What is your favorite apple? (Details )

I guess I like Gala apples the most. You can tell by the color how it’s going to taste .

I’ve also had access to ‘grapples.’ I recommend everyone try one.

There are roughly 12 different apples available at my local store.

Honey Crisp or Fuji are my favorites.

Granny Smith

Honey Crisp are my favorite. They can be expensive around here, sometimes 3 or 4 dollars a pound. I just bought a few pounds yesterday for 1.99 a pound.

There are so many new types – Pink Lady is one with a cute name (and good, if I recall).

Apples are the best snack! Portable, good for you.

Fuji

iPhone 7
Sorry. Just read the details.
Fuji

The yellow ones.

MacIntosh, a cultivar that doesn’t keep well and, thus, is available seasonally. The flesh is tender (more suited to eating than to cooking or baking), and the taste is sweet-tart. I bought a large bagful yesterday.

Thank you, Canada, for this wonderful, autumn treat!

Depending on my mood I either go for the Fuji or the Granny Smith.

I grew up on McIntosh and Cortland apples, but my favorite all-around apple these days is a Honeycrisp. I do like a nice Granny Smith apple when I’m in the mood for something tart, though.

Granny Smith and Gala.

Granny Smith is rated highest among the common varieties by my favorite food book, Eating on the Wild Side. It’s a friendly meta-study, looking at nutrition content of foods, and apples vary a lot.

I like most apples. I think the only one I really don’t like is the Red Delicious.

I like McIntosh, Royal Gala, Pink Lady, Mutsu, Ginger Gold (love Ginger Gold), Honey Crisp, Cortland.

Oops, Almost forgot the Jonagold.

I do love apples a lot.

I can love any apple except that awful Red Delicious. The cultivar is tough, mealy, and nearly tasteless. Red Delicious has hardy rootstock, and the fruit can be stored in low-oxygen, commercial refrigerators for more than 12 months. But, all that convenience comes at the cost of flavor and texture. How often have you seen the apples left untouched on hospital trays, at breakfast buffets, or in nests of gift-basket raffia?

Fortunately, production has declined by 50% since the 1980s. People finally realized that bigger, redder apples, that looked like oversized teeth, weren’t better.

I like Granny Smith apples, but recently I’ve seen another type of apple called “Pink Lady” that I also love. I like tartness, but even more important is that they’re crispy. I despise mealy apples.

Red Delicious is only half right.

Other than that, I like all apples when used to their best potential. Granny Smith makes the best pie, but for fried apples I prefer Fuji.

I have a sheet of phyllo dough. You peel and cut up apples, saute them with a little corn starch, vanilla, sugar and spices. Then open the phyllo dough and lay it out. Take a glob of the apples and spread it across the dough and roll up, folding over the edges like a burrito. Bake at 400 for about 35 minutes. Voila! Apple strudel. Fresh, delicious, as sweet or not sweet as you want to make it.

Road.

Idared for pies or baking.
McIntosh or Macoun for eating.
My wife likes Granny Smith.

Honey Crisp…...........I love them.

McIntosh. A far second are Johnathans.

The Granny Smith has always been my favorite. I prefer tart apples.

Fuji are the best! Tart, but not too much, and stay crisp for a long time.

I just made a salad of baby spinach, balsamic vinaigrette, and cubed MacIntosh apples. It was pure heaven.

I had diced Golden Delicious in my evening oatmeal. It was… wait for it… delicious!

Yall have to try a grapple ,if you can find them.

Looks like a gala,or fuji, has apple crispness and texture. But tastes like a grape. I think everyone should at least try one…

Have not yet read the other answers, will do so after posting.

I’m a Braeburn kinda gal myself.