picking different types of Apple #shortvideo #fruit

There are thousands of apple varieties worldwide, each with unique flavors, textures, and uses. Here are some of the most popular types, categorized by their primary use:

1. Sweet Eating Apples (Best for Fresh Eating)

Fuji – Very sweet, crisp, and juicy; great for snacking.

Gala – Mildly sweet, thin-skinned, and aromatic.

Honeycrisp – Extremely crisp, juicy, and balanced sweet-tart flavor.

Ambrosia – Naturally sweet, low-acid, and subtly floral.

Red Delicious – Mildly sweet but often mealy (less popular now).

2. Tart Apples (Good for Baking & Fresh Eating)

Granny Smith – Very tart, crisp, and great for pies and salads.

Braeburn – Balanced sweet-tart with a firm texture.

Pink Lady (Cripps Pink) – Tart-sweet, crisp, and good for both eating and baking.

Jonathan – Tart, slightly spicy, excellent for cider and baking.

3. All-Purpose Apples (Good for Eating, Baking & Sauces)

McIntosh – Soft, juicy, slightly tart; best for applesauce.

Cortland – Sweet-tart, resists browning; good for salads.

Jonagold – Sweet-tart hybrid (Jonathan + Golden Delicious), great for pies.

Empire – Sweet-tart, crisp; good for eating and cooking.

4. Heirloom & Specialty Apples

Arkansas Black – Very firm, tart-sweet, improves in storage.

Cox’s Orange Pippin – Complex, aromatic, British favorite.

Gravenstein – Tart, juicy, excellent for cider and sauce.

Winesap – Tart, spicy, great for cider and hard cider.

5. Best Apples for Baking (Hold Shape When Cooked)

Rome (Rome Beauty) – Mild, holds shape well in pies.

Northern Spy – Tart, firm, classic pie apple.

Liberty – Tart, disease-resistant, good for baking.

Golden Delicious – Sweet, softens slightly when baked.

6. Best Apples for Cider & Juicing

Kingston Black – Classic cider apple (sharp flavor).

Dabinett – Bittersweet cider apple.

Ashmead’s Kernel – Heirloom, rich juice flavor.