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Apple Varieties


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 Summer Rambo


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 Ginger Gold


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 Honey Crisp


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 Golden Delicious


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orrs farm market Cortland


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Rome Beauty


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 York Imperial


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Granny Smith


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Pink Lady


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 Grimes Golden



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Transparent: Well-known early summer apple, good for drying, freezing, sauce, juice and wine. Transparent pale yellow skin. Crisp, light-textured, juicy flesh. Very sweet flavor. Not good storer.


Lodi: Montgomery and Transparent crossed together to create this variety; New York, 1942. Fruit is pale yellow flushed with deeper yellow. Flesh is crisp and juicy, flavor is sweet-tart. Ripens later than Transparent and keeps longer.


Summer Rambo: Originated in France, 1535. Attractive, large, brightly striped, red fruit. Breaking, crisp, exceptionally juicy flesh. Subacid, aromatic flavor.


Ginger Gold: A Virginia grower discovered this apple sprouting amid the ruins of a hurricane−devastated orchard in the late 1960s, and named this greenish−gold, sweet−tart apple after his sweetheart. Its parentage includes Albemarle Pippin, a favorite apple of Thomas Jefferson. This early−season Eastern apple is great for salads, and cooks well too.


Honey Crisp: This honey of an apple has a honeyed, mild flavor and a crispness deemed explosive. Crispy, juicy and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp´s skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads and sauce−making, and stores well. Honeycrisp is college educated, developed by the University of Minnesota. Harvested beginning in September, supplies are limited but growing.


Gala: This variety originated in New Zealand, a cross between Kidd´s Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country´s most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red− and yellow−striped.


Golden Delicious: This old favorite was discovered as a chance seedling in 1890 in Clay County, W.Va., and was originally named Mullin´s Yellow Seedling. Renamed in 1916, its parents are thought to be Golden Reinette and Grimes Golden. Goldens have a pale yellow skin, sometimes with a red blush. Mellow and sweet, all−purpose Goldens are great for eating out of hand, baking and salads. Golden´s crisp, pale yellow flesh resists browning, making it a good choice for salads and other dishes. Goldens appear on the market in September, and are available year−round. Cooks, note that you can reduce the amount of added sugar when making pies with Goldens.


Red Delicious: This most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Western Red Delicious are elongated in shape, with pronounced “feet”; Eastern−grown Delicious are more round. This apple is best eaten fresh or in salads.


Jonathan: This variety of apples was discovered in Woodstock, N.Y., in the 1920s and is known for its use in pies and applesauce. This crimson apple with occasional touches of green has a spicy tang that blends well with other varieties in sauces and cider.


Empire: Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh developed by the New York State Agricultural Experiment Station. This crisp, juicy apple has a delightful sweet−tart flavor and creamy white flesh, making it a good all−purpose apple.


Jonagold: A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey−tart flavor, and crispy, juicy nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow−green base skin color and a red−orange blush, it is excellent both for eating fresh and for cooking.


Crispin: Also known as Mutsu, it was developed by crossing Golden Delicious with Indo; Japan 1930. Good eating apple, first class cider and sauce. Green fruit ripens yellow.


Cortland: This variety originated in the late 1890s in New York state, a cross between McIntosh and Ben Davis developed at the New York State Agricultural Experiment Station. Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes.


McIntosh: This is old, well−known variety, was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy tart McIntosh has a tender, white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. (Cook´s hints: McIntosh´s flesh cooks down easily; if pie making, cut your slices thick or add a thickener).


Rome Beauty: Referred to as the “baker´s buddy,” this apple was discovered as a chance seedling in the early 1800s on a farm near Rome Township, Ohio. Famed for its storage qualities, this mildly tart apple is primarily used for cooking and is especially good baked or sautéed.


Turley Winesap: Medium sized, round, dark red fruit with crisp, juicy yellow flesh with a spicy, vinous flavor and aroma. Excellent for baking as it holds its shape and has just the right tartness for dessert baking.


York Imperial: First noted in York, Pennnsylvania, 1830. Good cooking/baking apple and excellent keeper. Has an odd globe shape. Holds it’s shape when fryed or baked. Flavor seems to become tastier as it stores through the winter.


Stayman: Developed in Kansas, 1875. Fruit medium to large, dull red bloom over greenish base, striped red in less highly-colored fruit. Flesh yellowish, firm, tender, juicy, pleasantly subacid.


Fuji: Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.−grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety´s popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi−colored, typically striped with yellow and red.


Fortune: Parentage is Empire crossed with Schoharie Spy. Very good “spicy” fresh eating quality. Fruit large, with an attractive color. Flesh yellow. Cameo


Nittany: A variety created by Penn State, it is similar to the York family. Nice firm flesh is subtle yellow color. Tasty crispness for eating fresh, but also a great processing or cooking apple.


Granny Smith: This Australian native was discovered in 1868 as a chance seedling by “Granny” Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all−purpose apple, Grannys work equally well as a snack or in pies and sauce.


Pink Lady: Created by crossing Golden Delicious with Lady Williams; Western Australian apple breeding program. Oblong, green fruit turns yellow at maturity and is overlaid with pink or light red. Fine-grained, white flesh. Thin skin bruises easily. Fruit will store for six to eight months in common storage.


Here’s to thee, old apple-tree,
Whence thou mayst bud,
and whence thou mayst blow,
And whence thou mayst bear apples enow!
Hats-full! caps-full!
Bushel, bushel, sacks-full!
And my pockets full, too! Hurra!


- an old English orchardists drinking toast
from Brand’s “Popular Antiquities"