SWEET APPLES have a higher sugar content, lower acid and lower tannins compared with other apples, and are ideal for eating raw. Most apples you find in the suppermarket will be in the sweet category.
Popular varieties: Gala, Golden Delicious, Braeburn, Fiji, Jazz and Honeycrisp.
SHARP APPLES have a higher acid count than sweet apples, but are low in tannin and sugar. Some may need cooking to be edible, as with Bramleys, but not all do, and they’re widely used for apple juice.
Popular varieties: Granny Smith, Cox’s, Russet and Bramleys.
BITTERSWEET APPLES have a low level of sugar and acidity but a high level of tannin, while bittersharp ones have high levels of acidity and tannin, which make them perfect for making cider. Bittersharp apples are the heroes of…
