A perfect balance of sweet and tart
Deep and rich with a hearty crunch
An ideal crisp texture
Excellent for eating, RubyFrost is the ultimate baking apple
Great for recipes both savory and sweet
High in Vitamin C and slow to brown, making it ideal for
pies and tarts
September through June
10 years in the making and developed by Cornell University’s apple breeding program, RubyFrost apples reaching their peak flavor in the winter months. RubyFrost is an excellent choice for warm seasonal dishes, as well as an ideal
baking apple thanks to its plump, luscious
size. RubyFrost apples are the perfect
balance of sweet and tart, deep and rich
with a hearty crunch and ideal crisp texture.
Be sure to try RubyFrost’s cousin apple, SnapDragon which was also developed by
If you love the old-fashioned goodness of baked apples, Idareds are excellent, as they hold their shape perfectly and look beautiful on the table. Developed in Idaho, it’s a cross between two old-time New York apples, Jonathan and Wagener, that were first grown in Penn Yan in 1791.
If you like tart apples, take a healthy bite of a Paula Red. It's one of our earliest varieties to be harvested, and the first taste of fall for many apple lovers. Pick or shop early, because Paula Reds are only available from late August into October.
If you really want a fresh-picked apple in late summer, the early ripening Ginger Gold will satisfy your desire for a great snacking apple. Check them out early in the harvest season when this special new variety is readily available!
Great-looking fried apple slices, sitting next to a pork chop, are probably Romes. These superb apples retain their shape and tart flavor beautifully when cooked. This old-time variety originated in Ohio in 1816 but is widely grown in New York State.
Bite into a Crispin for a great crunch and mouthful of sweet juice. The original name for this exceptional apple was Mutsu, reflecting its Japanese heritage. It was renamed Crispin in the late ‘60s and has been gaining fans ever since.
Picture a fresh fruit cup featuring beautiful, snow-white apples. It’s likely made with Cortland, the very best Apple Country® salad apple. This great, all-purpose apple was developed at the New York State Agricultural Experiment Station in Geneva in 1898.
Sometimes the name of an apple says it all. Honeycrisp apples are honey sweet (with a touch of tart) and amazingly crisp. Kids love the taste, and it’s easy to see why this recent variety has continued to grow in popularity since its 1991 introduction in Minnesota. More Honeycrisp trees are being planted every year in New York to increase the annual harvest.
The Acey Mac apple is crisp, juicy and sweet. It’s an excellent snacking apple. Similar to – and just slightly firmer and generally larger – than its cousin the McIntosh.
The Jersey Mac apple is crisp, juicy and sweet/tart. It is good for fresh eating, pies and applesauce.
Jonagold is another success story from the New York State Agricultural Experiment Station in Geneva. It's a cross between mellow Golden Delicious and tart Jonathan apples, and creates a great aroma when baked in apple pies.
Ever hear that Golden Delicious is the yellow cousin of the popular Red Delicious apple? Actually, they are related in name only, but this honey sweet apple is a special treat all on its own.
A great choice for snacking, Gala is a variety developed in New Zealand. It's got the mild flavor that "picky eaters" prefer, plus a striking bright yellow-red color that also makes it visually appealing.
These popular mildly sweet apples are grown across the country, but only our Red Delicious have the slight tartness so characteristic of apples from New York. If you haven't tried an Apple Country® Delicious, you haven't tried what we consider the best Delicious.
With the popular Red Delicious and McIntosh for parents, Empire was destined to be a hit when it was developed at Cornell University in the ‘40s. It's a sweet-tart combination that's very versatile.
Nothing evokes fall better than the aromatic fragrance of McIntosh apples. This variety has been enjoyed since 1811 when John McIntosh discovered the first seedling. McIntosh apples grow particularly well in New York's cool climate.
new New York apple characterized by “monster crunch.” One of its parents is the Honeycrisp, and you’ll love the spicy/sweet flavor. Along with RubyFrost®, SnapDragon is one of two exciting new apples that were 10 years in the making and developed by Cornell University’s apple breeding program.
Information courtesy of Apples From New York