While the crab apple is the only native North American apple, apple varieties originating from around the world are grown across the United States. Varieties of apples that are green tend to be firm and crisp, making them excellent options for eating raw as snacks and for other uses, such as baking and cooking.
Bright green with the occasional hint of pink, Granny Smith apples are tart and crisp. Mrs. Thomas Smith cultivated this variety from discarded apples brought from Tasmania to New South Wales, Australia, in 1868. The firm fruit is medium to large and resists bruising. Eaten raw, Granny Smith apples are juicy and hardy. They also hold up well during cooking, and don't get soft or mushy.
Golden Delicious apples have a yellow-green color and firm, sweet-tasting flesh. Because it has a mellow flavor and holds up well when cooked, people frequently use it in baking and cooking. The variety comes from a chance seedling and originated in the 1890s near Bomont, West Virginia.
The name "Ginger Gold" hints at the green-gold appearance of this variety of apple. Crisp and rich, Ginger Gold apples don't turn brown after being cut, which makes them a natural choice for serving in slices or in chunks in pies. They are excellent eaten raw and don't go mushy when cooked. This is a newer apple variety that originated in 1969.
Mutsu apples, also known as Crispin, have a crunchy flesh and are juicy and tart. Their flavor is distinctive, with a delicate combination of tart and sweet. In addition to being excellent as a snacking apple, the Mutsu variety works in applesauce, cider and desserts. This variety was developed in Japan in 1948.