Apple Sweetness Scale + How to Choose the Right Kind

Do you prefer a sweet and sugary apple, or something more tangy? There are a wide variety of apples, and each different kind has varying levels of sweetness. These flavor differences make some apples great for a snack, and others ideal for baking and cooking. In this guide, we’re ranking the most common apple varieties according to their sweetness level, from very sweet to very tart. Plus, we’re sharing recommendations on the best ways to use each apple and more!

Apple Sweetness Chart

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An illustration showing the levels of sweetness in apples, from very sweet to tart.

Apple sweetness comes down to the level of sugars and acids a certain variety has. This makes some apples taste sweeter or more tart than others. Some of the sweetest apples are Fuji and Gala. Balanced, sweet-tart apples include Pink Lady and Cosmic Crisp. A few very tart apples are Granny Smiths and McIntosh.

Section 1 of 7:

Very Sweet Apples

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Fuji Fuji apples have an intense sweet flavor that’s been compared to apple juice. They also have a red-yellow color and a firm texture. They get their name from their place of origin, which is Fujisaki, Japan, and were first developed in the country in the 1930s as a cross between the Red Delicious and Virginia Ralls Janet varieties. Today, they’re one of the most popular types of apples in the U.S.^{[1]
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- Best for: Eating as a snack, slicing into salads, or making apple sauce.
- In season: Late September to October, but they can be found in stores year-round.
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Gala Gala apples are known for being highly sweet and offering hints of vanilla and floral notes. They have an orange-red color, a firm texture, and are smaller than other apples. They first emerged in New Zealand during the 1930s and are a hybrid between Golden Delicious and Kidd’s Orange Red apples.^{[2]
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- Best for: Eating as a snack or baking pies. These apples also freeze well.
- In season: Late August to early October
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Ambrosia Ambrosia apples are pleasantly sweet with no acidity. They’ve also got a glossy sheen and a pinkish red and orange hue that makes them look even more delicious. When you bite into one, you can expect a softly crisp texture that’s juicy and refreshing.^{[3]
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- Best for: Enjoying as a snack or mixing into a fruit bowl.
- In season: September to October
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Red Delicious Red Delicious varieties have the classic look of an apple with their dark red, thick skin. They have an intense sweet taste and minimal acidity. However, some are sweeter than others, so it depends on the luck of the draw when you’re shopping. They have a really soft texture and can quickly become mushy if they’re left out for too long.^{[4]
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- Best for: Eating raw, slicing into a salad, or dipping.
- In season: September to April
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Autumn Glory Autumn Glory apples have a sweet flavor that captures the fall season. They have a hint of cinnamon and caramel and are low in acid. They vary in size, as well, from medium to large, and they’ve got a crisp, juicy texture. With a name like Autumn Glory, how could you not want to enjoy one for yourself?^{[5]
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- Best for: Baking apple pie, making cider, cooking with pork.
- In season: October to June
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Cosmic Crisp The Cosmic Crisp is the new kid on the block when it comes to apple varieties. It’s a cross between Enterprise and Honeycrisp apples and has a vibrant ruby red color. It’s said to contain enough sweetness that no additional sugar is needed when using these apples for baking. These apples are also big, crisp, and juicy.^{[6]
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- Best for: Eating raw or baking into pies or cookies.
- In season: October, but can be found year-round in stores.
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Opal Opal apples are a beautiful shade of yellow. Besides their eye-catching color, they have a distinctive flavor that has undertones of pear and banana. They also have a soft, yet crisp texture that makes them all the more pleasant to bite into. These varieties generally don’t hold up well for cooking purposes.^{[7]
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- Best for: Eating fresh or adding to salads.
- In season: November to June
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Envy The Envy apple hails from New Zealand and is scientifically known as the Scilate apple. It has high juice content and a sweet flavor that offers a hint of floral notes. It has thicker skin than most other apples and is a red-yellow color. It’s dense, crisp, and a favorite among many apple lovers.^{[8]
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- Best for: Roasting with pork, baking pie or crisps.
- In season: Year-round

Section 2 of 7:

Mildly Sweet Apples

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Sugarbee Sugarbee apples are a hybrid between the Honeycrisps and another unknown apple variety. They are slightly sweeter than Honeycrisps, and they have a crispy, juicy texture. An added bonus is that these apples are supposed to hold their flavor longer.^{[9]
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- Best for: Baking pies or strudels, roasting.
- In season: October and/or year-round
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Honeycrisp According to the food testing experts at Sporked, Honeycrisp apples are a favorite because of their firmness, sweetness, and orchard-fresh apple flavor.^{[10]
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Expert Interview} Honeycrisps are sweet, but the flavor is also balanced by a subtle tartness. And, the sweetness builds gradually with every bite instead of tasting sugary on the first crunch.^{[11]
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- Best for: Eating raw or making pie.^{[12]
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- In season: September to November
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Golden Delicious Golden Delicious apples have a mild sweetness and rich flavor. They’re a vibrant shade of yellow with a thin peel and soft texture. They don’t hold up for too long and bruise easily, so it’s best to enjoy them right away. However, if you want to store them, they do freeze well.^{[13]
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- Best for: Adding to salads, making sauces, baking cookies.
- In season: Late September to April
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SnapDragon SnapDragon apples are sweet, juicy, and crunchy and are often compared to Honeycrisps. They’ve also been described as having a bit of a spicy sweetness to them. They’re a shiny red color and are the product of Cornell University’s apple breeding program.^{[14]
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- Best for: Slicing and adding to salads or sandwiches.
- In season: Late September to early October
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Rave Rave apples are a cross between Honeycrisps and Monarchs. They’re very juicy and have a tart flavor, delivering semi-sweet tones. They’re red with streaks of yellow on their skin. They’re a new apple variety developed by Stemilt Growers in Washington State that’s only been around for about a decade.^{[15]
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- Best for: Pairing with a cheese charcuterie board or snacking.
- In season: Late July to October

Section 3 of 7:

Sweet-Tart Apples

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Pink Lady The Pink Lady apple is a lovely blush shade and has an even lovelier sweet and tart flavor. These apples have a firm texture and don’t brown easily, which means you can take your time enjoying them sliced. Although they were first grown in the early 1970s in Australia, they weren’t introduced in the U.S. until the 90s.^{[16]
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- Best for: Snacking, adding to salads, baking pies.
- In season: Late October to early November
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Empire Empire apples are round and have a bright red peel with touches of green. They have a firm, crisp texture and are juicy. They’re a cross between the McIntosh and Red Delicious and deliver the best flavor characteristics of both.^{[17]
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- Best for: Adding to salads, making hard cider.
- In season: Late September to October
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Jazz The Jazz apple has a sweet and sharp taste with a distinct fruity peardrop note. It has an elongated shape, a light red color, and crisp texture. Its firmness may make it difficult to bite into, so it’s recommended to cut it into slices to enjoy. This apple is another newer variety that is a mix between the Braeburn and Gala.^{[18]
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- Best for: Baking pies, tarts, or crisps.
- In season: Year-round
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SweeTango The SweeTango has a flavor that’s just as fun as its name. It’s a blend of sweet, spicy, and acidic. It’s also got a crunchy texture if you prefer your apples with bite. This apple is a bright blush red shade and is great to enjoy raw, so you can really savor the unique taste.^{[19]
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- Best for: Snacking or baking.
- In season: Late August to November
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Cortland Cortland apples are lightly sweet and crisp. They have a flattened, round shape with a vibrant red skin that has hints of yellow-green. They deliver the ideal balance of sweet and tart and are soft without browning too quickly.^{[20]
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- Best for: Eating raw, adding to a fruit salad or cheeseboard, baking.
- In season: Mid-September to early October

Section 4 of 7:

Very Tart Apples

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Granny Smith Granny Smiths are instantly recognizable by their green color and tart and tangy taste. They’re crisp, firm, and have a nice crunch when you bite into them. And, did you know that these apples are originally from Australia?^{[21]
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- Best for: Making apple strudel, cooking with onions, cheese, and pork.
- In season: October to November, but can be found in stores year-round
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McIntosh McIntosh apples are tangy with a bit more sweetness than a Granny Smith. They’re the national apple of Canada and come in red, green, and yellow. They have a very soft texture, and their flesh can be creamy. Their mealy texture makes them perfect for some cooked, pureed, or baked recipes.^{[22]
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- Best for: Making apple sauce and apple butter.
- In season: Late September to October
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Braeburn Braeburns are colorful apples that come in shades of red, yellow, orange, and green. They’re tart and sweet with touches of cinnamon and nutmeg coming through. Their flesh is golden, and the texture is firm.^{[23]
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- Best for: Slicing raw for sandwiches and salads, snacking, baking apple pie.
- In season: November to December

Section 5 of 7:

What makes apples sweet?

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An apple’s levels of sugar and acid affect its sweetness. The sugar-to-acid ratio is what creates the sweet/tart variations you taste in different apple varieties. Fructose is the main component that adds sweetness, while malic acid is the primary acid that contributes to tartness. How sweet or tart an apple tastes depends on the balance between these sugars and acids.^{[24]
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- For example, a high sugar/acid ratio indicates a sweet apple. A mid sugar/acid ratio is a balanced sweet-tart apple, and a low sugar/acid ratio is a tart apple.

Section 6 of 7:

Choosing the Right Apple

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Choose firm, unblemished apples at the grocery store. When you’re shopping for apples, the Sporked team says to avoid getting ones with bruises or holes. This can prevent rotting, they explain, which is especially important if the apples are going to sit out for up to a week.^{[25]
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Expert Source

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Expert Interview} Get apples that are firm for their variety type.
- For example, McIntosh apples are naturally softer apples and don’t have the same firmness as Granny Smiths. However, go with ones that aren’t soft due to bruises.^{[26]
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Consider how you plan to use the apples. Do you want to make an apple pie or enjoy some apple slices as a snack throughout the week? Not all apples hold up for baking, especially those with softer textures. If you want to add apple bits to a salad, you may prefer a variety with more tang and bite. Decide if you’re going to enjoy your apples raw or use them in a recipe, and look up what apples are ideal for your purposes.^{[27]
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- For snacking: Fuji, Gala, Ambrosia
- For baking: Autumn Glory, Cosmic Crisp, Braeburn
- For salads: Red Delicious, Opal, Golden Delicious
- For cooking: Envy, Sugarbee, Granny Smith

Section 7 of 7:

Learn More About Apples

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We’ve got more helpful info about apples for you to check out! Learn how to identify apples, recipes you can make with them, how to prep them, and more. Here are some guides that might interest you:
- How to Identify Apples
- How to Cook Apples
- How to Clean Apples
- Make Apple Juice
- Make Apple Puree

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Tips

To increase your apples’ shelf life, store them in the fridge since they can lose their firmness fast at room temperature. Place them in a plastic bag, and keep them cold. This helps them last from 3 to 6 weeks.^{[28]
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