38 Varieties of Apples, 4 Varieties of Asian Pears
Fruit Name Characteristics
Arkansas Black Fruit medium size, skin red over yellow, deepening to purplish-red or almost black on exposed side. Very crisp flesh, coarse, greenish-white, flavor sharp, improving with age. Keeps all winter.
Autumn Gala See Royal Gala below. Matures 4 weeks later to extend the joy of eathing the Royal Gala apple!
Black Twig Medium to large with green to yellow skin, flushed red. Flesh is yellow, very firm, fine. The ultimate in a tart apple.
Tannic juice adds kick to cider. Excellent keeper
Bramley's Seedling A large, flat, tart, green cooking apple from England with a sharp acid taste, generally considered their best pie apple.
Favorite cooking apple of the English.
Braestar Ripens late October. Stores longer and better tasting than Braeburn. Best eating apple. Red skin.
CandyCrisp Newly discovered apple in the Hudson Valley. Large sweet yellow-skinned apple. Low acid makes it taste a bit like a honeyed pear.
Empire Empire - A red Delicious/Mcintosh cross. Apple is dark red; sweet, juicy, firm and aromatic. At its peak, Empire "cracks"
when you bite it. Good Fresh. A great apple for kids.
Esopus Spitzenberg A North American antique, medium-sized red apple of very good to best quality. Long considered the standard of excellence in the Baldwin class. Believed to be a parent of Jonathan. Thomas Jefferson fav.
Fameuse (Snow Apple) One of the oldest and most desirable dessert apples, a parent of the aromatic Mcintosh. Medium sized red apple with snow-white flesh
Fuji A Ralls Janet/Red Delicious cross. Medium sized apple with yellowish-green skin. Flesh white, firm and crunchy, excellent fruity flavor. Best keeping sweet apple in the world.
Golden Russet A medium sized, russet coated antique. Crisp yellow sugary flesh of very good quality. Excellent keeper under high humidity storage conditions. One of the best apples for cider.
Granny Smith An antique variety from Australia. Medium sized, grass green, crisp and tart. A good quality apple, an outstanding keeper with a winning name.
Grimes Golden A medium to small-sized yellow-skinned apple of the nineteenth century. Quality similar to Golden Delicious which is believed to be an offspring. Mild, sweet, spicy flavor.
Jonagold A wonderfully flavored, very large with scarlet red over yellow-green skin, sweet apple. Cream colored flesh--breaking, juicy. Good for pies, sauce, or fresh.
Law Rome Fruit is a bright cherry-red. The flesh is desirably coarse, cream-color and essentially free from red coloration or "bleeding" into the flesh.
Lodi An excellent early yellow apple, similar in quality and flavor to yellow Transparent, but larger and firmer. Matures a few days later than Transparent.
Macoun Generally regarded as the best flavored of the Mcintosh tyReso D~rk red and medium in size. Elesrus white, richly flavored, aromatic with very excellent fresh eating quality. One of the best mid-season apples. Keeps well.
Maiden Blush Beautiful apple of pale lemon-yellow color with crimson blush. Flesh is white, sprightly, quality good.
Mullin Andrew Mullins discovered a beautiful yellow gold apple in his orchard around 1914. A chance seedling from Grimes Golden and Golden Reinette that was crunchy, sweet and kept well. This variety became known as Golden Delicious. You’ll find this Mullin has more complexity and crunch than today’s Golden Delicious.
Nehou Old English cider apple of the bittersweet class. Apples are soft, medium to small in size, easily bruised. Good flavor.
Paulared A red fall apple that matures in summer, Paulared has beautiful solid red blush color far ahead of other apples. Stores well. Flavor is tart, light to creamy flesh and is equally good for eating, sauces or pies.
Roxbury Russet A medium-sized, russet-coated antique. Excellent old American cider apple, a keeper and good for eating fresh.
Royal Gala Very sweet, firm, and exciting. Red Delicious and Cox's Orange Pippin are grandparents and Golden Delicious is a parent. For folks with a sweet tooth, Gala is the best.
Seek-No-Further Fruit medium size, uniform skin tough, smooth, deep yellow or greenish, shaded dull red. Flesh is firm, medium-grained, crisp, rich, complex, sometimes astringent. Crispest mid-season apple.
Sops the Wine Old English culinary and cider apple. Fruit medium, skin greenish-yellow flushed with purple red, striped carmine. Flesh soft, fine stained pink; flavor aromatic, subacid, vinous.
Staybrite A mutation of Double Red Stayman with a high color factor. Color starts as a rich red blush and finishes with a much higher percent of full red-colored fruit than any other Red Stayman.
Dixie Delicious This apple is now recognized as the "typiest" Red Delicious available. Fruit takes on its color in the form of a bright, cherry-red blush. The Supreme Red Delicious variety is said to be the "fanciest" Red Delicious.
Ashmead Kernel Excellent complex cider apple. A favorite to add distinction and depth. Firm, medium sized.
Yarlington Mill Sweet to bittersweet English cider apple. Firm, medium sized apples.
York Imperial Excellent keeping apple. Was dubbed "Imperial of Keepers" by Charles Downing, a 19th century pomologist. Often lopsided. Similar in coloring to Fuji, but not as sweet flavored.
Gold Rush Tart, tangy apple with sweet aftertones, crunchy, juicy, late ripening and good keeper, yellow skin, medium size apple. Excellent baking and cooking.
Pink Lady Sweet apple, crunchy, juicy. Yellow skin with pink blush. Late ripening. Avail Nov.
Enterprise Large red apple, crunchy, juicy eating apple with distinctive sweet complexity with a bit of tart to aid depth.
SunCrisp Tangy-sweet crunchy golden apple. Good for eating.
HoneyCrisp Early ripening in Sept. Crunchy, juicy, good sized apple with distinctive honey-tangy flavor. A favorite for many. Good for baking.
Dolga Crab Apple Yes! You can cook with a crab apple. It makes a very nice jelly and make an excellent hard candy like a Jolly Rancher.
Hosui They are called the apple pear, but in spite of the fact they are crisp when ripe, their texture and flavor is diffferent from apples. They are juicy and crisp, with a milder flavor. Golden-brown russett skin with fine texture flesh with subtle flavor.
Twentieth Century Best know of the Asian Pears. Skin smooth and thin, greenish-yellow mottled with green. Flesh white, fruity, slightly tart and quite juicy. Also known as Nijiseiki. Tree growth is upright and spreading.
Shinko Very flavorful, juicy and sweet with refreshing crispness.
Shinseiki Fruit has yellow smooth skin, flesh bursting with juice. Very sweet. For a difference in salads add slices slices of these pears. Earliest to ripen '"
2013 As It Ripens
Aparagus - May 13 to June 7 or so
2012 Wacky Weather ripening projections
Asparagus - late March-mid May
See Calendar for more specific dates