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Ambrosia
A very juicy, sweet apple, medium to large in size. Ambrosia apples are bi-colored with a pink blush against a creamy yellow exterior and a creamy flesh texture. Discovered in the late 1980s in British Columbia, Canada, this is an excellent snacking apple, and is also great for salads and cooking. |
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Braeburn
A multipurpose apple good for all types of uses. Its color varies from orange to red over a greenish background. Crisp and juicy apple with a rich, spicy-sweet flavor. |
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Cortland
Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow-white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes. |
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Empire
A cross between Red Delicious and McIntosh. This crisp, juicy apple has a delightful sweet-tart flavor and creamy white flesh, making it a good all-purpose apple. |
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Fuji
This variety's popularity is skyrocketing, thanks to its sweet flavor and crunchy firmness. Fuji apples are bi-colored, typically striped with yellow and red. |
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Gala / Royal Gala
Gala was brought to the United States from New Zealand and is now one of our most popular apples. Crispy, juicy, very sweet and ideal for snacking. Color varies from cream to red- and yellow-striped. |
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Gingergold
This greenish-gold apple is sweet to mildly tart. It is fine-textured and crisp with firm, cream-colored flesh. It’s great for snacks, salads and cooking. |
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Golden Delicious
A pale yellow skin, sometimes with a red blush. Mellow and sweet, all-purpose Goldens are great for snacking, baking and salads. Their crisp, pale-yellow flesh resists browning, making it a good choice for salads and other dishes. |
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Honeycrisp
Hugely popular, this apple combines a crunchy blast of mild, sweet flavor with an unusual red over yellow background. Great for snacking, fresh-cut slices and salads. Stores well. |
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Idared
A tangy flavor like the Jonathan, but is much larger. Bright red with a white, crisp, juicy texture. Good for snacking, and a favorite for sauces and pies. Texture holds up well when baked. |
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Jonagold
A blend of Jonathan and Golden Delicious. A unique honey-tart flavor, and crispy, juicy flesh. Usually large and aromatic. Excellent for eating fresh and for cooking. |
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Jonamac
A cross between a Jonathan and McIntosh with the rich flavor of McIntosh and some of the spiciness of Jonathan. Excellent for cooking, sauce or eating out of hand. Similar crispness to McIntosh, but harder. |
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Jonathon
This crimson apple with occasional touches of green has a spicy tang that blends well with other varieties in sauces and cider. Jonathan is also known for its use in pies and applesauce. |
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McIntosh
Tangy-tart McIntosh has a tender, ultra-juicy white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. Excellent fresh apple aroma. |
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Paula Red
Pleasingly tart flavor and good aroma. Great in back-to-school lunches or early season baking. Discovered in Sparta, Michigan — the home of Riveridge. |
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Red Delicious
America’s most popular apple. Full-flavored sweet taste and a juicy, crisp texture. Color varies from striped red to solid midnight red. Best eaten fresh or in salads. |
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Red Prince
A Cross between a Jonathan and Golden Delicious. The Red Prince apple has the same parentage as Jonagold but with a much different eating character. Extremely crunchy with a juicy, cream-colored flesh and a rich full flavor that is mildly sweet. Excellent for fresh eating, salads and baking. |
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Rome / Law Rome
Referred to as the "baker's buddy." Famed for its storage qualities, this mildly tart apple holds its flavor well and is especially good baked or sautéed |
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Spartan
Firmer and crisper than McIntosh but has many of its qualities, including rich flavor and excellent juiciness. Strongly aromatic even before being cut. An all-around apple for eating fresh and for pies and applesauce. |
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Winesap
Winesap has a firm, crisp flesh and a sweet aromatic flavor. The skin is deep red against a bit of yellow. Good for eating fresh, for cooking, and helps to make good cider. |
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Northern Spy
Intriguing name, yet this apple is a professional baker’s dream! An antique apple still popular because of tart, acidic properties that cook up well in applesauce, pie and other dishes. A hard apple that ripens late and stores well. |