A thin-skinned apple with bright white flesh that is juicy and crisp. It has an invigorating, tart taste. Akane is great for fresh eating and desserts. It retains its shape well when baked and will maintain its tartness. A cross between the well-known Jonathan and the obscure Worcester Pearmin, it was developed in Japan, where “Akane” means red. It ripens in mid to late August.
This apple has a greenish-gold skin with crisp, cream-colored flesh. It has a sweet, yet mildly tart flavor and is excellent for fresh eating, salads, baking, and sauce. A Virginia grower discovered this apple sprouting amid the ruins of a hurricane-devastated orchard in the late 1960s, and named it after his sweetheart. It ripens in mid to late August.
This apple sports a bright red-orange blush over a green-gold base, similar to the Gala apple.
It has a robust, sweet-tart flavor and is great for fresh eating, desserts, salads, etc. It also has a good keeping quality. It is a Gala and Akane hybrid and ripens in mid to late August.
Jonamacs have a juicy, firm, cream-colored flesh and a sweet, yet slightly tart flavor. This variety draws the best attributes from both its McIntosh and Jonathan parents. It is a great all-purpose apple – excellent for fresh eating, cooking, and baking. It was developed by the New York State Agricultural Experiment Station and introduced in 1972. It ripens in early to mid September.
McIntoshes feature juicy, very tender, white flesh and a sweet, slightly tart flavor.They are best used for snacking, cooking, and applesauce, but some people enjoy their tangy flavor in pies as well. This old, well-known variety was discovered as a chance seedling by John McIntosh in 1811. It ripens in early to mid September.
This variety is extremely high in vitamin C, making it a great choice to pack in your children’s lunch! The high vitamin C content causes the flesh to resist browning – so they are also great for salads, garnishes, and fresh desserts. A Golden Delicious/Monroe hybrid, they were developed at the New York State Agricultural Experiment Station in Geneva. They ripen in mid to late September.
The Cortland has tender, but crisp, snow-white flesh and is sweeter than its McIntosh parent, with only a hint of tartness. It is excellent for eating, salads, sauce, and desserts. It keeps its shape well when baked. A cross between McIntosh and Ben Davis, this variety was developed in 1898 at the New York State Agricultural Experiment Station. It ripens in mid to late September.
Macouns feature aromatic, fine-grained white flesh and a mild sweet flavor. They are excellent for snacking, salads, and fresh desserts and good for baking. A McIntosh/Jersey Black hybrid, the Macoun was developed at the New York State Agricultural Experiment Station in 1923 and named after a famous Canadian fruit breeder. It ripens in mid to late September.
Empires have juicy, very crisp, cream-white flesh and a sweet-tart flavor. They are a great all-purpose apple – good for eating, salads, cooking, sauce, and pies – and have a longer storage life than their McIntosh parent. They premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh. They ripen in late September and early October.
Garnet Spy (NY 428)
This is a crisp, juicy apple with sweet-tart flavor. It is great for eating, cooking, and apple sauce and it stores well. A Northern Spy and Empire hybrid, this variety was developed at Cornell’s Agricultural Experiment Station in Geneva, New York. It ripens in late September and early October.
Fortunes feature cream-colored flesh with a crisp, firm texture. The flavor is unique – it assumes the best qualities of both its parents. This variety is a favorite for fresh eating, pies, and sauce. It stores well. A cross between a Northern Spy and Empire, Cornell’s Agricultural Experiment Station in Geneva, NY formally introduced the Fortune in 1996. It ripens in early to mid October.
Jonagolds have crisp, firm-textured, creamy yellow flesh, tender skin, and a unique tangy-sweet flavor. They are great all-purpose apples – excellent for eating, salads, sauce and baking; good for pies and freezing. Jonagolds are a cross between mellow Golden Delicious and tart Jonathan and were introduced in 1968 by the New York State Agricultural Experiment Station. They ripen in early to mid October.
Millenium (NY 460)
Milleniums are crisp, firm, and juicy. They are a good all-purpose variety – excellent for eating, salads, pies, and baking. A Northern Spy and Empire cross, this variety was developed at Cornell’s Agricultural Experiment Station in Geneva, New York. They ripen in early to mid October.
Also known as Crispin, Mutsus are firm and very juicy, with crisp creamy white flesh and a sweet, yet refreshing taste. They are excellent for eating, sauces, baking, salads, and pies (especially reduced sugar or sugar free recipes). A cross between Golden Delicious and Indo, this variety was developed in Japan in the 1930’s. It ripens in early to mid October.
The Shizuka bears a green to gold skin with an occasional pink blush, similar to its sister apple, the Mutsu. Its flesh is crisp and yellowish-white and its flavor is mild and sweet, similar to that of the Golden Delicious, one of its parents. It is a good all-purpose apple. This variety was developed in Japan from a cross between Golden Delicious and Indo. It ripens in early to mid October.
A leading apple in Belgium, this variety is both redder and sweeter than regular Jonagolds.
Like regular Jonagolds, it is a Jonathan and Golden Delicious hybrid, but it ripens in mid October, a bit later than the regular ones.
Golden Delicious have tender, crisp, pale yellow flesh which resists browning. Their flavor is mild and slightly sweet. They are excellent for fresh eating, salads, pies, baking, and sauce. More mature goldens will have a clear yellow color and will be sweeter. Some goldens may have a wash of pink color or blush across the "shoulders," the result of warm sunny days and cool nights. This old favorite was discovered as a chance seedling in 1890 in Clay County, West Virginia. It ripens in mid to late October.
Cameos are extra-crispy with a firm texture and crunchy sweet-tart flavor. They resist browning, making them great for salads and fruit trays. They are also excellent for pies, baking, and sauce. Please note, however, that Cameo’s extra-denseness takes a bit longer to cook. This variety was discovered as a chance seedling in the late 1980s in Washington state. It ripens late in October.