• Winter apples are hearty and good for cooking.winter apple image by ana malin from Fotolia.com
  
  Winter apples, grown and picked through the fall and winter months, can survive the harsh cold of many locations. These types of apples, of which there are different varieties, are great for cooking or eating fresh. The best winter apples are those with unblemished skin that are firm to hard with a fresh scent.
  
  

Cortland

• The Cortland apple comes from upstate New York. This type of apple is shiny red, round and smooth, with juicy flesh and a crisp, sweet smell. The apple resists browning and is good for oven-baking and cooking; it works well in salads, pies and desserts.
  
  

Cox's Orange Pippin

• Originating in England in the early 19th century, Cox's Orange Pippin apples are available in farmers markets throughout the United States. The apple's skin is a clear yellow with red and orange stripes. The juicy fruit is delicious when eaten fresh, cooked as applesauce or used in pies.
  
  

Fuji

• The Fuji is a cross between a Red Delicious and the Ralls Janet. Popular in the Far East, the Fuji came to the United States from Japan in the 1980s. The apple is medium to large in size, and the color varies from green to yellow with a red undertone; the flesh is yellow-green. Firm, juicy and sweet, the Fuji stores well and is delicious eaten fresh. The apple's texture may be too hard for pies but can be used in other baked apple dishes, like apple crisp.
  
  

Jonathan

• The Jonathan is a medium-sized red and yellow apple with tender, juicy flesh. This sweet-tart apple is good for eating fresh or cooking.