APPLE VARIETIES

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Harvest Dates

Variety

Description

Best Use

Aug. 15

Dolgo Crab

Highly flavored, great for jelly; very sweet and mildly bitter

Jelly, Cider

Aug. 20 – 26

Zestar

Sweet, crisp & juicy. Excellent, distinctive taste

Eating, Baking, Drying.

Aug. 22 – Sept. 5

Paulared

Mildly tart. Flesh firm, white, fine grained. Makes saucy pies

Eating; Baking

Sept. 3 – 11

Chestnut Crab

Delightfully sweet, excellent eating quality with a distinct nutty flavor

Eating

Sept. 7 – 20

St. Edmund’s Russet

Sweet, juicy, rich; densely textured, pale cream flesh

Eating, Sauce

Sept. 8 – 16

Wealthy

Mildly tart; sweet

Baking, Sauce, Cider, Eating.

Sept. 10 – 22

McIntosh

Mildly tart. White flesh; juicy tender. Saucy in pies

Cooking, Eating, Sauces

Sept. 10

Sweet Sixteen

Uniquely nutty flavored; sweet, crisp and fine texture

Eating, Baking

Sept. 15

Wolf River

Discovered in Wisconsin. Exceptionally large and shapely

Baking, Apple Butter, Sauce, Drying, Cider

Sept. 20 – 28

Honeycrisp

Sweet honeyed aromatic flavor; exceptionally crisp-textured, juicy

Eating, Baking

Sept. 25 – Oct.. 3

Cortland

Very sweet, soft melting vinous flavor; slow to discolor

Salads, Eating, Baking, Sauce

Sept. 20 – Oct. 10

Gala

Tangy sweet, crisp and snappy; rich aromatic, honeyed juice

Eating, Salads, Baking, Juice

Sept. 24 – Oct. 17

Senshu

Very crisp flesh; very sweet, sprightly flavor

Eating

Sept. 25 – Oct. 10

Empire

Mildly tart; firm, crisp, fine-textured white flesh with good flavor.

Eating, Baking, Drying, Sauce

Sept. 25 – Oct. 10

Ellis Bitter

Sweet, astringent juice and bittersweet cider

Cider

Sept. 30 – Oct. 8

Haralson

Tart, creamy, white, firm, crisp-textured; juicy, mild, distinctive

Baking, Eating, Juice, Cider

Oct. 1 – 10

Liberty

Moderately tart. Fine-textured white flesh with crisp, juicy, sprightly flavor

Eating Baking, Sauce

Oct. 1 – 15

Tremlett’s Bitter

Makes sweet, astringent high tannin juice and full bittersweet cider with hard, bitter tannin

Cider

Oct. 7 – 20

Jonagold

Sweet and tangy. Yellowish flesh

Cooking, Salads, Eating

Oct. 7 – 20

Northern Spy

Sweet and tart. Rich intense flavor; crisp, creamy texture

Best use: Eating, Baking, Sauce, Juice.

Oct. 8 – 18

Fireside

Sweet. Crisp, juicy, rich. Makes chunky pies

Eating, Cooking

Oct. 8 – 18

Connell Red

Sweet. Crisp, juicy. Stays chunky in pies

Eating, Cooking

Oct. 9 – 17

Honeygold

Yellowish white flesh; crisp, juicy texture

Eating, Salads, Juice

Oct. 12 – 25

Golden Delicious

Sweet. Yellow-white flesh; tender, juicy

Eating, Baking, Frying, Sauce, Juice, Cider

Oct. 25 – Nov. 10

Golden Russet

Fine-grained, crisp. Makes well-balanced cider on its own

Eating, Baking, Drying, Cider

Nov. 1 – 10

Kingston Black

Makes full-bodied cider with distinctive astringent aftertaste

Cider

Nov. 1 – 15

Brown Snout

Sweet, slightly astringent juice and mild to medium bittersweet cider

Cider