Cortland

Imagine a fragrant fresh fruit cup with beautiful snow white apples. You can bet it was made with Cortland, the very best salad apple. This great all purpose apple was developed at the NYS Agricultural Experiment Station in Geneva in 1898.

• Sweet with a hint of tartness
• Juicy
• Tender, snow white flesh

• Excellent for eating, salads, sauce, pies and baking
• Good for freezing

• Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut

• September - April

Crispin

Bite into a Crispin for a great crunch and mouthful of sweet juice. It's one of the most satisfying snacks around! The original name for this exceptional apple was Mutsu, reflecting its Japanese heritage. It was renamed Crispin in the late 1960s and has been gaining fans ever since.

• Sweet yet very refreshing
• Very juicy
• Super crisp

• Excellent for eating, sauce, baking and freezing
• Good for salads and pies

• Try Crispins for roasting whole apples or thick slices. They're a wonderful accompaniment for your favorite roast

• October - September

Empire

With the popular Red Delicious and McIntosh for parents, Empire apples were destined to be a hit. It's a sweet-tart combination that's great for everything. The New York State Agricultural Experiment Station in Geneva introduced this new variety in 1966.

• A wonderful blend of sweet and tart
• Juicy
• Very crisp, creamy white flesh

• Excellent for eating and salads
• Good for sauce, baking, pies and freezing

• Small Empires are great for school lunches. Kids love Empire's sweet-tart taste and super crunchy texture

• September - August

Fuji

Wow! What a great snacking apple! Fuji apples have it all -- super sweet, super juicy and super crisp. this Japanese apple has American parents, Red Delicious and Ralls Janet, an antique apple that goes back to Thomas Jefferson in 1793. We're glad this popular Japanese apple is grown in New York now!

• Very sweet
• Very juicy
• Very crisp, cream colored flesh

• Excellent for eating and salads
• Good for sauce

• Fuji applesauce needs little or no sugar

• October - June

Gala

Another apple made for kids is the Gala, a new variety developed in New Zealand. It's got the mild flavor that "picky eaters" prefer and a striking bright yellow-red color that attracts the eye!

• Mild sweet flavor
• Juicy
• Crisp, creamy yellow flesh

• Excellent for eating and salads

• Gala's size, mellow flavor and thin skin make them a perfect choice for kids.

• September - June

Ginger Gold

Can't wait for your favorite apples in the early fall? The early ripening Ginger Gold will satisfy your need for a great snacking apple. Check them out early in the season when this special new variety is readily available!

• Sweet, but mildly tart
• Fine textured, crisp cream colored flesh

• Excellent for eating and salads

• Ginger Gold is very slow to turn brown so it's an excellent choice for any fresh cut apple use.

• August - November

Golden Delicious

Come people think that Golden Delicious is simply the yellow cousin of the popular Red Delicious apple. But, in fact, they are related in name only. This honey sweet apple is a special treat all on its own.

• Mild sweet flavor
• Juicy
• Crisp, light yellow flesh

• Excellent for eating, salads and sauce
• Good for pies, baking and freezing

• You can cut down the sugar in pies and sauces made from Golden Delicious apples.

• September - June

Honeycrisp

Sometimes the name of an apple says it all. Honeycrisp apples are honey sweet (with a touch of tart) and amazingly crisp, some say "explosively crisp." It's easy to see why this new variety continues to grow in popularity since its 1991 introduction in Minnesota. Supplies are limited for now but more Honeycrisp trees are being planted every year.

• Complex sweet-tart flavor
• Juicy
• Super crisp ywllow flesh

• Excellent for eating and salads
• Good for sauce, baking & pies

• This ultra crisp apple will appeal to teens, a great way to encourage healthy snacking

• September - February

Idared

Savor the old-fashioned goodness of baked apples, especially Idareds, which hold their shape perfectly and look beautiful on the table. Developed in Idaho, it's a cross between two old time NY apples, Jonathan and Wagener, first raised in Penn Yan in 1791.

• Sweetly tart
• Juicy
• Firm pale yellow-green flesh, sometimes tinted rosy pink

• Excellent for sauce, cooking, baking and pies
• Good for eating, salads and freezing

• Idareds make a beautiful pink applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color

• October - August

Jonagold

the smell of fresh apple crisp wafting through the house is a sure sign of fall. Jonagolds make excellent baked goodies. Jonagold is another success story from the New York State Agricultural Experiment Station in Geneva. It's a cross between mellow Golden Delicious and tart Jonathan.

• Honey sweet with a hint of tartness
• Juicy
• Crisp, creamy yellow flesh

• Excellent for eating, salads, sauce and baking
• Good for pies and freezing

• Jonagolds make great fried apples. Simply saute in a little butter and add a little cinnamon. No sugar needed!

• October - May

Macoun

Want a perfect no-fat dessert that will satisfy your sweet tooth? Macoun may just be your apple, but, hurry, these special apples are only available in the Fall. Macoun was developed at the New York State Agricultural Experiment Station in Geneva in 1932. It's named for a famous Canadian fruit breeder.

• Extra sweet and aromatic
• Very juicy
• Tender, snow white flesh

• Excellent for eating
• Good for sauce and salads

• Try serving Macoun slices with cheese for a sophisticated dessert in the autumn

• October - November

McIntosh

Nothing evokes Fall better than the aromatic fragrance of McIntosh apples. People have enjoyed this apple since 1811 when John McIntosh discovered the first seedling. McIntosh apples grow particularly well in New York's cool climate!

• Sweet with a tart tang
• Very juicy
• Tender, white flesh

• Excellent for eating and sauce
• Good for salads and pies

• McIntosh's tender flesh cooks down quickly. Add a thickener if making a pie

• September - June

Paula Red

If you like tart apples, sink your teeth into a Paula Red. It's one of our earliest varieties and the first taste of fall for many apple lovers. Check them out now because Paula Reds are only available from late August into October!

• Tart
• Juicy
• Crisp white flesh

• Excellent for eating
• Good for applesauce

• Paula Red applesauce needs little or no sugar

• Late August - October

Red Delicious

If you haven't tried an Apple Country Red Delicious, you haven't tried Red Delicious. These popular mildly sweet apples are grown across the country but our Red Delicious have the slight tartness so characteristic of apples from New York. Give our red Delicious a try!

• Sweet
• Juicy
• Crisp, yellow flesh

• Excellent for eating and salads

• Red Delicious apples look great for a long time so they are the favored choice for holiday centerpieces and wreaths

• October - September

Red Rome

Perfect fried apple slices sitting next to a pork chop are probably Red Romes. These superb cooking apples retain their shape beautifully as well as their tart flavor. This old time variety originated in Ohio in 1816 but is widely grown in New York State.

• Mildly tart
• Firm, greenish white flesh

• Excellent for sauce, baking and pies
• Good for salad and freezing

• Combine Red Romes with a sweet apple such as Golden Delicious for tasty applesauce.

• Late October - September