Pumpkin might steal the spotlight in the fall flavor-of-the-month race, but when was the last time you heard someone say, “a pumpkin a day keeps the doctor away”? How many 10-pound gourds are hanging in your fruit basket right now? Ever bobbed for a jack-o’-lantern?
Pumpkins come and go. But apples? Apples rule the fall fruit kingdom. It’s not even close.
If you’re an American, chances are you’ve got apples in your kitchen right now. And why wouldn’t you? From the story of original sin to the cover of a certain best-selling vampire book, apples have always had cultural pull—and culinary power. They’re sweet, tart, crunchy, and downright magical when paired with sausage (especially our chicken sausage, their undisputed best friend).
So how much do you really know about America’s favorite fruit? In this guide, we’ll break down everything you need to know—and a few things you don’t—about the humble apple, including how to enjoy it best with our juicy links.
When Is Peak Apple Season?
Apples are available year-round in the U.S. thanks to greenhouses, controlled-atmosphere storage, and a little place called the Southern Hemisphere. (Those crisp apples you’re snacking on in the summertime most likely came from south of the equator.) But the ones most Americans recognize—Golden Delicious, McIntosh, and Granny Smith—shine brightest in fall. That’s when local farmers’ markets and orchards overflow with dozens of varieties, each with its own balance of sweetness, tartness, and crunch.
There’s science behind the seasonality. Apples need to sense cooling temperatures—like when summer turns to fall—to ripen properly. That temperature drop triggers the release of anthocyanins (which give some apples their red color) and ethylene gas, a natural hormone that converts starch to sugar, making apples sweet, soft, and ready for picking. Even the abscission layer—the spot just below the stem—loosens up, making them easier to harvest.
Different apple varieties ripen at different times. Early-season apples, such as Lodi, Ginger Gold, and Jersey Mac, can appear as early as July or August. They’re on the tart side, which makes them great for cooking down into apple preserves or sauce, since heat helps coax out their natural sugars.
September marks the true peak apple season for classics like Gala, McIntosh, Honeycrisp, and Red Delicious. But the harvest doesn’t stop there—late-season varieties like Fuji, Granny Smith, Braeburn, and Pink Lady ripen later into the fall, sometimes as late as November. These cool-weather types are built to last and can stay crisp for months when stored properly.
Of course, every year is a little different. A colder season brings an earlier harvest; a warmer one, later. Your best bet? Head to your local farmers’ market and chat up the growers—they’ll know exactly which varieties are in season near you (and which ones make the best pie or sausage pairing).
How to Store Apples So They Stay Fresh Longer
If you leave your apples out on the counter, you’re cutting their life drastically. In the warmth of your kitchen, they’ll get soft and mealy after about a week. Kept in the fridge’s crisper drawer, though, apples can last for a month or even two.
Keeping them cool is a great start, but the crisper drawer is the real key. It’s more humid than the rest of the fridge, which helps keep apples from drying out. If the skin still gets dry after a week, try storing them in a plastic bag with a wet paper towel to boost humidity and keep them fresh and juicy longer.
Also, pay attention to what fruits are nearby. Ideally, apples should have the crisper to themselves—the ethylene gas they emit can make other produce spoil faster. And yes, there’s truth to the saying about one bad apple: if one is bruised or cut, the rest will go bad faster. Before storing, check for any soft spots and eat those first.
To keep apples fresh as long as possible, avoid storing them once they’re cut. The enemy of freshness is oxidation—once you slice into an apple, the clock starts ticking and browning creeps in. That doesn’t mean the apple’s bad, but it might not look as appetizing.
Apples can also be peeled and stored in the freezer, as long as you’re using them where texture doesn’t matter—like for applesauce or smoothies.
What Makes Apples So Healthy?
It turns out there isn’t any truth behind the “an apple a day keeps the doctor away” thing. Obviously. This study confirms it. That said, apples are absolutely healthy. They’re packed with nutrients and fiber, and overall great for you—they’re just not miracle workers. A single apple can only do so much.
Still, you can’t go wrong with an apple as a snack. It’s low in calories, rich in soluble and insoluble fiber, and full of antioxidants, vitamin C, potassium, and water. Apples also contain pectin, a type of fiber that acts as a probiotic. One apple can help you stay hydrated, support digestion, and may even help reduce inflammation and regulate blood sugar.
What Are the Best Apple Varieties?
There are over 7,500 apple varieties grown around the world, so we're not even going to begin to know which is the very best (that's this guy's job). But a select few have become household names.
- Granny Smith: The go-to apple for baking. Firm and tart, it can hold up in a 350°F oven for an hour without falling apart. Its sharp flavor also shines in savory dishes, like slaws or salads.
- Honeycrisp: Developed by the University of Minnesota, this apple lives up to its name—extra juicy, extra crisp, and perfect for fresh snacking.
- Golden Delicious: Sweet, mild, and thin-skinned, making it one of the most versatile varieties for both eating fresh or cooking.
- Red Delicious: Also mild and sweet, but with a thicker skin, best enjoyed fresh and unbaked.
- Pink Lady: Firm, crisp, and tart, this late-ripening apple stores beautifully and keeps its snap for months.
- Fuji: Famous for its sweetness, Fuji apples are a fan favorite for fresh eating.
- Lodi: An early ripener with a tart bite, best used for applesauce, preserves, or jam.
What Should I Cook If I Have Too Many Apples?
Having too many apples is a fantastic problem to have. Unlike bananas—where your only option is banana bread before they turn brown—apples have the rare ability to shine in both sweet and savory dishes.
Let’s start with the simple stuff. Apples and peanut butter are a classic for a reason, striking that perfect sweet-and-salty balance in every bite. That same combo works wonders in salads, too: toss apple slices into coleslaw, chicken salad, or even a green salad for an instant crunch and hit of sweetness. Not in the mood to cook? Layer apples onto a sausage roll, grilled cheese, or your morning bagel. (Pro tip: mix cinnamon and sugar into your cream cheese, top with sliced apples, and thank us later.)
To make a dent in a big batch, peel and cook apples down with sugar, water, and fall spices like cinnamon and nutmeg for homemade applesauce. It’s endlessly versatile—swirl it into yogurt or oats, spoon it over pancakes, or use it as a dipping sauce for chicken sausage and roasted potatoes (or latkes, if you’re feeling fancy).
And of course, there’s always dessert. Your apples are practically begging to become pie, crisp, or snacking cake. If you’ve made applesauce, fold a little into vanilla ice cream—it’s as easy as it is delightful.
What Apples Go Best with Chicken Sausage?
Apples and sausage are a dream pairing that’s nearly impossible to mess up. The sweet crunch of apples meets the savory snap of sausage, creating a bite that’s full of texture and contrast. Since some apples are tarter and others sweeter, you can mix and match varieties with different sausage flavors—sweet apples with spicy sausage, tart apples with savory ones—for perfect balance.
Classic Roasted Chicken Sausage
With its juicy, roasted-chicken flavor, this sausage plays beautifully with both fresh and cooked apples. Granny Smiths are the go-to here: crisp, tart, and endlessly versatile. For a quick lunch, pile sausage links into buns and top with a crunchy Granny Smith slaw, or drizzle them with applesauce for an effortless sweet-and-savory combo.
Italian Herb Chicken Sausage
Packed with sweet basil and roasted garlic, this sausage brings a punch of flavor to salads, grain bowls, and grilled kabobs. Add sweet or tart apples for freshness and contrast, then layer in extras like dried cranberries for brightness or pumpkin seeds for crunch to round it out.
Melty Cheddar Chicken Sausage
Host your own mini Oktoberfest with this cheddar-stuffed sausage. For a hearty, one-pan dinner, roast it with potatoes and onions, then serve alongside sautéed apples and cabbage or a side of applesauce for a sweet finish. We're also super partial to a Melty Cheddar dog topped with broccoli-apple slaw. Finally. Melty Cheddar is also a great grab-and-go option: slice it up with Honeycrisp apples and sharp cheddar for an easy, protein-packed snack box that hits all the right notes.
Keep the Apple Magic Going
Apple season doesn’t stop at pie. The beauty of apples—and sausage, for that matter—is how easily they sneak into every kind of meal. Slice them thin for your fall snack boards, roast them with your favorite chicken sausage, or get ambitious with something from our recipe hub. Whether you’re craving cozy weeknight dinners or easy snack ideas that hit that sweet-savory balance, we’ve got a juicy lineup waiting. Because when it comes to apples and sausage, there’s always room for one more bite.