Organic apples for autumn

Buy your favorite varieties––only with more flavor and no pesticides

Organic apple varieties

Photo by Thomas J. Story

Organic apple varieties

Why pay more?

Most store-bought apples are likely to have pesticide residue, even after you wash and peel them—higher, according to studies, than almost any other fruit or vegetable.

Here in the West, organic doesn’t have to mean ugly: The dry, sunny climate with cold winters in Western apple-growing areas keeps pests and diseases at bay, so our organic apples look as good as they taste.

Check out our fall favorites, next.

Cripps Pink apple

Photo by Thomas J. Story

Cripps Pink

Aka Pink Lady, one of the best for baking whole: The skin keeps its color, and the flesh, with strawberry and lemon notes, holds together well.

Granny Smith apple

Photo by Thomas J. Story

Granny Smith

Firm and tart—its lemony acidity stands up well to rich piecrusts and crisps; also makes a good sorbet.

Recipe to try: Green Apple Sauvignon Blanc Sorbet

Gala apple

Photo by Thomas J. Story


Crisp, mild, and juicy, the Gala doesn’t turn brown as fast as other apples when cut—so it’s great for salads. Not as good for baking.

Jonagold apple

Photo by Thomas J. Story


A cross between Jonathan and Golden Delicious; works well with Granny Smiths in pie, thanks to sweet melon and honey notes and firm, juicy flesh.

Braeburn apple

Photo by Thomas J. Story


Sweet, with rich flavors of pear and spice. Holds up well in cooking—good for apple cakes or savory dishes like pork stew.

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