Red apples are among the most recognizable fruits in the world, known for their bright, inviting color and smooth, glossy skin. Their deep shades of red can range from light crimson to dark maroon, often symbolizing sweetness and vitality. The sight of a red apple is instantly associated with freshness, health, and natural beauty.
Their flavor is typically a balance of sweetness and slight tartness, making them enjoyable to eat raw or in a variety of dishes. The crisp texture and juicy bite create a satisfying experience, whether eaten fresh from the tree or chilled from storage. The aroma of a ripe red apple is gentle yet distinct, carrying a hint of floral freshness.
Red apples are also valued for their nutritional benefits. They are a natural source of fiber, vitamins, and antioxidants, contributing to overall well-being. Many people enjoy them as a healthy snack that is both refreshing and energizing, especially when compared to processed treats.
In cooking, red apples lend their sweetness to both savory and sweet recipes. They can be baked, stewed, or sliced into salads, adding color and flavor wherever they appear. Their versatility makes them a favorite ingredient in many traditional dishes and desserts around the world.
Red Apples
Red Delicious
The Red Delicious is one of the most recognizable apples in the world, known for its tall, heart-like shape and deep, crimson color. It originated in Peru, Iowa, in the 1880s as a chance seedling and was originally named the “Hawkeye.”
Its flavor is mildly sweet but often quite bland, and its texture can become soft and mealy if not perfectly fresh. While its reputation has suffered due to decades of breeding for appearance over flavor, it remains a classic for fresh eating, though it is not well-suited for cooking.
Honeycrisp
A modern superstar, the Honeycrisp was developed by the University of Minnesota and released in 1991. It is known for its exceptionally crisp and juicy texture, which literally snaps when you bite into it.
Its flavor profile is a perfect balance of sweet and tart, and its skin is thin yet sturdy. Honeycrisp’s popularity exploded due to its complex flavor and satisfying crunch, making it excellent for fresh eating, salads, and pressing for cider. It also holds its shape reasonably well in pies.
McIntosh
A classic heirloom apple, the McIntosh originated in Ontario, Canada, in the early 1800s. It has a bright red and green skin and a tender, white flesh that is aromatic and tangy.
McIntosh apples are famously juicy but break down very quickly when cooked, making them the preferred apple for applesauce. They are also wonderful for fresh eating, though their softer texture is distinct from modern, crisper varieties.
Gala
Originating in New Zealand in the 1930s as a cross between Kidd’s Orange Red and Golden Delicious, the Gala apple is now one of the most popular varieties worldwide. It is typically medium-sized with a reddish-orange blush over a yellow background.
Its flavor is mildly sweet, aromatic, and slightly pear-like, with a crisp texture. Gala’s gentle sweetness makes it a fantastic snack for children and a great addition to salads.
Fuji
The Fuji apple was developed in Japan in the late 1930s from a cross between two American varieties, Red Delicious and Ralls Janet. It is typically round with a yellow-green background covered in a red-pink blush.
The Fuji is incredibly sweet and crisp, with a dense, juicy flesh that stores exceptionally well, often becoming sweeter in storage. It is superb for fresh eating and also holds its shape well in pies and baking.
Braeburn
Originally a chance seedling found in New Zealand in the 1950s, the Braeburn has a crisp, juicy texture and a bold, balanced flavor that is both sweet and tart. Its skin is a striking streaky red over a yellow-green background.
The intensity of its flavor makes it a fantastic all-purpose apple, equally good for fresh eating, baking into pies, or slicing for a cheese board.
Pink Lady® (Cripps Pink)
A trademarked variety, the Pink Lady® is the brand name for the Cripps Pink apple. It was developed by John Cripps in Western Australia by crossing a Golden Delicious with a Lady Williams.
It is easily identified by its distinctive pink-blushed skin over a green-yellow base. The flavor is uniquely tart-sweet with a firm, crisp texture. It is one of the last apples to be harvested, and its high acidity allows it to retain a firm texture in baking.
Jazz™
The Jazz™ apple is a patented variety that originated in New Zealand as a cross between a Braeburn and a Royal Gala. It has a distinctive oblong shape and a crisp, dense flesh that is very juicy.
Its flavor is a vibrant balance of sweet and tart, similar to its Braeburn parent. The Jazz™ apple’s firm texture makes it an excellent choice for both fresh eating and cooking applications where a firm hold is desired.
Empire
The Empire apple is an American variety, created in 1945 at the New York State Agricultural Experiment Station as a cross between a McIntosh and a Red Delicious.
It combines the best traits of its parents: the snappy, tart flavor of the McIntosh with the sweeter, firmer texture and deep red color of the Red Delicious. This makes it a well-balanced, all-purpose apple that is great for snacking, salads, and sauces.
Rome
Also known as the Rome Beauty, this apple was discovered as a chance seedling in Rome Township, Ohio, in the early 19th century. It is a beautifully round, uniformly red apple with a thick skin.
While pleasant for fresh eating, it is famously known as a “baker’s apple” because its firm, mildly tart flesh holds its shape perfectly when cooked, making it the premier choice for apple pies, tarts, and baked dishes.
Jonathan
The Jonathan apple is an American heirloom, discovered in Woodstock, New York, around 1826. It is a medium-sized apple with a bright red color, often with a slight yellow blush. Its flesh is tender, crisp, and juicy with a spicy, vinous flavor that is both sweet and tart. Jonathan is a versatile apple, wonderful for fresh eating, cider-making, and baking, though it cooks down to a soft texture, making it excellent for sauces.
Arkansas Black
As the name suggests, this apple has a deep, dark, almost blackish-red skin. It is an heirloom variety that originated in Benton County, Arkansas, in the 1870s.
When first harvested, it is extremely hard and tart, but its flavor mellows and sweetens significantly in storage, developing rich, almost spicy or wine-like notes. Its legendary firmness makes it exceptional for long-term storage and a fantastic choice for hard cider.
Cortland
Developed in 1898 at the New York State Agricultural Experiment Station, the Cortland is a cross between a McIntosh and a Ben Davis apple. It has a beautiful deep red finish over a faint green background.
Its white flesh is exceptionally slow to brown after being cut, making it a premier choice for fruit salads, cheese plates, and fresh eating. With a sweet-tart flavor and a juicy, tender texture, it’s also excellent for applesauce and cider.
Envy™
A modern, branded variety, Envy™ was developed in New Zealand from a cross between Royal Gala and Braeburn. It is known for its consistently round shape and a striking red blush over a creamy yellow background.
Its flesh is crisp and dense, similar to its Braeburn parent, but with a notably higher sugar content that gives it an exceptionally sweet, low-acid flavor. Envy™ apples are slow to brown and are primarily enjoyed for fresh eating.
Kanzi®
Originating in Belgium in the 1980s, Kanzi® (which means “hidden treasure” in Swahili) is a cross between a Gala and a Braeburn. It has a lively, sweet-tart flavor and a very crisp, juicy bite.
Its skin is a distinctive orange-red blush over a green-yellow base. This well-balanced flavor and firm texture make it a true all-purpose apple, perfect for snacking, baking, and salads.
SweeTango®
A product of the University of Minnesota’s apple breeding program (the same one that created Honeycrisp), SweeTango® is a specific cross between a Honeycrisp and a Zestar! apple.
Released in 2009, it is characterized by its explosive crunch and a vibrant flavor that is both sweet and tangy. It has a distinctive crimson blush over a yellow background. Its complex flavor profile makes it a prized variety for fresh eating.
Liberty
Liberty is an American apple that was developed in New York state in 1978, specifically bred for disease resistance to reduce the need for pesticides. It is a cross between a Macoun and a Purdue seedling.
This small to medium-sized apple has a red skin, sometimes with a slight purple flush. Its flesh is crisp, juicy, and off-white with a balanced sweet-tart flavor. It is an excellent all-purpose apple for fresh eating, baking, and cider.
Crimson Snow® (Luna)
Discovered as a chance seedling in the Italian Alps, this apple is known for its stunning, almost solid crimson-red color and its snow-white, incredibly juicy flesh.
Its flavor is predominantly sweet with very low acidity, making it a favorite for those who prefer a mild, non-tart apple. Its striking color and sweet flavor profile make it ideal for fresh eating and for adding vibrant color to salads and platters.
Winter Banana
An heirloom variety originating in Indiana in the 1870s, the Winter Banana is truly unique. As the name suggests, its skin is a pale, banana-yellow color adorned with a delicate pink blush.
The flesh is crisp and tender with a very mild, sweet flavor that has a distinctive, faintly banana-like aroma. It is not a strong keeper, but it is prized for its beauty in orchards and its gentle flavor for fresh eating.
Hidden Rose
A fascinating modern heirloom, the Hidden Rose was discovered as a chance seedling in Oregon in the 1960s. From the outside, it looks unassuming with its yellow-green skin and a rosy blush.
The surprise is inside: its flesh is a stunning pink to rose-red color. The flavor is tart, crisp, and slightly lemony, making it a wonderful apple for fresh eating for those who love tartness, as well as for adding a pop of color to salads and slaws.
Winesap
A true American classic, the Winesap’s origins date back to colonial America, likely in New Jersey. It is a distinctive apple with a deep, dark red, almost purplish skin. Its name comes from its distinctive spicy, wine-like flavor, which is balanced between tart and sweet.
The flesh is exceptionally crisp and juicy. Winesap is highly valued as a vintage cider apple and also holds its shape beautifully when baked.
Stayman
The Stayman is another American heirloom, discovered in 1866 in Leavenworth, Kansas. It is a seedling of the Winesap, and it shares some of its parent’s characteristics, including a tart, rich, and spicy flavor.
It has a dull red, often russeted skin and a firm, juicy texture. It’s an excellent all-purpose apple that stores well and is superb for fresh eating, baking, and cider making.
Kiku®
The Kiku® apple has a interesting history; it was discovered as a chance mutation (or “sport”) of a Fuji apple in Italy. It is noticeably larger and more intensely red-striped than its Fuji parent.
The flavor is very sweet and honeyed, with the same satisfying crispness that Fuji apples are known for. Kiku® is a branded variety that guarantees a high level of sweetness and crunch, making it a premium snacking apple.
Rockit™
One of the most unique apples in appearance, the Rockit™ is a miniature apple developed in New Zealand from a cross between Gala and GS 2184. It is about the size of a tennis ball, with a vibrant red skin over a yellow base.
Despite its small size, it packs a full-sized flavor that is sweet and slightly tart, with a very crisp texture. Its small, snackable size and fun appearance have made it a popular lunchbox apple for both children and adults.