Gwynedd Stuart
Since I first started at Sporked, I’ve wanted to do an apple ranking. We don’t typically rank produce, but apples are different. There are so many varieties—”cultivars,” as they’re known in the apple world—and they’re bred, cross-bred, and grown in specific environments to yield pretty specific results. We’re all familiar with the concept of a “bad apple spoiling the bunch,” but most apples are good apples that represent their respective cultivars.
How we found the apples for this taste test
Well, it’s not quite apple season here in Southern California, but I think that’s a good thing. I shopped at our local Pavilions (an Albertsons-owned grocery store) and bought every single apple they had in stock, and since it’s not apple season, they’re all pretty standard offerings—the apples you should be able to find year-round. Nothing cool like a Lucy Glo or a Lemonade, but hot hits all the same. And who better to join me for a taste test of a dozen apple varieties than Mythical Chef Josh, a man who purports to own a shirt that says, “I don’t know what kind of neurodivergence I have, all I know is I really like talking about apples”?
What we were looking for in the best apples
If you’re seeking out the best apples for baking, the best apples for pie, or the best apples for applesauce (okay, pioneer woman), we can’t necessarily help you there. In this taste test, we were looking for the best apples for eating as a snack, whether as a hand fruit, cut into slices, or diced to eat raw in your morning yogurt.
- Texture. We all grew up eating mealy-ass apples, but, nowadays, the best apples to eat raw are firm and crisp. Thick skin is another relic of the past. Good apples have delicate skin that’s easy to chew and swallow.
- Flavor. The best apples balance sweetness, tartness, and a particular sort of earthiness—they should taste like they were plucked from a tree in an orchard.
- Appearance. I mean, the best apples don’t HAVE to be physically beautiful—but it doesn’t hurt if they are.
- Accessibility. As I said, all the apples on this list should be pretty available all year long, no matter where you live in the U.S.
We’ll probably update this list in the future with some more niche cultivars, but for now, these are the best apples for eating.
- Golden Delicious
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Origin: Discovered as a seedling in West Virginia around 1912, and originally called “Mullins’ Yellow Seedling”
Tasting notes: An apple with firm, crisp, and juicy with floral notes and tinges of honey
Our thoughts: The flesh of a Golden Delicious has a really unique consistency. Josh described it as almost a little styrofoam-y, but I gotta say, there’s something pleasing about biting into it. The skin is nice and thin, almost like an Asian pear. It really tastes like the pear of the apple world. This is a less juicy apple, which will make it better for pie, but I swear it’s good for eating, too. It’s tart and tangy. This is one of the best apples for eating when you don’t want an apple that’s a total sugar bomb.
Credit: Merc / Instacart
- Gala
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Origin: Cross of Golden Delicious and Kidd’s Orange Red apples developed in New Zealand in the 1930s
Tasting notes: An apple with “a floral aroma and simple sweetness with hints of vanilla”
Our thoughts: Prior to our taste test, I hadn’t had a Fuji or a Gala in years—why settle for these less evolved cultivars when I could have a Honeycrisp? But we actually ended up liking both of them more than we expected to. They both have a distinct earthiness. The Gala is the best tasting apple if you want something that transports you to an orchard somewhere with crisp weather, apple cider doughnuts, and too many children running around. The skin is nice and thin. It’s like a Fuji but with a little bit more acid and a little bit more sugar. Revisit the Gala! You won’t be sad you did.
Credit: Merc / Instacart
- SugarBee
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Origin: A cross of Honeycrisp and an unknown varietal, created by pollinator bees
Tasting notes: An apple that “leans toward the sweet side, with more nuanced notes of honey, caramel, and molasses”
Our thoughts: SugarBee apples are honey-sweet, but there’s something savory in there, too. My colleague Jordan Myrick thought it tasted like a pretzel, but I’d clarify that it’s like the slick, yeasty “skin” of a pretzel specifically. Along with the floral undertones, this is a nicely balanced apple with real nuance. Josh called it the best “change-of-pace apple.” If you usually buy Honeycrisp, mix it up with one of these once in a while.
Credit: Merc / Instacart
- Rockit
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Origin: Snack-sized apples developed by Chelan Fresh in Central Washington
Tasting notes: An apple that is “small but perfectly formed—a conveniently sized, healthy snack that is delightfully sweet and crisp”
Our thoughts: I’m no size queen (sorry), but Rockit apples don’t look like they’d taste good. They’re bigger than crabapples, but I was still worried they’d be bitter and upsetting. But no! Rockit really blew us away. These little apples, which are a good snack size for children, have a sugary-sweet flesh and a tart skin that brings a lot to the table. They come in a plastic container, so they don’t get bruised—and the brand’s website specifies that the container is 90% recycled. If you have kids, this seems like a no-brainer to have around. They’re like the Cuties of the apple world.
Credit: Merc / Instacart
- Pink Lady
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Origin: A cross of Golden Delicious and a Lady Williams created by John Cripps in Australia in 1973
Tasting notes: An apple with a “sweet flavor and juicy crunch [that] makes [it] perfect for both snacking and cooking”
Our thoughts: Pink Lady apples are stunning. They’re gorgeous. The color is like a blushing bride on her wedding day. Jordan called them the “Dua Lipa of apples”— and they taste good, too. They have the sweetness of Honeycrisp with a slightly firmer flesh and a pop of acid. Good job on this one, Mr. Cripps!
- Honeycrisp
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Origin: A cross of Keepsake and unknown (a bastard apple!) developed at University of Minnesota (it’s also Minnesota’s state fruit as of 2006)
Tasting notes: An apple with a “well-balanced sweet-tart taste, and explosively crisp, juicy texture”
Our thoughts: You can’t go wrong with Honeycrisp apples. They’re firm, super crunchy, very sweet, and have a beautifully delicate skin. This is what I buy to dice up and put in my morning yogurt along with a drizzle of honey and a sprinkle of cinnamon. I will say that the Honeycrisp we had was NOT the best Honeycrisp I’ve ever had, but compared to the trash apples we were fed as children, it was still a work of art. Going into this taste test, I was positive that Honeycrisp would take the #1 spot, but it takes the silver, as it does on my favorite website, Applerankings.com.
Credit: Merc / Instacart
- Cosmic Crisp
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Origin: Cross of Honeycrisp and Enterprise apples developed at Washington State University
Tasting notes: A “large, juicy apple [that] has a remarkably firm and crisp texture”
Our thoughts: When Josh and I started talking about apples around the office—which is how he wound up joining us for this taste test—he told me that Cosmic Crisp was his favorite. And, dammit, that man knows what he’s talking about (no surprise, but still). In flavor, texture, and overall experience, the Cosmic Crisp really is the best tasting apple. It has all the flavor of a Honeycrisp. All the sturdiness of an Enterprise. It’s a hearty apple with a slightly thicker skin, but the overall flavor is outstanding. If you haven’t tried one, now’s the time. They’re out of this world.
Credit: Merc / Instacart
Apples!
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Apples!
Other apples we tried in our taste test
Fuji, Granny Smith, Red Delicious
Justine Sterling
Jordan Myrick
