Fuji apples are grown in traditional apple-growing states such as Washington, Michigan, Pennsylvania, New York, and California. Washington State, where more than half of America’s apple crop is grown, produces about 135,000 tons of Fuji apples each year, third in volume behind Red Delicious and Gala varieties.
Firm-textured and sweet-tart, the Empire is a fine all-purpose apple good for juice, sauce, pies, baking, salads, eating fresh, and drying. Firm, crisp, and juicy, Fuji apples are among the most popular apples for eating fresh, but they’re also great for baking, as they hold their shape when they cook.
Granny Smith Apples
The Granny Smith is a tip-bearing apple cultivar, which originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the domesticated apple Malus pumila as the pollenizer.
The fruit is hard, with light green skin and crisp, juicy flesh. The flavor is tart and acidic. It remains firm when baked, making it a very popular cooking apple used in pies, where it can be sweetened. The apple goes from being completely green to turning yellow when overripe. It is claimed to be the third most popular apple in America by the US Apple Association.
Red Delicious Apples
Red Delicious apples are best used in fresh preparations, as their flesh does not hold up well when cooked. Add to green, fruit, and chopped salads. Use as an edible garnish on sandwiches, quesadillas, and burgers.
Royal Gala Apples
A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They’re among the best apples for applesauce, salads, eating out-of-hand, and pressing into cider.