9 different types of apples to pick this fall

Macs are the quintessential Canadian apples, first discovered growing on John McIntosh’s property in Matilda Township in 1811. While their origin is a bit of a mystery, no one’s 100 per cent sure what the Mac’s apple-y parentage is, there’s no doubt that the crisp, sweet-tart apples are a hallmark of fall in the areas where they’re grown. But while Macs are delicious for eating out-of-hand, they’re not great for baking — their soft flesh breaks down with heat, making them perfect for applesauce but less than ideal for pie.

“Gravenstein apples are a local gem,” says Lee-Ann Cudmore of Ocean Crisp Apple Company in Nova Scotia. “They’re a baking and eating apple that is picked early in September and have a tart flavour.” Covered in red and orange striping with green and yellow overtones, Gravensteins’ sweet-tart flavour makes them perfect to pair with meats like pork, or as part of a cheese plate.

“Honeycrisp apples came on the market about 20 years ago, and they are said to have revived the apple industry, at least in Nova Scotia,” explains Cudmore. “Honeycrisp grown in the Maritimes have the best colouring (i.e. redness), best flavour and they store better and longer than they do in other parts on the country and the US.” Honeycrisps maintain their shape when cooked, making them a good cooking apple — perfect for crisps and crumbles. Of course, they’re also delicious fresh.

“A new favourite in our house is the Silken, a snowy-white, pocket-sized apple,” says Cudmore. “It’s perfect on the go or in your child’s lunch box.” A cross between a Honeycrisp and a Sunrise apple, the Silken has been around for just under a decade. It’s best eaten fresh, but can also be baked.

With an intense, almost pear-like flavour, Braeburns are perfect for eating fresh and stand up well to savoury preparations — try roasting them alongside a pork roast or grate them up and sautee them with Brussels sprouts and bacon. Originating in New Zealand, Braeburns are also good in baked goods that include other spices — try them covered with streusel, or in an apple muffin.

Bright green and tart, Granny Smiths hold their shape well when cooked, making them a good choice for pies. If they’re too tart for your taste, combine them with a sweeter baking apple, like a Honeycrisp or Pink Lady.

Delicate in both flavour and texture, Galas are a cross between Golden Delicious and Kidd’s Orange Red. They’re ideal in fresh preparations, like a salad, and do well paired with stronger-flavoured apples in baking, as their flavour becomes even milder when they’ve been cooked.

Northern Spys are versatile apples that are harvested late in the season and can be eaten fresh, cooked or, best of all, made into cider. If you keep them in a cool, dry place, Spys can be stored up to three months without losing their quality.

If you’re looking for an apple that doesn’t brown quickly when cut, the Cortland is a good option, making it ideal for salads and cut fruit trays. While Cortland’s aren’t ideal for canning, they’re great for drying — use a dehydrator or put them in a low, slow oven for 5 to 8 hours.