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A Ginger Gold Apple



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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.

Apple Pages:  A-D | E-P | Q-Z

Variety Comments
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. 
Fuji Stores well when firm and has a tangy-sweet flavor. Will retain its shape when baked, but takes longer to bake than most apples. Appearance is similar to an Asian pear. 

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Gala These apples have a pale-yellow background and light reddish stripes. They are sweet with a slight bit of tartness and have tender skin. They hold their shape well when baked, however, they tend to lose flavor when heated. 

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Ginger Gold

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Originated in Virginia in 1969. These are sweet-tart and firm and crispy. Excellent for eating, baking and sauce. Ginger Gold is very slow to turn brown so it's an excellent choice for any fresh cut apple use. Discovered in a Nelson County, VA orchard after hurricane Camille uprooted the existing Winesap trees.
Golden Delicious

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These will store for 3-4 months fairly well in a very cool location but spoil fast at room temp. Should be light-yellow, not greenish. Skin is tender and the flavor is sweet. Since they are high in vitamin C they resist browning. Retain their shape well when baked. There are over 150 varieties of Red and Golden Delicious apples grown worldwide, more than any other apple. 

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Golden Russet Golden Russet is an early American apple, believed to have sprouted from a seed of an English Russet, It was a commercially marketed variety by the early 1800's and won a following. The yellow flesh is crisp, fine-textured, and 
brightly flavorful, with a noticeable sweetness that made it a traditional favorite for hard cider. The apples can be used for cooking and drying. As with most russets, the apples keep well, but they need humid storage if they aren't to get soft under the skin.
Granny Smith These should be a light green color, but not intensely green and could even have a slight yellow tint. They are high in vitamin C and resist browning. Nicely balanced sweet-tart flavor makes them one of the best apples for making applesauce, however, they are too tart for baking. 

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Gravenstein Old favorite large apple from Germany, with unique flavor and aroma. Great for fresh eating, and famous for sauce.
Honeycrisp These apples are 60 to 90% scarlet red over a yellow background color. It is exceptionally crisp and juicy. The flesh is cream colored and coarse. The flavor is sub-acid and ranges from mild and well balanced to strongly aromatic, depending on the degree of maturity. Keeps well for 5 to 6 months in common storage.
Idared Store exceptionally well and become sweeter during storage. Resemble Jonathans and have tender skin. Bake well and will retain their full flavor. Slightly tart and juicy. Idareds make a beautiful pink applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color.
Jonagold The Jonagold is a cross between mellow Golden Delicious and tart Jonathan. It is honey sweet with a hint of tartness, and has juicy, crisp, creamy yellow flesh and tender skin. Excellent for eating, salads, sauce and baking; good for 
pies and freezing. Jonagolds make great fried apples. Simply sauté in a little butter and add a little cinnamon. No sugar needed! 

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Grown mostly in California and harvested around mid-August. Tend to become soft and mealy very quickly. Thin skinned, they cook tender and make a good applesauce. Retain their shape well when baked. Tart, crisp and juicy.

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Apple Uses

A large, tart, eating apple good for baking and sauce. Skin color is green to yellow and the flesh is white, tender and soft. Short storage time. 
Macoun These special apples are only available in the Fall. Macoun was developed at the New York State Agricultural Experiment Station in Geneva in 1932. It's named for a famous Canadian fruit breeder. It is extra sweet and aromatic and has very juicy, tender, snow white flesh. Excellent for eating. Good for sauce and salads. Try serving Macoun slices with cheese for a sophisticated dessert in the autumn. 
Maiden Blush It is a beautiful apple with a wonderful aroma. The skin is a little tough, but the flesh is tender. It is one of the best varieties for freezing and drying, and with its good looks and delicate scent makes a nice addition to a fruit basket. Use for drying or fresh eating.

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Majority are grown in British Columbia. Slightly tart. Crisp and very juicy. Tend to get mushy and mealy very easily and the skin is tough and will not separate from the flesh easily. Not recommended for baking or for pies since they fall apart. 

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Majority are grown in Pacific Northwest. Tend to store very well and their flavor actually improves after 1-2 months of storage. Well-balanced sweet but somewhat tart flavor and they retain their shape well when cooked in pies. 
Mutsu May be sold as Crispin and look like Golden Delicious but are greener and more irregular in shape. they store well and have a sweet but spicy taste with a fairly coarse texture. Good apple for applesauce, just cook, peel and strain. 
Newtown Pippin Color should not be too green, wait until you find them a light green for the sweetest flavor. Rich, juicy, tart and refreshing taste. Keep their shape well when baked or used in pies and make a thick applesauce. 
Nittany Unique sweet, nutty flavor, crisp texture. Excellent for eating, baking and sauce. Nittany is a cross between Golden Delicious and York. Chance seedling offspring of York Imperial at Penn State University.
Northern Spy

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Apple Uses

Tart, tangy, robust, juicy, firm apples excellent for pies. One of the oldest American varieties, it is the quintessential baking apple. Overlook the irregular shape and variable coloration, this apple is not for display. A little too robust as a fresh-eating apple for many, it still has many fans who enjoy it in hand. 
Paula Red This apple is only available from late August into October.  It is a tart apple with juicy, crisp white flesh. Excellent for eating and good for making applesauce. Paula Red applesauce needs little or no sugar. 
Pink Lady Tart, crisp apples that are very good for all uses.

Apple Pages:  A-D | E-P | Q-Z

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