Phone: 989-426-3971
Fax: 989-426-8942

5740 W. M 61
Gladwin, MI 48624

Apples

The following apple descriptions provide a brief summary on the
variety of apples that grow at The Fruitful Orchard and Cider Mill as well as an
estimated ripening guide to help you determine when your favorite apple is ready for picking.
Please keep in mind that the ripening guide is an estimate and depends entirely on the weather throughout the growing season. Feel free to call the orchard for more information on when a specific variety may be ready.

Gala Apples

  • Uses: Excellent as fresh fruit eating and in salads.
  • Flavor: Sweet and grainy with mild flavor.
  • Characteristics: Small apples with thin skin, yellow flesh. Fairly resistant to bruising.
  • Ripening: Early to mid-September.
  • History: Developed in New Zealand in 1920’s. Cross between a Golden Delicious and a Kidd’s Orange Red (cross of a Pippen and Delicious).

Fuji Apples

  • Uses: Great snack apple and for salads. Good for sauces with little to no sugar needed.
  • Flavor: Sweet, juicy, crisp.
  • Characteristics: Large apples with cream flesh.
  • Ripening: Mid-October.
  • History: Developed in Japan in the 1930’s as a cross between Red Delicious and a Ralls Genet (Virginia variety developed in 1700’s).

Cortland Apples

  • Uses: Great all purpose apple, desserts, snacking, salads, sauce, juicing and freezing.
  • Flavor: Sweet with a hint of tartness, juicy, tender.
  • Characteristics: Crimson color against pale yellow with dark red stripes and gray-green dotted skin, very white flesh.
  • Ripening: Early September.
  • History: Developed in New York in 1898 by varying attributes of the McIntosh with a 19th century variety Ben Davis.

Honeycrisp Apples

  • Uses: Great snack apple and for salads. Good for sauces, baking and pies.
  • Flavor: Honey sweet with slight tartness juicy, super crisp.
  • Characteristics: Skin is mottled red over yellow background and flesh is a crisp yellow; will store up to 6 months in refrigerated storage.
  • Ripening: Early to mid-September.
  • History: Developed at the University of Minnesota in 1974 as hybrid of the Macoun and Honeygold varieties.

Northern Spy Apples

  • Uses: Good dessert and pie apple, also good for juice and cider.
  • Flavor: Juicy, crisp and mildly sweet with rich aromatic sub-acid flavor.
  • Characteristics: Skin is green with red stripes and flesh is crunchier than most apples, thin skin, excellent apple for storage.
  • Ripening: Mid to late October
  • History: Developed around 1800 in East Bloomfield, New York from the Wagener apple.

Empire Apples

  • Uses: Good for snacking, excellent for salads and baking.
  • Flavor: Juicy, firm, crunchy and sweet
  • Characteristics: Skin is red with green blush, could store up to 3 months in refrigerated storage
  • Ripening: Mid-September.
  • History: Developed in New York in 1945 as a cross between the McIntosh and Red Delicious.

McIntosh (Mac) Apples

  • Uses: Excellent for snacking and well suited for applesauce, cider, and pies
  • Flavor: Tart flavor with firm texture
  • Characteristics: Skin is red and green with tender white flesh, pleasant aroma, short storage life
  • Ripening: Early to mid-September
  • History: Developed in 1811 by John McIntosh on his farm in Dundela, Ontario

Ida Red Apples

  • Uses: Great for making apple sauces, pies, and cakes, okay for snacking
  • Flavor: Tart and juicy
  • Characteristics: Skin is red and green with firm white flesh, will store for up to 3 months in refrigerated atmosphere
  • Ripening: Early October
  • History: Developed in Idaho in 1942 as a cross between a Jonathan and Wagener varieties

Golden Delicious Apples

  • Uses: Great for salads, apple sauce, apple butter, and baking
  • Flavor: Sweet mild taste
  • Characteristics: Large apple with light green to yellow skin, juicy flesh, prone to bruising
  • Ripening: Early October
  • History: Reportedly found in West Virginia as a chance seedling hybrid of a Grimes Golden and a Golden Reinette, marketed in 1914, not genetically connected to Red Delicious

Red Delicious (including Red Chief) Apples

  • Uses: Excellent for snacking and salads, good for baking
  • Flavor: Mild sweet flavor, juicy
  • Characteristics: Medium size apple with thick, rich red skin, soft yellow-white flesh
  • Ripening: Mid to late September
  • History: Recognized in Wellsburg, Iowa in 1880 as a replacement for the Ben Davis Apple

Molly Delicious Apples

  • Uses: Early apple excellent for desserts
  • Flavor: Juicy mild sweet apple with a pleasing aftertaste
  • Characteristics: Large apple with unique conical shape, pinkish red skin with greenish white background, can store for up to 10 weeks in refrigeration
  • Ripening: Late August
  • History: Introduced to market in 1966 as a cross between a Golden Delicious and a Gravenstein apple variety

Ginger Gold Apples

  • Uses: Great for snacking, good for cooking and making cider
  • Flavor: A mild twangy sweet flavor with tart finish
  • Characteristics: Early apple with very pale green skin ripening to a soft yellow or light gold, will keep in refrigerated storage for up to 6 months
  • Ripening: Mid to late August
  • History: Originated in Nelson county, Virginia in 1969 with suspected parent varieties including Golden Delicious, Albemarle Pippin and some other unknown variety

Runkel Apples

  • Uses: Good for snacking, cooking, baking, cider and sauce
  • Flavor: Mild sub-acid flavor, rich and sweet, very juicy
  • Characteristics: Medium apple with pink over green yellow colored skin, smooth thin skin, with very good storage life
  • Ripening: Mid October
  • History: A chance seedling developed in Lincoln Park, Michigan in 1940

Jonathan Apples

  • Uses: Great for snacking
  • Flavor: Juicy, crisp, sweet and refreshing flavor, sub-acid
  • Characteristics: Medium–sized apple with striped red on yellow skin, tough but smooth skin, good storage apple
  • Ripening: Mid October
  • History: Believed to have originated from an Esopus Spitzenburg seedling in 1826 from a farm in Woodstock, New York, once called the Rick apple

Gravenstein Apples

  • Uses: Excellent for cooking and baking, good for snacking, cider, and making sauce
  • Flavor: Sweet tart flavor, crisp, juicy
  • Characteristics: Skin is a thin, delicate waxy yellow-green with crimson spots and reddish lines, juicy light yellow flesh, not good for storage
  • Ripening: Variable ripening, late August, early September
  • History: Native to South Jutland, Denmark discovered in 1669 as a chance seedling; evidence shows it originated in Italy in 1600’s, then traveled north; USA introduction in 1790

Jonagored (Delicious) Apples

  • Uses: Excellent dessert and snack apple, good for cooking
  • Flavor: Juicy, medium sweet flavor
  • Characteristics: Variety of Jonagold, dark red skin, stores well with refrigeration
  • Ripening: Mid September
  • History: A variety of the Jonagold discovered on a farm in Belgium that was introduced in 1968 as a cross between a Golden Delicious and a Jonathan

Lodi Apples

  • Uses: Great for sauces and pies
  • Flavor: Tart and crisp
  • Characteristics: Medium to large yellow fruit with thick skin and acidic white flesh, does not store well
  • Ripening: Late July-Early August
  • History: Developed from a Yellow Transparent and Montgomery apple varieties and introduced in 1924 by the New York State Agricultural Experiment Station

Transparent Apples

  • Uses: Great for making apple sauces and cooking
  • Flavor: Crisp, juicy, tart, acidic flavor
  • Characteristics: Yellowish green skin, tender flesh
  • Ripening: Mid July
  • History: Imported from Russia in 1870

Smoothee (Golden Delicious) Apples

  • Uses: Great for salads, apple sauce, apple butter, and baking
  • Flavor: Sweet, mild taste
  • Characteristics: Similar to Golden Delicious with a clear skin, tender complexion
  • Ripening: Late September, early October
  • History: A sport variety of the Golden Delicious that has smooth skin and russet resistance

Paula Red Apples

  • Uses: Great for sauce, suitable for snacking , becomes soft when cooked so not the best for pies
  • Flavor: Sprightly taste, not too sweet, not too tart
  • Characteristics: Skin is bright red with yellow and tan spots, firm white flesh that becomes soft quickly, not a good storage apple
  • Ripening: Mid August
  • History: Variety of the McIntosh discovered in 1960 in Kent County, Michigan

Winesap Apples

  • Uses: Great for cider, good for snacking, baking and cooking
  • Flavor: Juicy, wine-like flavor, somewhat tart
  • Characteristics: A tough, course yellow and deep red skin with yellow flesh that has red-tinged veins; stores and freezes well
  • Ripening: Mid to late October
  • History: Documented in Philadelphia in 1804 as a cider apple, but was known earlier in pre-revolutionary Virginia

Matsu (Crispen) Apples

  • Uses: Excellent dessert and cooking apple, good for snacking, making cider and sauce
  • Flavor: Crisp and slightly tart
  • Characteristics: Green fruit ripens to yellow, stores well in refrigeration
  • Ripening: Mid to late October
  • History: Developed in Japan in 1948 as a cross between the Golden Delicious and the Indo apple varieties

Early Gold Apples

  • Uses: Great for snacking, baking, pies, and sauce
  • Flavor: Tart and crisp
  • Characteristics: Medium sized apple with clean yellow skin, short shelf life
  • Ripening: Mid August
  • History: A chance seedling discovered in Selah, Washington that is a cross between a Transparent and a Golden Delicious

Rome Apples

  • Uses: Excellent for baking and cooking, good for salads and freezing
  • Flavor: Tangy, slightly sweet, mildly tart
  • Characteristics: Round apple with red glossy thick skin and a greenish white firm flesh, good storage apple
  • Ripening: Late September, early October
  • History: Originated near Rome Township, Ohio in the early 1800’s

Snow Apples

  • Uses: Excellent for cider, great for snacking, cooking, and baking
  • Flavor: Spicy distinctive flavor
  • Characteristics: Skin is red over cream color and the flesh is tender and snow white in color with crimson stains near the skin
  • Ripening: Late September
  • History: One of the oldest most desirable dessert apple; parent apple of the McIntosh with origins in Quebec in the 1600’s

York Apples

  • Uses: Good for cooking and baking, sauces and pies
  • Flavor: Juicy, sweet yet slightly tart, mild flavor
  • Characteristics: Lopsided apple with red skin and russet specks, creamy white flesh, known as great storage apple with refrigeration
  • Ripening: Mid to late October
  • History: Discovered in York, Pennsylvania in 1830

Williams Pride Apples

  • Uses: Excellent for desserts, good for snacking
  • Flavor: Rich sweet sprightly flavor, sub-acid
  • Characteristics: Medium fruit with skin that is 80% red on green-yellow background, short shelf life
  • Ripening: Late July, early August
  • History: Developed by Purdue, Rutgers, and University of Illinois Co-op breeding program in 1988

Granny Smith Apples

  • Uses: Excellent for snacking and salads, cooking and baking pies; it doesn’t get mushy when baked
  • Flavor: Crisp, juicy, and tart
  • Characteristics: Medium to large, waxy, grass-green skin with occasional pink blush, firm hardy white flesh, excellent shelf life
  • Ripening: Late October
  • History: Originated in 1868 from discarded apples Mrs. Smith from New South Wales, Australia brought from Tasmania