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.
Both an outstanding commercial product and an essential breeding stock for a plethora of modern varieties, the Golden Delicious may well be one of the most important apples of the 20th century. Its mild flavor is pear-like and lightly spiced, and is best enjoyed straight from the tree, though it's also delicious in cooking and juices.
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 this apple down 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.
This cherry-red variety is a delectable cross between the Golden Delicious and Monroe apples. Extra crisp, sweet-tart and juicy, the fruit's tender flesh is ideal for salads. It also makes a perfect dessert apple with a flavorful balance of sugar and acid.
A descendant of the Gala, this apple ripens later in the fall. Orangey-red skin streaked with yellow envelops its crisp, smooth flesh. Try it fresh from the tree on a mid-October afternoon; the fruit adds a touch of gentle sweetness to close out your fall picking.
Rosy red and perfectly round, this glistening ruby sphere is the quintessential harbinger of New England's harvest season. Its firm and juicy flesh lends itself well to seasonal treats, especially sauces, pies and cakes. Or just delve into its creamy flesh and mild-tart flavor for a honeyed, refreshing bite!
Small and intensely sweet, the Frostbite offers a flavorful bite despite its diminutive structure, laden with notes of sugarcane and molasses. Its name, meanwhile, is reflective of its ability to thrive in cold climates, a rare advantage for New England growers. Try it pressed in a mug of steaming hot cider or just fresh from the tree.
This apple is another American classic, complete with a satisfying blend of sweet and sharp flavors. Medium-sized, smooth, and just slightly acidic, Jonathan is closely related to the antique Esopus Spitzenberg variety. Perfect for eating and cooking alike!
One of the most well-known commercial varieties, Granny Smith is bright green and sometimes blushed with a subtle rosy hue in cooler temperatures. Its trademark tart flavor is stored in firm, medium-grained, and snowy flesh. Almost lemony to taste, this apple is great for snacking, baking, juicing or freezing!
Full blushed red, sweet and juicy, this apple is as much the belle of the ball as its namesake. Scarlett's crisp flesh reveals a pale, cream-colored interior and breaks apart easily. The fruit's mild flavor only intensifies as the season progresses, making early October its ideal harvest time.
Bright, crisp and juicy, this variety is a descendant of the Golden Delicious. Yellow in color and overlaid with a stunning crimson flush, the fruit far exceeds its Delicious grandparent in sharpness and acidity, making it a popular choice for fans of the notably tart Granny Smith. Enjoy this tangy treat in early October!
A sublime cross between the Golden Delicious and McIntosh apples, this apple is more sweet than tart although its flavor is remarkably well-rounded. The fruit is a vibrant red in color with yellow and green highlights. Not too juicy and complete with a touch of zesty overtones, Spencers are especially good in pies and sauces.
A "revolutionary apple" with subtle undertones of lemon, cinnamon, and woodsy flavor, this variety is an artful cross between Liberty and Red Delicious. The fruit itself is strikingly bright, large, and hard to the touch. Visit the farm in mid-October for a taste of this crunchy and crisp delight!
Developed in the 1980's, this modern variety is tart and refreshing with just a hint of sweet citrus flavor. Firm with bright red-striped skin and creamy flesh, the apple is perfect for eating out of hand. The fruit is also versatile in the kitchen, however, pairing well with both savory and peppery flavors.
A cross between crab and domestic varieties, this apple boasts a delightfully crisp texture and delicious sweet-tart flavor. Its ruby-red skin covers a yellow background. With a mature apple measuring about the size of a golf ball, the fruit is surely a tiny, tasty treat for mid-October.
Biting into this apple's firm, coarse and juicy flesh reveals a uniquely sweet-tart and aromatic flavor. The fruit is a gentle yellowish-green in appearance, streaked with dark red and light russeting. The apple stores extremely well, developing in fact a distinct fruity aroma well after Christmas.
A spring-green eating apple with both sharp and slightly honeyed overtones, this variety was dubbed "Mutsu" in its native Japan, although some countries have re-termed it "Crispin." Distinguished by its exceptionally large size, the fruit is ideal for slicing up and sharing, but can also be a versatile addition to your fall kitchen.
Juicy, crisp and mildly sweet, with a flushed skin that's not too dense, this apple is known for its characteristic subacid flavor and gentle, teasing tartness. It's most commonly used in tarts and pies, although the fruit makes excellent juice and cider as well, and lasts long in storage.
Cox's Orange Pippin:
Notable for both its unmatched aromatic flavor as well as its striking orangey-red coloring, this apple is a true English classic. Biting into the fruit's juicy flesh affords a connoisseur notes of pear, melon, fresh-squeezed orange juice, and even mango. Try it as a dessert apple for an elegant end to your meal!
Kidd's Orange Red:
This apple is a perfect intercontinental marriage between the aromatic qualities of the English Cox family and the gentler taste of American Delicious varieties. Yellow with an extensive orange-red flush, the fruit boasts a sweeter, more honeyed flavor than the Pippin.
Karmijn De Sonnaville:
Another Cox-style variety blushed with autumnal colors and laden with a pronounced aromatic flavor, this apple emerged from the Netherlands in the mid-twentieth century. Visit the farm mid-season to best enjoy its legendary sweet-tart taste.
Developed in Switzerland, growers originally aimed to cultivate this apple as an improved Golden Delicious. Instead, the result was much more remarkable. Some have even gone so far as to label it the "best-tasting apple in the world." See for yourself this fall with a refreshing bite of the fruit's intensely sweet-and-sharp flavor.
Juicy and tender, Ellison's Orange is in many ways identical to its famous parent - Cox's Orange Pippin - though the fruit can develop a distinct aniseed flavor in storage and resists most diseases extremely well. Overall, its superb depth of flavor is without doubt among the best of the Cox offspring.
Tydeman's Late Orange:
This apple arrives late in the season, and is replete with a notably sharp twist to its aromatic Cox flavor. The fruit stores well all the way into April, at which point its flavor is mellowed and sweeter, and without the scented quality. Large and crisp, it's sure to be a satisfying end to your harvest season.
We grow over 80 kinds of apples - more descriptions of our heirloom and specialty varieties coming soon!