Comparing apples to apples is more complicated than the idiom suggests.

In fact, the fruit is multifaceted and complex. There are about 7,500 varieties of apples grown around the world, and 2,500 varieties just in the United States.

“Because there are so many apple varieties, each with their own unique flavor profile, texture and best uses, there’s really an apple for everyone,” said Julie Bancroft, executive director of PA Apple Marketing Program.

Varieties such as Red Delicious, Golden Delicious, McIntosh, Jonagold and Cameo can be purchased year-round because they are stored in controlled environments that maintain their freshness, Bancroft said.

Here’s a look at the best time to buy particular varieties of apples:

Early-season (August)

>> Gala, one of the most popular types, is crunchy, sweet and mild tasting. With a skin tinted in places with yellow- gold shades, it is a mix between Kid’s Orange Red and Golden Delicious. It is best enjoyed as a snack, in salads or paired with cheese and meats. It also holds up well in baking and cooking.

>> Ginger Gold is a cross between Golden Delicious and Albemarle Pippin varieties. It is sweet, yet tart and juicy, and is good for snacking and baking, as well as in salads, pies and sauces.

>> Summer Rambo originated in France and is one of the oldest varieties. A romantic, sweet-tart, crisp and very juicy fruit, it’s a wonderful choice for applesauce as well as for snacking and cooking.

Midseason (September/October)

>> Jonagold was introduced in 1968 by Cornell University’s New York State Agricultural Experiment Station in Geneva, N.Y. It’s a cross between Golden Delicious and Jonathan varieties. It’s crisp and honey-tart, making it ideal for snacking and baking.

>> Granny Smith was discovered by Maria Ann “Granny” Smith in Eastwood, Australia, in 1868. October is the best month to buy it. Being tart, crisp and juicy, it’s great for snacking, baking, salads and sauces.

>> Honeycrisp was pioneered in 1991 by the University of Minnesota. It is sweet, tart and very crisp, and works best as a snack or in salads.

>> Rome was bred by Joel Gillet on the banks of the Ohio River in 1817. Initially called Gillet’s Seedling, it was renamed the Rome Beauty in 1832. It has a somewhat tart flavor profile, with a firm, crisp and juicy flesh. It holds up well in baking and applesauce.

>> Stayman was discovered by J. Stayman in Kansas in 1866 and introduced in 1895. It has a mildly tart and rich flavor profile similar to Winesap. It is an all-purpose apple, great for snacking, baking or sauce.

Late-season (November)

>> Pink Lady was created in Australia as a cross between Lady Williams and Golden Delicious varieties. Preferred for snacking, salads and pies, the crisp apple is both sweet and tart in taste.

10-Minute Pancakes

These pancakes are grainy, tasty and ridiculously easy to make. They’re like eating a nutty oatmeal in a pancake-form. I used whole milk and vegetable oil and the results were excellent.

Adapted from “A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals” by Anna Jones, (Ten Speed Press Berkeley, 2016, $35)

3/4 cup oats

1 grated apple

Handful pecans or almonds (about 1-3/4 ounces)

2/3 cup milk of choice

1 medium banana

Vegetable oil, for coating pan

>> Garnish

2 apples

Juice of 1/2 lemon

Pinch of cinnamon

Grated nutmeg

Maple syrup or honey

Yogurt of choice (optional)

Blend oats to make a scruffy flour. Add apple, nuts, milk and banana; blend until combined.

Heat a nonstick pan over medium and add oil.

Spoon ladlefuls of batter into pan to make small pancake rounds. Cook 2 to 3 minutes, or until bubbles rise to the surface. Use a spatula to carefully flip pancakes and cook other side. The first batch is always more delicate, so don’t worry if they look a bit scruffy. Keep them warm while you cook the rest.

Once all pancakes are done, cut apples into long pieces. Place in bowl and toss with lemon juice, cinnamon and nutmeg.

Serve pancakes stacked, and topped with apple strips, maple syrup and, if you like, a little yogurt. Makes 6 pancakes.

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Apple-White Cheddar Grilled Cheese

These sandwiches are crunchy, cheesy and the perfect mix of savory and sweet with a pleasant kick from the pepper flakes.

Taste of Home (August/September 2016)

4 slices whole wheat cinnamon- raisin bread

4 slices sharp white cheddar cheese

1 small apple, thinly sliced

1 thin slice red onion, separated into rings

1/4 teaspoon crushed red pepper flakes (optional)

1 tablespoon butter, softened

Layer a slice of bread with 1 slice of cheese and half of the apple and onion. If desired, sprinkle with pepper flakes.

Repeat with a second slice of bread. Use remaining cheese and bread to top each slice. Spread outsides of sandwiches with butter.

In a large skillet, toast sandwiches over medium-low heat for 3 to 5 minutes on each side or until bread is golden brown and cheese is melted. Serves 2.

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Winter Sangria

This sangria is essentially a fruity mulled wine, warm and comforting and ideal for wintry nights. The recipe called for a slow cooker but slowly simmering the concoction on the stove for about an hour works just as well.

Adapted from “Slow Cooker Family Favorites” by Maggie Shi, (The Countryman Press, 2016, $19.95)

2 bottles fruity red wine, such as shiraz or malbec

1 cup pomegranate juice

1/2 cup brandy

1/4 cup triple sec

1/4 cup sugar

1 pear, cored and thinly sliced

1 apple, half diced and half thinly sliced

1 orange, thinly sliced

1 bag frozen cherries, thawed

Combine ingredients in large pot.

Bring to boil, then reduce heat to low and simmer for 1 hour, or until fruit has softened.

Serve each drink with the fruits. Serves 8 to 10.

Nutritional information unavailable