While no one can dispute the redness of that particular variety, it sorely lacks any discernable deliciousity.
Granny Smith for me. God’s gift to apples. Or apples’ gift to God, maybe. Sweet and tart!
None of the above.
Macoun or Winesap!
I would like an anything but Red Delicious option as well. I would love someone to give a good explanation about how those became the default apple in the U.S. when they are among the nastiest of the bunch. They sure are red though. Maybe that is the answer.
Granny Smith overall and Honey Crisp in the reddish apple category are my choices.
Braeburn for eating. For baking, a 2:1 mix of Cortland and Granny Smith.
Unless they’ve gone mealy, I like all varieties of apples. My favorite kind is the Northern Spy.
McIntosh while they are in season, Pink Lady or Ambrosia after that.
They have to pop when you bite them. Granny Smith are the most reliable when it comes to loud cracks. I cannot abide soft apples.
I do not recognize any of those rappers. I would go with Queen Latifah.
Braeburn.
They’re like eating apple cider. 
When they’ve past their season, Gala or Honeycrisp.
I kinda like my iPad…
Love the Granny Smith. Some people say they’re for baking, not eating out of hand, but I love the sweet/tart/cruncky combination of a GS.
Those people are simply delusional or insane now aren’t they? We dismiss those opinions politely but firmly in the same way we would a person on the street holding up a sign saying the end times are at hand. The Granny Smith is a God among apples. Firm but sweet and yet a little tart at the same time. You can eat one slowly and appreciate it like you would a glass of fine Beaujolais or you can cook it into everything from a to a pie to a stir fry. It is the most venerable and well-rounded apple athlete in the fruit Olympics and a lock for the Gold medal.
Red Delicious would fall down on the starting line and only begin to get up before the race is over.
I live near the heart of the East Coast apple belt, and I can say with authority that:
[ul]
[li]Red/Golden Delicious apples aren’t. They’re grown for ease in transport, not for taste or texture. [/li][li]The best apples are fresh apples, in season. They do keep well, but they lose flavor as they age. This especially applies to Honeycrisp. A fresh Honeycrisp apple in season is like an orgasm in your mouth. An out-of-season Honeycrisp is still OK, but not nearly as good. [/li][li]Nittany apples are the best thing to come out of Penn State since Route 322. Second best are Macouns. I like my apples sweet, but with some character.[/ul][/li]
Mmm… Must remember to get apples when I go shopping tomorrow.
Pink ladies! Mmmm!
That does it, I’m trying the honeycrisp this week. My DIL swears they are the best but I had to wait until a group of internet strangers told me… 
Ruby, don’t do it! The season is over. Sept-late Oct, that’s it. Try 'em next year.
Mutsu
I grew up on Macintoshes, so they are a sentimental favorite, and I love Granny Smiths and Galas… but seriously, Honeycrisp are da bomb.
I almost voted for the Granny Smith, but I hold firm in my yearning for the tiny, tart Pippins of my youth. They grow a lot of 'em here, but they don’t seem to make it to the supermarket, as most are used for cider. A pity, as I think they are everything the Granny Smith wants to be.
Fuji’s have been the best for years. Sweet with some character and a crisp texture. Honeycrips are like cartoon apples. Overdone and exaggerated.