- Creamy yellow flesh is crisp and juicy with a sweet flavor and low acidity.
- Roast with root vegetables or dice and add to polenta, couscous or rice.
- Adds sweetness and moisture to cakes, doughnuts and muffins.
- They hold their shape and flavor when cooked, making them perfect for pies, tarts and baked apples.
- Slow to brown when cut, making them perfect for adding to salads or served as part of a cheese tray.
|| Ashmead’s Kernel
- Homely to look at but truly memorable to eat; distinctive sweet sharp flavor with hint of pear drops.
- Crisp, dense, juicy flesh; highly aromatic.
- Best eaten fresh, but can be cooked.
- Highly valued for juicing and hard cider.
|| Arkansas Black (coming soon)
- Flesh is golden hued and juicy with a fine-grained, crisp texture.
- Highly aromatic with sweet-tart flavor.
- Excellent cooking apple; bake, sauté or roast, puree into soups or sauces.
- Juice is excellent for ciders and jams.
- Pairs well with winter squash, pecans, cranberries, vanilla, thyme, sage, cinnamon and cardamom.
- Crisp flesh is creamy yellow and juicy.
- Perfect balance of sweet and just slightly tart with subtle hints of pear and cinnamon.
- Sweet-tart flavor mellows slightly when cooked.
- Slow to brown when cut making them perfect for use in salads or as part of a cheese board.
- When raw their flavor and crisp texture is best when served slightly chilled.
- Thin skin with a delicate texture.
- Flesh is dense and creamy white to yellow in color with a crisp and juicy texture.
- Perfect balance of sweet and tart with nuances of honey .
- Resists browning when cut making them a great choice for fresh presentations.
- Their dense flesh holds up extremely well when cooked and flavor is enhanced.
- Pairs well with squash, bacon, pears and flavorful cheeses such goat, cheddar and ricotta.
- Creamy white interior that is crisp and juicy.
- Flavor is sweet like a Red Delicious and tart like a McIntosh.
- Pairs well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg.
- Sliced or cut apples stay white longer if put in a bowl of water containing two tablespoons of lemon juice.
- Their size and low susceptibility to bruising make them an excellent snacking apple.
- Creamy white flesh that is juicy, and crisp.
- Low in acid, the flavor is mild yet very sweet with hints of both honey and citrus.
- Thicker skin, dense flesh and sweet flavor hold up well when cooked.
- Roast, bake, sauté or boil down into sauce.
- Pairs well with sharp cheeses.
- Dense flesh is creamy yellow and crisp, offering a mildly sweet flavor and floral aroma.
- Great for snacking as they are low in calories, high in water content, and offer a fair amount of vitamins A, C and B.
- Delicate flavor and texture of the Gala apple shines in fresh preparations.
- Sweet flavor becomes milder when cooked making them perfect in baked preparations when paired with stronger flavored apples such a Granny Smith, Arkansas Black, Pippin and Mutsu.
- Flavor complemented when paired with pears, winter squash, onions, pecans, turkey, curry, brie, cheddar and Swiss cheese.
|| Golden Delicious
- Firm, crisp, and white-fleshed. These apples have a balanced sweet-tart aromatic flavor, which has been described as honeyed.
- Sweet-tartness makes this a good fresh eating variety.
- Has the necessary acid content and stability for baking.
- Pairs well with savory items, such as onions, cabbages, pork, cheeses and strong herbs.
- Good option for juicing or drying.
|| Granny Smith
- Firm and juicy apple with thick skin.
- Flesh is bright white and crisp in texture with a tart, acidic, yet subtly sweet flavor.
- Great for baking because of their high acidity and ability to hold their shape when cooked.
- Slow to brown when cut; perfect for fresh preparations such as lunchboxes, salads and salsas or sliced and paired with cheese.
|| Grimes Golden
- Fine-grained flesh is creamy white with a crisp bite.
- Exceptionally juicy, has a sweet flavor with nuances of spice; great for cider.
- Excellent as a dessert apple.
- Breaks down fairly easily when cooked, making it perfect for use in sauces, preserves and chutneys.
- Due to its delicate flesh it is best paired with dense fleshed apples such as Rome, Fuji and Granny Smith, when used in pies and tarts.
- Creamy white flesh is exceptionally crisp and aromatic.
- Balanced content of sugar and acid gives Honeycrisp apples a pleasant sweet-tart flavor.
- Maintains sweet flavor when cooked; great for baking.
- Remove the skin and slow cook slices to make applesauce, preserves and apple butter.
- Crisp texture shines in raw preparations.
- Flesh is juicy and creamy yellow in color.
- Offers the sweet-tart taste found in the Jonathan and the aromatic honey-like scent of the Golden Delicious.
- A popular dessert apple; can be used in a variety of sweet preparations such as pies, tarts, muffins, cakes or baked whole.
- Perfect for use in sauces, preserves and jam.
- Sweet-tart flavor complements savory applications as well.
- Thin skin with fine textured, creamy yellow flesh.
- Juicy with a crisp bite; flavor is mildly sweet with a tart tang and hint of spice.
- Great to eat raw or cooked in sweet or savory dishes; flesh breaks down slightly when cooked.
- Pair with denser apples for pie or sauces.
- Perfect for use in juice or cider.
| King David
- Crisp and juicy flesh is creamy yellow with a coarse texture.
- Rich spicy flavor with nuances of wine compliments sweet and savory dishes.
- Excellent cooking apple; bake, sauté or roast, also great in stuffing.
- Perfect for cider, sauces, juice and preserves.
- Though firm to the touch, the flesh is tender, not crisp.
- Far from tart, its flavor is quietly sweet tart with a succulent but subtle finish.
- Approximately 1½ inch diameter, considered to be primarily a decorative apple due to its small size.
- Yellow-toned flesh is crisp and juicy with a fine-grain texture.
- Flavor is sweet like a McIntosh, yet tarter and includes hints of citrus and melon.
- Good dessert apples; bake into tarts, muffins or pies.
- Makes a sweet-tart applesauce.
- Stores well into the winter when refrigerated.
- Later season apples take on a slightly sweeter taste than those picked earlier in the season.
- Crisp flesh is exceptionally juicy and bright white in color.
- Early season apples have a strong sweet-tart taste with nuances of spice
- Use cooked or raw and in both sweet and savory preparations; flesh is delicate and will break down when cooked.
- Slightly spicy flavor and juiciness makes them perfect for juice and cider.
- Firm white flesh is crisp and juicy.
- Sweet-tart flavor has subtle hints of spice.
- Sweetens with cold storage.
- Chosen as an excellent dessert apple; it also complements savory dishes.
|| Pink Lady
- Crunchy texture and a tart taste with a sweet finish.
- White flesh is juicy and crisp, and offers a “fizz-like” burst of flavor.
- Ideal for fresh, out-of-hand eating.
- Retains shape when baked or poached.
- Slow to oxidize when cut, making it good for cheese boards, sandwiches and salads.
- Creamy white inner flesh with a crisp, crunchy texture; great for out-of-hand eating.
- Sweet flavor has subtle tropical undertones, such as banana and pineapple.
- Holds up to temperatures when cooked, so they are ideal for pies, tarts and baking.
- Can be refrigerated for up to two months.
- Creamy white flesh is crisp, juicy and aromatic.
- Has a rich sweet tart taste with nuances of spice and pine.
- Firm flesh makes it an excellent cooking apple; use in pies, tarts and turnovers.
- Slightly spicy flavor makes them a popular for juice and cider.
|| Red Rome
- Creamy yellow flesh is crisp and dense.
- Mildly sweet and tangy flavor with a slightly floral aroma.
- Dense flesh holds up well when baked and flavor is enhanced when cooked.
- Once the most popular apple in the USA, displaced by Red Delicious in the late 1950’s.
- Sweetly-tart, crisp flavor.
- Stays crisp and does not turn brown when cut, making it a great for raw preparations including salads and lunchboxes.
- Firm yet tender, slightly coarse, yellow-white flesh with a high sugar content that presents in an aftertaste of honey.
- Great for cider, fresh eating, and hold their shape well when cooked.
- Very versatile, all-purpose apple.
- Can store for three months or longer.
|| Sierra Beauty
- Fine-grained flesh is crisp and juicy with a creamy yellow color.
- Balanced sweet-tart flavor with nuances of spice and a floral aroma.
- Excellent for use in desserts or savory dishes.
- Serve as an accompaniment to aged meats and cheeses.
- Fine-grained flesh is creamy yellow with a crisp bite.
- Highly aromatic; has a rich and sweet taste with slight hints of nuts and spice.
- Excellent for desserts, sauces and preserves.
- Slightly spicy flavor makes them a great choice for juices and ciders.
- Sweet flavor with mild spice-like undertones. Lack of tartness makes the Sweetie a very sweet apple.
- Juicy, yellow flesh with a firm and crisp texture, like its Braeburn parent.
- To balance the sweetness of the hybrid Sweetie apple, combine with a tart apple for sauces or pies. Can be poached or baked, allowing its naturally sweet flavor to be enhanced.
- Unique blend of herbal and spicy flavors with extraordinary sweetness and a pronounced acid tang.
- Makes an excellent component for cider blends.
- Small size, approximately the size of a crab apple, makes this fruit unique.