Apple Varieties

Golden Delicious • Firm white flesh which retains its shape • Rich mild flavor when baked or cooked. • Tender skin • Stays white longer when cut • Best for: salads, blended in applesauce • Early season

A gingery-smooth, sweet taste treat lies under a thin skin. The most popular yellow apple, Goldens may be eaten fresh or cut up in salads. Professional’s choice for applesauce or cider, baking pies and other desserts.

Jonathan • One of the first red apples of the Fall • Sweet-tart taste with firm texture • Light red stripes over yellow or deep red • Best for: eating and cooking • Early season

McIntosh • Popular in America since 1811 • Best for: eating, sauce, salad, good as part of a blend for applesauce • Sweet, mild flavor • Early season

Classic large, round apple for eating out of hand. Ultra-juicy white flesh, light, tart flavor and excellent fresh apple aroma. A perky addition to salads. Excellent in applesauce and cider. Also used in pies.

Spy Gold • Similar to Golden Delicious and Northern Spy • Sweet taste with juicy consistency • Best for: baking and snacking • Mid season

The Spy Gold matures into a predominatly red coloring with a gold background. Beneath the outer skin is a yellowish-white flesh that is firm and crisp in texture. Developed as a cross between a Northern Spy and a Golden Delicious apple. Red Delicious • Was the most popular apple variety in the world for decades (now being replaced by Fuji and Gala) • Best for: eating, salad, very good as a base apple for applesauce • Thin bright red skin with a mildly flavored fine-grain white flesh. • Bruises easily and does not keep well. • Early to mid season

America’s most popular apple, known for the "five lile bumps" on the boom. Best for fresh eating and snacks. Full-flavored sweet taste, yellowish flesh and crisp texture. Discovered over 100 years ago in Iowa.

Swiss Gourmet • Similar to Honeycrisp • Sweet-more tart taste with firm texture • Best for: eating and combining with other apples in applesauce • Mid season

Swiss Gourmet apples are a medium to large-sized variety with golden yellow skin covered almost entirely in a deep red blush. Its skin is smooth and robust, which helps the Swiss Gourmet apple keep well into the winter months. The flesh is o-white to yellow with a crisp, juicy finish. Cross between Golden Delicious and Ida Red.

Honeycrisp (not available for u-pick) • Introduced in Minnesota • Very sweet and aromatic • Great for juice, as it is a very juicy apple • Best for: Eating, pies, baking • Mid season

Combines unusual color and excellent sweet flavor with a great bite. Use it for fresh eating, fresh-cut slices or cut up in salads.

Ida Red • Similar to Golden Delicious and Northern Spy • Sweet taste with juicy consistency • Best for: baking and snacking • Mid season

Suits your every use. Eat fresh or for cooking. Taste is both tangy and tart. Flesh is white, crisp and juicy. Favored for sauces, pies and desserts. Texture holds up well when baked. Northern Spy • Large, high quality fruit • Good for storage • Mid-late season

This apple is a professional baker’s dream.An antique apple still popular because of tart, acidic properties that cook up well in applesauce, pie and other dishes. A hard apple that ripens late and stores well.

Fuji • Creamy white flesh is dense, juicy, and crisp • Rich mild flavor, hints of honey and citrus • Thick skin • Stays crisp for weeks • Low in acid • Late season

Fuji apples are medium to large. The skin of the Fuji apple is light red with a yellow blush and is oftentimes lined with red vertical stripes. An incredibly good keeper.