Types of apples in Australia
The different varieties of apples
The following types of apples are some of the most common in Australian supermarkets. Find out when these apples are in season, and the best ways to eat them.
- Deep red colouring with faint lenticels (spots).
- Very sweet flavour works well in flavour applications where there is a contrast e.g. with savoury and salty flavours.
- Red Delicious are in season in all months except January and December.
- Best in: Although this apple is great in desserts, the sweet flavour is great in apple slaw served with pork or in a crisp apple salad.
- Soft pink colouring with distinct lenticels (spots).
- Round variety that is generally smaller than most apples.
- Royal Gala apples are in season from March to September.
- Best in: The sweet aromatic flavour and small shape of this variety makes it great for fresh eating or poaching, to be served with morning oats.
- Sweeter flavour than other varieties. Very crisp and juicy.
- Originated in Japan.
- Fuji apples are in season from April to October.
- Best in: Its super sweet flavour is great for eating raw, or using in sauces or salads that will be served with savoury ingredients.
- Blush pink colouring with a slightly yellow top.
- Also known as a Cripps apple, after John Cripps, a Western Australian farmer.
- Pink lady apples are available all months except March and April.
- Best eaten: Fabulous to eat out of hand, fresh in salads, or sweet and savoury tarts.
- Known for its distinct tangy flavour, it has firm, crisp flesh that holds up well when cooked.
- This popular variety was cultivated in New South Wales in 1868 and now it's exported around the world. It’s named in honour of Maria Ann Smith, who propagated this variety and took it to market.
- Granny Smith apples are available all months except March and April.
- Best in: pies, apple turnovers, sweet desserts, try combining it with other apple varieties for a sweeter result.
- Golden in colour with a smooth skin.
- Golden Delicious apples are in season from March to August
- Best in: The creamy white flesh of this apple breaks down easily for a great apple sauce.
- Try using this apple alongside the Red Delicious apple for a visually gorgeous tart or pie.
- Soft pink colouring with a slightly green tinge around the stem of the apple.
- A fairly new variety, this apple was only brought onto the market in 2009.
- Sweet and tangy flavour with firm flesh.
- Jazz apples are in season from April to October.
- Best in: This apple has a great balance between sweet and tangy, making them great for eating raw. Its firm flesh also holds up well in cooking.
- A blend of tangy and sweet Braeburn apples with juicy Gala apples.
- Firm texture with more tangy flavours, similar to the Jazz apple.
- Kanzi apples are in season from April to November.
- Best eaten: in hand or cooked. Its flesh naturally stays whiter for longer, making it great for salads.
How to store apples
Start with a simple flavour combination like apple and cinnamon or apple and pork and you already have something fabulous. Put these combinations into action with great recipes and you have a winner.
For inspiration on cooking with apples, check out the recipes of take a look at this Apple Recipe Collection. Don't forget you can save these recipes to your own ecookbooks using your free myfoodbook account. Log in to start saving, or if you don't have an account you can register here.
Get the recipe: Caramelised Apple and Cinnamon Dutch Baby
This glorious dessert is as fun to eat as it is to make. Watch the Dutch Baby puff up in the oven, then fill it with caramelised apples and ice cream for an impressive finish to a meal.
Get the recipe: Crispy Rolled Pork with Easy Herb Stuffing and Roasted Apples
Enjoy the sweet and savoury contrast between pork and apples in this classic roast recipe. Crunchy crackling, juicy pork and sweet apples, it's a family favourite.