Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.


Apple Season: All Kinds of Apples

Today on Giving Tuesday, we need you.
Dear reader, we're asking you to help us keep local news available for all today on Giving Tuesday. Your financial support keeps our stories free to read, instead of hidden behind paywalls AND will be matched dollar-for-dollar! Let your support for reliable local reporting be amplified by this special matching opportunity. Thank you for investing in your neighborhood.


Nothing says autumn like apples. Biting into a crisp, colorful skin is like the crisp (well, non-Californian) air of fall, and some of the wonderful dishes you can make using apples have that warm sweetness that soothes the bite of the ravaging elements. For us as kids, autumn and apple season meant a pilgrimage to a public apple farm outside Toronto where we would pick baskets of apples right off the trees, and then go home and make pie and applesauce. (Okay, we admit that we'd usually make so damn much applesauce that we got sick of it, but that's outside the scope of this warm fuzzy moment.) So now that autumn is on our calendars, apples are in full season. LAist has assembled this guide to some of the varieties that are just coming into season now, and throughout the week we'll give you some recipes you can use them in. Some of these varieties might not show up on the displays of your neighborhood grocery mega-store, so check here for a farmer's market near you, and try out some of fall's favorite fruit.

A small, all-purpose deep red apple with yellow undertones, and firm but juicy yellow flesh. In season: September-spring.

A green-red, juicy, mildly tart apple. Best raw, quickly sautéed, or made into sauce (turns mushy when overcooked). Throw one in your lunch bag, but best leave this softer variety out of pies. In season: September-spring.

Support for LAist comes from

All-purpose apple with purplish red skin and mildly tart, juicy flesh. In season: September-spring.

Larger, with deep purple-red skin and white flesh. Good raw or baked in pies. In season: September-spring.

Cross of the McIntosh with the Red Delicious. It is a crisp, juicy, fragrant apple with relatively thick skin. For eating fresh or making sauce--anything that's near to a McIntosh will be too soft for baking. In season: September-spring.

Red-skinned apple with a mild flavor. Good for any use. In season: September-early spring.

A tart, juicy apple with red/green skin. Very good eaten raw. In season: September-November.

Newtown Pippin
This tart green apple is a very old American variety. Most often used in cooking but is also suitable for eating raw. In season: September-February.

Rome Beauty
This large, red or red-striped apple holds its shape well, so it's perfect for baking whole. In season: October-July.

Also known as York Imperial. Has pink-red skin, often with pale spots. Flesh is yellow, tart but sweet, and fairly juicy. Best used for baking. In season: October-spring.

One of the oldest varieties in the United States, and is considered a great all-purpose apple. It has a tangy, wine-like flavor. The flesh is firm and juicy, the skin a deep red-purple. In season: October-July.

Northern Spy
Large red-green apple with firm, tart yellow flesh. Great for using in pies. In season: Late fall-early winter.