Please do not write on or remove from the classroom. Apple Variety Descriptions (Modern Apple) Variety Uses Bloom time Hardiness Zone Ripens Blondee Fresh-eating, baked, pies, sauce Early 5-8 Early Braeburn Fresh eating, cooking Early 5-8 Late Cameo Fresh eating, cooking Late 4-8 Late Cortland Fresh eating, cooking Mid-season 4-9 Midseason Crispin or Mutsu Fresh eating, cooking, juice Mid-season 4-8 Late Fuji Fresh eating, cooking/baking, cider Mid-season 4-9 Late Fuji September Fresh eating, cooking/baking, cider Mid-season 4-9 September Wonder Gala Fresh eating, pies, sauce Mid-season 4-8 August Gibson Golden Fresh-eating, cooking, baking Mid-season 5-8 Late Ginger Gold Fresh eating, cooking Mid-season 5-9 Mid to Late August Golden Delicious Fresh eating, cooking, baking Mid-season 4-8 Early to midseason Granny Smith Fresh eating, cooking, juice, cider Mid-season 6-10 Late Honeycrisp Fresh eating, dessert, cider Mid-season 3-10 Midseason Jonagold Fresh eating, cooking, baking Mid-season 5-9 Late Jonaprince Fresh-eating, Early Midseason Jonathan Fresh eating, cooking Mid-season 5-8 Late McIntosh Fresh eating, cooking, juice Mid-season 4-8 Late Melrose Fresh eating, cooking, cider Late 6-9 Late Ruby Jon Fresh eating, sauce Early 5-8 Early Sansa Fresh eating/dessert, juice Mid-season 5-10 Early to midseason Sweet Sixteen Fresh eating, cooking Mid - Late 3-10 Mid-Late season Zestar Fresh eating, cooking Mid-season 4-8 Early to midseason
Blondee Description Blondee apples are good eaten fresh, out-of-hand. The round, yellow apples retain their shape when baked; they mix nicely with tarter-flavored apples in pies and tarts. Their flavor adds sweetness to applesauce when mixed with other early season apples. Blondee apples can keep refrigerated for several months. Braeburn Braeburn is a chance seedling from New Zealand's South Island, introduced in 1952. The flesh is yellow-green to creamy yellow, breaking and crisp in texture. Braeburn offers a complex, sweet tart flavor, with a noticeably aromatic aftertaste. When cooked, Braeburn turns simpler but doesn't go flat. As sauce it needs little or nothing in the way of added sweetening. Cameo Fruit is medium to large size with a crisp, creamy white flesh and a tangy flavor that seems to get better in storage. Keeps very well. Cortland Crispin or Mutsu Cortland" is a relative of the "McIntosh" apple with a similar look, texture and taste. Like other cold hardy apple trees, cold temperatures are essential to the Cortland apple tree's producing quality, juicy, hard fruits in autumn and spring. Apples do not brown when sliced, making them ideal for fruit salads and toppings. The apples are medium sized, with a deep red or red-potato like coloring. The white flesh flavor is mild, but sweet. The Crispin apple, also known as the Mutsu, is a relative of the Golden Delicious apple. This apple is vigorous, fairly early, and the fruit is large and oblong shaped. It is excellent for fresh eating, sauces, pies, and baking. This apple stores and keeps well. Fuji Fuji apples are the successful cross of two American varieties, the Red Delicious and Virginia Ralls Janet. Their interior creamy white flesh is dense, juicy and crisp. Low in acid its flavor is mild and sweet with hints of both honey and citrus. The thick skin and dense flesh of the Fuji apple holds up extremely well when cooked. Fuji apples can be roasted, baked, sauteed and even boiled down. Chop and slow cook chunks of Fuji apple to make jams, soups and compotes. Their sweet flavor holds up when cooked as well, try added to baked desserts such as strudels and crisps.
Fuji September Wonder September Wonder Fuji is an early Fuji apple which is great for those who are anxious for the Fuji season to begin or they have a shorter growing season and cannot grow a regular Fuji. Gala Very sweet, crisp and juicy. Medium size. Short season. Available from mid-august. Very good for eating fresh. Voted tops by Epicurus tasters for a delicious aroma, and is a tied winner for the most pleasantly sweet apple. It is also excellent in salads, sauces, pies, and other baked goods. Gibson Golden Gibson Golden is a smooth-skinned selection of the very popular Golden Delicious that appears to russet less than standard Golden. It is a heavy bearer, with large-sized fruit, and is a vigorous grower. Ginger Gold Golden Delicious Ginger Gold is one of the earliest commercial apple varieties to ripen, bearing in August on the east coast (mid-july in North Carolina) and July in California. The fruit is large, conical and starts out a very pale green, though if left on the tree will ripen to a soft yellow with a slightly waxy appearance. The primary use is for eating out of hand, though it can be used for most other purposes. The flesh, of a cream color, resists browning more than most varieties. The flavor is mild but with a tart finish. It makes excellent apple pies. The Golden Delicious is a cultivar of apple with a yellow color. It is not closely related to the Red Delicious apple. Golden Delicious is a large, yellowish-green skinned cultivar and very sweet to the taste. It is prone to bruising and shriveling, so it needs careful handling and storage. It is a favorite for salads, apple sauce, and apple butter. Granny Smith Granny Smith Apples are crisp, juicy, and tart which makes them perfect for either baking in pies, stewed in sauces or eating out of hand. They're also great in salads because once cut, they keep their color longer than other apples.
Honeycrisp Released by the University of Minnesota, this Honeygold and Macoun cross is a real crowd pleaser. The fruit is large and the skin is 50-90% red over a golden yellow background. The flesh is cream colored and exceptionally crisp and juicy with sub-acid flavor. This should be savored as a dessert apple but can also be used in sauces. Jonagold The cross of Jonathon and Golden Delicious was released in 1968 and since then has become extremely popular across Europe. Jonagold is an excellent sweet-tart dessert apple. The texture of the creamy yellow flesh is noticeably crisp and juicy. The fruit makes fair sauce and a good pie. If picked on time, Jonagolds store fairly well. Jonaprince This fruit has a long storage life. The fruit ripens early, and has a rich, red color. They are large to very large, and have a globular and conic shape. The skin is shiny smooth. Red Jonaprince has more sugar and hardness than other Jonagolds. Jonathan Jonathan is one of this country s most important commercial apples grown extensively in the northern regions on the nation, particularly Michigan, Ohio, Washington, and Pennsylvania. The medium-sized fruit has thin, tough yellow skin almost completely covered with dark red. Ripens September to October and is a very fine keeper if properly grown. McIntosh Melrose The most important commercial variety grown in the north for years, McIntosh is also a fine apple long grown and admired in many regions of the south. It was discovered in 1811 as a young seedling tree in Dundas County, Ontario, Canada by John McIntosh, an American who had recently immigrated to the area from New York state. By 1835, he was selling grafted trees which quickly became local favorites, producing apples sought after for their great flavor, dependability, and keeping qualities. The original tree at the McIntosh homestead finally blew down and died in 1910. Fruit is mediumsized, roundish to slightly flatten with smooth, thin, whitish-yellow skin mostly covered with a deep red blush. The firm, crisp, white flesh is juicy, very aromatic and sometimes stained with red streaks. Ripens September to December and is a good keeper. Melrose Apples are available from late fall to early winter. A cross of the Jonathon and Red Delicious apple, the Melrose is the official state apple of Ohio. Large and slightly squat in shape, the Melrose apple is wrapped in a yellowish-green russeted skin streaked with red markings. Firm and quite coarse in texture, this apple's creamy white flesh is juicy with a sweet-tart and slightly acidic flavor that becomes more flavorful and aromatic with age.
Ruby Jon Sansa Sweet Sixteen A variety of the Jonathan Apple. It originated in New York in 1862. It is an excellent apple for eating fresh and stores well. It is known for its deep maroon skin color. It has a crisp, juicy flesh that makes an excellent sauce. Ruby Jon s are a variety of the Jonathan apple which was discovered in 1826 as a chance seedling. It quickly grew in popularity, becoming one of the most important commercially produced varieties in the United States and served as a parent to many popular new varieties. A sweet, juicy apple with crisp, light-green flesh. Typically red in color, it can also appear with a deep pink blush on a yellow skin. It is considered best for fresh eating. Sansa begin to ripen in late August. This apple was developed in the 1970s, the result of a collaboration between researchers in Japan and New Zealand. Its parents originated in the two countries that developed Sansa: Japan s early season Akane, and New Zealand s Gala, which gives Sansa its characteristic sweetness. It was released commercially in 1989. Popular apple for very cold northern regions. It ripens in early fall, just ahead of Honeycrisp. It is crisp and juicy with an exotic yellow flesh and a very sweet, unusual sugar cane or spicy cherry candy flavor. The fruit stores for 5 to 8 weeks. It is a good all-purpose apple. Zestar This outstanding apple originated in University of Minnesota, in 1999. Zestar ripens in late August in South Central PA. The color is 60-85% red depending on sun exposure. Where the sun hit the fruit, a bright rosy-red blush develops. Shaded areas are often creamy yellow. This apple can be stored up to 2 months in refrigeration and still maintain its great taste and crunch. This apple is sure to become a favorite that will be demanded as much as Honeycrisp. Zestar can bruise easily, so care must be taken when harvesting. Fruit: Zestar is a medium sized, sweet-tart balanced apple with a hint of brown sugar flavor. Light, crispy and juicy. Great for eating out of hand.