Apples can be traced back thousands of years. When the Pilgrims first came to America, they brought apples, seeds and cuttings. Today, the United States is the largest producer of apples in the world. Washington, Michigan and New York yield most of the crop.

Although thousands of apple varieties exist around the world, less than twenty varieties account for almost all U.S. production and only a handful make up 80 percent of the American apple supply.

• The Red Delicious apple, contributing almost half the domestic crop, is by far the favorite variety in America. It has a characteristic strawberry shape, a sweet taste and a crisp, juicy texture. It is best eaten raw; when cooked, it disintegrates and loses its flavor.
• A Golden Delicious apple is similar in shape to the Red Delicious apple but has a more delicate flavor. This crisp, juicy and sweet apple is suitable for both eating raw and baking.
• Granny Smith apples, originally developed in Australia, are tart green apples with tough skins and a firm, crunchy texture. They are a good choice for eating raw and for making pies.
• Jonathan apples are bright red, juicy and sweet-tart in flavor. They are fine for eating out of hand and for making pies or applesauce, but they are not recommended for baking whole as they lose their shape. Jonathan apples are more common in Midwest markets than other parts of the country.
• McIntosh apples have an exceptionally smooth, moderately crisp texture and a sweet-tart flavor. Although they appear in markets in September, they do not reach their peak flavor until late September or early October. Later in the fall, they have a sweeter flavor but are less crisp and juicy. McIntosh apples are a good choice for eating raw and for applesauce, but they do not retain their shape in pies or when baked whole.
• Rome Beauty apples are large, round late fall apples. Their dry texture and thick skin make them less suitable for eating out of hand, making applesauce or baking in pies but good for baking whole.
• Other regional and local varieties include Baldwin, Cortland, Crispin or Mutsu, Gala, Gravenstein, Imperial, Northern Spy, Royal Gala, Stayman, Winesap and York.

Thanks to "controlled atmosphere" (CA) storage, apples are available year-round. CA storage holds the fruit in a high-humidity environment at about 30°F in the presence of a mixture of gases, including oxygen, nitrogen and carbon dioxide, and thus extends their shelf life.

The peak season for domestically grown apples, when flavor and texture are at their best, is September through November. Apples imported from Australia and New Zealand, such as Braeburn, Granny Smith, Gala and Royal Gala, are at their peak from April through July. Since these varieties are also grown in the United States, check labels or ask the produce manager to ensure that spring and summer apples have been imported from the Southern Hemisphere.

Look for local varieties at fall farmers' markets. Apples are also available as canned or jarred applesauce, canned apple pie filling and dried apple slices.

Choose apples that are firm, fragrant and a bright color. The skin should be tight without bruises, blemishes or punctures. An apple should not yield when squeezed or pinched. Brown streaks, called russeting or scalds, on the skin are present in some varieties but won't affect quality.

1 pound apples = 2 large, 3 medium or 4 small apples; 2 to 2-1/2 cups chopped or sliced; about 1-3/4 cups applesauce. 1 pound dried apples = 4-1/3 cups; 8 cups cooked.

Apples will keep in a cool, dry place for a week or two. For longer storage, place apples in a plastic bag and store in the refrigerator. Apples in good condition can last up to six weeks in the refrigerator. Check them occasionally and discard any that have begun to spoil as one rotten apple can ruin the whole lot.

Apples should be washed and may be used peeled or unpeeled. Quarter apples from top to bottom and remove seeds, woody core and stem with a paring knife. To prepare apples for baking whole, remove a horizontal 1/2-inch-wide strip of peel from around the middle. This allows steam to eacape during baking and prevents cracking of the skin. Remove the apple core with an apple corer. To prevent cut apples from browning when exposed to air, brush with a small amount of lemon or other citrus juice. Or, place in lemon water, a mixture of six parts water and one part lemon juice.