, excellent for pies.
Arlet: Firm, tart and best for snacking. Cross between Golden Delish and Idared.
Cortland: Tart, good for baking, sauce and eating. Doesn't turn brown after cutting.
Early Cortland: Sweet flavor; good for eating and sauce.
Gala: Firm yellowish flesh, sweet aroma; good for desserts.
Ginger Gold: Mildly tart with yellow skin. Great for baking, especially tarts.
Golden Delicious: Mild and honey flavored. Excellent all purpose apple great for sauce, pies and juice when mixed with
Golden Russet: Extremely dense and sweet. Used primarily for cider but also popular for eating. Antique variety and
fairly hard to find.
Jersey Mac: McIntosh variety; tart and crisp and can be used the same ways as a McIntosh.
Jonamac: Behaves like a McIntosh. Good for sauce but needs sweetening.
Lurared: Best for snacking.
Macoun: High sugars with balancing acidity make this good for snacking and desserts where a soft texture is desired.
McIntosh: Good eating; the redder the sweeter.
Mollie's Delicious: Unrelated to Red Delish but similar. Too soft for cooking.
Mutsu: Yellowish green; fairly sweet; firm dense texture good for cooking. Also known as Crispin.