12 different apple varieties, and they’re all delicious

Autumn is inevitably on its way again, and that means good news in at least one respect: apples are so delicious then! Everyone has their own preference, of course, but certain apple varieties are well suited to different purposes. Whether you want to eat them straight out of hand (as a dessert apple) or use them in something else, these are the most common apple varieties in the Netherlands and what you can use them for.

By the way, did you know that it’s a good idea to use different apple varieties for an apple pie? That way, you get a pie with different layers of flavor and textures, so every bite is different (and delicious).

Braeburn

The Braeburn apple has a fresh flavor somewhere between sweet and tart, and is delicious both as a dessert apple and for making cider or baking. A real all-rounder.

Fuji

Like the Braeburn, the Fuji apple has a firm bite and is fresh, but also has a slightly honeyed flavor. Suitable for all your apple needs.

Royal Gala

The red Royal Gala (with yellow stripes) has a sweet, gentle flavor and a somewhat less firm (or crisp) texture than the two apple varieties above. Delicious in a fruit salad with some more acidic fruits as well.

Golden Delicious

Are these the apples from your childhood too? These mild apples with a slightly sweet flavor are still popular, and work well both as a snack and in a dessert.

Granny Smith

Sour, fresh and almost cartoonishly bright green. They are almost always eaten straight out of hand or sliced by enthusiasts; it can be difficult to predict whether the end result of a bake will be good with such a tart apple. And would you like to try something completely different? Cut an unripe (so genuinely sour) Granny Smith into wedges, sprinkle some Maldon salt over them, and eat them just like that.

Jazz

The Jazz apple is a cross between a Braeburn and a Royal Gala, so its flavor falls neatly between sweet and tart as well. Delicious eaten as is, but also perfectly suitable for using in applesauce or apple juice.

Pink Lady

For a while, I was addicted to ‘Pink Lady from the fridge.’ Then there was another period when they were a bit mealy in the store, and I was done with them again, but as soon as there’s a fresh harvest, I’ll be rubbing my hands with delight. Deliciously crisp and firm, and sweet enough to pass for dessert. Sometimes.

Red Delicious

Perhaps the most Snow White-esque apple there is. Deep red with a shiny skin and a soft, pale yellow-white interior. These apples have a high pectin content and are great for using in, for example, compote or chutney.

Elstar

Deliciously fresh apples with (if all goes well) a firm bite. They can be somewhat tart, but there are naturally fans of that too. Thanks to their freshness, they also pair well with sweeter apple varieties if you want to bake with them.

Jonagold

Personally, I find Jonagolds the most boring apple in the standard selection, with a rather unremarkable flavor. But if you add lots of delicious things, as in an apple pie with cardamom and cinnamon, it makes a very good ‘canvas’ for apple pie. The texture is also nicely firm, which means the apple pieces or slices retain their shape well during baking.

Goudreinet and Cox

Goudreinet and Cox apples are the classics among apples for apple pie. They retain their firmness and flavor at high temperatures and have a fresh, tart flavor. Because of their firmness and somewhat ‘dry’ texture, they are hardly ever eaten as dessert apples, but dressed up with something sweet, they are perfect for using in pies and desserts.

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