What’s in Season?
DID YOU KNOW?
Apples are an excellent source of fiber
and contain 0 grams of fat, sodium or cholesterol.
August
Ginger Gold
Sweet, Tangy and juicy Round with a smooth greenish yellow skin that has a slight red blush. Discovered in 1969 in a Virginia orchard.
Zestar!®
An early season apple with a crisp, juicy texture and an exciting zesty flavor with a hint of brown sugar! It's outstanding texture, flavor and storability are sure to make Zestar!® a favorite.
Paulared
Solid red, with tart flavor. Equally good for cooking and eating. A relatively new apple (1968). Ripens in late August
Apple Varieties
& Their Uses
Jonamac
Dark red on a yellow background. Flavor is similar to McIntosh, spicy and tart. Good for snacking, baking and sauce
September
Macoun
With their wine-red color with gold accents, Macouns are highly regarded for their aroma and sweet-tart, juicy flavor. Excellent for snacks and desserts and good for all culinary uses.
McIntosh
Especially juicy, slightly tart, and the most aromatic of all apples, with two-toned red and green skin. McIntosh is the unrivaled favorite "New England" apple, excellent for every use.
Gala
Red-orange, with yellow stripes. A sweet, crisp flavor and texture. Very good for salads and sauces. Ripens in late September
Liberty
Red skin and juicy flesh, tart and snappy. Derived from a Macoun parent. A great eating apple. Ripens in late September.
Cortland
A larger apple good for baking, with a deep, purple-red color. Moderately juicy and fairly sweet. Their white flesh doesn't brown when sliced so Cortlands are a standout for fruit salads, dipping in toppings, or eating with a plate of sharp cheddar cheese.
Idared
Bright golden skin that gets tangy taste mellows at maturity. Excellent for snacks and all culinary uses. Developed in 1942. Ripens late September
Empire
Deep red skin brushed with gold and green. The Empire is mildly tart-sweet and has juicy quality dessert apple, good for all culinary uses. Ripens late September
Honeycrisp
Deep gold over yellow skin. Produced from a 1960 cross of Macoun and Honeygold. Exceptionally crisp and juicy texture, Its flesh is cream colored and coarse. A large apple excellent for desserts. Ripens late September
October
Fuji
Red blush with green and yellow stripes. Crisp, firm, juicy flesh. Developed in Japan in 1939. Fuji stores extremely well. Ripens in October.
Jonagold
Bright red with gold. Crisp and juicy. Jonagolds are good fresh, in salads and for cooking and baking. Ripens early October.
Red Delicious
The unique shape of this red apple tapers to a rounded base. Sweet, tender and juicy. Best for crunching out of hand and in fruit cups and salads. Ripens early October.
Golden Delicious
Golden or light-green, with pink blush. Tender, mellow, sweet. Wonderful fresh and in salads. Developed in 1912. Ripens in October.
Pink Lady
Pink Lady is a firm, crisp, tart and honey-sweet apple with a beautiful pink flush over it's green peel. They require a long growing season, about 200 days, so they are not ready for picking until mid-to-late October. They keep several months in refrigeration.
Crispin (Mutsu)
Greenish yellow to yellow. Good for cooking. Introduced in the U.S. in 1968. Ripens mid-October.
Granny Smith
A crisp hard apple with a tart and acidic taste makes the Granny Smith one of the most popular baking apples. Discovered by Anne Smith in 1860 as a chance seedling. Ripens early October.
Cameo
Bright red stripes over a creamy orange. Cameo was discovered as a chance seedling in 1987. Firm and crisp with a tender peel. A great snacking apple, a possible relative of Red and Golden Delicious.
SnowSweet®
The SnowSweet ® Apple is sweet with a slight tart balance and rich overtones. Outstanding feature of SnowSweet® is its firm, snow white flesh. After being cut and exposed to air, a SnowSweet® Apple is slow to oxidize and turn brown.
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