APPLES

Apple Varieties and Ripening Guidelines

The orchard consists of 30  + varieties of apples that ripen from Late July through Early November, see our list below to find your favorite and when to expect to see it in the store!

 

Apple Varieties

Blondee

Uses: Excellent for eating fresh or in desserts

Flavor: Sweet/tart

Characteristics: Smooth skin and bruise resistant flesh, occasionally blushed on exposed areas, holds several months in storage

Ripening:  Early September

History:  Discovered in 1998 in Ohio.

Cameo (Red Cameo)

Uses:  Attractive and perfect for fresh eating and for baking

Flavor: sweet-tart

Characteristics: Attractive color, crisp, juicy, sweet-tart flavor and outstanding storage quality

Ripening: October

History: Relatively a new strain of apples, a chance discovery in Dryden, WA orchard in 1987

Cortland

Uses: Great  all purpose apple, desserts, snacking, salads, sauce, juicing and freezing

Flavor: Sweet with a hint of tartness, juicy, tender

Characteristics: Crimson color against pale yellow with dark red stripes and gray-green dotted skin, very white flesh

Ripening: Early-Mid September

History: Developed in New York in 1898 by varying attributes of the McIntosh with a 19th century variety Ben Davis

Early Gold

Uses:  Great for snacking, baking, pies, and sauce

Flavor: Tart and crisp

Characteristics: Medium sized apple with clean yellow skin, short shelf life

Approximate Ripening:  Mid-August

History:  A chance seedling discovered in  Selah, Washington that is a cross between a Transparent and a Golden Delicious

Emprie

Uses:  Good for snacking, excellent for salads and baking

Flavor: Juicy, firm, crunchy and sweet

Characteristics: Skin is red with green blush, could store up to 3 months in refrigerated storage

Ripening:  Mid-September

History: Developed in New York in 1945 as a cross between the McIntosh and Red Delicious

Evercrisp

Uses:  Excellent snacking

Flavor: sweet - crisp, firm, and dense

Characteristics: blushed rosy red over a cream background

Ripening: Late October

History: cross between a HoneyCrisp and a Fuji. Founded in 2008 by the Midwest Apple Improvement Association

Fuji

Uses:  Great snack apple and for salads.  Good for sauces with little to no sugar needed

Flavor: Sweet, juicy, crisp

Characteristics: large apples with cream flesh

Ripening: Mid-October

History: Developed in Japan in the 1930’s as a cross between Red Delicious and a Ralls Genet (Virginia variety developed in 1700’s)

Gala

Uses:  Excellent as fresh fruit eating and in salads

Flavor: Sweet and grainy with mild flavor. 

Characteristics: Small apples with thin skin, yellow flesh.  Fairly resistant to bruising

Ripening: Early to mid-September

History: Developed in New Zealand in 1920’s. Cross between a Golden Delicious and a Kidd’s Orange Red (cross of a Pippen and Delicious)

Ginger Gold

Uses:  Great for snacking, good for cooking and making cider

Flavor: A mild twangy sweet flavor with tart finish

Characteristics: Early apple with very pale green skin ripening to a soft yellow or light gold, will keep in refrigerated storage for up to 6 months

Ripening:  Mid to late August

History: Originated in Nelson county, Virginia in 1969 with suspected parent varieties including Golden Delicious, Albemarle Pippin and some other unknown variety

Golden Delicious

Uses:  Great for salads, apple sauce, apple butter, and baking

Flavor: Sweet mild taste

Characteristics: Large apple with light green to yellow skin, juicy flesh, prone to bruising

Ripening:  Early October 

History: Reportedly found in West Virginia as a chance seedling hybrid of a Grimes Golden and a Golden Reinette, marketed in 1914, not genetically connected to Red Delicious 

Granny Smith

Uses: Excellent for snacking and salads, cooking and baking pies; it doesn’t get mushy when baked

Flavor: Crisp, juicy, and tart

Characteristics: Medium to large, waxy, grass-green skin with occasional pink blush, firm hardy white flesh, excellent shelf life

Ripening:  Late October

History:  Originated in 1868 from discarded apples Mrs. Smith from New South Wales, Australia brought from Tasmania

Gravenstein

Uses:  Excellent for cooking and baking, good for snacking, cider, and making sauce

Flavor: Sweet tart flavor, crisp, juicy

Characteristics: Skin is a thin, delicate waxy yellow-green with crimson spots and reddish lines, juicy light yellow flesh, not good for storage

Ripening:  Variable ripening, late August, early September  

History: Native to South Jutland, Denmark discovered in 1669 as a chance seedling; evidence shows it originated in Italy in 1600’s, then traveled north; USA introduction in 1790

Honeycrisp

Uses:  Great snack apple and for salads.  Good for sauces, baking and pies

Flavor: Honey sweet with slight tartness juicy, super crisp

Characteristics: skin is mottled red over yellow background and flesh is a crisp yellow; will store up to 6 months in refrigerated storage

Ripening: Early to mid September

History: Developed at the University of Minnesota in 1974 as hybrid of the Macoun and Honeygold varieties

Ida Red

Uses:  Great for making apple sauces, pies, and cakes, okay for snacking

Flavor: Tart and juicy

Characteristics: Skin is red and green with firm white flesh, will store for up to 3 months in refrigerated atmosphere

Ripening:  Early October 

History: Developed in Idaho in 1942 as a cross between a Jonathan and Wagener varieties 

Jonagold

Uses:  Great for making apple sauces, pies, and cakes, okay for snacking

Flavor: Sweet-sour taste

Characteristics: Skin can be red or green or Golden-Red, it is a fluffy crisp fruit, juicy and aromatic.

Ripening:  Mid-September

History: Developed in New York in 1953 as a cross between a Golden Delicious and a Jonathan 

Jonagored (Jonagold)

Uses:  Excellent dessert and snack apple, good for cooking

Flavor: Juicy, medium sweet flavor

Characteristics: Variety of Jonagold, dark red skin, stores well with refrigeration

Ripening:  Mid-September 

History: A variety of the Jonagold discovered on a farm in Belgium that was introduced in 1968 as a cross between a Golden Delicious and a Jonathan 

Red Jonaprince

Uses:  Excellent as fresh eating

Flavor: sweet-sour flavor with a dense flesh that is crisp, juicy, and aromatic

Characteristics: fairly large apple with deep red hue

Ripening: Late September

History: Red sport of the Jonagold Variety

Jonathan

Uses:  Great for snacking

Flavor: Juicy, crisp, sweet and refreshing flavor, sub-acid

Characteristics: Medium–sized apple with striped red on yellow skin, tough but smooth skin, good storage apple

Ripening:  Mid-October 

History: Believed to have originated from an Esopus Spitzenburg seedling in 1826 from a farm in Woodstock, New York, once called the Rick apple

Lodi

Uses:  Great for sauces and pies

Flavor: Tart and crisp

Characteristics: Medium to large yellow fruit with thick skin and acidic white flesh, do not store well

Ripening:  Late July-Early August 

History: Developed  from  a Yellow Transparent and Montgomery apple varieties and introduced in 1924 by the New York State Agricultural Experiment Station

Maiden Blush

Uses:  Excellent as fresh fruit eating and in salads

Flavor: sprightly, crisp and tender with a sharp acid flavor that mellows when fully ripe. 

Characteristics: Pale thin skinned, lemon-yellow color with crimson blush, white flesh

Ripening: Late September

History: One of the oldest American apples, was popular in the Philadelphia markets dating back to 1817

Matsu (Crispen)

Uses:  Excellent dessert and cooking apple, good for snacking, making cider and sauce

Flavor:  Crisp and slightly tart

Characteristics: Green fruit ripens to yellow, stores well in refrigeration

Ripening:  Mid to late October

History: Developed in Japan in 1948 as a cross between the Golden Delicious and the Indo apple varieties

McIntosh (Mac)

Uses:  Excellent for snacking and well suited for applesauce, cider, and pies

Flavor: Tart flavor with firm texture

Characteristics: Skin is red and green with tender white flesh, pleasant aroma, short storage life

Ripening:  Early to mid-September 

History: Developed in 1811 by John McIntosh on his farm in Dundela, Ontario

Molly Delicious

Uses:  Early apple excellent for desserts

Flavor: Juicy mild sweet apple with a pleasing aftertaste

Characteristics: Large apple with unique conical shape, pinkish red  skin with greenish white background, can store for up to 10 weeks in refrigeration

Ripening:  Late August

History: Introduced to market in 1966 as a cross between a Golden Delicious and a Gravenstein apple variety

Northern Spy

Uses:  Good dessert and pie apple, also good for juice and cider

Flavor:  Juicy, crisp and mildly sweet with rich aromatic sub-acid flavor

Characteristics: skin is green with red stripes and flesh is crunchier than most apples, thin skin, excellent apple for storage

Ripening:  Mid to late October

History: Developed around  1800 in East Bloomfield, New York from the Wagener apple 

Paula Red

Uses:  Great for sauce, suitable for snacking , can be used for pies

Flavor: Sprightly taste, not too sweet, not too tart

Characteristics: Skin is bright red with yellow and tan spots, firm white flesh that becomes soft quickly, not a good storage apple

Ripening:  Mid-August 

History: Variety of the McIntosh discovered in 1960 in Kent County, Michigan 

Red Delicious

Uses:  Excellent for snacking and salads, good for baking

Flavor: Mild sweet flavor, juicy

Characteristics: Medium size apple with thick, rich red skin, soft yellow-white flesh

Ripening:  Mid to late September

History: Recognized in Wellsburg, Iowa in 1880 as a replacement for the Ben Davis Apple

Rome

Uses:  Excellent for baking and cooking, good for salads and freezing

Flavor: Tangy, slightly sweet, mildly tart

Characteristics: Round apple with red glossy thick skin and a greenish white firm flesh, good storage apple

Ripening:  Late September, early October

History: Originated near Rome Township, Ohio in the early 1800’s

Ruby Jon

Uses:  Great for sauce, suitable for snacking, can be used for pies

Flavor: Tart

Characteristics: Has a deep maroon skin color, firm, crisp, and juicy

Ripening:   Late August – Early September 

History: Variety of the Jonathan discovered in 1826 in Woodstock, New York

Ruby Mac

Uses: Great for eating or baking

Flavor: Heavier on the tart flavor but a touch of sweetness

Characteristics: Beautiful darker red apple with white flesh

Ripening:  Mid September

History:  Apple is part Macinstosh, part Rubinstar

Runkel

Uses:  Good for snacking, cooking, baking, cider and sauce

Flavor: Mild sub-acid flavor, rich and sweet, very juicy

Characteristics: Medium apple with pink over green yellow colored skin, smooth thin skin, with very good storage life

Ripening:  Mid-October 

History: A chance seedling developed in Lincoln Park, Michigan in 1940 

Smoothee

Uses: Great for salads, apple sauce, apple butter, and baking

Flavor:  Sweet, mild taste

Characteristics: Similar to Golden Delicious with a clear skin, tender complexion

Ripening:  Late September, early October

History:  A sport variety of the Golden Delicious that has smooth skin and russet resistance 

Snow

Uses:  Excellent for cider, great for snacking, cooking, and baking

Flavor: Spicy distinctive flavor

Characteristics: Skin is red over cream color and the flesh is tender and snow white in color with crimson stains near the skin

Ripening:  Late September

History: One of the oldest most desirable dessert apple; parent apple of the McIntosh with origins in Quebec in the 1600’s

Transparent

Uses:  Great for making apple sauces and cooking

Flavor: Crisp, juicy, tart, acidic flavor

Characteristics: Yellowish green skin, tender flesh

Ripening:  Mid-Late July  

History: Imported from Russia in 1870 

Williams Pride

Uses: Excellent for desserts, good for snacking

Flavor: Rich sweet sprightly flavor, sub-acid

Characteristics: Medium fruit with skin that is 80% red on green-yellow background, short shelf life

Ripening:  Late July, early August

History:  Developed  by Purdue, Rutgers, and University of Illinois Co-op  breeding program in 1988

Winesap

Uses:  Great for cider, good for snacking, baking and cooking

Flavor: Juicy, wine-like flavor, somewhat tart

Characteristics: A tough, course yellow and deep read skin with yellow flesh that has red-tinged veins; stores and freezes well

Ripening: Mid to late October   

History: Documented in Philadelphia in 1804 as a cider apple, but was known earlier in pre-revolutionary Virginia 

Winter Banana

Uses:  Attractive and perfect for fresh eating and for baking

Flavor: sweet, tangy

Characteristics: Subtle and sweet tropical aroma, sun-yellow fruit kissed by a smooth red blush.  Unique scent, firm and juicy.

Ripening: Later season, October

History: Antique variety, originates from Indiana.  Introduced in the 1870’s

Wolf River

Uses:  primarily used for cooking

Flavor: fairly sweet 

Characteristics: Notable for its large size, keeps its shape when cooked, white flesh

Ripening: Mid-late September

History: Originates from Wolf River, Wisconsin. Introduced in the 1870’s

York

Uses:  Good for cooking and baking, sauces and pies

Flavor: Juicy, sweet yet slightly tart, mild flavor

Characteristics: Lopsided apple with red skin and russet specks, creamy white flesh, known as great storage apple with refrigeration

Ripening:  Mid to late October

History: Discovered in York, Pennsylvania in 1830

Arkansas Black

Uses:  Eat fresh, cooking, juice, hard cider

Flavor: Sweet/sharp. 

Characteristics: Small round-conical apples with white to cream, pale yellow flesh. Excellent keeping apples that continues to darken in storage

Ripening: Mid October

History: Originated in the United States, introduced in the 1840’s possible parentage – Winesap, widely grown in Arkansas and Missouri later that century.

If you want to make sure your varieties are being picked, please contact us.

 

989-426-3971

©2020 by The Fruitful Orchard & Cider Mill.