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From Adam and Eve to Isaac Newton, the apple has inhabited our folklore and our diets for centuries. This crunchy fruit dates back nearly 3,000 years to the wild apples that grew in the earliest orchards. These days, there are more than 7,000 varieties worldwide, though only a handful make it to your local fruit stand. Apples are simply delicious and surprisingly versatile. Enjoy a beautiful autumn weekend by going apple picking, then bring home your bounty and make some delectable treats. We've even included a handy apple guide to keep you crunching and munching throughout the season.


  • All year round, peak season is all through the fall.


  • Look for those that are firm and well-colored with smooth, blemish-free skins.
  • All-Purpose Apples (for eating or cooking): Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Northern Spy, Winesap.
  • Eating Apples (raw only): Gala, Golden Delicious, Red Delicious.
  • Cooking Apples: Rhode Island Greening, Rome Beauty, York Imperial.


Always remove apples that are overripe or have soft spots. They give off ethylene gas, which speeds up the ripening of the other apples. Store small amounts of apples in a plastic bag in the refrigerator and they will keep for up to one month.

Preparation / Cooking

  • When baking whole apples, remove the peel around the core to prevent splitting during baking.
  • To prevent apples from browning after you've just cut them, dip cut pieces in water and a squeeze of lemon or orange juice.
  • As a general rule, 1 pound of apples is equal to:
    • 4 small apples
    • 3 medium apples
    • 2 large apples
    • 3 cups diced
    • 2 3/4 cups sliced
    • 1 1/2 cups grated
  • Not sure how many apples to use? Follow this simple apple equation:
    1 pound of apples is equal to:
    • 2 large Golden Delicious, Rome, Spy or Spartan
    • 3 or 4 medium Ida Red, Granny Smith or Royal Gala
    • 6 small McIntosh

Apple Recipes