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- August
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Northern Spy
Tart and Firm
Northern Spy
Oct. 5-10
Native to the East Coast as well as parts of Michigan and Ontario, Northern Spy apples can be identified by their green skin accented by red striping. The white flesh inside a Northern Spy apple will offer a crispier texture than other varieties of apple. They have a sweet, mildly sweet or slightly more tart flavor. Try Northern Spy apples when baking pies or cakes. They also work well as ciders and juice. You can’t go wrong when you just want to grab an apple for a snack.
One or two similar varieties: If you like Northern Spy try Jonathan or Ida Red
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Paula Red
Aug. 20 to Sept. 5
Best for baking and cooking
Paula Red apples can be identified by having primarily red skin with less yellow and some tan spots. This variety is a natural mutation of McIntosh apples. Its white flesh offers a bright flavor. Paula Red apples are never too sweet or too tart. These are an ideal choice when picking apples to eat raw. When cooked, Paula Red’s tend to become tender very quickly – something to keep in mind when searching for the perfect apple variety to make your next apple crisp or applesauce.
One or two similar varieties: If you like Paula Red try McIntosh or Gala
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Mcintosh
Sept. 10-20
The tart flavor and tender white flesh make McIntosh apples well suited for use in apple cider or baking a fresh apple pie. You can easily spot a McIntosh apples from its red and green skin and slightly tart flavor. Save a few for your next fall recipe.
One or two similar varieties: If you like McIntosh try Jonamac or Paula Red.
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Jonathan
Tangy and Crispy
Jonathan
Sept. 20 to Oct. 5
Best for baking, eating and cooking
Jonathan apples come medium in size. These apples are best known for the delicious pink apple sauce that can be derived from their tough but smooth skin. Taste the sweetness and acidity in every bite. Jonathan apples are best when they taste juicy and crisp early in the fall. These apples are well suited for nearly anything you have planned, from a mid-day snack to an impressive pie.
One or two similar varieties: If you like Jonathans try Northern Spy or Ida Red
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Jonamac
Sept 1-10
Best for baking, eating and cooking.
You might guess by name alone that a Jonamac apple is special. This variety of apple is a cross between the Jonathan and McIntosh varieties. Spot a Jonamac by its dark red skin or yellow flesh. One bite and you will experience a spicy and aromatic flavor. Jonamacs are a great choice when you’re looking to add the essence of a fresh apple to any recipe.
One or two similar varieties: If you like Jonamac try an Enterprise.
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Jonagold
Sept. 20 to Oct. 5
Best for baking, eating and cooking
Jonagold apples are a cross between Golden Delicious and Jonathan varieties of apples. This combination creates large apples with a thin greenish yellow skin characterized by patches of crimson red. Jonagold apples may appear completely red or completely green. No matter their color, Jonagold apples offer a crisp bite of sweet-to-sour flavor with incredible aromatics. Try one fresh from the orchard, or cook with it for your next meal.
One or two similar varieties: If you like Jonagold try Jonamac or Mutsu
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Honeycrisp
Sweet & Crispy
Honeycrisp
Oct. 5-10
Honey Crisp apples are among the popular apple varieties, and for good reason. The Honey Crisp is known best for its wonderful balance of crisp texture, sweet and tart flavor. A Honey Crisp is an ideal apple if you’re looking to snack on one raw. Find it by looking for a primarily red apple with touches of green or yellow patches and white or gray spots. Impress your guests by amping up your apple recipes with honey crisp apples too.
One or two similar varieties: If you like Honey Crisp try Empire or Mutsu.
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Empire
Sept. 20 to Oct. 5
Best for baking, eating and cooking
When you’re on the hunt for a red, crunchy apple, your taste buds are calling for an Empire. Empire apples are a cross between the McIntosh and Red Delicious varieties but perfecting this type of apple took decades. Its sweet flavor makes it a delicious choice for everything from pies and sauce to breads. Try one fresh from the tree while you’re at it.
One or two similar varieties: If you like Empire, try McIntosh, Red Delicious or Cortland.
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Enterprise
Tart and Spicy
Enterprise
Oct. 15-31
Best for baking, eating cooking
Enterprise apples are sometimes mistaken for McIntosh varieties. But these glossy red, round apples have a thick, tough skin and firm yellow flesh. Known for a mildly tart and spicy flavor, Enterprise apples can be eaten fresh or baked in a pie or made into a delicious apple sauce. Experiment with this hearty variety.
One or two similar varieties: If you like Enterprise try, Jonamac, Ginger Gold or McIntosh.
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Fuji
Oct. 5-10
Fuji apples come to us as a cross between two other varieties of apples, Red Delicious and Virginia Ralls Janet apples. These apples are characterized by a pink or light red speckle over yellow-green skin. They may be found with red vertical striping. Fuji apples are crisp in texture and juicy with a mild, sweet flavor. These are typically too juicy to bake with, but pop one in your lunch and you won’t be disappointed.
One or two similar varieties: If you like Fuji try Cortland or Empire.
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