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Keepsake
Introduced: 1979, Minnesota
This “antique looking” firm apple has a very crisp, juicy, light yellow flesh. Keepsake has a melon like aroma and is wonderful for fresh eating or baking. Keepsake was introduced in 1979 as a cross of Malinda and Northern Spy, and is a parent to the famous Honeycrisp.
Mid Season – Fresh
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Jazz
Introduced: 2000, New Zealand
This Braeburn – Gala cross has a superb flavor, sharp and sweet and well-balanced. It is certainly one of the most flavorful modern apples.
Mid Season – Fresh
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Jonagold
Introduced: 1953, New York USA
One of Europe’s most loved apples, this Jonathan, Golden delicious cross is a beautiful and sprightly apple with a balanced sweet-tart taste and a touch of spice. Great for fresh eating and baking.
Mid Season – Fresh
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Hudson's Golden Gem
Introduced: 1950s, Oregon
This wonderfully russeted apple has a sweet, nutty flesh and crunchy bite. Late season and oblong shaped, Hudson’s Golden Gem is an excellent chance seedling (one that wasn’t developed, but just luckily arose) that originated in Oregon.
Late Season – Fresh
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Honeycrisp
Introduced: 1991, Minnesota
As it’s name implies, this favorite fresh-eating apple has an exceptionally crisp and juicy texture and an outstanding honey flavored sweetness. As you bite into the cream-colored flesh, the large cells explode with juice in your mouth. An offspring of Keepsake, one of our favorites!
Mid Season – Fresh
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Initial
Introduced: 1980 Lespinasse, France
Offspring of Gala and Redfree, Initial is a striking, early ripening apple with a crisp flesh and mild acidity. It is also naturally disease-resistant and best for fresh eating.
Early season – Fresh
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Granny Smith
Introduced: 1860s Australia
This extremely popular apple is best eaten fresh, but does equally well in pies thanks to its tartness and firm flesh. Our Granny Smiths develop a unique blush because of the cold night temperatures in late October when it ripens.
Late Season – Fresh, Pies
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Golden Supreme
Introduced: 1890, West Virginia
Golden Supremes’ flesh is crisp, coarse-grained, and light yellow. With many of the honey-and-pear qualities of a Golden Delicious, the flavor is sweet and balanced. Its firm and juicy flesh is pleasing to the palate and great for fresh eating, baking and cider.
Mid Season – Fresh, Cooking
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Harry Masters Jersey
Introduced: Early 1900’s, United Kingdom
This “vintage” English cider apple exhibits an earthy aroma and produces a bittersweet cider.
Late season – Cider
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Golden Delicious
Introduced: 1890s, West Virginia
This apple is exceptionally sweet and rich, almost like eating raw sugar cane. Golden Delicious is also a versatile apple and can be used both for dessert and cooking purposes. The Golden Delicious is not related to the Red Delicious, thank goodness.
Late Season – Fresh, Pies
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GoldRush
GoldRush is an attractive smooth-skinned modern dessert apple, specifically developed for scab-resistance, related to Golden Delicious, with crisp hard flesh and a good sugar/acid balance.
The flavor is typical of Golden Delicious but with a bit more acidity.
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Golden Russet
Introduced: 1845, New York State
Golden Russet is known as the champagne of cider apples. It makes a sweet, balanced, thick, smooth juice that is ideal for sweet or hard cider production. The Golden Russet is very aromatic and also excellent for fresh eating and baking. A superb keeper!
Mid Season – Fresh, Cider, Pies
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Gala
Introduced: 1930s, New Zealand
This favorite fresh eating apple has a very aromatic and sweet flavor and crisp, firm texture. Galas are related to Golden Delicious and are similarly loved by Americans, ranking as the 6th most eaten apple in the USA!
Mid Season – Fresh, Pies
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Galarina
Introduced: France
An assertively sweet and crisp apple with a satisfying crunchy flesh. This Gala, Querina cross has a refreshing astringent quality that makes for an outstanding fresh eating experience. It is also disease-resistant, slow to brown, and keeps flavor well through the winter months.
Late Season – Fresh
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Ginger Gold
Introduced: 1960s, Virginia
This is an early apple with a Golden Delicious lineage. This delicious dessert apple is firm, juicy and becomes sweeter with its rosy blush.
Early Season – Fresh
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Fortune
Introduced: 1955, New York USA
This spicy apple is a favorite in the North East. A cross of an Empire and a Schoharie Spy, it is praised for its vibrant color and taste.
Late Season – Fresh, Pies
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EverCrisp
Introduced: Ohio – 2017
An American apple cultivar developed by the Midwest Apple Improvement Association (MAIA). A cross between Honeycrisp and Fuji, EverCrisp have an in-your-face candied-apple sweetness, with a background tang and monstrous crunch.
Late-Season, Fresh
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Freedom
Introduced: 1958, New York USA
The Freedom is a cross between the Macoun and Golden Delicious. It is a large multi-purpose apple that is good for fresh eating, sauce and juice. It has cream colored medium firm flesh.
Mid Season – Fresh, Applesauce, Juice
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Enterprise
Introduced: 1994, New Jersey
Enterprise apples are known for their supremely well-balanced flavor, with mild sweetness and a tart juice. Its skin stays crunchy and is similar to a Mutsu, with firm fruit beneath. The Enterprise is a great keeper and does well in pies.
Late season – Fresh, Pies
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Empire
Introduced: 1966, New York
This well-known, bruise resistant lunchbox apple has a balanced sweet-tart taste and crisp texture ideal for fresh eating. Its appealing deep color and melon undertones can be attributed to its parents: McIntosh and Red Delicious.
Mid Season – Fresh
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Esopus Spitzenburg
Introduced: 1700s, Hudson Valley
This high quality, dessert apple has a rich sharpness and a buttery, dense, yellow flesh. They have excellent flavor which improves with storage and are also known to be an excellent hard cider apple. The Spitzenberg was Thomas Jefferson’s favorite apple and was found in the late 1700s in the Hudson Valley.
Mid Season – Fresh
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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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Dandee Red
A limb mutation of Paula Red/Summer Mac, but maturing eight days earlier. Dandee Red is a 100-percent red blush apple with crisp, creamy white flesh. Flavor is pleasingly tart, similar to McIntosh. Keeps for 3 months (very long for its season).
Early Season – Fresh Eating
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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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Chisel Jersey
Introduced: 1800’s, UK
A rare, bittersweet apple, perfect for our hard cider.
Late Season – Cider
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Dolgo Crabapple
Introduced: 1897, Russia
This all-purpose, brightly colored crab apple has a sweet-tart flavor with a hint of cranberry. It can be eaten raw, used for preserves, or to add a bitter-sharp flavor to ciders.
Early Season
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Grey Pearmain
Introduced: 1870's Maine
The name is a hint to the flavor of this dessert apple with a distinct pear flavor and firm, white, juicy, mildly tart flesh. It’s gaining a devoted following for its flavor, keeping ability and excellent juice.
Mid Season