Apple Season is Late Aug Thru Mid Nov

Paula Red apples are not too sweet and not too tart. Paula Reds taste great fresh and become extremely soft when cooked, which suits them better for sauce than for pies.

This apple has a mild flavor with a tart finish. Its primary use is eating fresh because it does not brown as easily as other varieties, but it also does well baked.

Jona Mac apples are known for their bright red skin. They have a somewhat tart flavor that is excellent for making sauce or for eating as a snack.

Wealthy is a juicy, tart apple that is great for baking, pies, sauces and juices. It was one of the first high quality varieties grown for commercial use. It’s trees produce bright pink blooms in the spring, which make this variety a great pollinator for the other apple trees on the orchard.

McIntosh apples are one of the most popular apples in the North East because of their crisp texture and tart flavor. Excellent for eating, baking, and apple sauce.

Gala apples have a mild and sweet flavor, making them one of America’s favorite apples for eating fresh.

The sweetness, firmness, and tartness of the Honeycrisp apple make it an ideal apple for eating raw.

A new New York apple characterized by monster crunch. One of its parents is the Honeycrisp, and you’ll love the spicy/sweet flavor. Along with RubyFrost®, SnapDragon® is one of two exciting new apples that were 10 years in the making and developed by Cornell University’s apple breeding program. Excellent for eating.

A derivative of the McIntosh, Cortlands also make a great all-purpose apple but are slightly sweeter making them an excellent dessert apple.

Macoun apples are red with a slightly purplish flush. They have a sweet taste with a hint of berry flavor. They are great for both eating and sauce.

Empire apples are a sweet, firm and crunchy apple that doesn’t bruise easily making them an ideal “lunchbox apple.” They are great for both eating and making sauce.

A crossbreed of the Golden Delicious apple, Jonagolds have a mixture of gold and red skin. Their juicy sweet and sour taste makes them a great all-purpose apple.

Known for its beautiful dark red skin, the red delicious is primarily an eating variety.

Fuji apples are known for their exceptional sweetness and crispness. Combined with a long shelf-life this makes the Fuji a great all-purpose apple.

A new apple, first planted in 2011 and marketed in 2013, RubyFrost® boasts a beautiful rich color and definitive crisp texture, blending a delicate balance of sweet and tart flavors that make it an ideal pairing with a glass of red wine or a light fresh salad. It’s also a great new baking and recipe ingredient choice.

A spritely apple with a slightly spicy flavor. It’s a cross between a Red Spy and Empire apple, and was created at Cornell University. Excellent for pies, sauces and hard ciders. Good general purpose apple.

Bite into a Crispin for a great crunch and mouthful of sweet juice. The original name for this exceptional apple was Mutsu, reflecting its Japanese heritage. It was renamed Crispin in the late 60s and has been gaining fans ever since. Excellent for eating, sauces and baking.

This green and red-skinned apple is also nicknamed the “Northern Pie” because it’s such a popular baking variety. It’s also a great apple for making sauce.

Golden Delicious apples are large, sweet and mild apple that are easily recognizable by their beautiful yellow skin. This is a great all-purpose apple.

Sweet, Juicy, Crisp and Firm. Cross between the Fuji and Honeycrisp varieties. Typically available beginning of November.

This tart and juicy variety makes a great baking apple and does well cooked down into a sauce.