Apples

Braeburns Sweet with a hint of tart, and a firmness that stores well. These traits plus the fact that they bake well have made them a very versatile apple.
Gala Talk about a great apple: Crisp snappy bite over a mellow sweetness. Michigan’s 3rd most popular apple for fresh eating or cooking. Looks great, smells sweet, eats like a dream!
Cameo The fastest-growing apple varieties in the country. Only introduced in 1998,super-sweet, super-crunchy Cameo has already become America’s new favorite apple. Firm-textured,crisp and sweet tart, the lovely Cameo™ apple has a cream-colored background with white lenticels and hints of red stripes on its tender thin skin. Great for snacking or baking.

An outstanding dessert apple, Cameo™ apples make delicious sauces, a variety of baked goods and an especially scrumptious apple pie. Top pancakes, waffles and French toast. Slow to brown when cut, add to fresh fruit salads. Sliced or cut apples stay white longer if put in a bowl of water containing two tablespoons of lemon juice. An excellent keeper,refrigerate in coldest part of refrigerator.
Cortland A hint of tartness makes this a great baking variety, used frequently in desserts. A descendant of the McIntosh, this variety is a bit sweeter than its ancestor. Known for its white flesh and excellent flavor.
Earliblaze These semi-tart apples are crisp with just the right mixture of sweetness and zip for fresh off the tree eating. Smooth striped skin is cherry red and very attractive. They make an incredible apple pie.
Fuji New to Michigan’s apple line-up, Fuji is Japan’s favorite apple for good reason! Fantastic sweet and tart flavor, with a low acid content. An incredibly good keeper, Fuji stays crisp for weeks!
Golden Delicious A gingery-smooth, sweet taste treat lies under a thin skin. The most popular yellow apple, Goldens may be eaten fresh or cut up in salads. Professional’s choice for applesauce or cider, baking pies and other desserts.
Golden Supreme A medium sized apple that is greenish yellow to golden brown in color with a firm cream-colored flesh that provides a sweet juicy flavor. This apple is a good selection for drying, for baking, and for making cider. It can be kept for months in refrigerated storage
Honeycrisp This apple is hot! And mighty crisp. Combines unusual color and excellent sweet flavor with a great bite. Use it for fresh eating, fresh-cut slices or cut up in salads.
Ida Red Suits your every use! Eat fresh or for cooking. Taste is both tangy and tart. Flesh is white, crisp and juicy. Favored for sauces, pies and desserts. Texture holds up well when baked.
Jersey Mac Medium sized red apple with yellow/green splashes. Flesh is crisp and juicy with a tart flavor. For a summer apple, they taste really good and reminds you what the upcoming fall apples will taste like!
Jonagold Make sure you try this one! Superbly crisp and juicy with shades of tart and sweet in each apple. Usually large and aromatic. Highly ranked by apple connoisseurs. Popular in Europe, but better from Michigan’s cooler climate.
Jonamac Medium size, firm fruit with dark red color over greenish background. Flesh firm, crisp, high quality with flavor similar to McIntosh. Good to eat, makes a great applesauce.
Jonathan Both pretty and popular! Used for fresh eating and cooking. Juicy flavor has a spicy tang that blends well with other apples. Michigan’s cooler climate produces superb Jonathans. Discovered in Woodstock, New York!
Lodi An attractive yellow early-season apple with a sharp flavor, best used for cooking, especially for a tart applesauce.
McIntosh Classic large, round apple for eating out of hand! Ultra-juicy white flesh,lightly tart flavor and excellent fresh apple aroma. A perky addition to salads. Excellent in applesauce and cider. Also used in pies.
Mollies Delicious A very good to excellent early apple, sweet and great to eat (but not to cook.) Fruits are large to very large, conical in shape with a pinkish red color. Has an exceptionally pleasing aftertaste.
Mutsu Has a moderately sweet flavor with firm, juicy and creamy white flesh. Its skin color is a yellowish green with an orange blush. The Mutsu apple is also known as Crispin. This apple is vigorous, fairly early, and the fruit is large and oblong shaped. It is excellent for fresh eating, sauces, pies, and baking. This apple stores and keeps well.
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.
Red Delicious America’s most popular apple, known for the “five little bumps” on the bottom. Best for fresh eating and snacks. Full-flavored sweet taste, yellowish flesh and crisp texture. Discovered over 100 years ago in Iowa.
Rome A big, round apple right out of storybooks! Romes have mild, sweet flavor. Most popular for baking because it holds flavor and shape well. A Southern favorite, although discovered in Ohio.
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