My favorite this year is fuji...our appletrees are too young to bear yet so we buy what ever is organic in the stores. Most of the time it is galas and sometimes expensive honey crisp.
This year and last we have been ordering from Azure in Oregon.
They have the most delicious huge fujis and really every apple I've tried from them has been just wonderful.
We've ordered 60# of 'juice apples' for each of the last two months.
It is an odd assortment of organic culls but we have been able to find the fujis in the mix
I'm dehydrating a lot of them and the refrigerator is overflowing with fresh.
We each eat several a day and take the dried ones on hikes....and the supply will soon dry up.
I used to love sour apples, the sourer the better...not as much anymore.
Now my favorites are the ones with complex flavors and some sweetness.
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
I am an apple fiend. I have always lived in apple country, all over the place, and apples are definitely my comfort food.
Here we can get Fujis and Galas (I prefer the Fujis); occasionally some green Granny Smith types, but not regularly, and then there are imported Red Delicious that are generally mealy.
When I travel I try to pick when I can. I think Spencer might be my favorite kind of apple ever, but I do love a nice Winesap, Mac or Crispin straight off the tree. It's hard for me to consider any apple bad.
when i worked for a guy with a fairly big commercial orchard in vermont, i realized that there was a window for red delicious from when they were picked to where i didn’t want to waste my time with them. i think it was about 10 days. my favorites from those days were probably honeycrisp, macoun, and mutzu/crispin, haralson, and jonagold if it wasn’t too late in the season....for eating, and northern spy and fortune for baking. so good!
when i can get them at farmers markets these days, i’ll almost always go for one of the russet varieties - ashmead’s kernel, golden russet, crown russet, etc. such nice blends of sugars, acids, and tannins!
these days, in the stores, i mostly go after fuji’s and sometimes braeburn or pink lady. i like honeycrisps, but i don’t think they’re worth the extra dollar or two per pound on the pricetag.
there’s a few good wild/seedling trees around here that i really like too, some of which have been grafted and are growing as new trees at my place!
Pink Lady or Cripps Pink are pretty tasty, Honey Crisps are good Granny Smiths for dehydrating and baking. I remember trying a pollinator at a Yakima orchard, he called it a banana apple that was just used as a pollinator because it didn't ship well, but as I recall it was good and crisp
Our inability to change everything should not stop us from changing what we can.
My neighbour has a Golden Delicious which is truly wonderful straight off the tree, despite me never liking them from the store. We got several big bags off her this year and those we saved for eating got slightly less delicious every day; after about three weeks they were comparable to storebought ones: kind of dry and mealy. I wonder if Red Delicious has the same problem?
My best red apple is one I grow myself: Sparta. In a good sunny year they turn almost purple, with startlingly white flesh.
i have to say my favourite apple comes from a tree which sees yearly applications of seaweed at its toes. Not a bought thing. this has been harvested from the ocean by the owner. Piled up about 2 feet in diameter
The tree itself is Mutsu/Mutzu. Yum.