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Magness Pear
This juicy pear is almost free of grit cells, lending to a smooth and sweet eating experience. Seckle and Comice are parents.
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Red Clapp's Pear
An early maturing pear white white, fine-grained flesh and a rosy red-orange skin.
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Potomac Pear
Very disease resistant, this Beurre d’Anjou and Moonglow cross has a mild, buttery flavor that is quite pleasant.
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Clapp's Favorite Pear
A juicy, sweet, fine-textured pear that ripens just before Bartlett.
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Harrow Sweet Pear
Very similar to Bartlett, the Harrow Sweet is true to its name with low acidity and rich juice.
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Harrow Crisp Pear
Hailing from Ontario, Canada the Harrow Crisp is a large, red-blushed pear with a mildly sweet flavor. One of the loveliest looking pears around.
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Zestar!
Introduced: 1999, Minnesota
This early Honeycrisp is a mid-summer dessert apple that is crisp, juicy and almost fizzes with each bite. Zestar!s are tangy with flavorful skin and porous, succulent flesh. A growing favorite that is best enjoyed fresh!
Early Season – Fresh
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Yarlington Mill
Introduced: 1898, England
This small yellow apple is slightly bittersweet. Used best as an English cider.
Mid Season – Cider
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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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Wickson
Introduced: Late 1800s, California
This small, snappy apple developed by apple enthusiast, Albert Etter, is sweet and sharp. Its intense and balancing flavors make Wickson an ideal hard cider fruit.
Early Season – Cider
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Sweet Sixteen
Introduced: 1973, Minnesota
This offspring of Northern Spy has a fine-textured, crisp flesh with an unusual, complex combination of sweet and spicy flavor. The unique taste has hints of a slight anise essence, sometimes described as cherry candy, vanilla or even bourbon.
Mid Season – Fresh
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William's Pride
Introduced: 1975, Illinois USA
These apples are awesome fresh, with a wonderful rich aromatic flavor. It is scab resistant and ripens early, making it a favorite for growers and consumers alike! Its trees also bloom heavily, so we thank William’s Pride for the beauty it brings to our springtime orchard.
Early Season – Fresh
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Suncrisp
Introduced: 1960s, New Jersey
A cross between a Golden Delicious, Cox’s Orange Pippin, and McIntosh , the Suncrisp has a bright, tart flavor that mellows over time into a honeyed pear-like palate.
Mid season – Fresh
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SpyGold
Introduced: 1962, New York
A large, firm apple with predominantly sweet flesh, the Spigold is a cross between a Northern Spy and Golden Delicious. With red streaks covering a golden background, this apple’s visual appeal matches its pleasantly round flavor. An excellent alternative to Jonagold.
Late Season – Fresh, Cooked
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SpyMac
We claim the credit for first breeding this variety!
A cross of two classics, Northern Spy and McIntosh.
Spymac’s flesh is medium-grained and breakingly crisp, light yellow and quite juicy. The flavors of this well-balanced apple are fine and unusual, melon dusted with a little light citrus and a hint of vinousness in the finish and the later part of the chew.
Harvest Mid-October
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Spartan
Introduced: 1926, British Columbia CA
Spartan is a small, sweet apple and a favorite with children. It is very much a “McIntosh” style apple with bright white flesh. The flesh is very crisp and juicy. It has a “brisk” flavor and is commonly used in baking, sauce, and cider.
Mid Season – Fresh, Pies, Cider
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Snowsweet
Introduced: 2006 Minnesota, USA
Sweet with a slight tart balance and rich overtones. Firm, snow white flesh is very slow to brown.
Late Season – Fresh
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Snow
Introduced: 1700s, Acadia (Quebec, Vermont, New York, Maine)
A lovely dessert apple that is native to Vermont! Also known as “Fameuse,” this apple is believed to be a parent to the popular McIntosh. Snow apples were traditionally offered to children in their stockings at Christmas. This thin skinned, small fruit has a tender, snow white flesh and is juicy, sweet and tart. The Snow apple is excellent eating, sauce and cider apple.
Late Season – Cider, Fresh, Sauce
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Smoothee
Introduced: 1890, West Virginia USA
The Smoothee is a variety of Golden Delicious. It is sweet and rich in flavor. These are versatile apples that can be used for both baking and cooking purposes as well as being a great fresh eating apple.
Mid Season – Fresh, Baking
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Smokehouse
Introduced: 1837, Pennsylvania
Named for the original tree’s close proximity to a Pennsylvania smokehouse, this apple has a crisp and firm yellow flesh with a pleasing, spicy flavor and a hint of malt. This aromatic variety is best eaten fresh.
Mid Season – Fresh, Pies
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Silken
Introduced: 1910, British Columbia Canada
This early fall apple is noted for its unique porcelain color and outstanding texture and flavor. It is firm, extremely crisp and also very juicy and mild.
Early season – fresh
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Shizuka
Introduced: 1908, Japan
This very sweet and juicy apple delivers a pleasantly surprising, tropical flavor with hints of pineapple. Shizuka is slow to brown once cut, making it ideal for salads and fresh eating.
Mid Season – Fresh
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Shamrock
Introduced: British Columbia, 1992
This bright green apple has a creamy flesh and the balanced flavors of a McIntosh. Although similar in appearance to the Granny Smith, it has a much milder taste and less of a firm bite. Guaranteed to bring good luck all day.
Mid Season – Fresh
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Sansa
Introduced: 1988, Japan
This beautiful Japanese apple is a cross between Gala and Akane varieties. As a sweet dessert apple, Sansa is said to have hints of cane sugar, grapes and sugared grapefruit.
Early Season – Fresh
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Roxbury Russet
Introduced: 1600s, Massachusetts USA
Believed to be America’s oldest apple, the ‘Roxbury Russet’ was brought by the pilgrims and first grown in Roxbury, Massachusetts in the mid 17th century. This apple offers a satisfying crunch filled with juice and spice along with refreshing hints of pear and citrus.
Late Season – Fresh, pies, cider
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Rosalee
Recently developed by the MAIA
An offspring of Honeycrisp and Fuji, this apple has a clean, floral taste with spectacular texture. Beneath the peel, the crunch is breaking crisp, but light, and the flesh is a coarse-grained yellow, juicy. The sweet-tart balance is good and allows these delicate flavors to emerge.
Early Season – Fresh Eating
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Reine de Reinettes
Introduced: 18th Century, France
Also known as King of the Pippins, this apple originated in France during the 18th century. It is used primarily for cider, although its texture and sweet-sharp flavor renders it versatile.
Mid Season – Cider, Pies
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Red Haralson
Introduced: 1913, Minnesota USA
Haralson’s flesh is crisp, juicy and firm with a mildly tart flavor and is not very acidic. A favorite in the Mid West, some people say the flavor of a Haralson reminds them of pineapple or lime!
Late Season – Fresh, Pies, Cider
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Red Max
Introduced: 1870, Ontario
A late ripening McIntosh with a bright red skin and a distinct, perfume-like aroma. Its white flesh is firm and juicy.
Mid Season – Fresh, Pies, Cider
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Redfree
Introduced: Illinois, 1981
Redfree is a disease-resistant cultivar that is one of our few organic and eco-managed apples. Similar to a William’s Pride, the Redfree is known for its snappy texture, mild flavor, and brilliant red coloring.
Early Season – Fresh
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Red Delicious
Introduced: 1880, Iowa USA
Red Delicious is said to be North America’s favorite red apple! It is favored as a fresh eating apple with a mild flavor and tender, crisp, juicy flesh and a thick skin that is packed with antioxidants. It was originally named “Hawkeye.” Red Delicious is a great keeper!
Mid Season – Fresh
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Rambour Franc
Introduced: 1500s, France
One of the oldest apple varieties, grown in the orchards of sixteenth-century Picardy, France and brought to Colonial America. Also known as “Summer Rambo” for its early ripening, this complex apple delivers flavors hinting at berries, vanilla, and mint. Breaking, crisp, exceptionally juicy, aromatic flesh. Good for eating and sauce.
Early Season – Fresh, Cooking
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Querina
Introduced: 1970, France
The Querina was developed in France, It parentage includes Golden Delicious and Jonathan among others. Querina is firm and juicy with a sweet-tart flavor. It is great for fresh eating and will keep for up to 3 months in regular storage.
Late Season – Fresh
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Pristine
Introduced: 1995, USA
Beautiful lemon-yellow apple with a perfect finish. Ripens in high summer.
Early Season – Fresh
Available both Eco and Organic
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Pound Sweet
Introduced: 1834, Connecticut
Also known as “Pumpkin Sweet,” this antique New England apple is prized for its excellence in the kitchen. It may seem rather underwhelming when eaten fresh, but its sweet aroma and melon undertones shine when baked or preserved.
Mid Season – Pies
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Pink Lady
Introduced: 1970s Australia
This lovely apple is very juicy and flavorful, with sweetness balancing its floral notes. Also known as Cripps Pink.
Late Season – Fresh
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PaulaRed
Introduced: 1960 Michigan, USA
This “Early Mac” is tart and ripens just before true McIntosh. They are great for fresh eating, salads and sauces. PaulaReds are crisp and savored as a first taste of fall!
Early Season – Fresh, Applesauce
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Nova Spy
Introduced: 1986, Nova Scotia, CA
A disease resistant offspring of Northern Spy, this late season apple is crisp, juicy, and tart with hints of vanilla and balancing sweetness.
Late Season – Fresh, Pies
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NovaMac
Introduced: 1970, Nova Scotia CA
This apple has a crisp, tender and fine-textured flesh. It has slight
McIntosh flavor. It bears well each year.Mid Season – Fresh
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Northern Spy
Introduced: 1840s, New York
This heirloom apple is best known for its ability to keep through the winter, so expect to enjoy through the spring! Its large size, tart flavor, and pear undertones make for an excellent pie, giving it the nickname “Northern Pie.”
Late Season – Fresh, Pies
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Mutsu/Crispin
Introduced: 1948 Mutsu Province, Japan
Mutsu, also known as “Crispin,” looks like a large Golden Delicious and indeed one of its parents is Golden Delicious. Mutsu has a lovely sweet, honey flavor, cooks superbly well, and is a great keeper!
Late Season – Pies, Fresh
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New Jersey 90 (NJ-90)
Introduced: 2000s, New Jersey
Similar to a Macoun, NJ-90s are firm, brightly colored, and wonderfully tart. Excellent in pie or fresh.
Mid Season – Fresh, pies
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Mollie's Delicious
Introduced: 1966, New Jersey USA
This apple feels quite firm unbroken and has a very faint sweet aroma and an exceptionally pleasing aftertaste. The crisp creamy-yellow flesh, more coarse-grained than not, delivers a mild flavor that is sweet but not cloying, with a hint of lemonade.
This quality can be maintained in storage for at least 10 weeks under refrigeration.
Mid Season – Fresh, Sauce
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McIntosh
Introduced: 1811, Ontario
This very popular apple has a white, tender, crisp flesh that’s spicy, highly aromatic, and full of juice. It was named after John McIntosh, a farmer in Ontario, Canada who found and introduced it in 1870. Macs are the best selling apple in New England and Canada!
Early Season – Fresh, pies
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Melrose
Introduced: Ohio, 1944
The official state apple of Ohio, the Melrose originated in the Buckeye state in the early 20th century. Its outside features ruddy skin that hides a coarse white flesh that is rich in flavor and retains its firmness. A cross between a Red Delicious and Jonathan with classic sweetness.
Mid Season – Fresh
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Macoun
Introduced: 1923, New York
Macoun is an offspring of McIntosh and Jersey Black. This extra sweet, very juicy tender apple has snow white flesh and wonderful aroma. Excellent for eating and sauces.
And how to say the name? It rhymes with town, not tune!Mid-Season – Fresh, Sauces
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Kingston Black
Introduced: 1800’s, Somerset UK
Hailed as the most valuable cider apple, Kingston Black is widely believed to have one of the best-flavored juices. English cider is traditionally produced using blends of Sweet, Bittersweet, Sharp, and Bittersharp juice – Kingston Black produces one of the best bittersharp juices.
Late Season – Cider, Fresh Eating
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Liberty
Introduced: 1870 New York, USA
Liberty’s name refers to a trouble free cultivation: it ‘liberates’ growers from excessive spray due to its high natural disease resistance. Offspring to Macoun, it exhibits a clean, sweet flavor and striking red color that produces a brilliant pink applesauce.
Mid season – Eating, Applesauce