Varieties

SNAPDRAGON

Crisp, sweet and spicy.

Great for eating fresh, cooking or blending.

SnapDragon Apples were developed by the Cornell Universities apple breeding program.

*One of it's parents is long time favorite Honeycrisp!

LEARN MORE!

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PAULA RED

Mildly tart, crisp and firm.  

Great for eating fresh,  cooking, or blending.

Discovered by Lewis Arends in his orchard in Sparta Township, Michigan. He named the apple after his wife Pauline.

*Natural Mutation of the McIntosh

Paula Red

GALA

Crisp, Juicy and mildly Sweet.

Great for eating fresh, baking, cooking, or blending.

Developed starting in 1934 by J.H. Kidd of New Zealand. The apple was introduced into North America from New Zealand in 1965.

*Cross between Kidd's Orange Red and Golden Delicious

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Gala

MCINTOSH

Sweet-tart, tender and crunchy.

Great for eating fresh, baking, cooking, or blending.

Discovered by John McIntosh on his Canadian farm. He transplanted the seedlings, and as they matured they began to produce delicious apples. 

*Most cultivated apple in US and Canada.

Mcintosh

CORTLAND

Crisp and sweet with a hint of tartness.

Great for eating fresh, baking, or blending.

Developed at Cornell University's Geneva Research Station in Geneva, NY

*Cross between a Ben Davis & McIntosh.

Cortland

CAMEO

Sweet and tart, with a crisp, dense texture.

Great for eating Fresh, and cooking.

Found as a chance seedling in 1987 by a Darrell Caudle in his orchard in Dryden, Washington State.

Cameo

GOLDEN DELICIOUS

Mellow, Sweet and juicy.

Great for eating fresh, baking, cooking, or blending.

Originated on Mullins' Family Farm in West Creek, Virginia by a chance seedling. The tree was purchased by the Stark Brothers Nursery.

Golden Delicious

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RUBY FROST

Crunchy with a balanced flavor.

Great for eating fresh, cooking or blending.

Ruby Frost Apples were developed by the Cornell Universities apple breeding program.

*Slow to brown and high in Vitamin C

LEARN MORE!

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ZESTAR

Crisp and juicy.

Great for eating fresh.

Zestar Apples were developed by the University of Minnesota in Minnesota

*Cross between a Connell and Goodland.

Zestar

JONAMAC

Crisp and fragrant, sweet and spicy.  Great for eating fresh, baking, cooking, or blending.

Developed at the New York State Agricultural Experiment Station in Geneva, NY. It was introduced to the public on September 21, 1972.

*Cross between a McIntosh & Jonathan.

JonaMac

HONEYCRISP

Very Juicy and sweet like honey.  Crisp with a touch of tartness. 

Great for eating fresh, baking, cooking, or blending.

Developed in Excelsior, Minnesota at the University of Minnesota's apple development program.

*Cross between a Keepsake & Unknown.

Honeycrisp

EMPIRE

Mix of sweet and tart flavors.

Great for eating fresh.

First introduced at the Cornell Agricultural Experiment Station in Geneva, NY in 1966.

*Cross between a Red Delicious and a McIntosh.

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Empire

STAYMAN

Juicy, and sweet.

Great for eating fresh, baking, cooking or blending.

Stayman was discovered by Dr. Joseph Stayman in 1866 in Leavenworth, Kansas, and it was released in 1875.

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Red Stayman

RED ROME

Firm, and mildly tart yet lightly sweet.

Great for baking and cooking.

Joel Gillet was setting up an orchard when he came across a small seedling . He gave the tree to his son, who planted it on the bank of the Ohio River in Rome, Ohio. Several years later it was producing red apples.

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Red Rome

EVERCRISP

Crisp and juicy.

Great for eating fresh.

Evercrisp Apples originated in Ohio, and after 20 years of development, were released in 2017.

*Cross between a Honeycrisp and Fuji.

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GINGER GOLD

Crisp, Sweet and mildly tart.

Great for eating fresh, cooking, or blending.

In 1969, after Clyde and Frances "Ginger" Harvey's orchard was hit by a hurricane. Clyde noticed a tree that was different. It was planted with the rest, but produced yellow rather than red fruit.

*Cross between a Golden Delicious & Newton Pippin.

Ginger Gold

ACEYMAC

Sweet, tart and juicy.

Great for eating fresh.

Discovered in Peru, New York.

*Cross between a McIntosh & Newton Pippin.

AceyMac

MACOUN

Juicy and crisp. This apple sweetens over time.

Great for eating fresh, baking, cooking, or blending.

Developed at the NYS Agricultural Experiment Station in Geneva, NY by R. Wellington. Named after Canadian fruit grower W.T. Macoun.

*Cross between a Macintosh & Jersey Black.

Macoun

RED DELICIOUS

Mildly sweet and Crisp

Great for eating Fresh.

Discovered, by chance, by an Iowa farmer with a resilient tree. 
In 1893, he took the apples to a fruit show in MO. There, the Stark Brothers nursery bought the rights to the apples, and renamed them Red Delicious.

Red Delicious

FUJI

Super sweet, juicy and crisp.

Great for eating fresh and cooking.

Developed at Tohuku Research Station in Morioka, Japan.

*Cross between a Red Delicious & Ralls Janet.

Fuji

CRISPIN/MUTSU

Large, crisp and juicy.

Great for eating fresh, baking, cooking, or blending.

Developed in Japan at the Aomori Research Institute as a Mutsu apple. 
Commercially released in the UK and the USA in the late 1940s, where it was renamed Crispin.

* Cross between Golden Delicious and Indo.

Crispin / Mutsu