Choosing an apple to snack on is strictly a matter of personal taste. Not so when selecting the best apple to use in baked goods. With more than 2,500 varieties grown in the United States alone, deciding which ones to use for pies, baking or sauces can be confusing. You need to consider not only sweet versus tart qualities, but also an apple’s texture and how well it holds its shape when baked. These guidelines should help make the task of choosing an apple a little easier.

When a recipe calls for sweet apples, use:
Cortland A New England and Midwest variety; large with white flesh; moderately juicy. Available September through April.

Fuji Known for its crunchy texture and concentrated sweetness; ideal for pies and baking. Available October through August.

Gala Sweet and snappy, excellent for sauces and salads. Available August through May.

Golden Delicious Sweet and crisp; popular for all purposes. Available year-round.

When a recipe calls for tart apples, use:
Granny Smith The ultimate tart, crisp apple; excellent for baking or sauces. Grown mainly on the West Coast. Available year-round.

Ida Red A cross between the Jonathan and Wagener apples, it has the tangy bite of the Jonathan but is larger in size. Available September through June.

Jonathan Spicy and tart; particularly good in pies and for baking whole. Available October through April.

Northern Spy It holds its shape and tart flavor well when baked. Grown mainly in the northern part of the East Coast. Available October through August.

Rome Beauty or Rome A favorite for pies because its flavor intensifies when baked. Avilable year-round.

When a recipe doesn’t specify sweet or tart apples, use:
Braeburn A rich, spicy-sweet apple for any use. Available October through July.

Empire Mainly grown in New England; has a texture that remains firm in baking. Available September through July.

Jonagold Wonderfully balanced sweet and tart flavors; excellent for baking. Available August through November.

Pink Lady A West Coast variety with a unique sweet-tart flavor. Available late October through late spring.