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For more information about NY State apples, recipes, and growing requirements, click here >> |
 Cameo: a bright red striped apple with a creamy orange color, that's firm and crisp. Thin skin with a sweet tart flavor, and makes a great fresh eating apple. Late Oct-Nov. |
 Cortland: This great all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva in 1898. Sep thru Nov. |
 Empire: With Red Delicious and McIntosh for parents, it's a sweet-tart combination that's great for everything. introduced in '66. Sep thru Nov. |
 Fuji: super sweet, super juicy and super crisp. This Japanese apple has American parents, Red Delicious and Ralls Janet, an antique apple that goes back to Thomas Jefferson in 1793. Oct thru Nov. |
 Gala: a new variety developed in New Zealand. It's got the mild flavor that "picky eaters" prefer and a striking bright yellow-red color that attracts the eye! Sep thru Nov.
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 Honeycrisp: honey sweet (with a touch of tart) and amazingly crisp. Growing in popularity since its 1991 introduction in Minnesota. Sep thru Nov. |
 Gold Rush: It was named 'GoldRush' to emphasize its golden ground color and bronze blush combined with its "rush" of flavor. Oct thru Nov.
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 Golden Delicious: related in name only to the Red Delicious. This honey sweet apple is a special treat all on its own. Sep thru Nov. |
 Liberty: A medium sized apple with a conical shape and bright red blushed skin with a little russet around the stem. Its white flesh is crisp, juicy, sweet and just slightly acidic. Sep thru Oct
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 Macintosh: People have enjoyed this apple since 1811 when John McIntosh discovered the first seedling. McIntosh apples grow particularly well in New York's cool climate! Sep thru Nov. |
 Mutsu (Crispin): Bite into a Crispin for a great crunch and mouthful of sweet juice. The original name, "Mutsu," reflects its Japanese heritage. It was renamed Crispin in the late 1960s. Oct thru Nov. |
 Red Delicious: mildly sweet apples that are grown across the country but our Red Delicious have the slight tartness so characteristic of apples from New York. Oct thru Nov. |
 SunCrisp: They have a dull yellow-orangish skin and may have a slightly red hue. Juicy combination of spicy and tart. Good for cooking, especially mixed with recipes featuring cinnamon. |
Winesap: A small deep red apple with a juicy, yet firm, greenish yellow flesh and a tart, wine-like flavor. Good eating or served in salads. It is an all-purpose apple, which holds its flavor when cooked in sauces and pies. It is also often used to make cider. |
 Zestar:Bright red fruit with some greenish yellow coloring. Crisp white grainy flesh, with sweet spicy flavor of this apple makes it excellent for snacking, as well as for baking pies, bars and sauces. Sep-Oct |
