Disappointing site - it doesn't even mention the two main categories of apple breeds. Apples were traditionally bred either for cooking or for dessert. There sh

Disappointing site - it doesn't even mention the two main categories of apple breeds. Apples were traditionally bred either for cooking or for dessert. There should be a selector and separate ratings for intended use. With the advent of the shipping container, of course, they are now bred primarily for toughness (low bruising), visual appeal, tolerance of long storage without losing visual appeal, and a short picking season. Taste and texture are minor attributes. Visual appeal means a waxy tough skin and size, mainly. The Granny Smith and Red Delicious being the archetypes. When I was growing up, in autumn we used to get (by rail, from the grower, 200 miles away) a case of Cox's Orange Pippin[1] for eating, and another two of another apple the name of which I can't remember for cooking. The Envy, Smitten, and Sweetango come closest to the Cox's Orange as I remember it, although that had a hint of a winy taste to it. If you have room for an apple tree or two, there are many heirloom varieties out there that were bred for taste and texture, not for shipping, storage, and display. ETA: The ratings are pure opinion, based on what is available at the author's location, the author's preferences, and undefined attributes. What does "skin" mean as a quantitative measure? And why is "branding" a factor at all? 1. https://www.epicgardening.com/heirloom-apples/ https://www.epicgardening.com/heirloom-apples/