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Bishop’s: Types of Apples and How to Use Them

Here is a guide from Bishop’s Orchards & Winery, 1355 Boston Post Road, Guilford, that shows when different varieties of apples ripen, how they typically taste, and how to use them. Bishop’s also recommends choosing apples that are bruise free and firm to the touch, Be careful not to bruise them when transporting and storing them. Most apples can be stored in the fridge for about 90 days, but some won’t last that long. They absorb odors easily, so keep that in mind when storing them. This year, the apples are ripening a little later than usual, but not by much. Visit bishopsorchards.com to find out more about pick-your-own apples, or call 203 458-PICK.

—Pem McNerney

1

Baldwin: October. Mildly sweet, tart with a hard texture. Eating: Good. Baking: Very good. Canning: Excellent. Applesauce: Excellent

2

Braeburn: Late October. Sweet, tangy, hard. Eating: Excellent. Baking. Canning: Good. Applesauce: Fair

3

Cortland: Late September, early October. Mildly sweet, tender. Eating: Excellent. Baking: Excellent. Canning: Good. Applesauce: Very good.

4

Empire: September, October. Sweet, tart, firm. Eating: Excellent. Baking: Poor. Canning: Fair. Applesauce: Good.

5

Fuji: Mid- to late October. Sweet, tangy, hard. Eating: Excellent. Baking: Good. Canning: Good. Applesauce: Fair.

6

Gala: September. Sweet, firm, juicy. Eating: Excellent. Baking: Good. Canning: Good. Applesauce: Fair.

7

Ginger Gold: Early September. Sweet, tart, crisp. Eating: Good. Baking: Good. Canning: Good. Applesauce: Good.

8

Golden Delicious: September, October. Sweet, semi-firm. Eating: Excellent. Baking: Very good. Canning: Very good. Applesauce: Good.

9

Honeycrisp: September. Sweet, tart, firm, crunchy. Eating: Excellent. Baking: Fair. Canning: Good. Applesauce: Good.

10

Ida Red: Mid- to late October. Tangy, firm. Eating: Good. Baking: Very good. Canning: Good. Applesauce: Good.

11

Jonagold: Late September, early October. Sweet, firm. Eating: Excellent. Baking: Excellent. Canning: Good. Applesauce: Good.

12

Macoun: Late September, early October. Sweet, crisp, firm. Eating: Excellent. Baking: Poor. Canning: Fair. Applesauce: Good.

13

McIntosh: September. Sweet, tangy, tender. Eating: Excellent. Baking: Fair. Canning: Fair. Applesauce: Fair.

14

Mutsu: October. Sweet, firm. Eating: Excellent. Baking: Excellent. Canning: Very good. Applesauce: Very good.

15

Paula Red: Late August, Early September. Tart, tender. Eating: Excellent. Baking: Fair. Canning: Fair. Applesauce: Fair.

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Pink Lady: October. Sweet, tart, firm, crisp. Eating: Excellent Baking: Good. Canning: Good. Applesauce: Fair.

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Red Delicious: Late September, early October. Very soft and sweet. Eating: Good. Baking: Poor. Canning: Fair. Applesauce: Fair.

18

Rome: October. Tart, firm. Eating: Good. Baking: Good. Canning: Good. Applesauce: Good.

19

Stayman: Mid- to late October. Tangy, hard. Eating: Good. Baking: Excellent. Canning: Excellent. Applesauce: Excellent.

20

Zestar: Late August, early September. Tart, crisp, juicy. Eating: Excellent. Baking: Good. Canning: Fair. Applesauce: Fair.

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(As for that Granny Smith apple, if you see it in a Connecticut market, chances are it may have been grown elsewhere. Grannies ripen late in the growing season, sometimes in November, so Connecticut orchards sometimes opt not to grow them. They are favored for their tart taste, and as pretty good eating apples. But where they shine is hot out of the oven, in a pie, often with other varieties thrown in for a bit of extra sweetness.)