Dark red/violet color, with very firm skin, light yellow flesh, and tart flavor. These apples are ideal for storing through the winter and sweetens over time.

For Eating, Cooking, and Storing

October

Extremely crispy with a sweet-tart flavor the cameo is perfect for serving as it resists browning. Distinguishable by its red stripes over a cream background.

For Eating

Mid-September

The creamy-white flesh of this apple has an extremely crisp bite to it. It has a very sweet taste with a hint of tartness.

For Eating

Mid-Late October

A sweet and firm apple that is bi-colored, typically with red or yellow strips.

For Eating

Mid-Late September

Typically smaller in size with a distinctive red and yellow striped heart-shaped appearance. They have a sweet flavor and aroma.

For Eating

Mid-August

This apple has a sweet flavor with mildly tart overtones and a fine-textured, crisp cream-colored flesh.

For Eating and Cooking

Early August

Firm white flesh with a rich mellow flavor that remains when cooked. The skin is so tender it does not require peeling when cooked.

For Cooking

Early-Mid September

A tart apple famous for both its flavor and color.

For Eating and Cooking

Mid - Late October

True to its name the Honeycrips has a sweet honey-like flavor with a crispy, juicy flesh. The skin is a distinctive mottled red over yellow background.

For Eating

Late August

Juicy and crisp with creamy yellow flesh. These apples are sweet like honey with a touch of tartness.

For Eating and Cooking

Mid-Late September

A cross between Japanese Golden and Indo. This apple is sweet-tart in taste with a juicy, crisp flesh.

For Cooking, Eating, and Storing

Early September

Crip, sweet-tart flavor with a blush pink skin over yellow undertones.

For Eating

Early November

The world’s most widely planted apple. It has bright red skin with a mild flavor and fine flesh.

For Eating

Early - Mid Septemeber

Smooth red skin with slightly juicy flesh that grows richer in flavor when cooked.

For Cooking: Known as the perfect baking apple.

Mid-Late October

An old-time favorite that is dull red in color with white flesh. It is a firm crisp apple with a tart flavor.

For Cooking and Eating

Mid - Late October