Ripens early, short season. Sells out quick due to being one
of the best culinary apples. Great for pies, cider, applesauce,
A truly superior apple for eating, sauce, pies and juice. Flesh
is firm, crisp and juicy. Flavor is a perfect balance of sweetness
and tartness. Those who choose Jonagolds find it hard to go
back to common varieties.
Parents: Golden Delicious and Jonathan
Honey crisp -
Developed at the University of Minnesota in 1974. It is sweet,
juicy and firm which makes it an ideal apple for eating raw.
Great for salads, eating, baking or cooking. Stores well in
cool and dry conditions.
Parents: Macoun and Honeygold
Excellent dessert apple. Dense aromatic flesh with semi-sweet
flavor. Keeps well. Developed in 1960 in New Zealand. Ripens
Parents: Kidd’s Orange, Red
and Golden Delicious
Originated in Ontario, Canada in 1811. An eastern favorite.
White, aromatic flesh. Somewhat tart flavor. Bakes well. Ripens
in September in the Willamette Valley. Rates between very good
to best flavor.
Rich, sweet-tart, spicy flavor is high impact. Aromatic, juicy,
crisp and firm. Great for snacking and baking.
Parents: Granny Smith and Lady Hamilton
Dense flesh that is sweeter and crispier than many other varieties.
Very long shelf life. Holds its texture when baked. Excellent
for baking and salads.
Red Delicious and Ralls Genet
Classic American apple. Crunchy with a mildly sweet flavor.
Good in salads.
Green, extremely tart, crisp, juicy and versatile. Grannies
are a favorite for baking. They are also excellent for snacking
One of the best eating varieties. A perfect balance of sweetness
and tart flavors. The flesh is firm, snappy and juicy. Stores
well. Good for pies, salads, juice and baking. A repeat favorite.
Jonathan and Red Delicious