Which variety of apple is considered least useful for cooking?

Red Delicious apples are often considered the least useful for cooking due to their texture and flavor profile. While they are visually appealing with their deep red color and are commonly eaten fresh, they tend to be mealy in texture and lack the tartness that many recipes benefit from. This makes them less ideal for baking or cooking, where a firmer apple that holds its shape and has a good balance of sweetness and tartness is preferred.

In contrast, Granny Smith apples are known for their tartness, which works well in pies and crumbles; Honeycrisp offers a crisp texture and balanced flavor that holds up beautifully when baked; and Fuji apples are sweet with a firm texture, making them versatile for both snacking and cooking. Understanding the characteristics of different apple varieties helps in selecting the right one for various culinary applications, highlighting why Red Delicious is less favored for cooking purposes.