Apple Varieities

There are thousands of apple varieties that have evolved throughout history, but today there are about 50 varieties grown commercially throughout the world. Not all varieties are good for all purposes and some varieties have unique characteristics for specialty uses. Most consumers are familiar with fresh apple varieties that are most commonly found at the grocery store and used for a fresh eating. Varieties are classified as follows:

  • For fresh eating
  • For making apple sauce or juice
  • Dual-purpose (used for eating or for making sauce or juice)

The first 10 varieties listed below are the largest by volume grown in the United States. Those marked with "#" are the ones that Mott's typically uses to make apple sauce and apple juice.

  Variety Primary Usage Characteristics

Photos with asterisks (*) courtesy of U.S. Apple Association. All others courtesy of New York Apple Association New York Apple Association.
Red Delicious Red Delicious Fresh Sweet, juicy, crisp.
Golden Delicious Golden Delicious# Dual purpose Mildly sweet, juicy, crisp.
Gala Gala Fresh Mildly sweet, juicy, crisp.
Granny Smith Granny Smith* Dual purpose Mildly tart, firm.
Fuji Fuji Fresh Very sweet and juicy, very crisp.
Rome Rome Sweet/Juice Mildly tart, firm.
Mcintosh McIntosh# Dual Purpose Sweet and tart, very juicy, tender.
Jonathan Jonathan* Sauce/Juice Tart, spicy tang, juicy, crisp.
York Imperial York Imperial# * Sauce/Juice Mildly sweet, juicy, crisp.
Idared Idared# Sauce/Juice Sweetly tart, juicy, firm.
Cortland Cortland Dual purpose Tart, tangy and very juicy.
Apple placeholder image Rhode Island Greening# Sauce/Juice Tart, greenish/yellow skin.
Apple placeholder image Twenty Ounce Sauce/Juice Tart, firm, and juicy.
Crispin Crispin Dual purpose Sweet, crisp, juicy, refreshing.
Jonagold Jonagold Dual purpose Sweet-tart, crisp and juicy.