The Master List
Goodness. We grow a lot of apples! We think we’re close to 70 varieties, but who has time for counting!
Below is a list of all varieties that can be found on our farm, however, not all are available for sale- many are used solely for our hard cider, some for jelly, some are biennial producers, and others consist of only one or two trees we plant as a test run to see how they grow and taste here in the Hudson Valley. We are always looking for new varieties to try out, and welcome any suggestions or requests.
This apple dates back to Holland 1821 – translated it means Pineapple Russet. Russet freckles on neon green/yellow skin. Crisp, juicy with intense sweet sharp flavor developing pineapple flavor late in the season.
Switzerland 1600’s Star Lady. We harvest this apple close to Thanksgiving. Very unusual, flattened shape looking like a rounded star. Excellent flavor: aromatic, sweet fruity taste – HARD! This apple is great to use in Christmas wreath decorations as it doesn’t freeze as quickly. Harvested mid-November
This golden brown, winter russet is what apples looked like 300 years ago: Not so pretty but oh what flavor! Fresh picked, the mouth puckering flavor ‘is not for sissy palates’. Ashmead’s takes its name from the Gloucester, England, physician who grew it in the 1700’s. A kernel is a fruit seed or a tree grown from seed. Harvested mid-October
This apple dates back to 1740 Massachusetts. For its first 40 years, it was called Woodpecker (because the tree was frequented by woodpeckers) In 1784 the apple was brought to the attention of Col. Baldwin by whom it was propagated and more widely introduced. In the 1860’s, the Baldwin was the leading commercial variety in New York. Delicious in cider and pies. Harvested early October
Belle de Boskoop
This variety is said to have originated from seed in 1856 in the nursery of the Ottlander family in Boskoop, Holland. That is reclaimed land and so, this apple was discovered below sea level! It has crisp, tangy highly aromatic flesh that sweetens in storage.
This apple dates back to a seedling from Tennessee around 1830. The fruit is large to medium with green to yellow skin, flushed red. The flesh is yellow, very firm – the ultimate TART apple. Tannic juice adds kick to sweet and hard cider. An excellent keeper, it must be stored to reach its peak flavor. Harvest early November
This is an interesting looking apple. The russeting looks like scars or light frost on a window pane. Orchardists describe the apple as “heavy in hand,” meaning that it has a noticeable higher specific gravity than most. The flavor is rich and a bit tart. This apple was well known in the early 1800’s in New England and used a lot in cider.
This is a chance seedling from New Zealand. Probable parents are Granny Smith x Lady Hamilton. This HARD apple’s rich, sweet – tart spicy flavor is high impact. Turning these into applesauce (if you don’t eat them all fresh first) requires very little sugar. Harvest early November
Grown from seed in a pot in Nottinghamshire England 200 years ago, this apple came to be England’s’ best baking apple. Seedling testifies that the tree was an accident of nature. Eaten fresh Bramley is firm, juicy, and the tart juice is a great addition to cider blends. Keeps well but over time will secrete a slick greasy coat.
This apple is like saving the best for last to harvest. It is so flavorful – hard, crunchy and sweet! It makes delicious pies and applesauce with very little sugar. They keep very well so load up for the winter. Harvest early November
May have originated in the vicinity of Newark, New Jersey, before 1817. A small red apple with yellow dots of a greenish-yellow.The fruit is a long keeper. Used primarily in hard cider, especially in blends with Harrison Crab.
This throws the myth of inedible crabapples out the window! This apple is small but mighty in flavor. Chesnuts’ crisp coarse-grained yellow flesh is juicy and appealingly sweet with just the right touch of tart. Of course it is also great for jelly. Harvested early September
A very old cidery variety, coming from Somerset, England. The juice is bittersweet and very astringent. The fruit is round-conic and red-striped with a brownish-pink blush. I It produces strong, rich, full-bodied, colorful cider.
Coe’s Golden Drop
First recorded in Essex, England in 1842, also know as Bishop’s Thumb and Golden Drop. Small in size, the shape is tall and conical and the yellow skin is flushed crimson with russet patches. The yellowish flesh is firm and crisp with a sweet sub acid flavor.
Developed in the late 1890’s by crossing McIntosh x Ben Davis. This slightly tart apple has very white flesh that is slow to discolor making it great for fresh salads. It makes a delicious pie and is good in applesauce. If there is one bad stop on a Cortland, it tends to break down quickly, but perfect apples are good keepers. Harvest mid-September
Cox’s Orange Pippin
The best known dessert apple of the British Isles. In the early 1800’s Richard Cox planted some Ribston Pippin seeds: one exceptional tree was given: his name, the apples’ unusual color, and an old term (pippin) that’s signifies that this apple was raised from seed.It cooks into a pear scented pie. Harvested mid-September
A new variety developed by Adams County Nursery. Harvesting begins the second week in September. The fruit colors nicely with a near full red-orange blush on a yellow background and the flesh is white, firm and juicy. Apples are medium in size with a sweet-tart flavor.
A Rubin x Vanda cross, Crimson Topaz is a new dessert apple developed by Adams County Nursery. The fruit is medium in size, crisp and juicy with good flavor. It has a 50% orange-red striping color over a yellow background.
Brilliant crimson fruits ripen in August and are about the size of small plums. Sweeter than other Crabapples the fruit is excellent for making pies, jellies, ciders and sauces. Fresh pressed cider pink in color, and crystal clear due to high acidity.
Developed in Holland in 1972 by crossing Golden Delicious x Ingrid Marie. This apple will not disappoint you for flavor – it is crisp and sweet. Exquisite fresh eating. Also good in applesauce.Harvested mid-October
This Red Delicious x McIntosh cross is the pride of New York. This apple takes the best qualities of its parents to make a great eating and all-purpose apple. Great for school lunch boxes and shines up so beautiful. We feel this apple does not get the credit it deserves. Harvest mid-September
This is our own hometown proud apple. It originated in Esopus, Ulster County in the late 1700’s and has the reputation as Thomas Jefferson’s favorite apple. “Spitz” is likely the parents of Jonathan and is classified in the Baldwin apple group. One problem is that it is a shy bearer and bears fruit only every other year.
What this apple lacks in appearance, it makes up for with flavor. It is a cross of Red Delicious and Rall Janet (an apple named by Thomas Jefferson). This apple is very slow to breakdown so load up with a good winter supply for yourself. Harvest late October
Developed in New Zealand, this apple is a cross of Golden Delicious and Kidd’s Orange Red. Smaller in size so it makes them great for kids’ lunch boxes. Not so good for pies or baking but good for drying. Early September.
We think the this beautiful apple is under-rated. It may be one dimensional in flavor, but that sweet flavor and aroma in unmistakable. It can be used for pies and sauce with little or no sugar. Keeps well refrigerated in a plastic bag. Harvested early October
A small, broadly conical, long-stemmed predominately yellow fruit with orange streaks and splashes. Crisp, juicy flesh with extra sweet, rich, mellow flavor. Fine for eating out of hand, excellent for pies, sauce and apple butter. Short keeping life.
Early American apple believed to have sprouted from a seed of English Russet. Commercially marketed variety by the early1800’s. Although this apple is remembered most as the ‘champagne’ of old time apple cider, we love to eat them fresh. This apple you slowly enjoy – it is intense. Also good for baking and drying. Harvested mid-October
Originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The fruit has hard, light green skin and a crisp, juicy flesh. Granny Smiths go from being yellow to turning completely green. When left to ripen on the tree, the apple has much richer flavor and darker skin than those found in supermarkets.
Originated in Essex County, New Jersey in the early 19th century and was grown extensively throughout the Mid-Atlantic and Eastern United States. It was a leading variety for cider production from the early 1800s until the early 1900s and documentation indicates that it was a variety of high merit for cider taste and profitability. As single-variety cider, it commanded the highest price on the New York market.
Hidden Rose has a beautiful yellow skin with pale whitish dots, but it inside that it excels. Deep rose flesh, juicy, crisp, hard, sugary and richly flavored. We love to watch people’s reaction as they bite into this red-fleshed apple. Great and beautiful in an apple tart or applesauce.
This explosively juicy apple is our most popular. The juice literally rolls down your chin which makes it a nice apple for those of us sorry to have the peach season come to an end. This apple was developed in Minnesota in 1962 by crossing Macoun and Honeygold. Early September.
Hudson’s Golden Gem
With its heavy russeting and dull skin, this lopsided fruit is something only an apple lover would call a ‘gem’. Hudson’s might be confused with a pear in a blind tasting. The skin is dry and rough, and the sweet, juicy, grainy flesh tastes something like that of a pear. Makes a unique pear tasting pie.
Hugh’s Virginia Crab
The most common fruit variety grown in eighteenth-century Virginia. It is thought to be a cross between the native American crabapple and the domesticated European apple of horticulture. It produces a delicious cinnamon-flavored cider that is both sugary and pungent. Jefferson planted his entire north orchard exclusively with this variety. It is a small, round fruit, dull red and streaked with green.
This beautiful red apple does not scor high in fresh eating, but it keeps its shape well in pies and cooks down nicely for apple sauce. Harvested late October
This Jonathan x Golden Delicious cross is a top quality all-purpose apple. Texture of this creamy yellow flesh in noticeably crisp and juicy and more on the sweet side. When Honeycrisp are gone, Jonagold seem to quickly rise in popularity. Great in an apple pie with one McIntosh apple added in. Harvested early October
This name makes you assume that it is a cross of Jonathan and Delicious, however, it is of unknown parents. It is a great tart apple, but is a shy bearer so enjoy it while you can. Great for baking as well as eating fresh. Harvested early October
This apple was discovered near Woodstock, New York in the early 1800‘s. By the 1900 it was the sixth best selling apple and is still very popular in the mid-west. Its flavor is more on the tart side with a nice spicy tang. Good fresh eating and good in sauce, but especially great in cider – sweet and hard. Harvested mid-September
Turkey – early 1800’sThis Turkish aristocrat is uniquely tall, narrow and cylindrical with a creamy yellow porcelain-like skin blushed a brilliant red. It’s looks are better that its flavor.
Karmijn de Sonnaville
This apple was developed in the Netherlands in 1949. It is a cross of Jonathan and Cox’s Orange Pippin. Strong, rich robust flavor with masses of sugar and acidity.
Unattractive, irregularly shaped, 90% red fruit. That said, one of our personal favorites. Fine grained, hard, very crisp, juicy light yellow flesh. Strongly aromatic flavor, which mellows with age. Attains peak fresh eating quality in January or February. Keeps in storage through April.
Kerry Irish Pippin
A great flavored late August apple that is often neglected simply because of their small size. This old Irish apple was first noted in 1802. They are little treasures. The hard crunch flesh has a definite ‘spicy tang’!
Kid’s Orange Red
Cox’s Orange Pippin x Red DeliciousBred by J.H. Kidd of New Zealand in 1924. It picks up Cox’s distinctive hue and has the heft of Delicious The flesh is warm white, crisp, juicy, and sweetly aromatic.Undoubtedly one of the most outstanding “English” style apple varieties. Harvested early October
A small dark red apple, formerly grown in the West Country cider-producing regions of England, and now a popular variety for cider producers in the States; used as a bittersharp addition.
Pronounce ma-KOON. This McIntosh x Jersey Black cross apple has diehard fams. We think it is a superior flavored apple, but tends to get very soft, very quickly. Sooo, enjoy as MANY of these as you can just after they are harvested. Also this was the variety used in our 1st prize 2005 apple pie winner. Harvested late September
This variety could be classified as an Antique but it has remained a standard apple in the northeast since it was introduced in 1870. We love them for applesauce and we always add one to our mix in an apple pie for the extra good flavor. Great for fresh eating off the tree, but they quickly soften in storage. Harvested mid-September
Originated in the nineteenth century on the farm of Gen. Stephen P. Gardner of Bolton, Massachusetts. Medium size fruit is slightly oblong with thin, smooth, golden yellow skin mostly covered with red splashes and striping. Flesh is yellow, fine-grained, tender and juicy with a pleasant aroma. Ripens September to October.
Muscat De Bernay
A hard cider apple of the bittersweet type from Normandy. Originated around the commune of Bernay, the site of Benedictine Abbey.
Seedling discovered in Newtown, Long Island in 1759. Original tree died for too many scions being cut. Benjamin Franklin’s favorite apple – in 1759 he had two barrels of pippins sent to him in London. After tasting them, Queen Victoria lifted the tax on imported apples. Newtown Pippin holds the honor as the oldest commercially grown native variety in the United States.
First developed in 1972 by the Pennsylvania State breeding program from a seedling whose parents were Golden Delicious and York Imperial. Reddish-orange skin and crisp flesh. They have a sweet taste with a nutty flavour, and can store up to six months.
“Spies are for Pies” is gospel here. This is a stubborn variety to grow – taking up to 8 years to produce fruit and then offering it only every other year. However, we hold this apple close to our heart. It has been a main variety here for more than a century. The white flesh is very juicy, crisp, and sweet with a VERY aromatic sub acid flavor. Harvested mid-October
This apple is descended from Surprise, an old English variety named for the pink flesh that hides beneath its ordinary yellow exterior. The variety was developed in California in 1944. Pearl is crisp, tart, and aromatic with a hint of grapefruit. It makes a beautiful pinkish sauce and delicious pie.
Pitmaston gets its name from the town in England where it was found in 1780. The flesh is juicy and sweet and there is a hint of pineapple. It is smaller and russeted, a good ‘hand apple’.
A 19th century English cider variety used for its bittersharp juice. A small, cream coloured, flushed dark red apple.
A New England apple, discovered in 1832. Exeedingly rich and sweet russeted apple. Very large fruit with aromatic, crisp, juicy flesh.
Not technically an apple, origniating near the Caspian Sea. Quince first appears in Greek writings about 600 BCE as a ritual item in wedding ceremonies; it reached its fame in colonial America in the 17th and 18th centuries. An incredibly dense, unattractive, knobbly greenish-yellow fruit covered in fuzz and inedbile when fresh. Laborously chopped up and used to make a beautifly red-colored jelly.
A small, dark red crab apple with red flesh, and pink blossoms in spring. Used primarily as a blend in hard cider.
Rhode Island Greening
The ‘Rhode Island Greening’ allegedly originated around 1650 near Newport, Rhode Island. It was developed by a tavern owner, Mr. Green, who grew trees from seed and gave visitors grafts from the tree. The Greening was one of the most popular apples in New York state in the 19th Century. fIt is tender, crisp, juicy, and quite tart, and similar to the Granny Smith. The fruit is large, uniformly round in shape, and flattened on the ends, with a dark, waxy, green skin that turns a greenish-yellow when fully ripe. It ripens from September to October, keeping well into February or longer.
A Gala x Akane cross developed in Japan, maturing one week before Gala. Excellent dessert apple with good keeping quality. Resembles Gala in fruit color and firmness. Harvested late August.
This large apple might also have been named Synergy for the way it borrows from, and improves upon its genetic donors, Northern Spy and Golden Delicious. It was bred by New York State Agricultural Experiment station in Geneva and released in 1962. This is a wonderful all-purpose apple, but really is great in a pie.
This seedling of Winesap shares In winey character, but seems to vary year to year in its tartness. It’s a great hard apple and good for everything. Harvested late October
Developed at Rutgers University and named in 1994 by crossing Golden Delicious x Cortland x Cox’s Orange Pippin. The apple is almost orange in color. It has a great unique tast that is tart at harvest but becomes a little sweeter in storage. Harvested late October
Medium-large fruit, gold-yellow flushed and striped orange-red. Flesh yellowish-cream. Firm and fairly juicy. Flesh rather coarsely textured, crisp. One of our personal favorites.
Swiss Gourmet (Arlet)
This is our favorite all purpose but, without a doubt (we think), our BEST pie apple. It has the great qualities of its parents – hardness of the Ida Red and the sweetness of the Golden Delicious, but then adds a touch of spice. Great fresh eating Develops a waxy skin in storage. Harvested early September
A large crabapple with yellow skin overlaid with red blush red striping. One of the few crabapples that is great for eating out of hand. One of our favorite eating apples, crisp, juicy, subacid, almost sweet, with crabapple overtones. Found in Illinois in 1869. Harvested late August – early September
Rumored to be a cross of Newtown Pippin and Esopus Spitzenburg, selected in 1944. An excellent apple, but one tha has never “‘made it” in the modern apple-growing universe. It is considered more a crab than an apple, but is very sweet, with sugar content up to 25%, which gives it the extraordinary sweet taste.
This apple dates back to a seedling from Tennessee around 1830. The fruit is large to medium with green to yellow skin, flushed red. The flesh is yellow, very firm – the ultimate TART apple. Tannic juice adds kick to sweet and hard cider. An excellent keeper, it must be stored to reach its peak flavor. Harvested early November
Wolf River apples are enormous, often weighing 1 pound or more. It has a pale red color over pale yellow skin and soft, tender, slightly mealy, creamy white flesh. Excellent for baking whole and drying.
Introduced in Minnesota in 1998. Great flavor- sprightly sweet-tart taste with a hint of brown sugar. Light crisp texture. Superb flavor for such an early apple. Harvested late August.