by babs4104@gmail.com | Oct 9, 2023
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....
by babs4104@gmail.com | Oct 9, 2023
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...
by babs4104@gmail.com | Aug 21, 2023
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
by babs4104@gmail.com | Aug 21, 2023
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
by babs4104@gmail.com | Aug 21, 2023
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...
