I realize I’m on a bit of a food theme here with Mushroom Month and now Apple Month … which is actually a 3 month period from September to November… hmm.. sounds like a conspiracy to get us to eat more apples! Which isn’t exactly a bad thing. 
Here are some tips on choosing among the varieties of apples for different recipes. And read to the bottom for a bit of juicy apple trivia. Crunch!
Ambrosia: Crisp and juicy. Often used for snacking.
Arkansas Black: Has a long shelf life and makes decent sauces and baked goods.
Baldwin: Fairly sweet. Although considered an “all-purpose” apple, it is usually difficult to find.
Braeburn: Firm and juicy. Great for snacking and baking.
Cameo: Firm with a mildly tart taste. The versatility of this apple is seen in the many pie, applesauce, and salad recipes it accommodates. Good for snacking as well.
Cortland: Another all-purpose apple that is often used in salads because their flesh is known to slowly brown after being cut.
Criterion: Use this apple to make pies and applesauce. It is also good for snacking.
Elstar: This firm apple makes delicious applesauce.
Empire: Great for baking and snacking, the Empire apple is actually a cross between a Red Delicious and a McIntosh. Uh-oh. Does that mean Frankenfood? Or is this acceptable bioengineering?
Fuji: Recommended for making applesauce, pies, or snacking. I LOVE Fuji apples!
Gala: This delicious apple comes highly recommended for snacking and is great when making applesauce and baking. Love these too!
Golden Delicious: This apple is known for its sweetness and is good for baking and making pies. Snackers also love this apple, where the yellowier the color – the better.
Granny Smith: This firm apple is tart, which makes it a great candidate for baking, making pies, and snacking. Since the apple has a thick skin, peeling before eating is highly suggested.
Gravenstein: This all-purpose apple is good for making applesauce and pies.
Jonathan: The fairly thick peel of this tart apple is still good for snacking.
Macoun: This juicy apple is good for snacking.
McIntosh: Usually, this apple is soft, which is great for snacking or making applesauce. When making pies or baking – avoid this variety.
Mutsu: Very juicy and crisp. Considered an all-purpose apple.
Northern Spy: Tart and firm, these apples make great pies even though they are pretty hard to locate.
Pippen: Use this firm and tart apple for pies, baking, and applesauce.
Pink Lady: The sweetness and crispness of this apple comes from the crossing of the Golden Delicious and Lady William. Use in pies and salads.
Red Delicious: This apple is sweet and soft. Usually, this apple is best for snacking, as it doesn’t do too well when baked or put into pies. Avoid buying Red Delicious apples in the summertime, as they tend to get quite mushy.
Rhode Island Greening: Great for baking.
Rome: Consider this apple for making applesauce and baking, although avoid in pies.
Spartan: This cross between the McIntosh and Pippin apples is considered a decent all-purpose apple.
Winesap: This tart apple is great for snacking, as well as making delicious cider.
York Imperial: Consider this selection when baking.
And here’s a bit of apple trivia for you:
Did you know that the forbidden fruit was not necessarily an apple? The Bible doesn’t name the fruit at all. And it sure wasn’t sex, because then how could Adam and Eve have obeyed the command to procreate? 
