Apple-topia By Maroka Kawamura on Aug 24, 2016 2:30 PM Apple season is upon us and there are so many delicious and unique apple varieties to choose from. How do you decide which one you want to munch into? Here are six apple varieties along with the perfect pairing suggestions to enjoy the most of these seasonal treats. Fuji is an immensely flavorful, new variety that was introduced to the U.S. from Japan in the 1980s, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new fans. This variety is good for baking and salads. Try Em’: sliced on a toasted baguette with goat cheese. Braeburn has a rich, sweet-tart; spicy flavor and is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Good for snacking and baking. Try Em': Diced in a couscous salad with fresh mint and California raisins. Jonagold apples are crisp, juicy and aromatic with honey-like sweetness and moderate acidity. They have a red stripe and blush over with a yellow-green background. These are good for snacking, baking and salads. Try Em’: Dipped in chocolate spread and crushed walnuts. Cameos are sweet with a zingy crunch. Cameo holds its texture for long periods. Look for the variety's characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980s. Try Em’: Sliced with winter squash and chili peppers. Cripps Pink are firm, crisp flesh and have a unique, tangy-tart, sweet flavor. Crisp fall nights bring on the bright pink color that gives the apple its name. Good for snacking and baking. Try Em’: Stuffed in a chicken breast with Fontina cheese. Granny Smith are green, extremely tart, crisp, juicy and versatile, they’re available year-round. Grannies are a favorite of pie-bakers. Warm days and cool summer nights ensure crunch and flavor for October harvest. Try Em’: sliced with New Leaf’s Pepper Jack cheese. For the very best apples, look for ones that are firm, richly colored, and unbruised. It's recommended that apples be kept in the crisper bin of a refrigerator. You know what they say about bad apples—be sure to cut around any bruises and remove damaged apples.