Instructions: It is apple picking time of year here and I thought that this would be a useful bit of information if any of you get to an apple orchard this fall.

Apples are a great low-fat food and can be used in so many different recipes. I was also wondering if people could post their FAVORITE apple recipe. I have one for apple cake that is wonderful, but I need to check the fat content before I post it here.

More than 8,000 varieties of apples exist today. Each area of the United States has its own special variety, making apples more of a regional marker than any other fruit or vegetable.

The following are descriptions and uses for the more popular varieties.

BALDWIN: Streaked red and yellow; good for baking.

CORTLAND: Large, crisp, tart; red with some green; good in pies.

DELICIOUS (RED OR GOLDEN): Sweet, soft; best for eating.

EMPIRE: Sweet, crisp, red; good for eating.

GRANNY SMITH: Large, green, very tart, crisp; good for eating and cooking.

GRAVENSTEIN: Large, green streaked with red, tart, juicy; good for eating and baking, especially in pies.

HARALSON: Deep red, very crisp and juicy; good for eating and in applesauce.

JONAGOLD: Cross between Jonathan and Golden Delicious; juicy, sweet, aromatic; good in applesauce.

JONATHAN: Red, very juicy, on the tart side; good for eating and cooking.

cooking.

PAULA RED: Bright red with yellow, crisp, slightly tart; good for eating and cooking.

RHODE ISLAND GREENING: Large, green, crisp, tart; great in pies.

ROME BEAUTY: Large, round, bright red, firm; good for baked apples.

SPY (NORTHERN SPY, PRAIRIE SPY AND OTHERS): Red, robust, slightly tart flavor; good for cooking.

WINESAP: Red, tart and crisp; good for cooking.

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