No matter how you slice them, apples are a good source of fiber and vitamin C. They’re in season in fall, which means they’re at their freshest and best-tasting right now. Apple varieties range in flavor from sweet to tart, and in texture from soft to crisp. That’s why some apples hold up better when they’re baked or sautéed. Here’s a guide to some of the most popular apple options.

Braeburn

Description: Sweet and tangy flavor, crisp and juicy texture
Best when eaten: Baked, cooked, or raw
Tip: Serve slices with a mild KRAFT reduced fat cheese.

Golden Delicious

Description: Tender skin, juicy flesh, rich flavor
Best when eaten: Raw
Tip: They’re the best choice for making apple cider.

Granny Smith

Description: Very crisp with a tangy and tart flavor
Best when eaten: Baked, cooked, or raw
Tip: Microwave a dish of Granny Smith slices with a little water, some cinnamon, and a low or no calorie sweetener on HIGH until soft.

McIntosh

Description: Soft texture, slightly tart, very juicy
Best when eaten: Baked, cooked, or raw
Tip: Use these for making apple juice or applesauce.

Pink Lady

Description: Crisp and crunchy with a sweet-tart flavor
Best when eaten: Baked, cooked, or raw
Tip: These apples don’t brown easily after slicing.

Red Delicious

Description: Crisp texture, thicker skin
Best when eaten: Raw
Tip: Mix slices into a tossed salad with pecans or walnuts.

Rome (aka Rome Beauty or Red Rome)

Description: Firm texture, rich flavor when baked
Best when eaten: Baked or cooked (NOT raw)
Tip: This is the best choice for making baked apples.