Apples Varieties

 The high acid content of Granny Smith apples stops the fruit from  turning brown.  Granny Smith makes great pies and tarts  and is considered an excellent cooking apple since  it has a  tangy/tart taste and also  because its firm flesh maintains its shape when it is cooked. Granny Smith apples are a vibrant green color and will blush if allowed to remain on the tree after ripening.

 A superior early yellow apple. Sweet and crunchy, this  fruit has smooth skin and bruise-resistant flesh. Occasionally blushed on exposed areas. Blondees will hold several months in storage. Great for eating fresh or in desserts. Blondees ripen from  mid- to late-August to early September. 

 The unusual lumpy exterior of this apple reveals a sublime interior. Calville Blanc is the perfect apple for making the classic French "tarte aux pommes" - but it is equally at home providing the filling for all kinds of English or American apple baking.

Calville Blanc keeps its shape when cooked.  If cut into small pieces before cooking it will dissolve into a rich sharp textured puree. Calville Blanc is a very old apple; probably developed in Normandy France in the early 1600s., Calville Blanc has become  popular amongst discerning apple enthusiasts in the United Kingdom as well as North America.

 The Honeycrisp apple is known for its honey-sweet flavor and when fresh  is juicier than most apples because the cells of this apple are much larger than other varieties.  Each bite is a refreshing mouthful of apple goodness that keeps you wanting more!  You do get notes of a pear flavor are notable with honey crisps.

The Honeycrisp apple is an extraordinary fresh-eating variety.  Because of its crunch factor, this apple makes a great snack.  Aside from fresh-eating though, this apple makes fantastic apple pies and applesauce.  Because of  it's crisp texture, Honey Crisps  will hold their shape when baked.

 Cox's Orange Pippin apples are known for their complex, intense flavor range, which some say is like a symphony of flavors. They can be described as spicy, rich, sweet like honey  with hints of nuttiness, pear, melon, orange , and mango. Others feel they have a slightly acid flavor with notes of cherry and anise. The flavor is often a matter of interpretation depending on level of ripeness and growing conditions.

 The Gibson Golden apple, a close genetic relative of the Golden Delicious apple, Gibsons are  sweet and crisp, and juicy with a hint of spice. Some  feel the Gibson has a honey-sweet flavor, while others describe it as  having a mild flavor with a hint of  buttery taste. Gibson Golden apples are also known for their smooth skin and blemish-free look.

 Beauty that’s more than skin deep. Bred as a cross between Delicious and Deacon Jones apples, the result is a tree that yields sweet-tasting apples that will make some of the best cider you’ve ever tasted. Medium-large fruit is shaped like Red Delicious but larger. Orlenas hold well  and long in proper storage. Antique variety, originates from Geneva, New York, circa 1924.Ripens in late September.

 Ben Davis is a red apple with green and deep red striping  with smooth skin and coarse, pale yellow-to-white flesh. It is a large, moderately juicy and crisp fresh-eating or baking apple. It's  flavor is  rather mellow.  Ben Davis is harvested in mid-October in the Northeast  and not only holds up well in storage, its flavor improves as well.

This heirloom apple is a parent of the popular Cortland. Once a most popular southern apple, this heirloom was nicknamed “Mortgage Lifter” because it was so profitable an export because it traveled  very well.