Varieties of Apples:

ZESTAR Outstanding well-balanced flavor and feather-light crunchy texture, extraordinary in an early apple. The side of the fruit facing the sun develops a sweet spot that's brighter red and wildly flavorful. Introduced in Minnesota, 1998. Light, crisp and juicy. Very good for pies and sauces.

PREMIER HONEYCRISP Premier Honeycrisp is an early-ripening, patented strain of the standard Honeycrisp, typically maturing 2-3 weeks earlier (mid-late August) with the same signature explosive crispness and sweet-tart, juicy flavor. They feature a red-blushed, yellow-green skin and are ideal for fresh eating, salads, and baking, though they have a shorter shelf life and require immediate refrigeration.

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.

JONAMAC Jonamac apples are a crisp, small-to-medium-sized hybrid cross between Jonathan and McIntosh, featuring a bright red blush over a green-yellow skin. Known for a sweet-tart, complex flavor with hints of berries and spice, they are excellent for fresh eating, salads, sauces, and pies.

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

PINK LUSTER Pink Luster is a modern apple variety developed by Cornell University, resulting from a 23-year breeding project crossing Honeycrisp and Gala. Released around 2020, it features a vibrant pink-red blush over a golden-yellow base, a crisp texture, and a sweet-tart flavor profile with floral notes. It ripens in mid-September, making it ideal for early-season, fresh eating, and U-pick operations.

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 pies.

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 yellow 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.

CORTLAND Imagine a fragrant fresh fruit cup with beautiful snow white apples. You can bet it was made with Cortland - this great all purpose apple was developed at the New York State 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

CRIMSON CRISP The Crimson Crisp apple is a deep red, firm, and juicy variety known for its excellent sweet-tart balance, crisp texture with hints of melon and spice, and long storage life, making it great for fresh eating, salads, and baking. Developed at Rutgers, and ripens mid-season (September), often offering a crunch comparable to Honeycrisp but with a unique flavor profile that sweetens as it's stored.

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.

SUNRISE FUJI Sunrise Fuji apples have a bright pinkish-red blush with a smooth finish and mild, sweet flavor. Its creamy white flesh and signature crunch make the Sunrise Fuji a delight for all.

RHODE ISLAND GREENING An heirloom tree originating in 1650 at Greens End near Newport Rhode Island. Looks like a granny smith, but don't be fooled. Medium to large size with a waxy green skin with an occasional orange flush. Firm, rich, juicy, with greenish flesh and quite tart. One of the best pie apples and a good keeper. If you like tart, this one may be for you.

RED DELICIOUS Ubiquitous, no introduction needed.

JONAGOLDExtremely Limited 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 saut' in a little butter and add a little cinnamon. No sugar needed!

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.

FIRECRACKER Matures early-mid October. Medium size, very firm & crisp. High in both brix and acid, full flavor & very aromatic. Long storage life. Great for fresh eating, very good quality.

CORDERA Cordera is a scab-resistant, sweet-tart apple variety released by Cornell AgriTech in 2020. Named to honor former Cornell breeder Robert Lamb, it is a crunchy, ruby-colored, and juicy apple, often compared to Liberty, which works well for fresh eating.

NORTHERN SPY "Spys are for pies," has been said for generations. Discovered in East Bloomfield, just south of Rochester, around 1800. It's skin is green and often has red stripping. It's flesh is crisp, juicy and mildly sweet. Try them, and you'll pass the saying along to the next generation. A great pie and desert apple. Stores well due to lownext generation.

GOLDEN DELICIOUS To know them is to love them. Sweet, mild and an all purpose apple.

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.

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.