This iconic Shelburne Farm apple is juicy, crisp and sweet with creamy white flesh. Perfect for eating straight from the tree, Honeycrisp apples are a hybrid of the Macoun and Honeygold varieties. Minnesota farmers introduced the apple in 1991, which soon became the state's official fruit due to its astonishing popularity.
A favorite in the farm kitchen, this apple is a cross between the McIntosh and Ben Davis varieties. Its bright skin, streaked with deep red, is usually capped with a light green flush. Exceptionally juicy, with a vibrant sweet-tart flavor, Cortlands are apt to satisfy all your baking needs.
Developed in 1923 as a delicious eating apple, the Macoun remains a New England favorite for its vivid, sweet flavor with just a hint of berry. Gleaming red skin, tinged with a uniquely purplish hue, covers its firm, snowy flesh.
This is a masterful fusion of two beloved favorites: McIntosh and Red Delicious! Its robust flavor retains the best element of each parent apple, with a subtle sweetness from the Red Delicious layered with the zesty overtones of a McIntosh. Medium-sized with glossy crimson skin, the Empire is nothing but a fresh-picked delight.
A cross between the Jonathan and Golden Delicious apples, the Jonagold is world-renowned for its aromatic, sweet-sour flavor. Despite its gentle sweetness, the fruit boasts a notably larger size. A swirling of green, gold and red-ginger envelop its fluffy, crisp flesh.
One of the earliest apples to ripen on the East Coast, Ginger Golds develop from pale green to soft, glowing yellow by late August. The fruit is large and conical, with a mild flavor and tart finish. Its cream-colored flesh resists browning, offering the perfect juicy bite to usher in the year's harvest.
Named for Fujisaki, the Japanese town in which it originated, this apple is refreshing, sugar-sweet, and contains just a touch of spice. Its versatile flavor makes the fruit ideal for baking, pairing with fine wine, or eating fresh from the orchard.
This apple is both an American classic and a beloved Shelburne Farm tradition. Its mildly sweet flavor is piqued with just a few notes of acidity, and its deep scarlet hue causes the the fruit to be extremely high in antioxidants. Try it perfectly plain or as a juicy complement to your salad!
Otherwise known as Cripp's Pink, these apples are slow to brown and delightfully crisp. Their one-of-a-kind flavor is tart and zippy, with a sparkling, effervescent finish. The fruit's most notable characteristic, however, is without doubt its signature reddish-pink blush.
Sweet-tart with a hint of brown sugar, Zestar! absolutely merits the enthusiasm its name might suggest. The fruit lends itself well to both cooking and eating fresh, and it retains a vibrant flavor in storage for up to two months. An earlier variety, its rosy hue calls to mind the watercolors of a late summer sunset.
Connoisseurs agree that biting into this apple's firm, ruby-red flesh is like sipping a mug of your favorite spicy tea. Originally discovered in New Zealand, Braeburns are thought to be relatives of the Granny Smith and Lady Hamilton varieties. Enjoy them fresh-picked or in pies and tarts!
As its moniker indicates, this apple's most distinguishing characteristic is its oh-so-satisfying crunch. While its texture resembles that of a Honeycrisp, both its flavor and shape mirror the Fuji's delicate profile. Introduced by MAIA (Midwest Apple Improvement Association) farmers in 2012, the variety has quickly become a national favorite.
Introduced to the United States from Japan, the Akane apple maintains an unusually well-balanced flavor profile, at once delighting the picker with notes of sweetness punctuated by sharper undertones. With crisp, yellow-tinged flesh that is slow to brown and not too dense, Akanes are perfect for eating right off the tree.
Delightfully crunchy with a glossy-smooth exterior, this apple's mild flavor is sweet with touches of honey, green banana, ginger and melon. One of the only yellow varieties to ripen early in the season, the Blondee is often affectionately referred to as "the golden gala."
A cross between Akane and Gala apples, the Sansa is sweet and juicy with just a hint of tanginess. The fruit is vibrant red in color with subtle streaks of gold, meanwhile its flesh is a soft and sweet yellow. It's best enjoyed straight from one of our tall spindle trees.
This healthy treat is sure to satisfy your sweet tooth! Crunchy, crisp and sweet as can be, the fruit combines the Gala's gentle flavoring with the firmness of a Braeburn. Try peeling its red-blushed, golden-green skin and adding it to some applesauce for a note of sugar-spice.
Delicate yellow-green with crimson spots and finely grained flesh, Gravensteins are refreshingly tart. The apple adds a pleasing dash of vibrancy to sauces and ciders, and as a result, has long been a staple in the classic American kitchen.
Marshalls are in many ways identical to their McIntosh parents, although the fruit is a deeper red in color and ripens about ten days earlier. Spring green with a saturated ruby blush, these apples are sure to start off your fall morning with a zesty bite.
Small, crisp and juicy, this apple is as whimsical as its name. The fruit is denser and more saccharine than a Honeycrisp, but shares its satisfying crunch and vibrant coloring. Perfect for lunch boxes or nutritious after-dinner sweetness!
This apple is sure to please your palate with a rich, complex flavor profile. Snappy and scarlet, the fruit is reminiscent of spiced apple cider. Although Crimson Crisp makes a wonderful eating apple, it also adds juicy and sophisticated depth to your salads, sandwiches and ciders!
Boil down this apple into fine, beautifully pink applesauce to enjoy its subtle tartness. Deep red and bursting with juicy flavor, Liberty apples are sharper than their Macoun parents, though the fruit maintains a well-balanced profile. Enjoy it fresh from the orchard in September!
This apple's deep, sweet flavor includes notes of cherry candy and raw sugar. Its crunchy, cream-colored flesh, similar in texture to that of a McIntosh, is streaked with signature rosy stripes. Try this aromatic variety baked into a pie, cobbler or tart.