Apple varieties are sometimes divided into three categories. The first, and largest
category, are those apples bred for fresh eating. The next category is the cooking apple, and finally the cider apples. Cider apples are typically too tart for fresh eating but they give cider a rich taste that dessert apples, such as a Golden Delicious apple, cannot.
Apples are mostly bred for skin color, long storage capacity, high yields, disease resistance, and taste. Examples of red skinned apples are Red Delicious, Akane, Cortland, Mollies, and the Spartan. Golden or yellow skinned examples are Golden Delicious, Yellow Newton Pippen, Yellow Transparent, Mutsu, Calville Blanc, and Granny Smith. Striped or multi-colored apple examples are Braeburn, Cox Orange Pippin, Gravenstein, and Honeycrisp.
The color of the apple’s skin does not determine whether it is sweet, tart, crisp or soft. Apples vary in tastes, textures, and some have very subtle variances.
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