Consumer Information - Apple Varieties

August

GingerGold

Sweet, tangy and juicy. Round with a smooth green-yellow skin that has a slight red blush. Discovered in 1969 in a Virginia orchard. Possible cross between a Golden Delicious and a Pippin. Ripens mid-August.

Jersey Mac

Bright red with yellow highlights. Good eating apple with aromatic, medium-firm flesh. Introduced in 1971. Ripens mid-August

Paulared

Solid red, with tart flavor. Equally good for cooking and eating. A relatively new apple (1968). Ripens in late August.

september

Macoun

With their wine-red color with gold accents, Macouns are highly regarded for their aroma and sweet-tart, juicy flavor. Excellent for snack and desserts and good for all culinary uses. Developed in 1909 from Jersey Black and McIntosh parents. Ripens in mid-September.

Gala

Red-orange, with yellow stripes. A sweet crisp flavor and texture. Very good for salads and sauces. Introduced in 1934. Ripens in late September.

Cortland

A larger apple good for baking, with a deep, purple-red color. Moderately juicy and fairly sweet. Their white flesh doesn't brown when sliced so Corlands are a standout for fruit salads, dipping in toppings, or eating wit a plate of sharp cheddar cheese. Developed in 1898, across between a McIntosh and Ben Davis. Ripens late September.

Ida Red

Bright golden red. Their tangy taste mellow at maturity. Excellent for snacks and all culinary uses. Developed in 1942. Ripens in late September.

Empire

Deep red skin brushed with gold and green. The Empire is mildly tart-sweet and has juicy quality dessert apple, good for all culinary uses. A newer variety introduced in 1966 from McIntosh and Delicious parents. Ripens late September.

Pippin

Green with yellow highlights. Tangy sweet. Best for cooking and baking. Dates back to 1700. Ripens in September.

Honey Crisp

Deep red over yellow skin. Produced from a 1960 cross of Macoun and Honey-gold. Exceptionally crisp and juicy texture. Its flesh is cream colored and coarse. A large apple excellent for desserts. Ripens late September.

Spartan

Red and green skin. Juicy, tart-sweet taste is good for snacks and salads. Introduced in 1936. Ripens in late September.

October

Fuji

Red blush with green and yellow stripes. Crisp, firm, juicy flesh. Developed in Japan in 1939. Ripens in October.

Jonagold

Bright red with gold. Crisp and juicy, Jonagolds are good fresh, in salads, and for cooking and baking. Introduced in 1968 from Golden Delicious and Jonathan parents. Ripens in October.

Eastern Red Delicious

The unique shape of this red apple tapers to a five-knobbed base. Sweet, tender and juicy. Best for crunching out of hand and in fruit cups and salads. Developed in 1872, Red Delicious is America's most plentifully grown apple. Ripens early October.

Golden Delicious

Golden or light-green, with pink blush. Tender, mellow, sweet. Wonderful fresh and in salads. Developed in 1912. Ripens in October.

Rome

A medium large, bright red, round apple with a slightly tart taste. Rome is considered on eof the finest baking apples available. First propagated from seed in 1828. Ripens mid-October.

Liberty

Green-yellow skin witha red semi-stripe. Flesh is cream-colored, sweet and juicy. Introduced in a 1978, a cross between a Macoun and Purdue. An all-purpose apple. Ripens in early October.

Crispin (Mutsu)

Greenish yellow to yellow. Good for cooking. Introduced in U.S. in 1968. Ripens mid-October.

Baldwin

Pale greenish-yellow flushed with purplish-brown. Juicy, with trace of sweetness. Stores extremely well. Developed in Massachusetts in 1740. Ripens mid-October.

Northern Spy

Large red and green skin, spicy tart flavor. A favorite for apple pies. Developed in 1800. Ripens late October.