Spartan

Spartan

Spartan

Available in the fall and early winter months; the Spartan apple was originally believed to be a cross between a McIntosh and Newton Pippin apple, however recent DNA testing has eliminated Newton as a possible parent.

What’s It Like?

  • Sweet-tart balance
  • Juicy
  • Crisp white flesh
  • All-purpose

Applications

The Spartan apple is an excellent cooking and dessert apple. Its firm flesh will hold its shape and maintain its sweet flavor when baked into pies, crisps and turnovers. Diced or grated Spartan apple will add sweetness and moisture to savory preparations such as fritters, cheese puffs and chutney. Its aromatic juice lends itself to cider, soups and jams. The flavor of the Spartan apple pairs well with blue cheese, parsnip, cranberries, pork, walnuts, onion, ginger, clove and rosemary.

Crispin

Crispin

Crispin

Bite into a Crispin for a great crunch and mouthful of sweet juice. The original name for this exceptional apple was Mutsu, reflecting its Japanese heritage. It was renamed Crispin in the late ‘60s and has been gaining fans ever since.

What’s it like?

  • Sweet, yet very refreshing
  • Very juicy
  • Extra crisp

Best Uses

  • Excellent for eating, sauces, baking and freezing
  • Good for salads and pies

Special Hint

  • Try Crispins for roasting whole apples or thick slices. They’re a wonderful accompaniment for your favorite roast.
Paulared

Paulared

Paulared

Available in August into October; Paula Red apples were discovered around 1960 by grower Lewis Arends near a McIntosh block in his orchard in Michigan. He named the apple after his wife, Pauline. Paula Reds appeared on the market as a distinct cultivar in 1968.

What’s It Like?

  • Tart
  • Juicy
  • Crisp white flesh
  • Pleasantly aromatic
  • All-purpose

Applications

 Perfect for applesauce; tartness allows for less (or no) sugar to be added.

Jonagold

Jonagold

Jonagold

Available mid-fall through the winter; a cross of two important American varieties the Golden Delicious and Jonathan, the Jonagold apple has over seventy different strains, each which vary slightly in color, size and taste.

What’s It Like?

  • Sweet
  • Crisp, creamy yellow flesh
  • Juicy
  • Aromatic honey-like scent

Applications

A popular dessert apple the Jonagold can be used in a variety of sweet preparations. Bake into pies, tarts, muffins and cakes. Hollow and stuff or cook whole and baste to make baked apples. Jonagold apples are perfect for use in sauces, preserves and jam. Their sweet-tart flavor will complement savory applications as well. Use in chopped and green salad, serve sautéed slices alongside pork or root vegetables or pair with robust cheeses on a sandwich, pizza or cheese board.

Idared

Idared

Idared

Available mid-fall through the winter; first developed at the University of Idaho Agricultural Experiment Station in 1942. It is a cross between Jonathan and Wagener apples.

What’s It Like?

  • Tart and tangy
  • Crisp white flesh
  • Firm
  • Juicy

 Applications

Perfect for applesauce; tartness allows for less (or no) sugar to be added. Very well suited for making pies and cakes.

Empire

Empire

Empire

Available in the fall and early winter months; Empire apples are a member of the rose family (Rosaceae) along with pears and quince. A successful cross between Red Delicious and McIntosh, the Empire contains flavor characteristics of both its parent apples. Empire apples were bred to resist pre-harvest fruit drop and have a low likelihood of developing fireblight, a disease common in the Rosaceae family.

 What’s It Like?

  • Sweet
  • Crisp creamy flesh
  • Juicy

 Applications

Empire apples can be roasted, baked or sautéed. Their crisp flesh and sweet tart flavor make them perfect for fresh preparations such as chicken salad and coleslaw. They pair well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg. Sliced or cut apples stay white longer if put in a bowl of water containing two tablespoons of lemon juice. Their size and low susceptibility to bruising make them an excellent snacking apple.

Golden Delicious

Golden Delicious

Golden Delicious

Available mid-fall into the early winter months; an important American variety the Golden Delicious has been parent apple to many well know varieties such as Gala, Ambrosia, Mutsu, Pink Lady and Jonagold to name a few. While the exact parentage of the Golden Delicious apple is unknown it is believed by many to be a relative of the Grimes Golden and the Golden Reinette.

What’s It Like?

  • Sweet
  • Crisp white flesh
  • Juicy
  • Firm

Applications

The Golden Delicious apple has a sweet-tart flavor that can be enjoyed fresh, but also has the necessary acid content and stability to be a baking apple. Fresh, raw apple may be added to green salads, fruit salads or grain salads. Sweeten and spice apple slices, then bake into crisps, crumbles, tarts, cakes, galettes and breads. Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups. Add slices to burgers and sandwiches. Pairs well with savory items as well, such as onions, cabbages, pork, cheeses and strong herbs.

Macoun

Macoun

Macoun

Available mid-fall into the early winter months; Macoun apples are a cross between the McIntosh and Jersey Black varieties

 What’s It Like?

  • Sweet and mildly tart
  • Crisp white flesh
  • Juicy

Applications

Excellent snacking apples. Goes well in salads, pies and applesauce. Macoun apples are generally only available in the fall and they do not keep well.

Red Delicious

Red Delicious

Red Delicious

Available in the fall through the winter; the Red Delicious apple is one of the most well know commercially grown apples in the United States. Throughout the years many different varieties have been developed in order to make improvements to the color of the apple as well as make it more suitable for travel and increase its shelf life. Some argue that this has had a negative impact on the flavor and lead to a decline in market demand for the Red Delicious.

What’s It Like?

  • Sweet
  • Slightly crisp
  • Creamy white flesh

Applications

Red Delicious apples are best used in fresh preparations, as their flesh does not hold up well when cooked. Add to green, fruit and chopped salads. Use as an edible garnish on sandwiches, quesadillas and burgers. Since their flesh breaks down easily they can be successfully slow cooked and pureed to make sauces and soups. Their flavor pairs well with cinnamon, cheddar cheese, horseradish, chard, cherries, mustard and pecans.

Cortland

Cortland

Cortland

Available in the fall and winter; An older American variety, the Cortland apple is a cross between the McIntosh and Ben Davis apple. It has long been one of the most commonly produced apples in New York, consistently ranking in the top ten in the state.

What’s It Like?

  • Sweet-tart balance
  • Crisp white flesh
  • Juicy
  • Thin skin

Applications

Extremely slow to brown when cut, the Cortland apple is perfect for use in fresh apple preparations. Add cubed apple to green and fruit salads. Slice thin and add to sandwiches, burgers and quesadillas. Use in lieu of crackers and pair with sweet and savory dips or flavorful cheeses. The sweet tart flavor of the Cortland apple also shines in cooked preparations. Bake into cakes, tarts, cobbler, quiche and galettes or slow cook to make soups, sauce and preserves.