Why We Love Them: An heirloom variety developed in New York in 1898, this juicy, all-purpose apple is sweet with just a hint of tartness. Look for them to be available in October. How to Eat: With tender, snow-white flesh that resists browning, Cortland apples make great additions to salads, kabobs, fruit plates and garnishes. They also cook well in sauces and pies. Try them in our recipe for Apple Chicken Salad with Rosemary Pecans.

Why We Love Them: These Eastern heirloom apples are juicy and sweet, with an apple cider flavor and a pleasant, refreshing tartness. These will be available September through January. How to Eat: These delicate apples bruise easily, so they’re best for pie filling, chutneys, sauces or ciders. Try them in our recipe for Cherry Chai Apple Pie.

Why We Love Them: Sweet with a mild tartness, these crisp apples are similar in flavor to Golden Delicious but have a more pronounced flavor. These apples will be available July through September. How to Eat: These apples are slow to brown, making them ideal for enjoying fresh, as a snack or in a salad. Try them in our recipe for Sweet and Tangy Apple Cabbage Salad.

Why We Love Them: This classic heirloom variety originated in Ohio in 1816 and is known for its mildly tart flavor and firm, greenish-white flesh. It’s available in late October through November. How to Eat: Rome apples are a favorite for sauces, pies and more, because they retain their shape and tart flavor when cooked. Try frying a few slices to pair with a pork chop, combine them with a sweet apple (like Golden Delicious) for a sweet-tart applesauce or try them in our recipe for Crisp Apple, Spanish Goat Cheese and Grilled Chicken Flatbread.

Why We Love Them: Exceptionally sweet and juicy with a creamy flesh, these apples have a Brix (sugar) level of 15-18, making them one of the sweetest you can bite into! You can find these apples in your local store year-round. How to Eat: These apples are perfect for baking since they hold their shape well. Try them in our recipe for Apple, Cheddar and Ham Breakfast Strata.

Why We Love Them: A popular favorite (for good reason!), these firm, crisp apples are sweet and juicy, with flavors reminiscent of apple cider. You can find these apples in your local store year-round. How to Eat: We think these apples sing when added to salads. They're perfect in our recipe for Honeycrisp Apple Salad Stack.

Why We Love Them: These mellow apples have a floral aroma and hints of vanilla. You can find these apples in your local store year-round. How to Eat: Since they don’t hold up as well when baked, Gala apples are best for snacking or salads. Try them in our recipe for Fall Harvest Salad with Maple Mustard Vinaigrette.

Why We Love Them: This exciting new apple is a unique hybrid of Honeycrisp and MonArk apples. It’s crunchy, acidic and unbelievably juicy! These apples will be available August through September. How to Eat: This sweet-tart apple is best enjoyed right out of hand!

Why We Love Them: We live for the quintessential pucker these apples deliver! You can find these apples in your local store year-round. How to Eat: Firm and tart with plenty of juice and hints of lemon, these versatile apples are perfect for baking or cooking. They’re also slow to brown, making them great in salads or paired with peanut butter for a satisfying snack. Granny Smiths are excellent in our Easy Apple Fritters recipe because they stand up to the heat and retain their wonderful tartness!

Why We Love Them: These Eastern sweet and tart apples boast notes of citrus, honey and spice, and have a light, crisp texture and exceptional juiciness. These will be available September through January. How to Eat: Enjoy as a snack with your favorite cheese!