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A Kitchn report published about five hours before the supplied source text describes apple farmers’ favorite varieties for fresh eating and baking. The farmers recommend McIntosh, Macoun, Cortland and Empire for different flavor and texture preferences; their views are personal recommendations, not a consensus that Honeycrisp is inferior.
Apple growers interviewed by The Kitchn named McIntosh, Macoun, Cortland and Empire among their preferred varieties, recommending them for fresh eating or baking based on their flavor and texture. The report offers advice from owners of family-run orchards in New York and Washington, but it does not establish that farmers broadly agree on a single best apple or that Honeycrisp has fallen out of favor.
Jenna Mulbury, co-owner and operator of Northern Orchard in Peru, New York, favors a McIntosh eaten fresh from the tree. She described the autumn fruit as sweet-tart and crisp, adding that freshly picked Macs differ from the softer texture customers may encounter in grocery stores. Mulbury said McIntosh apples should be stored at about 32 degrees.
Nick Simchuck, who runs Hidden Acres Orchards in Mead, Washington, with his wife Caitlin, also favors McIntosh, particularly for pie. He said the apple’s tartness works well with added sugar. At Wright’s Farm in Gardiner, New York, fourth-generation owner Tammy Boylan singled out Macoun for its crunchy, juicy balance of tartness and sweetness. The report says Macoun is a cross between McIntosh and Cortland.
For cooking, Mulbury recommends Cortland, citing its white flesh, which she said oxidizes less quickly, and its acidity. She prefers its softening texture in pies and crisps. Boylan recommends Empire when bakers want apples to retain more structure: she said they hold up rather than turning mushy. She also said they store well, helping maintain consistency in baked goods sold year-round.
Matching Apples to Their Best Uses
The growers’ advice highlights a practical point for shoppers: apple flavor and texture vary by variety, and the best choice can depend on whether the fruit will be eaten fresh or cooked. A tart apple that softens in a pie may suit one baker, while another may prefer slices that keep their shape. That distinction can help readers choose fruit for a particular recipe instead of relying on a single popular variety.
The recommendations are also a reminder that taste is personal. Mulbury said customers have different preferences and that there are no fixed rules about which apples belong in a pie. The report does not compare these varieties with Honeycrisp in a formal taste test, assess prices or availability, or show that one variety is objectively superior.
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Four Varieties, Different Textures
The Kitchn’s report draws on interviews with orchard operators rather than a controlled comparison. Its central question was which apples the farmers themselves prefer, including what to eat fresh and what to use in cooking. That makes the recommendations firsthand opinions from growers, not a ranking based on testing or a survey of the wider apple industry.
The farmers describe different outcomes in the kitchen. Mulbury likes Cortland’s tendency to break down into a thick, chunky filling, while Boylan favors Empire when a pie or crumble should keep more crunch and shape. McIntosh appears in both fresh-eating and pie recommendations, and Macoun is Boylan’s preferred choice for its crisp, juicy flavor. The supplied report does not provide harvest dates, regional availability or a full account of how storage affects every variety.
“The way a McIntosh bakes down in a pie, it’s got kind of a nice tart flavor.”
— Nick Simchuck, co-owner of Hidden Acres Orchards
No Industry-Wide Flavor Verdict
The report does not show that apple farmers as a group have agreed on a best-tasting variety. It features preferences from growers at three family-owned orchards and does not describe a representative survey or blind taste test. Nor does it establish that Honeycrisp is declining in popularity; the headline’s contrast is not supported by sales data or a direct comparison in the supplied material.
Availability can vary by season and location, and the report does not give current prices or say which varieties are stocked at particular stores. The farmers’ recommendations are therefore best understood as personal guidance, with individual taste and intended use still determining the choice.
Choose by Taste and Recipe
Readers can use the growers’ suggestions as a starting point: try McIntosh fresh or in pie, Macoun for a crisp and juicy bite, Cortland for a softer cooked filling, or Empire when a bake should hold its shape. The report offers no scheduled follow-up, additional testing or broader industry survey. Any claim that these varieties are replacing Honeycrisp would require evidence beyond the interviews described.
Key Questions
Which apples did the farmers recommend?
The report features recommendations for McIntosh, Macoun, Cortland and Empire. Each was praised for particular flavor or texture qualities, rather than ranked in a single overall order.
Which variety is recommended for eating fresh?
Jenna Mulbury recommends fresh McIntosh, while Tammy Boylan favors Macoun for its crunchy, juicy, tart-sweet taste.
Which apples are suggested for pies and crisps?
Nick Simchuck likes McIntosh in pie, and Mulbury recommends Cortland for a filling that softens. Boylan suggests Empire when a baker wants the apples to retain more structure.
Does the report show that Honeycrisp is no longer popular?
No. The supplied report offers orchard owners’ preferences but includes no Honeycrisp sales figures or popularity data, and it does not establish a broad shift away from the variety.
How should McIntosh apples be stored?
Mulbury said McIntosh apples should be kept at about 32 degrees. The report does not provide storage instructions for all the other varieties.
Source: thekitchn.com
