Apple Varieties

Below is a list of the apple varieties we grow within our orchard. We are constantly adding new varieties to keep up with market demand, and will update them regularly.

Yellow Delicious: Sweet eating apple.  An all time favorite apple.  Can be used for cooking but apple will not cook up, but does cook tender.   Good to eat fresh and often used for fried apples. We grow an old selection of yellow delicious, and these trees make up 10% of our plantings.

Gold Rush:

Winesap: An all time favorite apple.  Tart, flavorful, firm fruit that is great to eat fresh but also does well in pies, sauce and cobblers.  Because of its firmness and naturally waxed surface, winesaps keep well in storage. We currently have four types of winesap planted in our orchard.

  1. Arkansas Black: An all time favorite apple.  Very tart, firm, yellow-white flesh.  Can be eaten fresh but also good for cooking pies or sauce.
  2. Turley Winesap: An all time favorite apple.  Tart, flavorful, firm fruit that is great to eat fresh but also does well in pies, sauce and cobblers.   It is a larger fruit.
  3. Stamen Winesap:
  4. Black Twig Winesap: Well sized, smooth, round, dark purplish-red fruits which turn nearly black at maturity. Crisp, juice, very firm with yellow flesh. Distinctive aromatic flavor lends itself well to cider blending.  High quality, good for eating and cooking, although hard upon first picked, will mellow in time. A cross between ‘Stamen’ and ‘Arkansas Black.’

Zestar: Outstanding well-balanced flavor and feather-light crunchy texture, extraordinary in an early apple. The side of the fruit facing the sun develops a sweet spot that’s brighter red and wildly flavorful. Introduced in Minnesota, 1998.

Red Delicious: Sweet eating apple.  An all time favorite apple.  Can be used for cooking but apple will not cook up.   Good to eat fresh and great to use in Waldorf salad.

Valstar: Sweet-tart flavor, juicy with crisp textured flesh.  Developed for eating fresh but cooks tender.  It will “break-up” somewhat in pies and apple crisp or cobbler.  It makes an excellent pie.  Valstar tends to be a “smaller but mighty apple.”

Northern Spy: One of the finest old-time varieties with delicious tart flavor.  Good for cooking and baking because of its tartness.  Makes tasty pies and apple crisp or cobbler.  Yellow flesh.  A good eating apple if tartness is desired.

Anoka: Tasty, Crisp textured flesh.  Very tart.  Good for cooking and baking, especially baked apples because of its size.  Good for sauce.  Makes tasty pies and apple crisp or cobbler.

McIntosh: An old time favorite.  A distinctive, mildly tart flavor.  Good for cooking, makes tasty pies and crisp, fried apples and sauce.  Apples cook tender but loose their shape when cooked.  Sauce will have a “pinkish” hue.  A favorite to use for dried apples.

Jonagold: Jonathon crossed with Yellow Delicious.  Tasty, crisp textured, juicy flesh.  Sweet with a hint of tartness.  Great to eat fresh but does cook well.  Makes tasty pies, apple crisp or cobbler.

Jonathon: Tops for flavor, juicy with crisp textured flesh and tangy taste.  An ideal cooking apple and great for eating fresh.  Makes great pies and cakes.

Honeycrisp: Fruit is characterized by an exceptionally crisp and juicy texture. Its flesh is cream colored and coarse. The flavor is sub-acid and ranges from mild and well-balanced to strongly aromatic, depending on the degree of maturity. Believed to be an offspring of Macoun and Honey Gold, Honey Crisp was introduced in 1991 by the University of Minnesota. It has consistently ranked as one of the highest quality apples in the University of Minnesota sensory evaluations.

Grimes Golden: Firm, fine-grained yellow flesh has a tangy but sweet taste.  An ideal cooking apple and good for eating fresh.  Makes great pies and a smooth sauce.

Gingergold: A new variety—an early cooking apple crossed with a Yellow Delicious.  A distinctive, sweet-tart flavor, juicy and crisp.  Developed to be used as an eating variety but good for cooking, makes tasty pies and crisp, fried apples and a somewhat thicker sauce.

Gala: Sweet, Juicy with crisp textured flesh.  Developed for eating fresh or in salads but cooks tender.  It will hold it’s shape in pies and apple crisp or cobbler.  Excellent for juice or “smoothies.” We have a few different types of gala within our orchard.

Cortland: A McIntosh  cross. Tasty with white flesh.  Mildly tart with just a hint of sweetness.  Good to eat fresh but great for baking, in salads and sauce.

Chesapeake: Tasty, Crisp textured flesh.  Tart with a hint of sweetness.  Good for cooking and baking, especially good for caramel apples.  Cooks tender but does not “mush” up.  Makes tasty pies, apple crisp, cobbler.  Does well in apple dumplings.

Braeburn: One of the most popular eating apples, and are wonderful when baked. Braeburns are sweet with a hint of tart, and a firmness that stores well. These traits plus the fact that they bake well have made them a very versatile apple.

Empire:

10 Responses to Apple Varieties

  1. Barbara Schoenberger says:

    I just discovered the tasty, juicy, sweet Golden Grime apple. My neighbor has a tree growing in her backyard and was kind enough to give me a few. My husband loved the pie I made with them. He said it was the best pie he’s ever had. He’s the happiest when I bake him an apple pie every week so I do. My neighbor did not know the name of the apples so I posted a photo on Facebook and got a response from my sister-in-law. She said they’re Golden Grimes her favorite apples but she does not know where to purchase them. Do you have them there? I would love to buy some. for myself and of course for my sister-in-law whoose mouth is watering for them! Thank you! Barb

    • david says:

      Yes, Barbara – we do have Grimes Golden apples. It is all around a good apple. They are one of our later varieties.

  2. Larry Howard says:

    I have a two year old Chesapeake apple tree, I can’t seem to find any information on this variety, do you know the history of this apple?

    • david says:

      Larry,
      The discovery of Chesapeake was a bit of a surprise. It was seedling variety found after seeds from an open pollinated ‘Red Rome’ tree in Kentucky. It as first found in 1958, and introduced into the market in the late 60’s. Finding a reasonable variety through open seedling crosses is a crap-shoot…but this rare find is a beautiful apple. Bright red skin with a nice snap and white flesh. Great eating apple that ripens in late September/early October.

      Hope that helps,
      David

  3. ROBIN DREYER says:

    I WANT TO KNOW IF YOU ARE GOING TO HAVE ANY MUTSU APPLES (spelling is possibly wrong) I AM LOOKING FOR AN APPLE THAT MAKES A FINE APPLESAUCE I WOULD NOT HAVE TO PROCESS DOWN WITH A COLANDER. LIKE AN EARLY TRANSPARENT WOULD WORK UP. WITH A SWEET FLAVOR SO AS NOT TO HAVE TO ADD SUGAR. BUT IN A FALL APPLE.

    • david says:

      Robin,
      Yes we do have Mutsu apples. They are one of our later varieties that we harvest – so you havent missed them! Let me check with mom to figure out an anticipated market date.

      Check back soon,
      David

  4. Dennis wallingford says:

    I have been looking for a source to purchase Chesapeake apples. My father used to take me to an orchard in Fleming County,Ky beginning in 1950. An apple he would purchase was a Chesapeake. I continue to visit that orchard every year from 1950 through 2007. The only years I missed visiting was from 1965 through 1970, when I served as an officer in the Marine Corp.

    The Browning family operated the orchard until around 2007. Many generations of that family kept the orchard running, but none of the younger generations wanted to keep it running. It eventually was given to Morehead State University.

    Is there any orchard in my region of the country still growing the “Chesapeake” Apple ?

    • david says:

      Dennis,
      We have Chesapeakes. You are correct, this is a very nice apple – crisp, white flesh, great color. They will be available at our various selling venues this fall. For a list of our other varieties, please see this list: http://oldenburgapplelady.com/apple-varieties/

      There may be other orchards that sell Chesapeakes, but I am unaware of them at this time. If I hear of anything closer to you in Kentucky, I will let you know.

      David

  5. Carol Hainline says:

    For several years, I’ve been looking for a place to purchase an Anoka apple tree, ever since my mother’s Anoka tree (in Montana) died.
    Can you tell me who sells these trees?
    I now live in western Washington. Will the Anoka grow well in this mild climate?

    • david says:

      Carol,
      We are located in Indiana and we orchard the trees through Starks Brothers. We do not know if they still carry the variety. We also dont know if they are able to be grown int he State of Washington…sorry we aren’t much help. I would suggest contacting your local extension agent, maybe they can be of assistance.

      David

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