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.
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.
- 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.
- 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.
- Stamen Winesap:
- 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.