There is, perhaps, no ingredient more representative of autumn than a crisp, sweet-tart apple. Not all apples serve the same purpose; particular types work better in certain preparations.

Gala, Granny Smith, and Red Delicious are best eaten raw; those in the McIntosh family, including Cortland, Empire, and Macoun, are good for both eating out of hand or making applesauce; and Jonathan, Jonagold, Pink Lady, Mutsu, and Rome are all well suited to baking, since they tend to hold their shape well.

Mix and match flavors and textures to achieve your ideal combination!

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