34 Types of Red Apples (And Their Idenifying Characteristics)

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Red apples, with their glossy, vibrant skins, are a beloved fruit grown in orchards worldwide. Their hues range from bright crimson to deep burgundy, often with stripes or speckles, signaling sweet, tart, or balanced flavors. They thrive in temperate climates, relying on careful pollination and seasonal care for bountiful harvests.

These apples enhance orchard ecosystems, supporting pollinators like bees and fostering biodiversity. Their crisp, juicy, or tender flesh results from meticulous cultivation, with flavors shaped by climate and soil. From honeyed sweetness to zesty tartness, their profiles cater to diverse culinary preferences.

Red apples excel in fresh eating, salads, baking, and cider production, with some varieties holding firm when cooked, while others soften into sauces. Their vibrant colors and flavors make them a global favorite, from snacks to desserts. Cool, humid storage preserves their freshness for months.

Challenges like climate change, which shifts ripening times, and diseases like fire blight threaten yields. Overharvesting and loss of heirloom varieties strain diversity, urging sustainable practices. Conservation of orchards ensures these fruits remain culinary and ecological staples.

Consumers should select firm, unblemished apples, consulting growers for unique types. The allure of red apples lies in their versatility and bold flavors, but their cultivation requires expertise to sustain their rich heritage and vibrant appeal.

Types of Red Apples

Gala

  • Origin: New Zealand, 1930s, a Kidd’s Orange Red and Golden Delicious cross.
  • Characteristics: Small to medium, red-orange skin with yellow striping. Crisp, juicy white flesh with a sweet, mildly floral flavor.
  • Culinary Uses/Flavor: Ideal for fresh eating, salads, or snacking; softens when baked. Low acidity, kid-friendly.
  • Identification Note: Distinct yellow stripes; sweeter than Fuji, smaller than Honeycrisp. Top U.S. cultivar.

Fuji

  • Origin: Japan, 1930s, a Red Delicious and Ralls Janet cross.
  • Characteristics: Medium to large, reddish-pink skin with faint yellow-green stripes. Dense, crisp flesh with a sweet, juicy flavor.
  • Culinary Uses/Flavor: Great for fresh eating, salads, or sauces; holds shape in baking. Long storage life (up to 6 months).
  • Identification Note: Redder than Gala, crisper than Red Delicious. Popular globally, especially in Asia.

Red Delicious

  • Origin: United States (Iowa), 1880s, chance seedling.
  • Characteristics: Large, deep red, glossy skin, elongated shape. Mildly sweet, soft flesh with a slightly grainy texture.
  • Culinary Uses/Flavor: Best for fresh eating or salads; not ideal for cooking due to softening. Iconic but less versatile.
  • Identification Note: Dark red, tall shape; less crisp than Fuji, sweeter than McIntosh.

Honeycrisp

  • Origin: United States (Minnesota), 1991, a Macoun and Honeygold cross.
  • Characteristics: Large, red-yellow skin with prominent red blush. Exceptionally crisp, juicy flesh with a sweet-tart flavor.
  • Culinary Uses/Flavor: Perfect for fresh eating, salads, or sauces; softens in baking. Explosive crunch.
  • Identification Note: Mottled red-yellow; crisper than Gala, tarter than Fuji. Premium U.S. variety.

McIntosh

  • Origin: Canada, 1811, chance seedling.
  • Characteristics: Medium size, bright red skin with green patches. Tender, juicy white flesh with a tart, tangy flavor.
  • Culinary Uses/Flavor: Great for sauces, pies, or fresh eating; softens quickly when cooked. Classic cider apple.
  • Identification Note: Green patches and soft texture; tarter than Red Delicious, smaller than Honeycrisp.

Braeburn

  • Origin: New Zealand, 1950s, possibly a Lady Hamilton and Granny Smith cross.
  • Characteristics: Medium to large, red-orange skin with yellow-green undertones. Firm, crisp flesh with a sweet-tart, spicy flavor.
  • Culinary Uses/Flavor: Versatile for fresh eating, baking, or sauces; holds shape when cooked.
  • Identification Note: Spicy flavor and striped skin; tarter than Gala, firmer than McIntosh.

Pink Lady (Cripps Pink)

  • Origin: Australia, 1970s, a Golden Delicious and Lady Williams cross.
  • Characteristics: Medium size, pink-red skin with yellow-green blush. Crisp, dense flesh with a sweet-tart, effervescent flavor.
  • Culinary Uses/Flavor: Excellent for fresh eating, salads, or baking; slow to brown. Premium export variety.
  • Identification Note: Pink hue and effervescent taste; crisper than Fuji, tarter than Gala.

Jonathan

  • Origin: United States (New York), 1820s, likely from Esopus Spitzenburg.
  • Characteristics: Small to medium, bright red skin with yellow undertones. Juicy, tender flesh with a tart, aromatic flavor.
  • Culinary Uses/Flavor: Good for fresh eating, pies, or sauces; softens in baking. Classic heirloom.
  • Identification Note: Smaller, tarter than Red Delicious; redder than McIntosh.

Empire

  • Origin: United States (New York), 1966, a McIntosh and Red Delicious cross.
  • Characteristics: Medium size, dark red skin with faint yellow stripes. Crisp, juicy flesh with a sweet-tart flavor.
  • Culinary Uses/Flavor: Great for fresh eating, salads, or sauces; holds shape in light baking.
  • Identification Note: Darker red than McIntosh, crisper than Red Delicious. Popular in Northeast U.S.

Cortland

  • Origin: United States (New York), 1898, a McIntosh and Ben Davis cross.
  • Characteristics: Medium to large, red skin with green-yellow streaks. Tender, white flesh with a sweet-tart flavor, slow to brown.
  • Culinary Uses/Flavor: Ideal for salads, fresh eating, or pies; good for sauces due to non-browning trait.
  • Identification Note: Green streaks and slow browning; softer than Empire, tarter than Red Delicious.

Rome

  • Origin: United States (Ohio), 1817, chance seedling.
  • Characteristics: Large, deep red, glossy skin, round. Firm, mildly tart flesh with a slightly dry texture.
  • Culinary Uses/Flavor: Best for baking (pies, applesauce) or roasting; less suited for fresh eating due to mild flavor.
  • Identification Note: Rounder, redder than Jonathan; less juicy than Braeburn.

Winesap

  • Origin: United States, 1800s, heirloom.
  • Characteristics: Small to medium, dark red skin with yellow specks. Firm, crisp flesh with a tart, wine-like flavor.
  • Culinary Uses/Flavor: Great for cider, fresh eating, or baking; holds shape when cooked.
  • Identification Note: Wine-like tartness and small size; redder than Cortland, tarter than Empire.

Stayman (Stayman’s Winesap)

  • Origin: United States (Kansas), 1866, from Winesap seedling.
  • Characteristics: Medium to large, red skin with russet dots. Firm, juicy flesh with a sweet-tart, spicy flavor.
  • Culinary Uses/Flavor: Excellent for fresh eating, pies, or cider; holds texture in baking.
  • Identification Note: Russet dots and spicier flavor; larger than Winesap, less red than Rome.

Macoun

  • Origin: United States (New York), 1923, a McIntosh and Jersey Black cross.
  • Characteristics: Medium size, deep red skin with green undertones. Tender, juicy flesh with a sweet-tart, berry-like flavor.
  • Culinary Uses/Flavor: Best for fresh eating, salads, or sauces; softens in baking. Northeast U.S. favorite.
  • Identification Note: Berry-like flavor and tender texture; redder than McIntosh, sweeter than Jonathan.

Idared

  • Origin: United States (Idaho), 1942, a Jonathan and Wagener cross.
  • Characteristics: Medium to large, bright red skin with yellow-green undertones. Firm, crisp white flesh with a sweet-tart flavor.
  • Culinary Uses/Flavor: Versatile for fresh eating, pies, sauces, or baking; holds shape when cooked. Long storage life.
  • Identification Note: Brighter red than Jonathan; firmer than McIntosh. Popular in Eastern Europe.

Spartan

  • Origin: Canada, 1926, a McIntosh and unknown variety cross.
  • Characteristics: Small to medium, dark red to purple-red skin. Juicy, crisp flesh with a sweet, slightly tart flavor, vinous notes.
  • Culinary Uses/Flavor: Great for fresh eating, salads, or juicing; softens in baking. Kid-friendly sweetness.
  • Identification Note: Darker, purplish hue than McIntosh; sweeter than Empire.

Rome Beauty

  • Origin: United States (Ohio), 1817, chance seedling.
  • Characteristics: Large, deep red, glossy skin, round shape. Firm, mildly tart flesh with a slightly dry texture.
  • Culinary Uses/Flavor: Ideal for baking (pies, whole apples) or sauces; less suited for fresh eating due to mild flavor.
  • Identification Note: Rounder than Idared; less juicy than Braeburn. Classic baking apple.

Arkansas Black

  • Origin: United States (Arkansas), 1870s, likely a Winesap seedling.
  • Characteristics: Medium size, dark red to nearly black skin. Very firm, crisp flesh with a tart, aromatic flavor.
  • Culinary Uses/Flavor: Best for fresh eating or cider after storage (sweetens); good for pies. Long storage life.
  • Identification Note: Near-black skin and hard texture; tarter than Winesap, darker than Stayman.

Lady Alice

  • Origin: United States (Washington), 1979, chance seedling.
  • Characteristics: Medium size, red skin with yellow striping. Crisp, dense flesh with a sweet-tart flavor, hints of citrus and honey.
  • Culinary Uses/Flavor: Excellent for fresh eating, salads, or baking; holds shape when cooked. Discovered after storm damage.
  • Identification Note: Yellow stripes and balanced flavor; crisper than Gala, less tart than Pink Lady.

Liberty

  • Origin: United States (New York), 1978, a Macoun and Purdue 54-12 cross.
  • Characteristics: Medium size, dark red skin with faint yellow speckles. Crisp, juicy flesh with a sweet-tart flavor.
  • Culinary Uses/Flavor: Great for fresh eating, sauces, or pies; disease-resistant, popular for organic orchards.
  • Identification Note: Speckled skin and McIntosh-like flavor; redder than Empire, less vinous than Spartan.

Northern Spy

  • Origin: United States (New York), 1800s, heirloom.
  • Characteristics: Large, red skin with yellow-green stripes. Firm, crisp flesh with a tart, rich flavor.
  • Culinary Uses/Flavor: Ideal for pies, sauces, or cider; good fresh after storage. Classic New England apple.
  • Identification Note: Striped skin and late ripening (October); tarter than Cortland, larger than Jonathan.

Fireside

  • Origin: United States (Minnesota), 1943, a McIntosh and Longfield cross.
  • Characteristics: Medium to large, red skin with yellow streaks. Juicy, tender flesh with a sweet, mild flavor.
  • Culinary Uses/Flavor: Best for fresh eating, salads, or light baking; softens when cooked.
  • Identification Note: Milder flavor than McIntosh; yellower streaks than Empire.

Kanzi

  • Origin: Belgium, 1990s, a Gala and Braeburn cross.
  • Characteristics: Medium size, bright red skin with yellow undertones. Crisp, juicy flesh with a sweet-tart, zesty flavor.
  • Culinary Uses/Flavor: Great for fresh eating, salads, or snacking; holds shape in light baking.
  • Identification Note: Zestier than Gala, redder than Braeburn. Popular in Europe.

Envy

  • Origin: New Zealand, 2009, a Gala and Braeburn cross.
  • Characteristics: Medium to large, red skin with yellow striping. Very crisp, juicy flesh with a sweet, low-acid flavor.
  • Culinary Uses/Flavor: Ideal for fresh eating, salads, or snacking; slow to brown, good for raw dishes.
  • Identification Note: Sweeter than Kanzi, crisper than Fuji. Premium export variety.

Wolf River

  • Origin: United States (Wisconsin), 1875, from Alexander seedling.
  • Characteristics: Very large, red skin with yellow-green stripes. Soft, coarse flesh with a mild, tart flavor.
  • Culinary Uses/Flavor: Best for baking (pies, sauces); too soft for fresh eating.
  • Identification Note: Huge size and soft texture; tarter than Rome Beauty, larger than Northern Spy.

Lodi

  • Origin: United States (New York), 1924, a Montgomery and Transparent cross.
  • Characteristics: Medium size, pale green skin with red blush (matures red). Soft, tart flesh with a sharp flavor.
  • Culinary Uses/Flavor: Ideal for early-season sauces or pies; too tart for fresh eating. Early harvest (July).
  • Identification Note: Early ripening and red blush; tarter than McIntosh, softer than Jonathan.

Baldwin

  • Origin: United States (Massachusetts), 1740s, heirloom.
  • Characteristics: Large, red skin with yellow speckles. Firm, crisp flesh with a sweet-tart, spicy flavor.
  • Culinary Uses/Flavor: Great for fresh eating, pies, or cider; holds shape when baked.
  • Identification Note: Speckled skin and late ripening; crisper than Fireside, tarter than Red Delicious.

Mollie’s Delicious

  • Origin: United States (New Jersey), 1966, complex cross including Golden Delicious.
  • Characteristics: Large, red skin with yellow undertones. Juicy, crisp flesh with a sweet, mild flavor.
  • Culinary Uses/Flavor: Best for fresh eating or salads; less suited for baking due to softening.
  • Identification Note: Larger, sweeter than Gala; less tart than Idared.

Esopus Spitzenburg

  • Origin: United States (New York), 1700s, heirloom.
  • Characteristics: Medium size, bright red skin with yellow streaks. Firm, crisp flesh with a tart, spicy flavor.
  • Culinary Uses/Flavor: Excellent for fresh eating, pies, or cider; favored by Thomas Jefferson.
  • Identification Note: Spicy flavor and yellow streaks; tarter than Baldwin, smaller than Northern Spy.

Gravenstein

  • Origin: Denmark, 1600s; widely grown in North America (California).
  • Characteristics: Medium size, red skin with yellow-green stripes. Crisp, juicy white flesh with a tart, aromatic flavor.
  • Culinary Uses/Flavor: Ideal for sauces, pies, and cider; good for fresh eating in salads. Short storage life (1–2 months).
  • Identification Note: Striped skin and early ripening (July–August); tarter than Gala, softer than Northern Spy.

Cosmic Crisp

  • Origin: United States (Washington), 2019, a Honeycrisp and Enterprise cross.
  • Characteristics: Large, dark red skin with yellow speckles. Very crisp, juicy flesh with a sweet-tart, balanced flavor.
  • Culinary Uses/Flavor: Excellent for fresh eating, salads, or baking; slow to brown, long storage (up to 12 months).
  • Identification Note: Speckled skin and Honeycrisp-like crunch; redder than Honeycrisp, sweeter than Enterprise.

Zestar!

  • Origin: United States (Minnesota), 1999, complex cross including State Fair.
  • Characteristics: Medium size, red skin with yellow-green blush. Crisp, juicy flesh with a sweet-tart, zesty flavor.
  • Culinary Uses/Flavor: Great for fresh eating, salads, or early-season pies; softens when baked. Early harvest (August).
  • Identification Note: Zesty flavor and early ripening; tarter than Fuji, smaller than Honeycrisp.

Crimson Crisp

  • Origin: United States, 2000s, a Honeycrisp descendant.
  • Characteristics: Small to medium, deep crimson skin. Firm, crisp flesh with a sweet-tart, spicy flavor.
  • Culinary Uses/Flavor: Ideal for fresh eating, snacking, or cider; holds shape in baking. Disease-resistant.
  • Identification Note: Deep crimson hue and spicy notes; smaller than Cosmic Crisp, tarter than Empire.

Wealthy

  • Origin: United States (Minnesota), 1868, from Cherry Crab seedling.
  • Characteristics: Medium size, bright red skin with yellow speckles. Juicy, tender flesh with a tart, strawberry-like flavor.
  • Culinary Uses/Flavor: Great for fresh eating, pies, or sauces; softens when cooked. Heirloom favorite.
  • Identification Note: Strawberry flavor and speckled skin; tarter than McIntosh, softer than Jonathan.

General Characteristics and Identification

  • Skin Features: Skins range from bright red (Wealthy), deep crimson (Crimson Crisp), to red with yellow stripes (Gravenstein) or speckles (Cosmic Crisp). Sizes vary from small (Crimson Crisp) to large (Cosmic Crisp).
  • Flesh and Texture: Flesh is white to creamy, crisp (Cosmic Crisp), juicy (Zestar!), or tender (Wealthy). Flavors range from sweet-tart (Crimson Crisp) to tart (Gravenstein).
  • Flavor Profiles: Sweet-tart varieties (Cosmic Crisp, Zestar!) suit fresh eating and baking; tart ones (Gravenstein, Wealthy) excel in sauces and cider. Spicy or aromatic notes (Crimson Crisp) add complexity.
  • Growing Conditions: Most thrive in temperate climates; Zestar! and Wealthy suit colder regions, Gravenstein prefers milder areas. Storage life varies from short (Gravenstein) to long (Cosmic Crisp).
  • Identification Tips: Check skin color, striping, speckles, and flavor. Striped varieties (Gravenstein) differ from solid red ones (Crimson Crisp). Taste, texture, and harvest time confirm variety.

Ecological and Cultural Significance

  • Ecosystem Roles: Apple trees support pollinators and enhance orchard biodiversity. Heirloom varieties (Wealthy) preserve genetic diversity; modern ones (Cosmic Crisp) boost commercial yields.
  • Cultural Uses: Gravenstein is a California festival star; Cosmic Crisp is a modern U.S. sensation. Wealthy ties to Midwest heritage; Crimson Crisp supports organic farming.
  • Human Interaction: Red apples are global staples, from American pies to Scandinavian ciders. Their vibrant colors and flavors appeal across cultures and ages.

Cultivation and Consumer Tips

  • Challenges: Diseases like fire blight affect Gravenstein; Crimson Crisp is resistant. Climate change shifts ripening, impacting early varieties (Zestar!). Heirlooms (Wealthy) are less commercial.
  • Safety and Selection: Choose firm, unblemished apples; store at 32–35°F with humidity for up to 12 months (Cosmic Crisp). Avoid soft apples for baking. Rare types (Wealthy) at specialty markets.
  • Cultivation Tips: Use disease-resistant rootstocks for Cosmic Crisp. Cross-pollinate with compatible varieties (e.g., Gala for Zestar!) for better yields. Prune for fruit quality.

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