Cameo.
I’ve never heard of a Honeycrisp apple before. Now you guys have got me intrigued…
I like Pink Ladies, Fuji’s, Royal Galas (or, as we call them, Royal Galahs ;)) and JonoGolds (hybrid Jonothan and Golden Delicious - very sweet and crisp, also hard to find)
Honeycrisp when I can find them, Braeburn otherwise. Gala, Fuji, and Cameo are also pretty good. For pies, Granny Smith are excellent. “Red Delicious” apples are a cruel joke.
For eating out of hand, I like Braeburns (like eating apple cider…yum!), Fuji or Gala. For cooking, MacIntosh, Granny Smith or Winesap.
Fuji. Braeburn. Pink Lady. And a Nashi pear if no apples are any good.
Absolute favorite are Jonathan. Not Jonagolds, Jonathans. Usually regarded as a cooking apple, there’s no reason you can’t eat them raw. They have a sort of spicy tang to them.
But they tend to be smaller than other varieties, bruise easily, and aren’t quite so pretty. Usually only available for a brief time in the fall.
If I can’t find those, then Fujis and Jonagolds.
Honeycrisp is the best variety ever. I haven’t found one that even comes close in comparison.
Granny Smith.
I love Pink Lady and like Gala, Golden Delicious, and Granny Smith. It seems I will have to try and find Honeycrisp.
I’ve never even heard of Honeycrisp apples before and am now so very intrigued, especially as I’m a Granny Smith man.
Ditto Cortland - I like the taste of GS apples in pies but they reduce too much in cooking and I tend to mix them with Bramley (a good cooking apple but not for eating raw) for bulk. Don’t know where I’d find a Cortland apple either.
I’m not a big apple fan at all. Growing up, all that was available was red delicious. I don’t even think they *look *good. The skin is disgusting and the fruit has a horrible texture and taste.
Honeycrisp, when perfectly ripe and textured, is awesome. If you want a fantastic read about apples, pick up Michael Pollan’s The Botany of Desire. If you plant a seed from an apple, the tree will not produce the same variety of apple it came from.
Unsurprising. We have a friend who until his recent retirement was employed by the State of Ohio Department of Agriculture, developing apple breeding and cultivation techniques. He often would bring us exotic apple varieties that would never come to market. I mentioned to him once that I had had a Pink Lady and loved it, and he was amazed because he says that they are very difficult to store and ship. I think they are particularly fragile and don’t have as long as a shelf life as many other varieties, which can last months under the right conditions. I am seeing more in the stores than I used to, so either the growers must be getting better at shipping them or they’re developing more hardy trees.
I love Pink Lady, Cameo, and Braeburn.
My go-to supermarket apple is Gala (Fujis are a very, very close second). The Whole Foods near me has lately been stocking a lot of odd-ball varieties from Michigan and Wisconsin, so I’ve been buying small bags of these (trying to be a bit locavorish) and frankly they’ve all been good. As long as it’s not a Red Delicious, it’s good with me.
Man, I love apples.
Braeburn for eating out of hand; Granny Smith for cooking.
For cooking it must be the Bramley. I live about five miles from the original 200 year-old tree which still fruits every year.
All Honeycrisp lovers, you must find a way to eat an Eve (in season,of course, considering it’s a NZ apple). You might eat your words about Honeycrisp being the best apple. 
Carmel no nuts
Honeycrisp. They have a very short market season, so I bought a whole bunch in early October and stashed them in my crisper drawer.
for just plain eating a Golden Delicious
I like the York and the Northern Spy.