We currently have about 70 varieties of apples in production and another 200 varieties or so planted but not yet fruiting. Most of the varieties are either very new or heritage/antique varieties. The following alphabetized list includes details of those varieties which have borne fruit. Those without information listed at the bottom of the page are young trees which either haven't fruited yet or haven't fruited enough to give us a good idea of their characteristics. We will update this list with information as it becomes available. Please note that many of our fruit varieties are grown in very limited quantities and will not be available at all farmers' market or CSA pickup location sites.
Many people like to keep notes about the various varieties. We've made up a spreadsheet with the list of varieties, descriptions, a rating system, and a place for notes. You are welcome to download this spreadsheet to use on your own computer at home. We recommend not printing it, as it would use a lot of paper! To get the spreadsheet, click this link: Apple Varieties Spreadsheet
If you'd like to sponsor a young tree, Click here.
Please refrigerate all apples, preferably wrapped in a plastic bag to keep them from dehydrating. Apples that are not refrigerated will lose their flavor and crunchiness quickly, but if you prefer to eat apples at room temperature, only take out what you plan to use within a day or two for best eating quality. Early season varieties (before October 1st) will keep for a couple of weeks in the fridge. Late season varieties (after October 1st) will keep from one to three months in the fridge.
Adam's Pearmain: (pictured) Small to medium sized, yellowish-greenish-golden with some pink blush). A classic antique variety, which was one of the most popular varieties in Victorian England. It is quite hard and really packs the flavor. It is a fairly dry apple, which is not regarded as desirable in today's grocery-store marketplace (plus it is not a bright and shiny 'pretty' apple), but it has an intense and sugary-tart addictive flavor. Wow! Those Victorian's knew what was good. Early September.
Ambrosia: Medium-sized green and red. Very sweet, fine texture and juicy. The parentage is unknown, but it may be an offspring of Gala, Golden Delicious, or Jonathan, and originates from western Canada as a chance seedling which was found growing in an orchard in the 1980s. Mid-September.
Candy Crisp: Yellow and red, very sweet. The name says it all! It was a chance seedling found growing in the state of New York.
Calville Blanc: Yellowish-green. Sweet, with rich complex and aromatic flavor. Firm, but not crunchy. An antique from France dating back to the 1500s. It's not much to look at, but it is quite delightful. Nice to use for baking purposes which call for a sweeter apple.
Chehalis: Large, green-yellow, but not very shiny. A bit tart, but not terribly so; often not quite as tart as Summer Blaze. Firm, with a coarse texture and very juicy. Excellent dessert apple. These are nice for fresh eating - or they're good to cook with (applesauce, crisps, etc.). Dates back to the 1950s. Mid-August.
Crimson Crisp (Co-op 39): Medium sized, bright cherry-red with some yellow. Very shiny and rock-hard to the touch. Fabulously rich sweet flavor, which is great for dessert or snacking with its lovely crunchy texture! Late August.
Crimson Gold Classic: Wild cherry-red, rather flat and lumpy-looking. Oh my goodness, this one will surprise you! Fabulous crunch and superb juicy texture. But the flavor is a true standout; it doesn't really taste like an apple even. Around here, we've been likening the flavor to wineberries and pink starburst candies, of all things! See what you think.
Eclipse (NY75441-67): Larger size with shiny, very dark red/purple color over green. Tart and super-juicy. Skin is quite tough at the first bite, but then the delicious juicy flavor takes over and the apple is eaten before you know it. Addictive flavor...reminds me of fresh apple cider! Fine for eating or cooking. I understand they make a wicked-good apple dumpling. Late September.
Egremont Russet: A classic russet from England's Victorian era.
Enterprise: Large size and dark red with green, somewhat shiny. Slightly tart to sweet. Fairly rich and perfumy sweet flavor with a firm texture. Excellent fresh eating, as well as for all cooking uses calling for sweeter apples. Dessert quality increases greatly after a few weeks in storage. Early October.
Esopus Spitzenberg: (pictured) Medium sized, dusky dark red with white speckles. It is an antique dating from the 1700s in New York. Sugary-tart with a rich, aromatic flavor. Excellent dessert apple; thoroughly enjoyable for eating. This is reported to be Thomas Jefferson's favorite apple. Late September/early October.
Everready: Striped red and rustic. Slightly tart with pure apple flavor.
Florina: Medium sized, pinkish-yellow to red, sweet aromatic flavor, crisp, and juicy. It is a French variety with Jonathan as one of the parents. These have been nicknamed "The Bubblegum Apple", not because you can blow bubbles with them, but because they are very sweet and have a lovely pink color, which reminds us of Bazooka! While sweet, they have a nice balanced flavor and a lovely crisp texture. An excellent dessert apple...and kids love the nickname! Late September.
Freyburg: Green/yellow. Slightly sweet, with hints of vanilla and anise flavors; it's a delightful apple for everyday eating and the lunchbox. It is a cross of Cox's Orange Pippin and Golden Delicious bred in New Zealand in the 1930s. Early September.
Fuji: Large size, pinkish color. Quite sweet and crisp, with a rich perfumy flavor. It was bred in Japan in the 1940s using the American varieties Red Delicious and Ralls Janet. It now accounts for more than 70% of the apple production in China. Early October.
Gala: Very sweet and crisp. Gala is definitely for the member of your family with a sweet tooth. People who really know us are surprised we have 'normal old Gala'. Well, there's a story to it. Our single Gala tree was sent to us by mistake by the nursery, and Ike felt that he just had to plant it anyway. However, if it had been Red Delicious which had arrived accidentally, it would have been out of luck! A cross of Kidd's Orange Red and Golden Delicious, Gala was developed in New Zealand by the same person who developed Freyburg. Although many more colorful but less flavorful 'sports' (mutations) of Gala have been developed, ours is one of the old original strains of Gala, with its original pale color - so it is kind of an oddity after all. It is a parent of Sansa, which is a very lovely apple we also grow (on purpose!). Late August/early September.
Galarina: Pinkish-red, slightly, but not overly sweet, with a fruity flavor. It has a crisp texture and makes a nice snacking apple. Originally from France, it is a cross of Gala and Florina Querina. Late September.
Golden Russet: (pictured) Small to medium sized, mostly russeted fruit with some yellow and orange peeking out from under the russet. This is a classic (400 year old variety) apple which some believe to be the first known specifically American apple variety. It has a rich, sugary sweetish aromatic flavor, with a distinctive firm texture (non-breaking flesh). Seems odd at first, but they are really unlike any other apple. People who know them line up to get their hands on them. These are great for snacking, but if the kids are suspicious because of their appearance....well then, lucky you - you won't have to share! Great to pair with wine and cheese as well. Pure juice of this variety has a subtle pear flavor. Late September.
Golden Supreme: Yellow, crunchy, and slightly sweet with a complex fruit flavor. Around here, we love yellow apples; they tend to have so much flavor! These are super-yummy, so just dig in! It is a discovered seedling not related to Golden Delicious. Late August.
Gold Rush: (pictured) Medium to large size, green to yellow with red blush and some russeting. Hard, crunchy, sugary-tart and juicy. Develops an excellent and unique aromatic sweet flavor after several weeks/months in the refrigerator. Keeps for months in a cool area or refrigerator. Excellent for all uses. Really!!! A favorite for eating, pies, varietal cider, and drying (dried Gold Rush are addictive). We use an American Harvest dehydrator...check our 'links' page for more information about dehydrators. Stored Gold Rush may start to shrivel over a couple months, but they retain their flavor and firm texture and so continue to be great for fresh eating during the winter months. Absolutely amazing apples! Parents: Golden Delicious and Coop 17 out of Purdue Rutgers in Illinois. (Coop 17 is a terrible apple, but it makes an excellent parent). This variety was almost discarded because the original breeder didn't like it one bit. Thank goodness that didn't happen! Late-October.
Goldstar: Greenish-yellow. Slightly tart and quite juicy with a lightly-textured crunch. Very easy to eat! Early October.
Grimes Golden: Yellow. Slightly spicy, yet sweet. It is an antique from 1800s Virginia and is the parent of Golden Delicious. Mid-September.
Honeycrisp: Yellow/greenish undercolor with reddish striping and a somewhat bumpy skin. Honeycrisp have a unique crisp texture and slightly sweet to very sweet flavor. You may notice that Honeycrisp coming from large, commercial orchards (like what you see in a store) tend to be quite red. That is because they spray a product commonly called 'Stop Drop' on them. Honeycrisp start dropping from the trees as soon as they begin to ripen, so to prevent droppage, many growers spray them. That additional 'hang time' helps accrue red color....but who wants the spray?? We do not spray our Honeycrisp with Stop Drop, so ours tend to be more pale in color, but they are super-tasty! It was originally developed in the 1960s (in Michigan), but really started to be planted widely in the late 1990s. The parentage is still unknown, although it is suspected that Keepsake (which we also grow, and which exhibits some of the same characteristics of Honeycrisp) may have been one of them. Late August.
Hudson's Golden Gem: (pictured) Large, golden-brown and completely russeted. Rich, sweet flavor. This may be the most recently introduced russeted variety; it was discovered growing in a fence row and released by a nursery in Oregon in 1931. It is a "must have" for the heirloom apple grower and for every apple eater! These aren’t much to look at, but they are awesome down to the last bite. Cut out any imperfections and then prepare to be amazed! You might not want to share these. Late September.
Jonagold: Slightly sweet and crisp, with a very nice aromatic flavor. Tends to be quite large. It is a cross, as you might guess, of Jonathan and Golden Delicious, and was developed in the 1940s. Early to mid-September.
Keepsake: Yellow and reddish with a very bumpy and lumpy aspect. It's not all that much to look at, but it certainly is delicious! Very crisp and aromatic with slightly sweet flavor. It may be one of the parents of Honeycrisp, but that has not be definitively determined yet.
Kidd's Orange Red: Sweet, aromatic, juicy, and quite firm. It is a variety bred in New Zealand in the early 1900s (a cross of Cox's Orange Pippin and Red Delicious) and is a parent of Gala. Mid-September.
Liberty: Medium sized and quite juicy, green with some red blush. Flavor changes rapidly from a tart rather mild flavor at harvest to a slightly tart, rich perfumy flavor and aroma a few weeks after harvest. Nice crisp texture. They are not as tart as Granny Smith, and have a WAY more apple-ly flavor. Excellent for fresh eating for those who like a tart apple, and excellent for pies, tarts and crisps, and apple cake if you'd rather not eat a tart apple. It is a Macoun cross developed in the 1960s for its disease-resistant qualities. Early September.
Melrose: Red, slightly sweet. It has a rich and lingering aromatic flavor, taking more after its parent Jonathan than its other parent, Red Delicious. Developed in the 1940s in Ohio. Mid- to late September.
Monolith: Medium sized. Green undercolor with a bright splash of red (which may cover most of the apple in some individuals). Don't let that red color fool you - this is an apple that'll bite you back! Very tart and intense, yet with lots of great flavor, these apples really have some zing. It has a great crunch and is quite juicy. This variety is from our own apple breeding program. We developed them back when we were in college (they actually lived in our apartment for awhile!). Ike is currently writing an article about them to publish in various fruit growing journals. Late August.
Newton Pippin: Medium sized, yellow-green with speckles and some russet. Has a handsome rustic appearance. Somewhat tart, but has a sugary, rich fruity flavor. Very juicy with fine hard texture. In the 1800's, it was the most popular apple in the Mid-Atlantic region. Late October.
Nova: On the small side, and green with pink or orange blush. Slightly tart, but with a unique fruity flavor. Delicate skin and flesh texture which makes a nice apple for the lunchbox or a mid-afternoon snack. Late August.
Novaspy: Very large and greenish-yellow with red blush. A cross of Northern Spy and Nova apples. These have a nice, lightly sweet flavor and juicy crisp texture, with hint of vanilla. They've made yummy pies for us...but they're good for just plain ol' eating too! Late September.
Opalescent Apples: Pink and yellow in color. An antique from the 1880s. It is a delicately sweet apple with a nice crunch. Definitely easy to eat!
Orin: (pictured) Large and pale green, with pronounced lenticels (aka speckles). Lightly sweet flavor, with a lovely crunch. Our son proclaims them, "Very easy to eat", and he should know, since he eats 2 or 3 of them a day when they're in season. These were developed in Japan. Late October.
Pixie Crunch (Co-op 33): Medium sized and dark red. Very crunchy and sweet, with an unusual flavor. Developed in the 1990s in Purdue Rutgers in Illinois. Late August.
Premiere: (pictured) Large size, smooth, yellowish-green with red blush. Very rich aromatic flavor with hints of honey and cider. It is a bit sweet and a bit tart - this is one complex apple. Has a great crunch. An intense eating experience. Mid-August.
Priscilla: Small and red. Spicy flavor; slightly tart to sweet. Developed in the 1960s at Purdue Rutgers in Illinois. Late August.
Princessa: Medium sized. Slightly sweet, crispy and juicy, with a perfumy aroma. Mid-August.
Pristine: Medium sized, and bright yellow. Slightly tart and very fruity, it has a great flavor for the first apple of the season on our farm. Mid-July.
Pumpkin Russet: Sweet, with mild fruity flavor.
Rajka: Medium size, dark red. Similar to Jonathan in flavor and a bit on the sweet side. It is a modern variety from the Czech Republic, developed in the 1990s, and is somewhat disease resistant.
Razor Russet: Fully russeted and golden brown. I always love russet apples - they seem to have the best flavor! Interestingly, this is a fairly new, fully russeted strain that comes from "Golden Delicious". It is what growers call a 'sport' of Golden Delicious; that is to say that is is a naturally-occurring genetic mutation that was discovered and then propagated because it is so good. (Honestly, Golden Delicious is tasty if you can find them tree-ripened.) The flavor of these are even a bit richer than a truly good Golden Delicious. Sweet, crisp, and juicy. You'll be amazed! Delightful! Mid-September.
Rebella: Medium sized, dark red. Very aromatic flavor. Similar to Releika.
Redfree (aka Early Beauty): Medium sized and green with red blush. Slightly sweet and juicy with tender, crisp flesh. It is a bit on the tart side, but not too much. Late July.
Reinette Simerenko: Small to medium sized, often lopsided in shape. Green with some pink color. Very tart and quite juicy with a somewhat tropical fruit/citrus flavor. The flavor can really grow on you! An old Eastern European variety, they are very popular with customers and CSA members who hail from Easter Europe, but we like them too! Early October.
Releika: Medium sized, dark red. Very aromatic flavor. Similar to Rebella.
Resi: Medium sized and dark red. So far, we find it rather icky. Stay tuned for developments (ie. it either will get better-tasting or will get cut down).
Royalty (NY75413-30): (pictured) Super-large bright and bright red or green with red blush when the fruit is from the interior of the tree's fruiting zone. This is a cross of Liberty by Red Delicious, with slightly tart to sweet, rich perfumy flavor. Don't worry, it does not taste like Red Delicious! These are middle-of-the-road flavor-wise. Some are a tad tart, some are quite sweet. All of them are crispy and good for fresh eating, baking, pies, and sauce. Great as slices with peanut butter. Some Royalty have 'honeycore' (glossy splotches within the flesh of the fruit), which indicates areas that are saturated with sugar. We use 'seconds' of these to make the no-sweetener-added applesauce we sell, and they make fabulous pie that doesn't need as much sugar as a tart apple pie does. They'll never be a commercial variety because they generally are way too big for the wholesale market, plus their variable flavor makes them difficult to describe accurately. We like them for eating as well as cooking, and for a number of years they were our son's favorite apple variety. Experiment! Mid September.
Rubinette: Medium sized, yellowish-green with orange striping and sometimes a hint of russet. Don't let the unassuming appearance of these fool you! These have a wonderfully complex fruity flavor. They're juicy, slightly sweet/slightly tart, and VERY easy to eat. For the discerning apple lover, these rival the flavor of the classic Cox's Orange Pippin. It was developed in Switzerland in the latter half of the 20th century, and is a cross of Cox's Orange Pippin and Golden Delicious. While our area is basically too warm in summer for Cox's, Rubinette is well-suited to our temperatures, so it provides a nice alternative for those Cox's lovers out there. Early September.
Russet Beauty: Small and completely russeted brown. Don't judge an apple by its cover; these are quite tasty and firm. Sometimes, the homely apples are the most interesting! On the tart side. Early September.
Sansa: Medium sized, pink to light red. Very sweet, crunchy, and fruity. Something particularly noteworthy with Sansa is they don't really turn brown when cut, so they are a nice variety to use as slices on a fruit/veggie plate or in a salad without needing to add lemon juice. It was developed in Japan in the 1970s, and is somewhat disease-resistant. Late July.
Senshu: Medium sized, dull green with some red. Has a sweet, well-balanced flavor and texture. Delightful eating; don't let the green color fool you! Developed in Japan in the 1970s. Early September.
Shizuka: Very large and greenish/yellow. Very sweet and juicy, with a coarse, crisp texture. Fantastic for fresh eating or to serve as slices with dinner. Developed in Japan as a cross of Golden Delicious and Indo. Mid-September.
Silken: Yellow/greenish all around and very crunchy, with a sweet and fruity flavor. Around here, we love yellow apples; they tend to have so much flavor! These are sweet and crisp, and we're going to be planting them in a big way soon. Horticulturally, they are much easier to grow than Honeycrisp (the trees are healthier and the apples don't start falling off the trees as soon as they get close to ripening). We love them! They were developed in Canada and are a cross of Honeygold and Sunrise.
Snow Sweet: Red and sweet. It doesn't turn brown very fast when cut, so it is a nice addition to a fruit/cheese plate. It is a new variety, developed in the early 2000s at the University of Minnesota. Late September.
Splendour: Reddish pink. Slightly sweet complex fruity flavor, with a lovely eating texture. Great for snacking! It was developed in New Zealand in the 1950s. Late September.
Stars (NY 75414-1): (pictured) A smaller apple, green with red blush. White speckles in the blush are the 'stars'. It is thin-skinned and tender-fleshed, and quite juicy. Nice slightly tart flavor - similar to McIntosh or Macoun (which does not do well in PA). Excellent fresh eating apple for McIntosh and Macoun lovers. Also makes good sauce, and is nice for the lunchbox or snacking because of the smaller side. For those of you who don't care for apples on the tart side, use these in baking (muffins/cakes/pies). A Liberty by McIntosh cross. Late August.
Stayman: Classic red variety from the 1800s, possibly having Winesap as one of its parents. Often called Stayman's Winesap. Tart, with brisk fruity flavor. Early October.
Stellar: Large size, beautiful golden color sometimes with pink or red blush. Excellent, sweet flavor, very juicy and crisp. Excellent dessert quality. Around here, we like these way better than Honeycrisp, both for its eating qualities and tree growth habit. It will never be a 'commercial' variety because it bruises too easily, which is a bummer because otherwise, Honeycrisp would be in trouble. It doesn't have the funny off-, sometimes bitter flavor Honeycrisp does. It's sweet without being too sweet and the juice and crunch qualities are awesome. Fantastic for fresh eating and it makes great no-sugar-needed applesauce as well. Late September.
Sugar Snap (NY74840-1): (pictured) Dark red over green striped fruit, NY58524-14 by Empire cross, which is quite shiny when polished up. The name says it all! These are primarily for fresh eating - on the tart side, with a sugary component as well. Not-too-sweet and not-too-tart, I call them sweet-tart...great flavor and crunch, and quite juicy. I think they have the quintessential apple flavor and texture. Most everyone just loves these. Mid-September.
Summer Blaze (Dayton): Medium/large size, greenish with some red blush. Slightly tart with subtle fruit flavor, plus a great crunch and juiciness. Amazing crunch and flavor for an early eating apple! Early August.
Suncrisp: Large sized and yellow, with a rich flavor that varies from intense to very intense, with hints of a banana-type flavor. Doesn't tend to brown quickly when cut, so it makes a good addition to a fruit/cheese plate. Orange Pippin is one of its parent. Mid-October.
Sundance: Yellow, sweet,and crunchy. Tropical punch flavor - kind of? Disease-resistant variety developed in the 1960s at Purdue University.
Super Nova: Large, red and green, crisp and slightly tart with a mild apple-y flavor. They make excellent varietal pie, and they're so big that it doesn't take many of them to do so. Apple crisp works well for them too, as does sharing them with the whole family at dinner, as it is the rare individual who could eat a whole one! Early October.
Topaz: Red, slightly tart disease-resistant apple variety from the Czech Republic in the 1990s. Late September.
Tsugara: (pictured) Medium sized and red. Sweet and tender, great for fresh eating. Developed in Japan in the 1970s. Mid-August.
Winecrisp (aka Emperor and Co-op 31): (pictured) Medium size, mottled dark to light red, but with a dull skin (there's nothing shiny about these). Nicely balanced sweet flavor, plus they are quite juicy considering how hard they are. In fact, these are possibly the hardest apples we've ever met! Early October.
Winter Joy: Medium size, yellow and rustic-looking. Crunchy with lemony tartness. Late October.
Varieties planted on the farm which are not yet fruiting:
Trent, Cheddar Cross, Sam Young, Howgate Wonder, Star Song, Island, Dream, Waltana, Erwin Baur, Wagener, Suntan, Chestnut Crab, Summer Sweeting, Lyon, Sweet Winesap, Fletcher Sweet, Stump, Garden Royal, Sterling, Davey, Victoria Sweet, Paw Paw Sweet, Summer Song, Red Russet, Brogdan, Party Doll, Berne Rose, Paduckah, Carpentin, Limbertwig, Black, Merton Beauty, Taylor Russet, Coop 17, Multnomah, Alkmeme, Zumi Crab, Calvin, Bethel, Clivia, Disharoon, Jonagram, Hoover, James Kirk, Yosemite, Little Jewel, Britegold, Blairmont, Noel, Lyman's Large Summer, Early Thomson, St. Cecelia, Twinkling Star, Wynooche Early, Lady Sudley (Jacob's Strawberry), Sir Prize, Katja, Mio, Bottle Greening, Centennial Crab, Pearmain, Red Winter, Schell, Somerset of Maine, Dean Watts Scion, Bauman's Reinette, William's Favorite, English Beauty, Calville Rouge d'automne, American, Golden Russet, Discovery, Red Esther, Lord Hindlip, Ontario, Joan, Rockingham Red, William Crump, Starky, Sweet Russett, Brock, Early Red, Eddie April, Royal Red Limbertwig, Brownlee's Russet, Golden Nugget, Rouville, Coo's River Beauty, Roman Stem, Ellison's, Orange, Lamb Abbey Pearmain, Dutchess of Oldenburg, Holstein, Freiherr von Berlepsch, Reverend Morgan, Breaky, Billy Bound, Katsa, Davey, Vandevere, Von Zuccalmaglio's Reinette, D'Arcy Spice, Redfield, Benoni, Kestral, Early Strawberry, Pinova, Newell's Winter, Winesap, Leslie, Harold's Large, Erwin Baur, Deacon Jones, Belmac, Hawaii, Greensleeves, Sinta, Westfield Seek-no-further, Oliver, Reine des Reinette, Washington Strawberry, Cole's Quince, Ortley, Sutton's Beauty, Macoun, Margil, Malinda, Prairie Spy, Fall Pippin, Kandil Sinap, Orleans Reinette, Bryson's Seedling, Arkansas Sweet, Oxheart Pippin, Summer Pearmain, Kinnard's Choice, Junaluska, Terry Winter, Shockley, Cornish Gilliflower, Empress, Husk Spice, Pixie, Blenheim Orange, Hall, Virginia Winesap, Scarlet Croften, Kerry Pippin, St. Edmund's Russet, Spice of Virginia, Black Twig, Fiesta, Green Sweet, Ingrid Marie, Beverly Hills, Keystone, Aroma, Bevan's Favorite, King Solomon, King of Pippins, Priam, Gilpin, Mattamuskeet, Carter's Blue, Jonalicious, Jonwin, Merton Russet, Amish Black, Wismer's Dessert, Idagold, King Cole, Knobbed Russet, Bloody Ploughman, Crown Prince Rudolph, Red Berlepsch, Allington Pippin, Herefordshire, Hawley, Father Abraham, Keener Seedling, Bailey Sweet, Cornish Aromatic, Jordan Russet, Scott Winter, Pippin Katrina, Davenport Russet, Bess Pool, Cockle Pippin, Brown Russet, Canadian Strawberry, Aromatic Russet, Nutmeg, Perry Russet, Incarnation, Starr, Canada Reinette, Black Oxford, Akero, Old Nonpareil, Palouse, Golden Pippin, Black Gilliflower, Court Pendu Plat, Cinnamon Spice, Ross Nonpareil, July Red, Pomme Gris, Red Butterscotch, Coe's Golden Drop, Tydeman's Late Orange, Golden Pearmain, Holiday, Jewett Red, Kinsei