Eco Apple™ Varieties – Standard and New
Braeburn: The Braeburn’s coloring varies considerably from fruit to fruit, but the taste is consistently mild with each crisp and juicy bite. Developed in New Zealand, this variety is at its best early in the season.
Cortland: A round apple with a smooth, shiny, red skin. It’s juicy, with a sweet-tart flavor and white flesh that resists browning. It’s an all-purpose apple, good for salads, cooking and eating out of hand. A Northeast favorite.
Empire: A cross between a McIntosh and Red Delicious, Empire is a round, medium-sized, dark red apple of excellent eating and cooking quality. Some describe its flavor as spicy. Developed in the 1960s at Cornell and named after New York, “the Empire State.”
Fortune: A very large, red-colored apple with a cream-colored flesh, Fortune stores well and has a crisp texture. It is firm and juicy with a sprightly, spicy flavor, and is good for fresh eating, pies and sauce. Developed in mid 1990s at Cornell, it is an offspring of Empire.
Fuji: The Fuji’s appearance varies from yellow-green with red highlights to mostly red. Fuji apples are aromatic and sweet, with a crisp, firm texture. The Fuji’s spicy sweetness and texture make it an apple of exceptional eating quality. Developed in Japan in 1939.
Gala: This apple is a cross between Golden Delicious and Cox’s Orange Pippin, and has attractive bold red stripes over a yellow background. The fruit is firm, juicy, and finely textured, with a yellow-white flesh. The Gala is sweet, with a slightly tart flavor, helping to make it a real favorite for eating fresh.
Ginger Gold: This apples is one of the earliest New England varieties to ripen – generally ready for eating in early August. The fruit starts out a very pale green, though if left on the tree will ripen to a soft yellow. Ginger Golds are primarily enjoyed as an eating apple because of their mild, yet tart, flavor.
Golden Delicious: This variety’s name comes from the color of its skin. It holds its shape well when cooked and is therefore used in all kinds of sautés and baked goods. Golden Delicious apples are tart and refreshing, a pleasure to bite into.
Honeycrisp: This apple is known to be the favorite among newly developed apple varieties, due to its exceptionally crisp flesh, juiciness, and a pleasing, mildly sweet flavor. Honey Crisp is an attractive apple, with a red color over a yellow background.
Jonagold: The name of this brilliant golden-red apple reflects its parentage of Golden Delicious and Jonathan. It has the tart-sweetness of the Jonathan, and the juiciness and crisp texture of the Golden Delicious. It is noted for its large size, beauty and flavor.
Jonomac: A cross between Jonathan and Macintosh apples, this variety produces a deep red, firm, medium-sized fruit. Called a “dessert” apple for its juiciness and crispness, the Jonomac is ready to pick in the early fall.
Liberty: A cultivar with deep red stripes and yellow undertones, the Liberty is resistant to many common pests and diseases. It grows to a medium size and is great for eating, juicing, and making applesauce.
Macoun: A round, medium-sized apple; wine red in color, and often with a pretty, bluish tone. It’s exceptionally crisp, juicy and it has a sweet-tart flavor. The Macoun is an all-purpose apple, but is especially good for eating out of hand. A Northeast specialty.
McIntosh: A round, medium-sized apple. Wine-red in color, this variety often has a pretty, bluish tone. It’s exceptionally crisp, juicy and it has a sweet-tart flavor. The Macoun is an all-purpose apple, but is especially good for eating out of hand. A Northeast specialty.
Mutsu (or Crispin): A very large apple with yellow to golden-green skin and crisp, firm, creamy-white flesh. It is good both for eating and processing (sauces, pies, baking). It’s very juicy with a mostly sweet flavor. Mutsu tastes a lot like one of its parents Golden Delicious, but keeps better and lives up to the Crispin name.
Paula Red: One of the first apples of the New England season, Paula Red apples are bright red with flecks of golden yellow. They have a light, crisp flavor and are best eaten fresh off the tree because they do not store as well as late season varieties. Paula Red apples are suitable for both eating fresh and cooking.
Red Delicious: This snack apple has an elongated shape, almost like a heart. The inside of the Red Delicious is white and crisp, while the outside is a brilliant, sometimes striped, red. This variety is crunchy and sweet when purchased in season, but do not store for more than two weeks in the refrigerator.
Rome: Named for a town in Ohio (I was as surprised as you were), this variety is very round with a thick, red skin. Not as sweet as some of its brethren and able to hold its shape in the oven, the Rome apple is used most often in baking.
Sansa: An early-season, firm, high quality fresh eating apple. The skin is bright red over a yellow-green background; it is eye-catching and attractive. “A rose colored apple with sweet-tart flavor,” Sansa tastes very much like a Gala. It has excellent flavor, texture, crispness, and aroma.
Zestar: Developed by apple breeders at the University of Minnesota in 1999, this very early season apple does well in temperate and colder climates. Crisp and juicy, with a hint of brown sugar, the sweet-tart balance is perfect. The base color is green with a strong blush of red where exposed to the sun. Eat fresh or cook, and store for up to 1-2 months in refrigerator.
Store apples in the refrigerator – please! A lovely bowl on the table is nice for decoration or to remind you how tasty they are, but it is tough on these fruits that love to be cool and moist.
Keep in the crisper for humidity; some suggest putting them in a plastic bag with a damp paper towel. If you have an old-fashioned cool-room, root cellar, or cold basement, that’s good too. Apples will keep for several weeks, or months depending on the variety.