Here are some fascinating facts about apples.
One fact everybody should know:
Eating apples is a healthy, nutritious, and delicious way to eat!

Arkansas Black

  • Ripens: Mid October
  • An heirloom apple raised by settler John Crawford in 1840, cultivated in Bentonville, Arkansas in 1870
  • Dark red/burgundy color with very firm skin and light yellow flesh
  • Very tart, flavor develops best after stored refrigerated for a few months
  • Great cooking apple for cobblers, pies and apple butter
Cameo Apple Variety


  • Ripens: Mid-September-October
  • Discovered by chance in the Caudle family orchard of Washington in 1987
  • Bright, red-striped apple with creamy orange color, firm
  • Tangy, sweet-tart flavor
  • Great eaten fresh, resists browning, stores well


  • Ripens: September
  • Developed at the New York State Agricultural Experiment Station in Geneva in 1898
  • Red apple with greenish stripes and snow-white flesh
  • Sweet, with a hint of tartness
  • Excellent for eating fresh, salads, applesauce, pies and baking. Good for freezing. Slow to brown
Crimson Crisp

Crimson Crisp

  • Ripens: Late September – October
  • Developed at the Rutgers Fruit Research Center in New Jersey in 1971. Honeycrisp x Gold Rush
  • Deep red, firm and crisp with yellow flesh
  • Mostly sweet flavor, slight tartness
  • Great eaten fresh, for juice or cider, stores well
Empire Apple Variety


  • Ripens: Mid August
  • Developed at the New York State Agricultural Experiment Station in 1966. Red Delicious x McIntosh
  • Yellow-green base with a red blush, striations and striping, semi-glossy, crisp and firm
  • Sweet tart flavor
  • Great eaten fresh or cooked


  • Ripens: Mid October
  • Developed by the Midwest Apple Improvement Association in 199
  • Honeycrisp x Fuji
  • Blushed rosy red over a cream background, crisp, firm, dense
  • Sweet flavor
  • Great eaten fresh
Fuji Apple Variety


  • Ripens: Mid – Late September
  • Developed in Fujisaki, Japan in the late 1930s, brought to market in 1962
  • Pink speckled flesh over yellow-green background, semi-thick skin, crisp and firm
  • Sweet flavor
  • Great eaten fresh or in salads, stores well
Gala Apple Variety


  •  Ripens: Mid August
  • Developed by breeder James Hutton Kidd in New Zealand in 1934
  • Lighter yellow-orange coloring with pinkred striping and mottling with thin skin
  • Mildly sweet flavor
  • All-purpose apple for eating, cooking, and preserving


  • Ripens: Early August
  • Discovered by apple growers Frances “Ginger” Harvey and her husband Clyde in Virginia in 1969 after Hurricane Camille
  • Green to pale yellow in color with semi-thin skin
  • Sweet-tart flavor
  • All-purpose apple for eating and cooking, stores well
Gold Rush

Gold Rush

  • Ripens: Mid October
  • Developed at Indiana, Illinois and New Jersey Agricultural research stations in the 1990s
  • Golden color speckled with lenticels (spots), crisp and firm
  • Mildly sweet with a rush of spicy flavor
  • Great eaten fresh, cooking , juice and cider, stores well
Golden Delicious Apple Variety

Golden Delicious

  • Ripens: Early – Mid September
  • Discovered on the Anderson Mullins family farm in West Virginia in 1890
  • Pale green- golden yellow with thin skin that doesn’t require peeling, white flesh
  • Sweet flavor
  • All-purpose apple for eating, applesauce, apple butter, and cobblers
Granny Smith Variety

Granny Smith

  • Ripens: Early October
  • Propagated by Maria Ann Smith in Australia in 1868
  • Bright green and firm with smooth skin, crisp
  • Very tart flavor
  • All-purpose apple for eating and cooking, stores well
Honeycrisp Apple Variety


  • Ripens: Late August
  • Developed by the University of Minnesota
  • Mottled red skin over a yellow background
  • Honey-sweet mild flavor
  • Great eaten fresh, in salads, or for applesauce
Jonagold Apple Variety


  • Ripens: September
  • Developed at New York State Agricultural Experiment Station in 1953
  • Orange-red blush to yellowish-green color
  • Sweet flavor with a hint of tartness
  • Great eaten fresh, in salads, or for baking or cooking

King Luscious

  • Ripens: October
  • Found as a chance seedling in Hendersonville, NC in 1935. Presumed to be a cross between Stayman and Wolf River
  • Large, pale red with pale yellow undertones and darker red stripes, yellowish white flesh
  • Crisp with a tart-sweet flavor
  • Great for eating, baking, and as apple butter; stores well


  • Ripens: Mid October
  • Discovered as a chance seedling by John McIntosh in 1811
  • Deep red skin with a green blush with white flesh
  • Tangy, tart flavor
  • Best for cooking into applesauce or in a pie


  • Ripens: September
  • Introduced in Mutsu Province, Japan in 1948. A cross between Golden Delicious and Indo apples
  • Large apple with yellowish-green skin and dense flesh
  • Slightly tart flavor
  • Great eaten fresh, for baking and freezing, stores well
Pink Lady Apple Variety

Pink Lady

  • Ripens: Late October – November
  • Developed by researcher John Cripps in Western Australia in the late 1990s
  • Blush pink skin over yellow undertones, crisp and firm
  • Sweet-tangy flavor
  • All-purpose apple for eating, salads, baking, and cooking
  • Stores well
Red Delicious Apple Variety

Red Delicious

  • Ripens: Early-Mid September
  • The most widely recognized apple
  • Red skin, fine-grained, white flesh
  • Mild, sweet flavor
  • Best eaten fresh, does not cook well
Rome Apple variety


  • Ripens: September-October
  • An heirloom apple that originated in Ohio in 1816
  • All red, very glossy with thick skin
  • Mildly sweet, flavor grows richer when baked
  • Cooking apple
  • Great for cooking and preserving as apple butter


  • Ripens: October
  • An heirloom apple popular since pioneer days, developed by Joseph Stayman of Kansas in 1866
  • Medium bright to deep red with speckled, striped skin, firm yellow flesh
  • Sweet and tart, with a wine-like flavor
  • Cooking apple for applesauce, apple butter, pies, and cider; stores well

Wolf River

  • Ripens: July
  • Originated on the Wolf River in Wisconsin around 1875
  • Pale yellow skin covered with pale red coloring
  • Mild, sweet flavor
  • Cooking apple perfect for apple butter or applesauce