Apples

Snack apple that keeps for months. Stays crisp in a salad.

Honeycrisp crossed with Fuji: dense, sweet, snappy. Lands on the stand late, after nearly everything else.

Eat it fresh. Bring a few extra.

Loud crunch, honey-sweet, with a little tart behind it. The one people ask for first.

Sauce in no time. Good fresh, too.

Found by John McIntosh on an Ontario farm in 1811. Tender, tangy, and it cooks down fast.

Easy snack. Pack two.

Mild and sweet with a quick crunch. Kids finish these.

Pie apple with a bite. Good fresh, too. Makes a tangy sauce.

Tangy with a little spice. Around since the 1820s.

Salad apple, slow to brown. Pie and sauce, too.

White flesh that browns slowly, so slice it early for the cheese board.

Fresh and sugary. For a sweet tooth.

Very sweet with a hard snap. Keeps for months in the crisper.

Pie first, sauce second.

Tart, bred in Idaho, and it stays firm in a crust. Cook the sauce with the skins on and it turns pink.

The baker's pie apple. Holds up to a long bake.

Tart and spicy, and it keeps well into winter.

Bake it with less sugar.

Honeyed and firm, sweet enough to cut the sugar. Stark Bro's paid $5,000 for the original tree and put a burglar alarm around it.

Best fresh. Eat it cold.

Mild, sweet and juicy. An Iowa farmer chopped the first tree down twice, and it kept growing back.

Eat it or bake it.

Big and juicy, sweet up front with a tart snap. Golden Delicious crossed with Jonathan.

Bake it. Big enough to share.

Crisp, sweet, a little tart, and it holds its shape in the oven. Named for the old province around Aomori, Japan.