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Sour Apple Varieties
Sour Apple Varieties. There are approximately 2,500 apple varieties in the United States, and over 7,500 varieties worldwide, according to the U.S. Apple Association. With so many different types, an apple aficionado can experience a range of flavors, textures and varieties to suit his desires. One of the sourest apples, the Granny Smith variety,...
There are approximately 2,500 apple varieties in the United States, and over 7,500 varieties worldwide, according to the U.S. Apple Association. With so many different types, an apple aficionado can experience a range of flavors, textures and varieties to suit his desires. One of the sourest apples, the Granny Smith variety, is one of the most popular varieties sold commercially, according to the U.S. Apple Association. Growing seasons differ by area, so be sure to consult your local nursery before planting apple trees.
Granny Smith
Granny smith apples have a very distinct taste that many describe as crisp and sour. These apples have a bright green skin with a slight pink tinge and a pronounced flavor when baked, according to the North Carolina Department of Agriculture. These apples tend to ripen in the mid to late growing season, and while they can be made into applesauce, sugar should be added or the sauce will not maintain the apple’s sour bite.
Jonalicious
The Jonalicious apple is a dark-red skinned fruit with a slightly sour and acidic taste to it, according to PickYourOwn.org. The apples ripen in mid-season, and along with the Jonathan varieties, are one of the first red apples of the fall. The apple is slightly larger than other varieties, with a juicy, crisp texture. These are relatively large apples that store well and can be used for a variety of purposes, from baking to eating raw.
Jonamac
The Jonamac apple is a hybrid variety developed by cross breading the McIntosh and the Jonathan apples. The apple has a sour taste with a slightly firmer texture than the McIntosh, with some of the spiciness associated with the Jonathan apple. These apples are good for sauces, cooking and for eating raw, with the slices turning juicy when cooked. They ripen in early mid-season and have a slightly sour, acidic taste.
