When apple season hits, the options can feel endless. Tart, sweet, crisp, soft—each variety offers something different. But beyond taste and texture, choosing the right apple for your recipe can make or break the final result.
Here’s a quick guide to help you make the best pick—and a few reasons why rotating apple varieties can actually benefit your brain.
Best Apples for Baking
Firm apples that hold their shape under heat are key. Look for:
• Granny Smith – tart and crisp, perfect in pies
• Honeycrisp – sweet with a crunch, great for crisps
• Pink Lady – tangy-sweet and holds up beautifully in tarts
These apples don’t turn to mush and their flavour intensifies when cooked, making them ideal for baked dishes.
Best Apples for Snacking
Snacking apples should be juicy, crisp, and easy to eat raw. Try:
• Fuji – ultra-crisp and super sweet
• Gala – mellow and kid-friendly
• Ambrosia – floral, low-acid, great with nut butters
Their texture and sweetness make them perfect for fresh eating, salads, or cheese boards.
Why Variety Matters for Nutrition
Each apple offers a unique mix of nutrients:
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Polyphenols – antioxidants linked to brain protection
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Fibre – supports gut health, which plays a role in mental well-being
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Sugar + acid balance – affects how your body and brain respond
Eating a range of apples helps you tap into a broader spectrum of benefits and supports the gut-brain axis, a key pathway for mood and cognitive function.
Tip: Buy a few different types next time you shop. Your brain and your taste buds will thank you.
