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!

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Apple Varieties

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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.

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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

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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

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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

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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

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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

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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)

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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)

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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

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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 

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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

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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

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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

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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 

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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 

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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 

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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

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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

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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

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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

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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

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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

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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

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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 

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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 

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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

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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

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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

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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

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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 

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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 

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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

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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 

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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

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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 

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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

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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

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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

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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.