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| Pristine - The scab resistant Pristine apple is the most crisp and sweet of our summer apples. It is a newer apple variety developed by the Purdue, Rutgers, Illinois Co Op in 1994. It is a descendent of the Camuzat apple. Beautiful lemon-yellow apple with a perfect finish. This high quality apple is very productive and is a good keeper for an early apple. It is best eaten fresh. Good for eating, baking, sauce, and juice.
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| Red Free - (early Jonathan) Developed by Purdue University and introduced in 1981. Without a doubt, one of the best early apples and is scab resistant. Explosively aromatic! Attractive glossy red fruit, medium size. Flesh is light colored, crisp and juicy with excellent flavor. Good for eating, sauce, and juice. Parentage includes Jonathan, Rome, Melba and Wealthy.
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| Dandee Red - Dandee Red is an exciting apple that is a blend of Paula Red and Summer MacIntosh. It is 100% full, red, blush with pleasingly tart, crisp, creamy white flesh. It has exceptional holding ability and shelf life for an apple in this early season. Dandee Red is an exceptionally high quality early apple with wonderful McIntosh characteristics. Superb for fresh eating, sauce, pies and baking. Coming in 2018.
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| Zestar - Finally, an early season apple with a crisp, juicy texture, and an exciting zesty flavor with a hint of brown sugar! Zestar is juicy with a light, crisp texture and maintains its great taste and crunch for 2-2 1/2 months in refrigeration. For our customers this means an apple that will give them a zesty crunch after hours in a lunchbox, days in a fruit bowl, or weeks in a refrigerator. Zestar was introduced in 1999, from a hybridization of State Fair x MN 1691. Good for eating, baking, sauce, and juice.
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| Sansa - The Sansa Apple is beautiful, colorful, firm, juicy, crisp and sweet. With an interesting background (international in creation from pollen from Japan and New Zealand!) this apple is worth the fuss! Great dessert apple! Released in 1988 after 20 years of researching the seedlings from this international effort between pollen from the Japanese Akane and the New Zealand Gala
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| Ginger Gold - The Ginger Gold is crisp, tangy, sweet, and juicy and a favorite among apple aficionados. Quite attractive mix of green and yellow with a red blush. It stays white and crisp once cut so makes a nice snack, is great on your cheese platter, perfect in a salad, or bake or cook with it. Limited availability (August - October) so get them while you can! Originally from Virginia and may be a cross of a Golden Delicious and a Pippin. It was found in an orchard among twisted uprooted apple trees in the foothills of the Blue Ridge Mountains.
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| Jonamac - A medium-sized Jonathan/McIntosh cross which ripens a few days prior to McIntosh. Sour flavored and tender fleshed like McIntosh. Has wonderful McIntosh-like aromatics. Not a good keeper. Good for eating, baking, sauce, and juice.
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| Blondee - A superior early yellow apple discovered in 1998 in Ohio. This sweet, crunchy fruit features smooth skin and bruise-resistant flesh with a banana/pear like flavor. Occasionally blushed on exposed areas, it holds several months in storage. Good for eating fresh or in desserts. . Ripens mid- September. Best pollinators: Granny Smith or any Golden Delicious.
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| Royal Gala - Developed in New Zealand, this apple is a cross between a Golden Delicious and and a Kidd's Orange Red. An excellent eating apple. Fair for baking. Flavor is mild and sweet. Gala's keep very well, especially when refrigerated. For folks with a sweet tooth, Gala is at its best eaten out of hand!
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| Ozark Gold - A large-sized early Golden Delicious/A1291 cross introduced in 1970. Sweet flavored like Golden Delicious, but bright yellow with a red blush in color. The flavor is mild and juicy with some tartness at the beginning of its season. When properly matured, flavor improves greatly. This apple is great for fresh eating and processing (sauces, pies, baking) and can be stored 2 months.
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| Spurmac (McIntosh) - The Spurmac is a strain of the McIntosh apple which originated in Eastern Ontario nearly 200 years ago. Spurmac is a medium size apple, which is red in color with green background. It is juicy, crispy, becoming mild and nearly sweet when ripe, very aromatic with a white flesh. It is excellent for eating fresh and can also be cooked in pies or made into sauce.
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| Honeycrisp - The HoneyCrisp is juicy, sweet as honey and considered amazingly crisp! It can be eaten as a snack added to salads or cooked. A favorite among many, even non-apple lovers - a perfect apple! Originating in the U.S. as a cross between a Macoun and HoneyGold. It took 30 years to perfect before they brought it to market in the early 1990s.
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| Senshu (Fuji) - A cross of Fuji and Toko, introduced in 1980. Available in early fall, this Fuji-type apple has a wonderful sweet flavor with a crisp, juicy texture. Its mellow flavor tastes slightly like a Jonagold. Best when eaten out of hand.
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| Auvil Early Fuji® - Auvil Early Fuji™ was discovered by the late world famous, Washington state apple grower, Grady Auvil, who was a real pioneer in the fruit industry. It has all the attributes of regular Fuji, but harvests 5-6 WEEKS earlier, so by mid-September in most areas you able to pick fully mature, beautiful red Fuji. The fruit flavor, tree structure and growth habits appear to be identical to other Red Fuji sports. Good for eating, baking, sauce, and juice.
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| Jonafree (Jonathan) – A scab resistant Jonathan that is tart, rich, and has real apple flavor. Offspring of Spitzenberg, first described in 1826. A medium sized apple with thin, bright red-blushed skin contrasting sharply with the crisp, juicy, yellowish white flesh. Many Midwesterners consider Jonathan the best flavored apple in the world! Very crisp and great for baking, sauce, and juice. Tends not to break down when baked.
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| Cortland - A cross between Ben Davis and McIntosh. Big, red with dark stripes, perfumed, slightly acid, very good flavor, Cortland is, with McIntosh, the archetypical American apple. A tart, large apple with crisp white flesh. When cut, the Cortland retains white color longer than other varieties, making it especially good for pies and salads. Good for baking, sauce, and eating.
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| Sept. Wonder Fuji - Same Fuji flavor, up to six weeks sooner! This variety gives colder zones an opportunity to grow these popular apples and enjoy their superior homegrown flavor. Introduced circa 1997. Cold-hardy. Its main characteristic is the lovely pink speckled flush over a yellow-green background. It is also crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet, very refreshing (especially if slightly chilled).
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| Liberty - A scab resistant hybrid involving Macoun released about 1978. A medium to large, dark-red-over-green-background skinned apple in the 'McIntosh style'. Liberty has superior dessert quality as the flesh is very white, crisp, juicy, and tender. The flavor is tart/sweet, somewhat perfumed, and improves in storage. Good for eating, baking, sauce, and juice.
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| SnowSweet® - is becoming increasingly popular because of its delightful sweet taste, with a slight tart balance and rich overtones. Plus, it has a unique characteristic that salad makers love. The fruit's snowy white flesh is very slow to oxidize and turn brown after cutting. SnowSweet® can be sliced for snacking or cut for salads well in advance and dishes maintain an appetizing appearance. SnowSweet is a hybrid between Sharon and Connell Red. Good for eating, baking, sauce, and juice.
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| Empire - A Red Delicious/McIntosh cross from the Geneva N.Y. Experiment Station. Medium sized, round, dark red apple of gorgeous appearance; sweet, juicy, firm, and aromatic. At its peak, Empire "cracks" when you bite it. A great apple for kids. Good for eating, baking, sauce, and juice.
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| Red Delicious - This tough skinned, juicy, rather coarse textured apple is so well known it needs no description. Good for eating, sauce, and juice.
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| Smoothee - This Golden Delicious apple was found as a seedling in West Virginia, USA, in the 1880's. It is a medium to large apple, green when harvested, ripening to a golden yellow colour. The skin has conspicuous lenticels. The flesh is green-white and crisp and the taste is sweet, fragrant and juicy. It is a superb eating apple. It is very good for baking, holding its shape, and excellent for use in salads.
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| Jonagored – Royal Oak Farm's most famous apple, Jonagored is a cross between a Jonathan and Golden Delicious. The biggest selling apple in Europe and Japan. An excellent eating apple with a sweet-tart flavor. Crisp, creamy-yellow flesh. Consistently rated as one of the finest culinary apples. A good pie apple, and considered a fair apple for sauce and great out of hand.
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| Ultra Gold - This smooth glossy skinned Golden Delicious originated in Stark Brothers' test orchard. Less yellow, sometimes flushed with light red blush; crisp, juicy, sweetly aromatic; occasionally musky, mellow and honey flavored. A long-lasting, all-purpose apple good for snacking and cooking. Excellent for sauce, pies, and juice when mixed with another variety.
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| Red Rome - Rome originated from a sprout that developed from below a graft in the 1820's. Glossy red skin; firm, white flesh with tart flavor. Flesh is crisp, firm and mildly tart. Rome stores well. Traditional apple for pies, sauce, and juice. Best when blended with one or two other varieties.
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| CandyCrisp® - CandyCrisp®, another great apple discovered in New York State. CandyCrisp® is 100% sugar, no acid, and is one of the juiciest apples we have ever bitten into! A disease-resistant apple with sweet, firm yellow fruit and flavor similar to pear Picked at just the right time CandyCrisp® has what is described as a very distinctive Pear flavor. This apple is great for all culinary purposes and is best eaten fresh, but can store for up to four months. Good for eating, baking, sauce, and juice.
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| SunCrisp - A 'Golden Delicious',('Cortland' x 'Cox') cross from the New Jersey apple breeding program developed at Rutgers University and named in 1994. Flesh is whitish yellow, very firm and juicy. Flavor is tart at harvest, but becomes sweeter in storage. A very unique taste. Color is almost orange like. Very late in the season, SunCrisp are very hard and crisp.
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| Crispin (Mutsu) - Bred from Golden Delicious by crossing with Indo. Renamed Crispin in the United Kingdom and New York. A very large, firm, greenish yellow apple with a sweet, cocktail of flavors, including a hint of anise. Juicy and refreshing. Absolutely outstanding dessert quality. Firm, dense texture which is consistent for cooking. Good for eating, baking, sauce, and juice.
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| Regent - The Regent is a mid-sized variety of apple that has a bright red outer skin with pale green markings and a cream-colored crisp, juicy inner flesh. This apple has a sweet flavor similar to a Jonagold apple and is an excellent apple for salads, baking, cooking, or for eating out of hand as a snack. It freezes well for keeping longer periods of time as well which makes it good for eating, baking, sauce, and juice.
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| Braeburn - A seedling from New Zealand with the right stuff. Usually eaten as a light olive green apple overlaid with striped muted red, this apple is crisp, sweet, and has very good flavor. It is excellent stewed (applesauce), needing little or no sugar. Good for eating, sauce, and juice.
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| Goldrush - First disease resistant release (from Purdue) with world class eating quality and shelf life. Medium sized. Greenish-yellow coat with some russet. Semi-tart. Keeps as well as Fuji. Good for eating, baking, sauce, and juice.
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| Granny Smith - The Granny Smith, green apple, originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith, where the name "Granny Smith" comes from. It was introduced to the United States in 1972 by Grady Auvil, who also gave us the Auvil Early Fuji. Granny Smith apples are light green in color. They are crisp, juicy, tart apples which are excellent for both cooking and eating raw. They also are favored for salads because the slices do not brown as quickly as other varieties. It also tends to have a harder texture than other green apples. Good for eating, baking, sauce, and juice.
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