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Apple Season: All Kinds of Apples

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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.

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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.