Jonamac

First week in September.

A cross between Jonathan and McIntosh, Jonamac combines the rich flavor of McIntosh with some of the spiciness of Jonathan. Jonamac’s tend to be a bit firmer than McIntosh, and are excellent for cooking, sauce or snacking.

Gala

Starting mid-September.

Gala is a cross between Kidd’s Orange Red (Cox’s Orange Pippin and Red Delicious) and Golden Delicious. Gala’s were brought to the U.S. in the early 1970’s and are now one of the most popular apples. Red stripes cover a creamy undertone on this crisp, juicy and sweet apple which is perfect for snacking.

McIntosh

Starting mid-September.

It has a deep red finish, often with a greenish blush and juicy tangy-tart flavor. McIntosh is an excellent apple for snacking and applesauce, and some enjoy its tart flavor in pies as well.

Cortland

Third week in September.

The Cortland’s flavor is sweeter than that of McIntosh, with only a mild tartness. The snow white flesh resist browning when sliced, which makes it an excellent addition to fresh salads, kabobs, garnishes, or desserts.

Empire

End on September.

Empire combines the mild tartness of McIntosh with the sweetness of Red Delicious to produce a unique flavor which is ranked in the top ten favorites by international experts. It is a wonderful all-purpose apple, great for fresh-use, baking, cooking, candy and caramel apples.

Red Delicious

First week of October.

Best for fresh eating and snacking rather than cooking, Red Delicious has a full-flavored sweet taste, yellowish flesh and crisp texture.

Golden Delicious

Mid-October.

Golden Delicious was originally named Mullin’s Yellow Seedling, until Stark Brothers of Louisiana, renamed it as a companion to their Red Delicious. Golden Delicious is a sweet apple which is great fresh, and requires less added sugar in cooking uses such as applesauce, pies and other baked goods.

Northern Spy

Mid-October.

Its characteristic flavor is more tart than most popular varieties, and its flesh is harder/crunchier than most, with a thin skin. It is commonly used for desserts and pies, but is also used for juices and cider. Further, the Northern Spy is also an excellent apple for storage, as it tends to last longer due to late maturation.

Ida Red

Mid-October.

Introduced in 1942, Ida Red is a cross between Jonathan and Wagener apples, developed by the Idaho Agricultural Experiment Station. It has a tangy flavor like the Jonathan, but is larger. Bright red skin surrounds the white flesh, which is crisp and juicy. Ida Red’s are excellent for baking, as well as snacking.

Crispin

Mid-October.

Known as Mutsu in its native Japan, Crispin looks like a large Golden Delicious and indeed one of its parents is indeed Golden Delicious so it has that lovely sweet honeyed flavour. It cooks superbly and you don't need many for a deep apple pie.

Fuji

Third week of October.

Developed in Japan in the late 1930’s, and named after the famous Mt. Fuji, Fuji apples began appearing in U.S. Markets in the 1980’s. Fuji is a cross between Ralls Janet and Red Delicious, and is crispy with a sweet, aromatic flavor which makes it excellent for fresh eating and fruit salads.

Bartlett Pear

Available starting late August.

A Good-quality Bartlett pear will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be light-green to completely yellow. Bartlett pears are ripe when they turn completely yellow and give off a sweet aroma. This pear bruises easily when ripe.

Plums

Available August thru September.

Mature plum fruit may have a dusty-white coating and is easily rubbed off. Plums that are ripe and ready to eat, look for ones that yield to gentle pressure and that are slightly soft at their tip.

Sweet & Sour Cherries

Starting in July.

Usually eaten out of hand, sweet cherries are larger than sour cherries. They are heart-shaped and have sweet firm flesh. They range in color from golden red-blushed Royal Ann to dark red to purplish-black. Sweet cherries also work well in cooked dishes.

Sour cherries are normally too tart to eat raw, and are smaller than their sweet cousins. Sour cherries are normally cooked with sugar and used for pies, preserves, and relishes.