Favorite Apple Variety?
 

Seeing as we're in the middle of apple season here in New England, I thought I'd ask what people consider to be their favorite apple varieties. I was thinking just for eating, but no reason not to include favorite varieties for baking, salads, etc.

Me? We've been getting awesome Macouns this year at our local orchard/cide mill.

Braeburns and Winesaps, they are currently picking the Winesaps, but the Braeburns need a couple nights of frost first.

The Matsu's at Blue Jay Orchards in Bethel yesterday were amazing, huge, crisp, tart, wonderful.

I like a nice macoun, but my fav is honeycrisp.

Another Winesap fan here, but I feel like they haven't been as good in recent years as they used to be (man I sound old). Mutsus are good, and I recently "discovered" a varietal called Keepsake that I'm enjoying a lot. Last year's discovery was Gold Rush, but I think they won't be here for another few weeks. All of these are in the very crunchy category.

We're in the middle of apple country in Wenatchee. My favorite apple, bought from a roadside stand, picked that morning, is a Fuji, followed by Honeycrisp.

Stayman is my favorite (I think that's the same as a winesap -- I've also seen it called "stayman-winesap"). Then Empire, then Macoun. So yummy...

I liked Honeycrisp back in Minnesota but am not very fond of the Honeycrisp grown in France. Here my current favorite is Ariane.

Has anyone tried SweeTango? I'd love to get my hands on one of those and see if they live up to all the hype.

I'm partial to Gala and to Fuji.
A Paris friend was eager for me to try reinettes, but I prefer eating apples a little sweeter.
Is SweeTango a French variety?

You can make amazing apple sauce by combining as many different varieties as you can find. Cored, peeled, cooked with no sugar, with a little controlled scorching at the end to add a caramelized note. It has an incredibly delicious complexity.

Is that the new "it" apple? Saw it at the Tompkins Square farmers' market this morning (from the same guy I bought the Keepsakes from) but it cost enough more per pound that I didn't even bother. He does samples, though, so I'll have to try it next week.


Fornebufox, I have to admit, I do lazy girl applesauce and don't even peel/core--I just put it through the food mill at the end. The controlled scorch trick sounds interesting, though. I'll have to try it next time.

I love Fuji as a default, but Honeycrisp is also great when they're available.

My favorite apple is the macintosh, which doesn't extend to the computer. I think I ate four in two days this week.

No, it's the University of Minnesota's successor to the Honeycrisp. Apparently they're having some legal issues regarding the licensing so it's not yet widely available.

SweeTango is available in our area (North Central Washington) through Stimelt Growers. It's nice, but I still prefer Fugi.

Here's information about SweeTango: http://sweetango.com/

And about the lawsuit: http://www.growingproduce.com/news/afg/?storyid=3952

Macouns then Braeburns....and nothing beats a combo of Macintosh apples, brown sugar, and butter in any baked good!

If I'm picking apples, I like Honey Crisp. Gingergold is also good.

When we have to buy from a grocery store, we usually go with Braeburn.