Apples are big in North America. Grown in every state, and several Canadian provinces, they’ve been ubiquitous here since arriving with colonists in the 17^th century. Hundreds of years later we have a huge array of apple types that range from sweet to tart, mushy to crisp.

October is easily the best month on the calendar. We get to wear sweaters again, the leaves are changing and it’s National Apple Month. A vast array of delicious apples are at their best from late summer through fall, ready to be eaten fresh, baked in a pie or turnover or mashed into apple sauce. But which ones should you bake with and which do you prefer to eat in hand? We all have our favorite types, and there’s lots of differences among them. Let’s look at a few. 

Honeycrisp

One of my favorites, the Honeycrisp lives up to its name. Created at the University of Minnesota and first sold in the early 1990s, Honeycrisp apples are known for their balance of sweetness and acidity and the thunderous crunch when you bite into them. They have a long shelf life, firm flesh and a pleasant round apply shape. Basically the perfect specimen.

Gala

Originating in New Zealand, the Gala was introduced to the U.S. in 1974 and is now among the most popular varieties. Its thin skin has a red foundation with yellow and orange highlights. The flesh has a moderate sweet flavor, making it a popular raw apple, though it’s also very well suited to baking or cooking.

McIntosh

With vibrant red and green skin and creamy white flesh that is considered on the tart side, the McIntosh has been among the most popular varieties for over a hundred years, though its popularity has declined recently. It’s best for eating raw or making apple sauce, but not as good for baking due to its softness. The variety was discovered by John McIntosh of Dundela, Ontario growing on his property in 1811. Jef Raskin, an employee of Apple Computer, was such a fan that he named a line of computers after it 

Fuji

Developed in Japan in the 1930s, the Fuji has become popular in North America since arriving in the 1980s. It’s typically large, round, dense and sweet, making it great for eating raw and adding to salads. It doesn’t bruise easily, which means it’s popular in grocery stores. Its firm flesh doesn’t always yield good results when baking, as it doesn’t soften easily. Tasty though.

Red Delicious

A paradox of an apple: supposedly the most popular and widely produced in the U.S., but derided by many. It has an alluring skin of deep red that can be off-puttingly bitter. It’s recommended as a raw eating apple, since the flesh is soft and doesn’t take well to cooking.

Now that you know a bit more about apples, you’re probably read to eat some! You could try Luvo’s Oat Brand and Ricotta Pancakes with Apple Cinnamon Compote, or check out this classic recipe for apple pie, which recommends using Courtland apples. Another one to try. 

It’s National Apple Month, do you know what your favorite apple is? Let us know in the comments and on Twitter at @luvoinc.