Apple Guide

Good for: snacking, savory cooking, baking Season: October to November Description: Its sweet, complex flavor is perfect for applesauce.

Good for: savory cooking, baking Season: September Description: Of Dutch origin, it's sweet, with a mix of red and yellow coloring.

Good for: snacking, savory cooking, baking Season: September to November Description: A favorite of cidermakers, this cross between McIntosh and Red Delicious is a good eating apple.

Good for: snacking, savory cooking Season: Early August to September Description: It's a little more crisp and tart than its relative Golden Delicious.

Good for: snacking Season: September to November Description: This cross between Macoun and Honeygold is crisp and juicy, with low acidity.

Good for: savory cooking, baking Season: September to November Description: As its name implies, this is a cross between a Jonathan and a Golden Delicious. It tends to be large, with a firm texture well suited to baking.

Good for: snacking, savory cooking Season: October to November Description: A crisp lime-green specimen from Japan, its texture and tartness make it ideal for baking.

Good for: savory cooking, baking Season: September to November Description: A crisp lime-green specimen from Japan, its texture and tartness make it ideal for baking.

Good for: savory cooking, baking Season: October to November Description: This antique red apple is one of the better all-purpose varieties for cooking or baking.

Good for: snacking Season: Mid-August to September Description: It's a relatively new hybrid that, despite appearing early in the season, has a crisp, firm texture.