Which types of apples are best for delicious dinner party desserts? Here's a simple guide.

Best apples for your delicious desserts:

  • Fruit platters or bowls: Crisp, juicy, and tangy varieties are best for eating. Red Delicious is the most popular eating apple, but if you prefer a denser, tarter snack, try a Granny Smith, or a softer-fleshed McIntosh. Or check out the distinctive tastes of local farm varieties like Newton, Pippin, Macoun, or Sweet Sixteen.
  • Pies: Mixing apples is a great idea. Include Golden Delicious for sweetness and good shape, a tart apple like Granny Smith, and/or flavorful varieties such as Pippin, Winesap, Crispin and Jonagold.
  • Baking: Rome apples are recommended because they hold their shape well. You can also try Fuijis, which are sweeter, wetter, and have a spicy flavor.
  • Applesauce: McIntosh is moist and flavorful. Cortlands and Braeburns also make good choices.

How to choose the best apples:

  • The skin of each apple you choose should be shiny, not dull. Dull-looking apples will tend to be more mealy, less crisp, and not as tasty as shiny apples.
  • Pick apples that are firm and free of bruises and punctures.

How to store apples:
Some experts say that it's OK to leave apples out on the counter or in a fruit bowl centerpiece for as long as a week. The Washington Apple Commission recommends refrigeration right away. Everyone agrees that apples will last much longer—possibly as much as 10 times longer—if they're refrigerated. They'll also be more crisp.

How to keep apples looking great:
Prepare apple dishes just before serving to minimize the oxidation that causes browning. Either brush cut surfaces with lemon juice, or dip apple slices, wedges, or peeled surfaces in a solution of one part citrus juice to three parts water.

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