Difference Between Eating and Cooking Apples

Some Pommes are Meant to Be Eaten Raw; Others Better Cooked

Sep 8, 2009
Marcia Passos Duffy

Cooking vs. Eating Apples - www.sxc.hu

There's a difference between cooking and eating apples. Here's how you can tell them apart.

Apples are apples -- good for eating or cooking, right? Wrong. Some apples are “eating” apples, meant to be eaten raw – freshly picked right off the tree is often the best.

Some apples are “cooking” apples – meant to be used in recipes where the apple will be heated up either on the stove (as in applesauce or other no-bake recipes) or in the oven (as in apple pies or cakes). And some apples can be used interchangeably for baking/cooking and eating.

While there’s no harm to using an eating apple in a recipe, or to eat a cooking apple – there are some distinct differences that you’ll see and taste with each of these types of apples.

Eating (or Table) Apples

Eating apples are usually larger and have a high sugar content -- which makes them ideal for a eating raw. Use these apples for snacks, sliced in a salad, or in a cheese or fruit tray.

Some of the better eating apples include:

Cortland (slightly tart; great in salads)
Crispin (also called Mutsu; large apple with great crunch)
Criterion (also called the candy apple; very crisp and juicy)
Elstar (tangy flavor; used in fruit trays)
Fuji (best when eaten fresh)
Gala (eating only -- do not use in cooking – flavor is destroyed)
Jonagold (okay to bake, but best when eaten raw)
King Luscious (okay for light cooking only)
Macoun (great in salads)
Pink Lady (great with cheese)
Red Delicous (never use in baking -- will turn to mush)
Winesap (wine-like flavor great for snacks or salads)

Cooking Apples

Apples that are best used in cooking or baking have a lower sugar content than eating apples. They are usually tarter than eating apples and as a rule do better in storage than eating apples. Some varieties don’t break down into mush when cooked (ideal for baked apple recipes).

The best apples for cooking include:

Baldwin (traditionally used in cider)
Braeburn (great for baking)
Granny Smith (its natural tanginess shines through in pies and sautéed in butter)
Gravenstein (best in pies and applesauce)
Granny Smith (tart-tasting, but can also be an eating apple)
Grimes Golden (best used to make jelly and apple butter)
Red Rome (one of the best apples for cooking, particularly baking)
Summer Rambo (perfect for tart apple pies)
Winter Banana (a large apple that’s excellent for cooking)
York (great for stewing, pies and cooking)