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|Tens of thousands of varieties of apples are grown
worldwide. For the
freshest apple, choose locally grown varieties whenever possible.
This is not intended to be an all encompassing list.
|Akane||Should be used shortly after purchasing. The skin is thin and usually tender enough so that it doesn't need peeling. They retain their shape well when baked and will maintain their tartness. Akane apples comes highly recommended as a dessert apple, with an invigorating, tart taste and a marked aroma. It is a cross between the well-known Jonathon and the obscure Worcester Pearmin. Beneath its thin skin, the bright white flesh is juicy and crisp. If you leave the peels on, Akane will make a pinkish sauce with a very good flavor; strain the sauce after cooking. Pie slices keep their shape. The apples can be dried successfully.|
|This medium sized apple has a deep black-red, glassy skin
and yellowish flesh. It's tart and sprightly flavor is great
fresh or cooked, especially as applesauce. A very good
keeper, it will last up to 8 months in a refrigerator.
|Blushing Golden||Cross between the Golden Delicious and Jonathan (but different from Jonagold). Deep yellow, with a pink blush on one cheek, it is a sweet-tart apple. Good for fresh eating, juice, and cooking. Good keeper.|
apples store exceptionally well. The skin is tender, the
flavor is moderately tart and they keep their shape well
Click here to so Art's Photo of this Apple.
|Bramley||They contain a higher acid content and lower sugar levels then many apples, producing a stronger, more tangy tasting apple that retains its flavour when cooked.|
|Cameo||With a firm texture, these apples have a sweet-tart flavor. They are excellent for salads, pies, and sauce. Other baking uses are rated very good.|
|These are very fragile and need to be stored separated to avoid bruising. They are high in vitamin C and because of this resist browning better than most other apples. Normally very thin-skinned and have a slight tart-sweet taste. They have juicy, tender, snow white flesh and keep their shape well when baked. Excellent for eating, salads, sauce, pies and baking. Good for freezing. This great all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva in 1898.|
|Crispin||These apples are sweet, yet very refreshing; very juicy; and super crisp. Excellent for eating, sauce, baking and freezing Good for salads and pies. Try Crispins for roasting whole apples or thick slices. They're a wonderful accompaniment for your favorite roast.|
|Criterion||These should be a nice yellow color, very fragile, and difficult to handle without bruising. Their high vitamin C content resists bruising. The skin is tender, but the flavor is somewhat bland and not recommended for baking.|
|Dudley and Duchess||A tart, sour apple. Best used for baking and sauce.||Do You Have a Photo?|
|Elstar||Stores well in a sawdust barrel with their tart flavor mellowing with storage. They have tender skin and retain their flavor and shape well when baked. Medium to large size. Appearance is bright red and yellow.|
|Empire||With the popular Red Delicious and McIntosh for parents, Empire apples were destined to be a hit. It's a sweet-tart combination that's great for everything. The New York State Agricultural Experiment Station in Geneva introduced this new variety in 1966. It has juicy, very crisp, creamy white flesh. Excellent for eating and salads. Good for sauce, baking, pies and freezing.|
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