We offer over 20 varieties of apples, which we harvest all throughout the fall and into November. ??Our late season varieties tend to be the firmest and best for storing over the winter. ??U-pick and Ready-picked availability changes throughout the season, so please check our Today’s U-pick Availability page or call us directly for more information. ??We take special orders for boxes of apples (40lb and 20lb) as well.
Flavor: Tender, crisp flesh, sweet-tart & juicy
Parentage: Jonathan x Worcester Permain
Introduced: 1937
Origin: Morioka Experimental Station, Japan
Special Characteristics: Makes pink applesauce if skin is left on during cooking
Best Use: Fresh eating, cooking, saucing
Storage: Fair
Flavor: Fine, crisp, sweet, aromatic
Parentage: Golden Delicious x Kidd’s Orange
Introduced: 1960
Origin: New Zealand
Special Characteristics: Small apple, perfect for lunchboxes
Best Use: Fresh eating
Storage: Good
Flavor: Sweet-tart & juicy
Parentage: Unknown
Introduced: 1500’s
Origin: Italy
Special Characteristics: The most well-known saucing varieties
Best Use: Saucing, baking, juicing
Storage: Fair
Flavor: Juicy, crisp, very sweet
Parentage: Keepsake
Introduced: 1960’s
Origin: University of Minnesota
Special Characteristics: Winner of taste tests for fresh eating, but very versatile for all purposes
Best Use: Fresh eating, baking, saucing
Storage: Good
Flavor: Sweet-tart
Parentage: Jonathan x Wagener
Introduced: 1930’s
Origin: Idaho Ag Experimental Station
Special Characteristics: Flavor becomes sweeter with age
Best Use: Fresh eating, cooking, saucing
Storage: Good
Flavor: Medium-sized green, sharp & flavorful
Parentage: White Transparent
Introduced: 1900’s
Origin: New York State Research Station, Geneva, NY
Special Characteristics:
Best Use: Cooking, saucing, juicing
Storage: Fair
Flavor: Firm texture, aromatic, exceptional flavor
Parentage: Ribston Pippin
Introduced: 1825
Origin: England
Special Characteristics: Distinctive orange hue and russetted skin
Best Use: Fresh eating, cooking, juicing, cider
Storage: Good
Flavor: Sweet-tart, aromatic flavor
Parentage: Golden Delicious x Ingrid Marie
Introduced: 1955
Origin: Holland
Special Characteristics: Popular variety in Europe
Best Use: Fresh eating, cooking, drying, juicing
Storage: Good
Flavor: Crisp, juicy, mildly tart
Parentage: Red Delicious x McIntosh
Introduced: 1945
Origin: New York
Special Characteristics: Classic apple variety with McIntosh characteristics
Best Use: Fresh eating, cooking
Storage: Very good
Flavor: Crisp, juicy, sweet tart
Parentage: Jonathan x Golden Delicious
Introduced: 1943
Origin: New York State Ag Experiment Station
Special Characteristics: Very popular, all-purpose variety
Best Use: Fresh eating, saucing, baking
Storage: Good
Flavor: Balanced, sweet-tart flavor
Parentage: Spitzenburg seedling
Introduced: 1826
Origin: Woodstock, New York
Special Characteristics: Excellent flavor makes this a common parent to many more modern varieties
Best Use: Fresh eating, saucing
Storage: Fair
Flavor: Firm flesh, very flavorful
Parentage: Chance seedling
Introduced: 1700’s
Origin: East Coast, United States
Special Characteristics: Often develops water core, a desireable concentration of sugars in the flesh
Best Use: Fresh eating, baking, cooking
Storage: Good
Flavor: Sweet-tart, delicious
Parentage: Macoun
Introduced: 1978
Origin: New York State Research Station, Geneva, NY
Special Characteristics: Dark red skin produces pink applesauce when cooked.
Best Use: Fresh eating, saucing, pies
Storage: Good
Flavor: Excellent flavor, mildly tart, aromatic
Parentage: Unknown (Fameuse)
Introduced: 1820’s
Origin: St Lawrence Valley, Ontario Canada
Special Characteristics: Heirloom variety with very short window of availability
Best Use: Saucing, pies
Storage: Fair
Flavor: Crisp, juicy, balanced flavor
Parentage: Jonathan x Red Delicious
Introduced: 1944
Origin:Ohio Ag Experiment Station, Wooster, Ohio
Special Characteristics: An excellent all-purpose apple
Best Use: Fresh eating, saucing, baking
Storage: Good
Flavor: Crisp, sweet and juicy
Parentage: Golden Delicious
Introduced: 1930
Origin: Japan
Special Characteristics: Also known as ‘Crispin’
Best Use: Saucing, baking, juicing
Storage: Good
Flavor: Sweet, mild, refreshing flavor
Parentage: Unknown
Introduced: 1816
Origin: Ohio
Special Characteristics: Retains shape when baked for beautiful presentation
Best Use: Cooking, drying
Storage: Good
Flavor: Crisp, juicy with wine-like flavor
Parentage: McIntosh x Unknown
Introduced: 1926
Origin: Summerland Research Station, BC
Special Characteristics: Sweet honey scent increases with age
Best Use: Fresh eating, saucing, juicing, drying
Storage: Fair
Flavor: Firm, juicy flesh, aromatic, spicy flavor
Parentage: Unknown
Introduced: 1800’s
Origin: Esopus, New York
Special Characteristics: Thought to be Thomas Jefferson’s favorite
Best Use: Fresh eating, saucing, juicing, pies
Storage: Very good
Flavor: Sweet and tangy with aromatic, juicy flesh
Parentage: Unknown
Introduced: 1876
Origin: Cass County, Indiana
Special Characteristics: Excellent variety for making hard cider
Best Use: Fresh eating, cooking, juicing, drying
Storage: Good
Flavor: Crisp, juicy, tender skin, excellent flavor
Parentage: Lady Hamilton x Granny Smith
Introduced: 1952
Origin: New Zealand
Special Characteristics: One of the best keeping of all the apples
Best Use: Fresh eating, cooking, juicing, drying
Storage: Excellent
Flavor: Crisp, juicy, well-balanced flavor
Parentage: Delicious x Ralls Janet
Introduced: 1962
Origin: Japan
Special Characteristics: One of the most popular modern apple varieties
Best Use: Fresh eating, pies
Storage: Excellent
Flavor: Very firm, tart and flavorful
Parentage: Rome Beauty x French Crabapple
Introduced: 1860
Origin: Australia
Special Characteristics: A favorite of those who love a tart apple
Best Use: Fresh eating, saucing, juicing, hard cider, pies
Storage: Excellent
Flavor: Full-flavored, aromatic, high in vitamin C
Parentage: Unknown
Introduced: 1700’s
Origin: Newtown, Long Island
Special Characteristics: Made famous by Thomas Jefferson
Best Use: Fresh eating, saucing, hard cider, pies
Storage: Excellent
Flavor: High quality, somewhat tart, aromatic
Parentage: Unknown
Introduced: 1840’s
Origin: Rochester, New York
Special Characteristics: Introduced by farmer Oliver Chapin
Best Use: Fresh eating, saucing, cider, pies
Storage: Good
Flavor: Very flavorful, dense flesh
Parentage: Unknown, likely of European heritage
Introduced: 1625
Origin: Roxbury, Massachusetts
Special Characteristics: Distinctive russetted skin
Best Use: Fresh eating, drying, hard cider, pies
Storage: Very good
Flavor: Moderately tart, firm and juicy
Parentage: Unknown
Introduced: 1800’s
Origin: Eastern United States
Special Characteristics:
Best Use: Fresh eating, saucing, juicing, pies
Storage: Very good
Flavor: Sweet, tender and juicy, traditional flavor
History: Originally named ‘Williams’ pear
Introduced: 1765
Origin: England
Special Characteristics: Most popular variety for canning
Best Use: Fresh eating, cooking, canning
Storage: Very good
Flavor: Sweet, juicy, identical in flavor to yellow Bartlett
History: Discovered as a ‘bud sport’ on yellow Bartlett
Introduced: 1938
Origin: Zillah, Washington
Special Characteristics: Beautiful, deep red skin
Best Use: Fresh eating, cooking, canning
Storage: Very good
Flavor: Sweet with slight citrus flavor
History: Named after the Anjou region of France
Introduced: 1800’s
Origin: Belgium
Special Characteristics: An excellent all-purpose variety
Best Use: Fresh eating, cooking, canning, desserts
Storage: Very good
Flavor: Sweet, extremely juicy with creamy texture
History: Also known as Doyenne du Comice
Introduced: mid-1800’s
Origin: Angers, France
Special Characteristics: The sweetest, juiciest pear when fully ripe
Best Use: Fresh eating, desserts
Storage: Very good
Flavor: Sweet, crisp, juicy flavor
Variety: Nijisseiki (aka ’20th Century’)
Introduced: Unknown
Origin: Asia
Special Characteristics: Distinctive texture, somewhere between an apple and a pear
Best Use: Fresh eating, drying
Storage: Very good