It’s my favorite season of the year. Fall. I love the leaves falling, the cool crisp air, and the fun activity of apple picking. Apples are at their peak in the fall. The season of apples run from late August through November. This is when they will taste the best and local Farmer’s markets will be overflowing with their supply.

Apple Season

When Buying:

Look for firm, heavy apples that are bright colored and crisp.

Avoid apples that are bruised and have damaged skin.

How to Store:

Store in a cool dry place.

For longer freshness, store in a crisper drawer (or a plastic bag) in the refrigerator.

Apples can be stored up to a month in the fridge.

* Quick tip: Remove apples that are over-ripe because they will cause others to ripen more quickly.

Best Ways to Use:

There are many apple varieties and all have different properties. Some are firmer, sweeter, crunchier, etc. For baking, chef’s use firmer and tart apples to hold their structure in the baking process and to contrast well with sugar.

Best for baking:

Spy gold, Spartan, Pink Lady, Northern Spy, Mutsu, Jonathan, Jonagold, Honeygold, Honeycrisp, Granny Smith, Gold Delicious, Gala, Fuji, Empire, Cortland, Baldwin, Braeburn, Rome Beauty, Pippin, Winesap, Gravenstein

Best for Applesauce:

Spartan, Pink Lady, Northern Spy, Mutsu, McIntosh, Jonathan, Jonagold, Honeygold, Honeycrisp, Granny Smith, Golden Delicious, Fuji, Cortland, Braeburn, Rome Beauty, Pippin, Winesap, Gravenstein

Best for Pies:

Spy Gold, Spartan, Pink Lady, Northern Spy, Mutsu, Jonathan, Jonagold, Honeygold, Honeycrisp, Granny Smith, Golden Delicious, Gala, Fuji, Empire, Cortland, Braeburn, Rome Beauty, Pippin, Winesap, Gravenstein

Best Eaten Fresh:

Spy Gold, Spartan, Red Delicious, Pink Lady, Mutsu, McIntosh, Jonathan, Jonagold, Honeygold, Honeycrisp, Granny Smith, Golden Delicious, Gala, Fuji, Empire, Cortland, Braeburn, Pippin, Winesap, Gravenstein

Best for Drying:

Spartan, Jonathan, Honeygold, Honeycrisp, Gala, Empire