- Category: Apples
Below is a list of our most commonly sold apple varieties listed in order of ripening date.
(Weather conditions can hasten or delay these harvest dates.)
Lodi: An excellent early summer apple. Outstanding for cooking. Makes a fine grained sauce. Introduced in 1924 by the New York State Agricultural Station. Has a short shelf life.
Yellow Transparent: Excellent for sauce and pies. Has a great tart flavor for eating. An apple of Russian origin and very old. Has a short shelf life.
Vista Bella: Very early season apple. Ripens late July. Medium-sized apple with light yellow-green skin. Flushed deep red where exposed to sun. Great eating apple. Cross between NJ 773449 and July Red. Introduced in 1974 by the New Jersey Agricultural Station.
Jersey Mac: McIntosh type apple ripening in mid-August. Good flavor for eating. Medium firm flesh. Cross N.J. #24 and July Red. Introduced in 1971 by New Jersey Experimental Station.
Whitney Crab Apple: Use to cross-pollinate. Large, yellow crab apples. Ripens August to early September.
Early McIntosh: Decidedly sweet, somewhat small apple. Good for eating fresh and apple sauce. Crisp when freshly picked. Cross between McIntosh and Yellow Transparent. New York Experiment Station 1923.
Crab Apples: Great for jam - jelly - pickling. Red, medium size.
Paula Red: A late Summer Fall-type apple. Flavor is tart with creamy flesh. Equally good for eating fresh, sauce and pies. A chance seedling, found in Sparta, Michigan apple dump.
Ginger Gold: An apple firm in texture, crisp and juicy with a sweet-tart flavor. Excellent for eating. Chance seedling discovered in Lovington, Virginia.
Milton: Firm tart all-purpose apple. Cross between McIntosh and Yellow Transparent. Orginiated in Geneva, New York in 1923.
Tydeman Red: Aromatic dessert and eating apple. A cross between Worcester Permain and McIntosh. From England - East Malling Research Station in 1929. Introduced in 1945.
McIntosh: Popular, well-known variety. Fine textured, juicy, sweet, crisp, aromatic. Good for eating fresh and cooking. Originated as a chance seedling in 1811 at an orchard Ontario, Canada. In 1868 the McIntosh first came to Newport, Vermont. A descendent of John McIntosh planted McIntosh in his Berlin, Vermont orchard in 1870. First printed reference to Vermont Mac appeared in 1876.
State Fair: Exceptional flavor. Pleasantly tart - sprightly. Good all-purpose apple. Eating and cooking. Mantet and Oriole cross, University of Minnesota 1978.
Wolf River: Very large, red/green apple. Used mostly for baking and pies. Excellent for drying. From Wisconsin in 1881.
Redcort: Develops a deep rich bright red finish. Developed in New York's Hudson Valley. Used for salads, eating fresh, and cooking.
Redmax: McIntosh type with more color.
Spartan: Aromatic with deep, rich red color. Crisp, juicy and flavorful. Averages smaller in size than McIntosh. McIntosh and Yellow Newton
Cortland: Red with pure white flesh. Moderately juicy and fairly sweet. Use for salads, eating fresh and cooking. Developed 1898 at Geneva, New York.
Honeycrisp: Crisp, juicy, rich flavor. #1 in taste panels. Outstanding for crisp flavor and long shelf life.
Liberty: A medium-sized red apple with yellow flesh. Crisp, juicy and flavorful. Cross between between a Macoun and an experimental variety. Introduced in 1928 by New York Agricultural Experimental Station. Scab resistant variety.
Macoun: Flesh is white, firm and juicy. Superior flavor. Dark purplish red blush over green ground color. McIntosh and Jersey Black cross. Introduced in 1923 by the New York Experimental Station.
Red Haralson: Tart, crisp and juicy. Great for eating fresh and baking. Introduced by the University of Minnesota in 1923. Seedling of Malinda.
Jonagold: And excellent sweet-tart apple for eating fresh, pies and desserts. A Jonathan and Golden Delicious cross. Released in 1968 by New York Geneva Station.
Rhode Island Greening: A tart, medium-size round fruit. Unsurpassed for cooking and baking. Started from seed in the 1600's at Greens End, Rhode Island.
Criterion: Mildly sweet with a touch of tartness. Good for all kitchen uses, including drying. Genetic mix includes: Red Delicious, Yellow Delicious, and Winter Banana. Introduced in 1973.
Yellow Bellflower: White flesh is crisp and firm, with a sweet flavor offset by a hint of tartness. Good for eating fresh and cooking. Keeps short term fairly well. Originated along Crosswicks Creek in Burlington County, New Jersey sometime in the 1700's
Empire: Truly an outstanding apple!!! Firm, juicy and crisp. Moderately sub-acid flesh. An excellent eating apple. McIntosh-Delicious cross. Introduced by N.Y. State Experimental Station in 1965.
Red Delicious: The Red Delicious grown on Islands have a distinctive, snappy taste. Highly aromatic and juicy. A favorite for eating fresh. Originated in Iowa in 1881.
Golden Delicious: Excellent eating apple. Flesh is firm, crisp and juicy. Outstanding dessert and cooking apple. Good aromatic flavor. Chance seedling in West Virginia around 1890 - introduced in 1914. Stark bought the tree for $5,000 and protected it with a tall cage and burglar alarm!
Gala: An attractive red-blush over yellow background. Flavor is distinctly sweet and crisp. This New Zealand apple originated from Kidd's Orange Red and Golden Delicious cross.
Idared: A dual purpose apple suitable for eating and cooking. Crisp yellow-green flesh is a bit tart and aromatic. Introduced in 1942 by the Idaho Agricultural Station.
Cameo: An excellent eating apple. Firm and crisp, keeps well. Bright red stripe over creamy background. A chance seedling discovered near Dryden, Washington in 1983.
Crispin (Mutsu): A very popular late season apple. Firm, dense and juicy. Distinctive sweet-tart flavor. Excellent dessert and eating apple. Keeps very well!!! Developed in Japan in 1930.
Northern Spy: Crisp, juicy, and tart. Contains a super abundance of vitamin C. For eating and cooking. Excellent keeper! Chance seedling. Originated in 1800 at East Bloomfield, New York. Introduced in 1840.
Red Spy: Similar to Northern Spy. Other information not available.
Winesap: The last apple picked. Small supply. Yellow flesh with sweet-sour contrast. very firm. Serves well for eating fresh and in the kitchen. Thought to have come from new Jersey. By 1817 it was recorded as an important apple.