Filter and sort 194 products
-
Kerry's Irish Pippin
Introduced: 1802, Ireland
Kerry Irish Pippin was first recorded in Kilkenny, Ireland in the early 19th century. It’s a small, shiny yellow fruit sometimes striped red in the sun. The Kerry Irish Pippin apple is crisp, tart and crunchy with a spicy flavor and hint of boysenberry.
Early Season
-
Killarney Red Raspberry
Killarney is a newer raspberry variety from Manitoba with red berries that are not only shiny and but tasty.
-
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
-
Kosui Pear
With a crisp, crunchy flesh that hides a lot of juice, Kosui pears are truly a classic Asian pear. Like all other Asian Pears, they require delicate handling.
-
Kristin Sweet Cherry
The dark red fruit has a firm, meaty, juicy flesh, with sweet and richly aromatic flavor and with very good eating quality.
-
Laurol Peach
A descendant of the Jersey queen, this late maturing peach has an attractive red skin and firm yellow flesh. The fruit can be large to very large in size, with very good flavor and eating quality. Freestone.
-
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
-
Long John Plum
This elongated, large European-style plum features aromatic freestone, golden flesh.
-
Mac Black Raspberry
One of the last black raspberries to ripen, Macs are medium to large sized berries that are sweet and firm
-
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
-
Madison Peach
This high-quality fruit has slightly fibrous, firm, orange-yellow flesh that tastes great and is very juicy! Because its fruit is so tender you rarely see it in grocery stores, The fruit are excellent for slicing and having with a bit of cream or for any of your baking and canning recipes. Mid-season ripening. Freestone.
-
Magness Pear
This juicy pear is almost free of grit cells, lending to a smooth and sweet eating experience. Seckle and Comice are parents.
-
Manon Peach
This white-fleshed selection is firm and semi-freestone, with excellent low-acid flavor.
-
Marshall McIntosh
Introduced: 1967, Maine
Commonly called Marshall Mac, this apple bears a strong resemblance to its McIntosh parent for its soft-firm flesh, juiciness, aroma, and sweet-tart flavor, but has more red color and ripens earlier.
Early Season
-
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
-
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
-
Methley Plum
A cultivar of Japanese plum, Methley is juicy, sweet, and mild with a distinctive flavor — good for fresh eating or jelly.
-
Mirabelle Plum
The Mirabelle has a small, oval shape, with a smooth-textured flesh, and a red or dark yellow color that becomes flecked in appearance. They are known for being very sweet and full of flavor. The fruit is primarily used in fruit preserves and dessert pies, and its juice is commonly fermented for wine or distilled into plum brandy.
-
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
-
Montmorency Cherry
Pick-Your-Own
A tart, cold-hardy cherry that is very popular in pies.
Bright red and rich in flavor!
-
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
-
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
-
Niitaka Pear
Sweet like bourbon, caramel, or vanilla and incredibly juicy. One of the best pears around.
-
Niwot Black Raspberry
Niwot is a newer black raspberry variety with an attractive, shiny fruit. The flavor is generally milder than other varieties.
-
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
-
Nova Red Raspberry
The Nova Red Raspberry originates from Nova Scotia. Its attractive, bright red berries are firm, medium to large in size and have a balanced flavor.
-
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
-
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
-
Olympic Pear
A very large Asian Pear with wonderful texture, flavor, and keeping abilities, Olympics are a grower’s favorite.
-
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
-
Pink Champagne Currant
This is the tastiest currant on the market for fresh eating! Pink Champagne currants have a beautiful translucent pink berry and good flavor.
-
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
-
Pioneer McIntosh
Introduced: 1976, New York
The Pioneer McIntosh has a crisp, firm, fine-textured white flesh with a bright green tint, and contains more sugar in its juice than a standard McIntosh.
Early-Mid Season
-
Pixie Crunch
Introduced: 1947, England
Unparalleled for fresh eating and even sweeter than Honeycrisp, Pixie Crunch has a delightful, crunchy crispness and mouth-watering flavor. Great size for kids to pick, too!
Late Season
-
Polana Red Raspberry
Polana red raspberries are plump, medium to large in size, glossy, and succulent -- and bursting with sweetness in every bite!
-
Potomac Pear
Very disease resistant, this Beurre d’Anjou and Moonglow cross has a mild, buttery flavor that is quite pleasant.
-
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
-
Prelude Red Raspberry
Prelude's rich coral-red colored berries are firm, sugary sweet and bursting with juice.
-
President
An English plum that originated in 1901, the President is notable for its large size, fine yellow flesh and slightly acidic finish. Late ripening.
-
Pristine
Introduced: 1995, USA
Beautiful lemon-yellow apple with a perfect finish. Ripens in high summer.
Early Season – Fresh
Available both Eco and Organic
-
Queen Rosa Plum
This Japanese plum variety is not only delicious, very juicy, clingstone, and perfectly sweet, but it is also perfect for cooking/preserving as well as eating off the tree. They are also great for tarts and pies since they release a great tangy flavor.
-
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
-
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
-
Raritan Rose Peach
One of the firmest white-fleshed peaches, the Raritan Rose has been popular since its creation in the 1920s. Mid-season ripening. Freestone.
-
Red Clapp's Pear
An early maturing pear white white, fine-grained flesh and a rosy red-orange skin.
-
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
-
Red Gold Nectarine
Tangy and sweet, the Red Gold is a very popular, lovely nectarine.
-
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
