Browse Our
Varieties
We are excited to announce we are taking a Nature Friendly approach this year! We love our pollinators and want to do our part in preserving our native wildlife. Our apples may have some cosmetic blemishes, bumps and bruises but will be great for sauce, cider and fresh eating!
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Please Note: Not all varieties listed are available this year.
Pink flesh and soft skin. Makes great applesauce
Crisp eating apple, also great for baking and applesauce
Liberty apple was developed at the Geneva Research Station in the 1960's. Derived from Macoun, but more similar to a Mcintosh apple. Liberty apples have a sweet-tart taste. Mostly used for fresh eating and salads.
Fuji apples are a very sweet, juicy and crisp apple. Excellent for eating and great for sauces. Fuji apples make great applesauce with little to no sugar needed!
Braeburn apples are a cross between Lady Hamilton and Granny Smith apples. Originating in New Zealand, it has become a popular variety worldwide. Braeburns are a large apple with a zesty, tart, crisp flavor. They hold their texture when heated, making them an excellent choice for baking. Also, a great snacking apple.
If you like tart apples, Paula Red is for you! A crisp, juicy apple with white flesh. Some say it has overtones of strawberries or pears. They are great for snacking and sauces!
If you're looking for a great baked apple that holds it shape, look no further. Ida Red apple is a cross between Jonathan and Wagener apples, first grown in Penn Yan in 1791! Ida Red apples are sweet, tart and juicy. Excellent for baking, sauces, and eating. They create a slightly pink tinted applesauce!
Smoothee apples are a type of Golden Delicious that are a more russet-resistant variety but with the same great taste. Smoothee apples are a large, crisp, sweet apple perfect for eating or desserts.
Fortune apples are a cross between Red Spy and Empires created at Cornell University. Fortunes are tart and crisp with a slightly spicy flavor. Great for baking, sauces and fresh eating.
Jonagold apple originated in Geneva, NY in 1953. It is a cross between Jonathan and Golden Delicious ripening in mid-late September. Jonagold is a tangy sweet apple with honey-like flavor notes. Best for fresh eating, juicing and baking.
Macoun apples were first developed in NYS Agriculture Experiment Station in Geneva, NY in 1932. They have an extra sweet, juicy and aromatic profile, making it excellent for eating and sauces. Try with cheese for a great autumn dessert!
A well known NYS apple. Mcintosh is juicy, slightly tart and very aromatic. A favorite for baking and eating.
