All apples are not created equal—at least when it comes to cooking vs. eating them fresh. But regardless of variety, they’re
all good for you. A medium apple (3-inch diameter) contains 4 grams of fiber; a large apple (3 1/4-inch diameter) has 5 grams
of fiber. Apples also offer a bit of vitamin C and potassium.
So what apples are best for your lunchbox and what apples are best suited for your apple pie? Well, that depends.
For Cooking and Baking
In the EatingWell Test Kitchen, we’re partial to McIntosh and Granny Smith for baking. When the softer McIntosh mixes with
the more toothsome Granny Smith, presto! You’ve got yourself the perfect apple pie
The tender white flesh is crisp when freshly harvested, but soon adopts a softer
consistency, making it perfect for cooking into pies or sauce. Macs are sweet and juicy with a pleasant tanginess.
This apple is sharp and tart and its flavor holds up well in recipes with spicy
notes; the flesh is firm enough to retain its shape when cooked.
Red Delicious: These apples are sweet, crisp and grainy. They lack a tart element and a rich
apple flavor, which is what makes apple pie so great. You’re better off leaving them out of your pie.
So, what is the best apple to pack away for that perfect snack? That depends on personal preference, but I like
Honeycrisp: This apple has exceptionally crisp, juicy, sweet-as-honey flesh with just a hint
of tartness that makes it a tasty treat any time of the day. (You can also use it for baking, but with its sweet juicy flesh,
I find I eat them so fast there’s never any left for my pie.)
Red Delicious: Some people (like myself) actually like their texture—when eaten fresh, not
cooked. Most apple connoisseurs may turn their noses up at this plain Jane variety for either application, but I stand by the
Red Delicious as a decent snack.
Have fun experimenting with apples to find the one you like best.