Northern Spy: Large fruit; crisp and sweet/tart taste. Great for baking, eating or sauce. Holds its shape well so renowned for pies.
Opalescent: old variety, very rare, crisp and good for baking.
Ozark Gold: Less sweet than Golden Delish; best for eating out of hand.
Paula Red: Large; tart in flavor; good for eating, making applesauce or baking pies.
Pitmaston Pineapple: eating out of hand; not suited for baking
Prima: early; juicy and flavored like a Jonathan. Great for pies and cobblers.
Rome Beauty: white firm flesh with tart flavor; only cooking apple widely available in supermarkets; best when blended
with one or two other varieties; traditional apple for pies, sauce and juice.
Sayaka: resemble Jonathan in appearance and quality.
Senshu: wonderful sweet flavor; crisp juicy texture; use as for Jonathan.
Spigold: crisp, tart and versatile; great for any use.
Summer Pippin: tart and perfect for baking.
Sweet Sixteen: Northern Spy offspring; outstanding cooking apple.
Wealthy: soft and sweet; great for sauces and butters.
Ok, everyone, hope this helps. I notice that Granny Smiths are not on the list... but they keep their shape well in baking
and stay fairly firm when cooked into a butter.
Perhaps someone could add this info to the archives so I don't have to type it out again???
Winesap: crisp and very tart; extremely versatile and great for pies, sauces and cider.