When using apples in roasted or baking dishes, try Golden Delicious, Granny Smith, Jonagold and Roma.
For sautéing foods, Braeburn Fuji, Gala and Honeycrisp work best.
The choices for making a salad are plenty. Cameo, Cortland, Empire Fuji Gala all polish up well.
If you like sweet fruit, try Fuji, Honeycrisp, Red Delicious and newly grown Ambrosia, which are all low acid juicy fruits.
One fun idea to get a better concept of the different varieties is to have an apple taste. Buy a medley of them, from tart to sweet. Pair them with crusty bread and cubed cheese, and rate your preference on a scale of one to five.
After you cut them for serving, dip your cut apples in lemon water to keep them from getting brown.
Since October and November are peak apple season, your market should be stocked with plenty of choices. Look for an apple with tight, smooth skin and no bruises or wrinkles.
No matter what type you buy, you want to keep your apples in a ventilated bag in the crisper in the refrigerator. If you leave them in a bowl out in the open, they will ripen 10 times faster.
