Filter and sort 194 products
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Akane
Introduced: 1937, Japan
This Japanese apple features a complex flavor with a balance of acid and sweetness. A cross between the Jonathan heirloom American apple and the Worcester Pearmain heirloom English apple, the Akane (pronounced ah-KAH-nay) translates literally as “deep red” and makes up for its average texture with its juiciness and flavor.
Early Season – Fresh
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Ambrosia
Introduced: 1987, British Columbia
This chance seedling is refreshingly sweet and juicy with little acidity. Reminiscent of its believed-to-be parent, Golden Delicious, this apple is best eaten fresh.
Late Season – Fresh
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Anne Golden Raspberry
This sunshine-colored fruit has a unique flavor with hints of apricot. The large, sweet, firm berries will liven up tarts, jams and salads. They also freeze well. Certified Organic by VOF.
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Aphrodite
Unique to Champlain Orchards
Crisp, firm fleshed apple with mild acidity and good flavor. Asian pear-like consistency. Very similar to Golden Delicious and Blondee, but with notably less sugar.
(a.k.a. Yellow Gold)
Mid Season – Fresh
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Artlet
Introduced: 1958, Switzerland
This Ida Red – Golden Delicious cross is a sophisticated dessert apple with balancing tartness and satisfying complexity. Enjoy berry and melon undertones and a firm, juicy flesh. An exceptional fresh eating and cooking apple.
Early Season – Fresh, Pies, Sauce
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Ashmead's Kernel
Introduced: Early 1700s, Gloucestershire UK
What it lacks in looks, this old, leathery English apple makes up for in flavor: spicy, complex, tart, and intense. A highly valued apple for juicing and cider.
Late Season – Heirloom, Cider
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Autumn Crisp
Introduced: 2000s, New York
Autumn Crisp is a well-balanced apple that is slightly sweeter than it is tart. With a similar flavor profile to a Jonagold and a juiciness only rivaled by Honeycrisp, this is one of the best new varieties in New England.
Mid season – Fresh
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Balaton Cherry
Pick-Your-Own
Similar to Montmorency, this Hungarian cherry is bright red, firm, and large.
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Baldwin
Introduced: 1740s, Massachusetts USA
This old American variety is juicy with a rich, even taste: balanced sweet and tart enlivened by acidity. An excellent keeper as well as a genuine dual-purpose apple widely grown for both culinary use and fresh eating.
Late Season – Cider, Fresh, Pies
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Belle de Boskoop
Introduced: 1850, Netherlands
This tangy, heavily-russetted apple originated in the Netherlands in the 1850s. Its large size and firm flesh makes it ideal for pies, while its sharp flavor is enjoyed by those who like a little kick to their apples!
Late Season – Fresh, pies
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Berry Hill Elderberry
A delicious, nutritious and medicinal plant, this variety is one of the two developed in Vermont by Lewis Hill. Beautiful clusters with large deep purple berries.
NOTE: Elderberries must be cooked before being consumed!
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Beurre D'Anjou Pear
A fine-textured pear, the flesh is mild and aromatic. The skin does not turn yellow when ripe, it remains green.
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Bing Sweet Cherry
The variety, known for large, dark mahogany fruit that is firm, sweet and juicy. Excellent for eating fresh, canning or preserves.
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Black Consort Currant
A black currant variety that is rich and sweet-tart with a distinctive flavor similar to juniper (they are used traditionally in cassis, an alcoholic beverage with notes of gin). Highly prized as a super food as high in Vitamin C and anti-oxidants.
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Black Gold Sweet Cherry
The fruit is very dark, deep red, almost black, and has a sweet, strong flavor. The flesh is firm and dark purple in color. These cherries are ideal for eating right off the tree and can be frozen to preserve the crop for winter use.
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Black Oxford
Introduced: 1790, Maine
Little known outside of Maine, Black Oxfords are neck-and-neck with Honeycrisp to be the most popular apple consumed in Maine. They are medium in size, with deep purple fruit and a blackish bloom. These apples can store longer than average while still maintaining their sweet, tart taste.
Mid Season
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Blazing Star Peach
Sweet, tangy, and cold-hardy, the Blazing Star is one of the best varieties to grow in the North. Early ripening. Semi-clingstone.
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Blondee
Introduced – 2012, Ohio
A beautiful early-season apple, Blondees have a sweet taste with some hints of honey and green banana. With their delicately dimpled skin and crisp, juicy flesh, Blondees are great fresh eaters.
Early Season – Fresh
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Blood Peach
Blood peaches are distinguished by their dark red, velvety skin and large size. Sweet when fully ripe, they are said to have a taste unlike most peach varieties. Clingstone.
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Blueberry
These tiny blue berries are packed with flavor, nutrition, and antioxidants. You'll want to eat them by the handful!
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Bluebyrd Plum
From West Virginia, the Bluebird plum is firm, sweet and highly productive.
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Blushing Star Peach
With white flesh covered in a pink blush, this peach tastes as good as it looks. Late ripening. Freestone.
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Boyne Red Raspberry
Boyne raspberries are deep-red, medium-sized berries with a medium sweet, aromatic flavor perfect for freezing and jam. Certified Organic by VOF.
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Bramley's Seedling
Introduced: 1837, Nottinghamshire UK
This traditionally English cooking apple provides a sharp, tart flavor that mellows pleasantly in flavor and texture when cooked.
Late Season – Cooking
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Brigantine Nectarine
This is a yellow-fleshed nectarine with semi-freestone, ripening just before "Summer Beaut" and "Redhaven". It has a solid scarlet coloring with a sweet, spicy flavor and firm melting flesh. Plus, the fruit skin is consistently free from blemishes.
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Bristol Black Raspberry
The Bristol black raspberry has a black, glossy fruit and a distinctive and pleasantly mild, fruity aroma. It is considered by many to be the top choice for taste.
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Brown Snout
A traditional English Cider Apple that produces a mild to medium bittersweet cider. Its name is derived from the distinctive “brown snout” at its base.
Late Season – Cider
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Calville Blanc d'Hiver
Introduced: 1500s, France
Calville Blanc is a very old apple originating from Normandy, France in the early 1600s. The perfect choice for tarte aux pommes, its spicy aromatic flavor makes it one of the world’s top culinary apples.
Late Season – Pies
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Cameo
Introduced: 1987, Washington USA
This sweet apple is most similar to the Red Delicious, with a mild pear-like flavor. A chance seedling from Washington, Cameo is consistently firm and juicy. It is also slow to brown, making it a favorite for snacking.
Mid Season – Fresh
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Candor Peach
This is the kind of peach that you don’t need to break out the sugar for. It’s sweet and the acidity is quite low.
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Caroline Red Raspberry
The Caroline raspberry is a large berry with a rich, full, and intense raspberry flavor. Certified Organic by VOF.
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Castleton Plum
An excellent, firm plum that has a tangy skin and sweet flesh.
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Chester Blackberry
Large and juicy, Chester blackberries are a reliable summer crop in Vermont. Certified Organic by VOF.
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Chestnut
Introduced: 1946, Minnesota
A wonderful, tiny apple that packs a seriously rich, nutty flavor with tons of spicy notes.
Late season – Fresh, cider
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Chisel Jersey
Introduced: 1800’s, UK
A rare, bittersweet apple, perfect for our hard cider.
Late Season – Cider
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Clapp's Favorite Pear
A juicy, sweet, fine-textured pear that ripens just before Bartlett.
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Contender Peach
Orange and pink, this North Carolinian peach is large and sweet. Mid Season ripening. Freestone.
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Coomer Elderberry
Similar to Berry Hill, Coomer is one of the two varieties developed in Vermont by Lewis Hill. Also has beautiful clusters with large deep purple berries.
NOTE: Elderberries must be cooked before being consumed!
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Coral Star Peach
Large, firm, and juicy, the Coral Star is slow to brown and holds flavor very well in storage. Mid-season ripening. Freestone.
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Cordera
Introduced: 2020, Cornell
Spanish for “lamb,” Cordera was named after Robert Lamb, an apple breeder at Cornell from 1948-88. Cordera is a ruby colored apple that is scab-resistant and slightly sweet.
Mid Season – Fresh Eating
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Cortland
Introduced: 1915, New York USA
A cross between McIntosh and Ben Davis, this popular apple exhibits a sweet vinous flavor and crisp refreshing bite.
Mid-Season – Pies
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Cox's Orange Pippin
Introduced: 1830, Buckinghamshire UK
Highly regarded due to its excellent flavor. Its flesh is very aromatic, yellow-white, fine-grained, crispy, and juicy.
Late Season – Fresh
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Creston
Introduced: 1998, British Columbia
A fun, juicy, and crisp apple with a sweet, rich honey flavor reminiscent of its parent, Golden Delicious. Enjoy pear and melon tones when eaten fresh.
Late season – Fresh
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Crimson Crisp
Introduced: 1979, New Jersey USA
This striking, naturally disease resistant apple exhibits a unique, rich, spicy & sweet flavor. Enjoy a wonderful breaking flesh with lots of juice.
Early Season – Fresh
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Crimson Gold
Introduced: 1944, California
A cross between a Yellow Newtown apple and an Esopus Spitzenburg, the Crimson Gold is a rare variety that features bright and robust flavors that taste equally delicious fresh or cooked.
Mid Season – Fresh, Cooked
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Crimson Topaz
Introduced: 1990s, Czech Republic
This crisp, juicy, firm apple is a cross of Robin and Vanda and is very similar to the Honeycrisp (some even say it’s better!). With a cream colored flesh, the Crimson Topaz is often favored by those who love sharper-tasting apples.
Mid-Season: Fresh
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Dabinett
Introduced: Early 1900s, Somerset UK
This cider apple variety, produces a “bittersweet” juice. Dabinett can be used to produce a single-varietal full-bodied medium-dry cider.
Mid Season – Cider
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Damson Plum
An heirloom plum that is juicy and delightfully tangy, with a distinctive, rich flavor. It’s perfect for homemade jams and jellies.
