Paula Red apples are bright red with some yellow and tan spots; the skin often has a dusty sheen. They have a sprightly taste, not too sweet and not too tart, vinous and slightly reminiscent of strawberries. It has a firm white flesh that becomes soft and mealy extremely quickly as its season declines. Paula Red apples are suitable for both eating fresh and cooking, although they become extremely soft when cooked, which suits them to some dishes (applesauce) and not others (pies).

Red and green skin, a tart flavor, and tender white flesh. It becomes ripe in late September. It is traditionally the most popular cultivar in New England, well known for the pink sauce unpeeled McIntoshes make. Many consider it a superior eating apple and well suited for applesauce, cider, and pies.

After the many attributes of McIntosh were discovered, plant breeders began crossing it with other varieties to enhance its traits. One of the earliest was the Cortland, combined with the Ben Davis variety. Its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots. Cortland has very white flesh and is an excellent dessert apple.

"Empires" are red apples which are juicy, firm, crunchy and sweet. They are in fruit during September and October, and will keep until January. The variety came from a cross between the varieties McIntosh and Red Delicious.

Macoun apples are a cross between the McIntosh and Arkansas black varieties. The Macoun (sometimes pronounced "McGowan") was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. Named after Canadian fruit grower W.T. Macoun, it was first introduced in 1923, and has almost always been regarded as one of the finest cooking apples in the Northeast. Macouns are also very popular at roadside stands and pick-your-own farms. Availability is only October through November. Skin is a dark red with a purplish flush; sweet taste with a hint of berry; flesh is juicy and snow white.

The Spartan apple is considered a good all-purpose apple. The apple is of medium size and has a bright red blush, but can have background patches of greens and yellows.

Its skin has green and red stripes when ripe and produces fairly late in the season (mid to late October). The white flesh is juicy, crisp and mildly sweet with a rich, aromatic subacid flavor. Its characteristic flavor is more tart than most popular varieties, and its flesh is harder/crunchier than most. It is a good dessert apple and pie apple, that is also used for cider. Further, the Northern Spy is also an excellent apple for storage, as it tends to last longer due to late maturation and lower sugar conent.

The Red Delicious, like many other cultivars, was a chance seedling. The legend is that a hardy seedling was found in 1868 by one Jesse Hiatt, an apple grower outside East Peru, Iowa, USA. Hiatt tried to kill it, but it kept coming back, and finally Hiatt let it grow, eventually bringing its fruit to a fruit show in Louisiana, Missouri. It won first prize. All Red Delicious apples are said to be direct descendants of this original tree. The Red Delicious was originally called "Hawkeye" by Hiatt, but after taking it to the fruit show in Lousiana it was called simply "Delicious". When the Golden Delicious was discovered in 1914, the name changed again to "Red Delicious".

Golden Delicious is a large, yellow skinned cultivar and very sweet to the taste. It is prone to bruising and shriveling, though, so it needs careful handling and storage. It is sweeter than the Granny Smith and is a favorite for salads, apple sauce, and apple butter.

The Baldwin apple is a bright red winter apple, very good in quality, and easily shipped. It was for many years the most popular apple in New England, New York, and for export from America.

A medium sized apple that has a distinctive greenish yellow to golden brown skin color. The flesh is firm and cream colored providing a sweet juicy flavor. This apple is a good selection for drying, for baking, and for making cider. It can be kept for months in refrigerated storage.