Crunch time: Apples in autumn

Granny Smith
Bright green in colour, this is an ideal apple for cakes and tarts. It has a crisp and juicy texture and a unique, almost almond-like flavour.

James Grieve
An English eating or ‘dessert’ apple, juicy and balanced in flavour.

Laxton
A large group of British apples, with many similarities to Cox’s. They have a light flavour and a crispy texture, and are good for most baking and cooking, both sweet and savoury.

Mutsu
Called ‘Crispin’ in Britain, this Japanese apple was developed from the Golden Delicious variety but has a better, more acidic flavour. Fine for cooking as well as eating.

Russet
A group of apples characterised by a matt brown skin. In Britain, Egremont and Royal russets are the most popular. They have a crisp texture, keep well over time and have an unusual pear-like flavour.

Worcester Pearmain
With mixed red and green colouring, pearmain is thought to be the oldest apple name in Britain. The Worcester variety is crisp and sweet and has a hint of strawberry in its flavour. They are good for both cooking and eating but don’t keep as well as some other varieties.