APPLES

+ Akane (Tokyo Rose)

Juicy, crisp, tart-sweet, with bright red skin. Fresh eating, drying, cooking. (Makes delicate pink sauce if peel is left on).

Estimated Harvest: Early October

+ Almata (Red Fleshed)

Pleasantly tart, crunchy, tender, juicy, fine-grained red flesh. Fresh eating, drying, and cooking.

Estimated Harvest: Late August

+ Ambrosia

Crisp, juicy, cream-colored flesh is sweet and aromatic, with an attractive red blush and faint stripes on a cream or yellow background.

Fresh eating, cooking, cider, excellent for fresh salads as the flesh is slow to oxidize (brown).

Estimated Harvest: Mid October

+ Arkansas Black

Juicy, crisp golden flesh with dark waxy skin.

Fresh eating, cooking, cider (lends tartness to the blend).

Estimated Harvest: Early October

+ Ashmead's Kernel

Mouth puckering just off the tree, turning juicy, crisp, sweet with nutty flavor, and has a russet skin.

Fresh eating, cooking, desserts, cider.

Estimated Harvest: Early October

+ Blondee

Has clear, yellow skin with smooth finish and very few lenticels. The flesh is sweet, juicy with a zing, crunchy texture. Gala-type apple Has some resistance to browning.

Very good for fresh eating.

Mid October

+ Braeburn

Very crisp, juicy, sweet-tart.

Fresh eating, salad (browns slowly when cut); cooking decreases flavor yet retains tartness and shape.

Early October

+ Black Gilliflower

Also known as Black Sheepnose. Dark red, deepening almost too black. Greenish white flesh with rich, sweet flavor and distinctive aroma.

Fresh eating, drying, and cooking, and good in hard cider.

Early October

+ Calville Blanc D'Hiver

Flesh is tender and juicy, with an aromatic rich tartly sweet, spicy flavor. Very high in Vitamin C (exceeds that of an orange)! Also known as Winter White Calville or Calvite. Gourmet culinary apple of France.

Fresh eating, pies, tarts, sauce, cider. An excellent multi-purpose apple!

Mid September

+ Cameo (Carousel)

Crisp, crunchy, sweet with hint of tartness.

Fresh eating, dessert, salad (does not brown when cut).

Late September

+ Cortland

Larger, yet less tart than its parent, the McIntosh; thin skin covering paper white, tart and tangy, extremely juicy flesh.

Fresh eating, dessert, salad (slow to brown when cut).

Late October

+ Cox's Orange Pippin

Firm, juicy, sweet-tart, nutty, with red and yellow russet skin.

Dessert, sauce, cider, drying, freezing.

Early October

+ Crimson Crisp

Small to medium. Very bright mid-range red over yellow. Very good, rich flavor. Moderately acid, spicy. Explosively crisp and tangy.

Fresh eating, cider, drying and cooking.

Early October

+ Crimson Gold

Early October

+ Crimson Topaz

Fruit is medium in size, crisp and juicy, balanced, with both tart and sweet flavor. It has a 70% orange-red striping color over a yellow background.

Fresh eating, cooking.

Mid October

+ Criterion

Juicy, honey-sweet.

Fresh eating, cooking, freezing, drying, salad (slow to brown when cut).

Late August

+ Dandee Red

Juicy, sweey.

Fresh eating.

Late August

+ Dolgo Crab

Oval fruit ripening to a very strawberry red in late summer, about the size of small plums. Sweeter and larger than other crabapples.

Excellent for eating fresh, making pies, butter, jams, rich ruby red jellies, ciders and sauces.

Early September

+ Earligold

Pale yellow, tart, firm, and juicy. As the name implies, this is one of the earliest apples, ripening in late July

Fresh eating, dessert, sauce.

Late August

+ Elstar

Crisp, juicy, unique, intensely sweet-tart with an aromatic flavor.

Fresh eating, dessert, sauce, baking.

Late September

+ Empire

Crisp, tender, dessert-quality flesh, juicy, sweet-tart. Blessed with both qualities of both parents.

Good all-purpose apple: Fresh eating, dessert, cider.

Early October

+ Evercrisp

Cross between a Fuji and a Honeycrisp apple. Very crisp, sweet apple, with great texture.

Good all-purpose apple: Fresh eating, dessert.

Late October

+ Fiesta Red Pippin

Crisp, juicy, sweet and tangy.

Fresh eating, dessert.

Mid September

+ Fuji

Crisp, crunchy, firm, delectably sweet, with thick skin. Fresh eating, dessert, cooking (although tough skin and flesh take longer to soften). Early September

+ Gala

Crisp, firm, and always sweet.

Fresh eating, cider (loses flavor when cooked).

Late September

+ Ginger Gold

Refreshing, firm, crisp, juicy, sweet-tart.

Fresh eating, dessert, cooking, baking, cider.

Late September

+ Glocken Apfel

Flesh is crisp and tart. This golden apple with rosy tinged skin is considered by the Swiss as the best for strudel. Water cores on tree. Unusual bell shape, swelling out at the top and narrower at the lower half, not unlike a Swiss cowbell.

Dessert, baking. Excellent stewed or baked, or eaten as a dessert apple when fully ripe. They have piquancy when cooked, and a lovely lemony tang when eaten raw.

Early October

+ Golden Delicious

Crisp, juicy, mellow flavor, thin skin.

Fresh eating, dessert, baking, drying, cider (distinctive aroma carries over in cider).

Early September

+ Golden Russet

A juicy sweet firm apple. Medium sized, round to oblong in shape, with pale yellow skin overlaid with a rough, golden-russet coating.

Excellent for fresh eating, desserts, and drying, but is most noted for making hard cider. (High sugar content can produce a cider with up to 7% alcohol content).

Late September

+ Golden Supreme

Medium sized apple that is greenish yellow and has smooth skin. Cream-colored flesh that is a little firmer and is more highly-flavored than its parent. Sweet, juicy, flavorful, smooth-textured.

Fresh eating, dessert, cooking, drying, cider.

Early October

+ Granny Smith

Crisp, firm, bruise-resistant, very tart, bright green skin (yellowish Grannies will be sweeter than green).

Fresh eating, dessert, salad (slow to brown when cut).

Late October

+ Gravenstein (Also see Red Gravenstein)

Medium size. Crisp when eaten fresh. Good tangy flavor.

Fresh eating, desserts, sauces, cider. Wonderful in cooking.

Early August

+ Grimes Golden

Roundish or slightly oblong in form, the fruit is small to medium in size, and the skin is greenish-yellow, ripening to a clear yellow. It is sometimes roughened with yellow or russet dots. The yellowish flesh is crisp and tender, with a spicy, sweet flavor.

Good all-purpose dessert and cooking apple, cider, hard cider.

Early October

+ Hawaii

Good snacking.

Early October

+ Hanner's Jumbo

Large Apple. Crisp, juicy, and sweet, with deep claret red skin.

Fresh eating, baking, cider.

Early October

+ Hokuto

Large, crisp, juicy and very sweet, with excellent flavor and aroma.

Fresh eating, baking, dessert, cider.

Mid October

+ Hokotui

Very sweet, crisp and juicy, with excellent flavor. The Japanese say this apple is 'better than Fuji' with its high sugar content and excellent flavor. Early harvest season.

Fresh eating, baking, dessert, cider.

Early October

+ Honeycrisp

Described as "explosively crisp," making an excellent fresh eating apple. The flesh is crisp, dense, and juicy with a good balance of sweet and tart and possessing a delicate aroma. A wonderful all purpose apple that stores remarkably well.

Fresh eating, pies, cider, sauce, drying.

Late September

+ Honeycrisp (Premier)

This is an early variety of the Honeycrisp apple. Smaller in size, but still has it's flavor and crispness that you would expect from a Honeycrisp.

Fresh eating, pies, cider, sauce, drying.

Mid September

+ Hudsen's Golden Gem

Crisp, juicy, sweet, pear-like, with russet skin. Lopsided and small but very tasty.

Fresh eating, cider.

Mid October

+ Idared

Fairly large, bright red Jonathan type. Creamy white flesh is firm with a nice crunch when first picked, often lacking flavor. Over time the aromatic white flesh develops greater sweetness and complexity.

Excellent dessert qualities (holds its shape), or as part of a cider blend.

Early October

+ Initial

Has a red blush over a yellow background. Fruit is crisp with a mild acidic flavor.

Fresh eating.

Late August

+ Jonagold

One of the finest dessert and culinary apples on the market, with lively aroma and sweet-tart flavor when at its prime. There are over 70 strains of this variety and depending on the strain and climate; the color varies from pale green-gold.

Fresh eating, dessert, cider. Loses some character when cooked.

Early October

+ Jonathan

Crisp, finely-textured, juicy flesh, spicy tangy flavor. Thin skinned.

Fresh eating, sauce, cider (adds spiciness); Does not hold shape when baked.

Mid September

+ Kandil Sinap

Tall, narrow and cylindrical with a creamy yellow porcelain-like skin blushing a brilliant red. Crisp, juicy, fine-grained flesh with good flavor.

Fresh eating, cider.

Late August

+ Kingston Black

A small to medium dark red apple. Fine, complex combination of sweet, sharp and bitter qualities.

Produces one of the best bitter sharp juices for hard cider.

Late September

+ Lady Apple

Crisp, juicy, hints of citrus, sweet with hint of tartness. Diminutive size.

Fresh eating. Wonderful for caramel apples. Decorating (survives freezing and thawing, perfect for outdoor wreaths).

Early October

+ Liberty

Crisp, juicy, sweet flesh. Very disease resistant.

Fresh eating, dessert, canning, and cooking.

Mid September

+ Linda Mac

Solid, bright red blush with no striping. Crisp, sweet flavor of a true mcintosh.

Outstanding flavor. Eat fresh or useful in cooking any dish.

Early October

+ Little Devil's

A chance seedling found on this orchard.

Ciders, sauces, and Jellies.

Mid August

+ Lodi

Medium-sized apples with thick greenish yellow skin. Flesh is white, tender, soft, and juicy. Tart with a hint of sweetness.

Lauded for sauce. Cooks down quickly, preserving flavor.

Late August

+ Macoun

Underneath the Macoun’s dark red, purplish flushed skin, is snow-white flesh that is crisp, and firm, sweet with a hint of berry. Regarded as one of the finest eating apples in the Northeast.

Fresh eating, dessert.

Mid September

+ Manchurian Crab

Extremely tart. Seldom eaten raw. Crab apples are an excellent source of pectin. Spiced apples, beautiful ruby-colored jelly with a full spicy flavor.

Small amount of crab apples in cider contributes an interesting flavor.

Late August

+ McIntosh

Tender, crisp, juicy, spicy, sweet-tart.

Fresh eating, dessert, cider, sauces (cooks down nicely). For pies, use it in combination with a sturdier apple, or the filling is apt to be too mushy.

Mid October

+ Melrose

Tender, velvety texture; sweet-tart flavor.

Fresh eating, baking.

Late September

+ Mtn. Rose (Red Flesh)

Crisp. Flavorful. Dark red flesh, with greenish-gold skin. Originally called Airlie Red Flesh and later Hidden Rose.

Fresh eating, dessert, salad (does not brown when cut).

Mid October

+ Mutsu (Crispin)

Crisp, juicy, spicy flavor with hint of tartness.

Fresh eating. Cooking with its complex flavor, it is best enjoyed as a dessert apple but it also makes tasty sauce and cider.

Early October

+ Newtown Pippin

Similar in taste and texture to a Grannysmith, with more of a sweet-tart flavor.

Fresh eating. Cooking.

Mid September

+ Northern Spy

Juicy, sweet-tart, high in Vitamin C.

Fresh eating, cooking. Excellent for pies (holds shape well).

Early September

+ Orin

Delicately sweet, juicy, aromatic apple with a subtle pear-like flavor. Very honeyed, pale yellow flesh. Yellow skin is blushed red-orange and dotted with conspicuous white lenticels.

Excellent for fresh eating.

Mid October

+ Ortley

Creamy white flesh that is tender crisp and juicy.

Fresh eating.

Mid October

+ Pink Delight (Red Flesh)

Beautiful, large, creamy yellow and red fruit with deep pink and white striped flesh.Crisp, sweet and aromatic.

Fresh eating, desserts, sauces, baking.

Late September

+ Pink Pearl (Red Flesh)

Unassuming greenish yellow exterior. Crisp, very tart, aromatic pink flesh, with a hint of grapefruit.

Fresh eating, desserts, pies, sauces. (Makes beautiful pink sauce).

Late August

+ Pristine

Medium, yellow apple with smooth, glossy skin. Creamy, white flesh, crisp & juicy. High in sugar content.

Fresh eating, baking, cooking into applesauce.

Early August

+ Rall's Janet (Genet)

Medium in size and roundish-oblate in shape, the greenish-yellow skin is flushed, mottled, and streaked with pink and red. The yellowish flesh of this apple has a greenish tinge and is dense, crisp, and tender with a tart-sweet balance of flavor. When cut

Dessert, cider.

Mid October

+ Red Delicious

Sweet, mellow flavor; Thick skin.

Fresh eating; thick skin may be peeled. Not good for cooking as it does not hold its shape.

Early October

+ Redfree

Small to medium, nearly round apple, russet-free with a 90% red wash over yellow background color. Moderately firm, sweet-tart, mild, rather insipid, crisp & juicy. Flesh is slow to brown.

Fresh eating, drying, desserts.

Early October

+ Red Golden Delicious

A red version of Golden Delicious.

Fresh eating, cooking.

Late August

+ Red Gravenstein

Medium size. Crisp when eaten fresh. Good tangy flavor.

Fresh eating, desserts, sauces, cider. Wonderful in cooking.

Early August

+ Red Rome

Crisp, firm slightly mealy, tart. Flesh is somewhat mealy-textured when raw.

Ultimate baking apple (flavor becomes richer as it bakes).

Early October

+ Red Ruben

Striking, striped or solid light red color. Its taste is sweet like that of the Gala, but more aromatic. Its texture is more solid and crunchy than that of Elstar. Overall, has a tangy, sweet with maybe a hint of melon in the flavor.

Fresh eating. Cooking.

Early September

+ Ribston Pippin

Irregular shape due to unequally large ribs. Greenish yellow flushed with brownish-orange and numerous red stripes. Flesh is pale yellow, rich, firm, and juicy. A strong-tasting ‘aromatic’ apple. Flavor is at its best about a month after being picke

Fresh, desserts and makes a sweet/sharp juice/cider.

Early October

+ Roxbury Russett

Greyish-green russett apple known for its good winter keeping qualities as well as its suitability for making cider and juice

Cider, baking, fresh eating.

Mid October

+ Rubinette

Crisp, creamy, yellow, juicy flesh; honey sweet-tart.

Fresh eating, dessert.

Early October

+ Ruby Jon

The red striping over the greenish-yellow ground color makes a great presentation. The fruit has the slightly tart flavor. Crisp, juicy and delicious.

Fresh eating and cooking.

Late September

+ RubyMac

Outstandingly firm, vibrant red blush covering 100% of the fruit without striping. Flesh has a slight tinge of light green.

Outstanding flavor. Eat fresh or useful in cooking any dish.

Mid September

+ Sansa

Firm, crisp, juicy, exceptionally sweet!

Fresh eating, desserts, cooking, cider.

Mid September

+ Scarlet Surprise (Red Flesh)

Medium-sized, red-fleshed fruit is sweet and flavorful.

Good for drying, cooking, and eating fresh.

Late October

+ Sekai Ichi

The Sekai Ichi is very sweet, crisp, juicy and tender. This Japanese apple is a choice quality apple sold predominately for gift use.

Fresh eating, dessert, cider.

Mid October

+ Smoothie

Crisp, juicy, mellow flavor, thin skin.

Fresh eating, dessert, baking, drying, cider (distinctive aroma carries over in cider).

Mid October

+ Sonata

First known as Corail, then Pinova, now Sonata, this apple has a flavor similar to Golden Delicious, with bright, fluorescent pink red in a partial blush over yellow skin.

Fresh eating, dessert, cooking.

Late September

+ Spartan

Pure white juicy, crisp flesh. Has an excellent aromatic, vinous flavor.

Great for cooking and eating.

Mid October

+ Spigold

A potential Replacement for Northern Spy; has the same fine texture, pleasant flavor, and flesh color.

Fresh eating, cooking. Excellent for pies (holds shape well).

Early October

+ Spitzenberg

It's flesh is crisp and fine-grained, with an aromatic, spicy character.

Fresh eating. Flavor is transformed during baking, intensifying and becoming surprisingly rich and full.

Late October

+ Splendour

Beautiful, large carmine red apple with creamy, crisp flesh. Sweet tasting and very low in acid. Has little core. A popular commercial apple variety in New Zealand.

Fresh eating, cooking.

Mid October

+ Spokane Beauty

Very large fruit to 2 lbs. Mild tart flavor. Flesh is snow white, firm, crisp, and slightly acidic. Winner of taste tests for largest apple.

Good for drying, cooking, and eating fresh. (puree, applesauce, apple butter).

Late September

+ Summer Pearmain

Medium size, yellow-green fruit is flushed and streaked red to purple red. Sweet, very juicy flesh.

Fresh eating, baking, sauce.

Mid October

+ Sweetie

Has a beautiful red blush on a golden-green skin. Intense sweet taste and crunchy texture.

Fresh eating.

Early October

+ Swiss Gourmet (Arlet)

Medium sized. Swiss Gourmet's flavor is mild, pleasant, juicy, and sweet. Comparable to a Gala.

Best for fresh eating, or mid-season dessert.

Early October

+ Tsugaru

Yellow with red blush, the Tsugaru ("SUE-GA-ROO") resembles Golden Delicious, but is firmer fleshed. Intensely sweet apple. Crisp apple.

Fresh eating, desserts, sauce, cider.

Late September

+ Westfield ('Seek no further')

A small, lopsided apple with russet skin. A sweet apple with honey nut flavors.

Fresh eating and drying.

Early September

+ Wickson Crabapples

A small, round, spicy apple, intensely sweet with a pronounced acid tang. Often referred to as a large crabapple. Has red striping over a buttery yellow peel; It’s flesh is both juicy and fragile.

Fresh eating and baking. A perfect cider and champagne cider apple.

Late September

+ Winesap

Described as a perfect distillation of a crisp Fall day, the Winesap’s flesh is very juicy and aromatic, with rich, wine-like, tart-sweet flavor.

Exceptional in the kitchen, its distinctive aroma and flavor remain after cooking and enhance any recipe. Wonderful for hard cider.

Early October

+ Winter Banana

This apple's flesh is mild, crisp and juicy.

Makes a good dessert or cider apple but is not especially good in the kitchen because some of its character is lost when cooked.

Early October

+ Wolf River

An antique variety known best for its large size. It is an early season apple. The finish is very pale reddish blush on yellow background.

Excellent for cooking and baking. Holds shape when cooked.

Mid September

+ Zabergau Reinette

This russet variety is of German origin and looks like a potato and tastes like a nut. The skin on the Zabergau is a russet gold and bronze, its flesh is crisp and white.

Fresh eating, dessert, cooking.

Late September

+ Zestar

Bright red with greenish-gold. Crisp, firm, juicy, sweet with a hint of tartness. Very similar to the Honeycrisp texture.

Fresh eating, dessert, sauce, cider.

Mid September