Arkansas Black is luscious.

Gala, honeycrisp, pink lady and macintosh (if they aren't mushy, they are GROSS when mushy)

I use Granny Smith's for pies.

Dare I say it - apparently, all of GC is agreed on something! Mushy apples are an abomination.

White chocolate, dark chocolate, and maple peanut butter taste good on both apples and pears.

I'm not that into the honeycrisp as it is too sweet for my liking as is the Jonagold when it comes to eating raw, but I've found the Jonagold does great for baking or cooking as it is sweet enough I can not add much sugar. I was able to try the new Jazz variety and it was good enough I'd eat it again, but being able to purchase it organic is difficult.

I don't like apples.

Maple Peanut Butter! I bought a jar and when I tried to eat Jif I almost threw up.

Anyway, I can't stand Red Delicious either. I'm a Fuji or Braeburn girl, with occasionally a Lady Crisp if I can find it.

I make a spicy Fuji apple pie that everyone seems to love. It has the traditional apple pie spices, plus clove and cardamom.

One of my friends does apples with almond butter. It was pretty good, but I find almond butter tastes so rich to me that I can't eat very much at a time.

Fuji, Gala or Honeycrisp. With caramel. Yes, I like to gild the lily. I am an expert caramel apple twirler, picked up that skill one summer while working at Cedar Point. I did lots of sticking and dipping.

Apples are the great neutralizer.

And along came IrishLake.

Thanks.

Just tried a new one: Piñata! Sooo good. Called "The Foodie's Apple". Cross between Golden Delicious, Cox's Orange Pippin, and Duchess of Oldenburg. Crisp, juicy, sweet with a zip. Huge, too.