Did You Know?

Apple Varieties

Want to eat apples, make some cider, or cook an apple dessert? These are some of the best varieties you can pick. Rated on a scale of zero to four stars for fresh eating, cooking, and juicing.

Cooking Juice/Cider Availability Comments
Cortland ★★★ ★★★ ★★★ Sept-Apr Sweet with slight tartness, good for pies, salads, baking. An 1898 McIntosh-Ben Davis cross
Empire ★★★★ ★★★ Sept-Apr Nice blend of sweet/tart, juicy, crunchy. Developed in 1940s from McIntosh-Red Delicious parents
Gala ★★★★ ★★★ Sept-Apr A recent introduction to Vermont, so supplies are limited. Originated in New Zealand
Honeycrisp ★★★★ ★★★ Sept-Apr Honey-sweet with hint of tartness, very crispy, great for snacking. A 1960 Macoun-Honeygold cross from Minnesota.
Jersey Mac ★★ ★★★★ Aug-Sept An early-season apple for snacking, applesauce, cider. For cooking, use extra-thick slices
Jonamac ★★★ ★★ Sept-Dec Best for fresh eating & for applesauce
Liberty ★★ ★★ Oct-Nov A nice, fresh dessert apple. A naturally disease-resistant cultivar developed in 1955 from a Macoun cross.
Macoun ★★★★ ★★★★ Oct-Nov One of New England’s favorite sweet-tart fresh eating apples developed in 1932
McIntosh ★★★★ ★★ ★★★★ Sept-Apr Vermont’s favorite variety, great for fresh-eating and sauces. (Keep chilled for best crunch.) For cooking, use extra-thick slices or chunks
Northern Spy Oct-Apr New England’s hands-down favorite for pies. An early 1800s discovery from New York
Paula Red ★★ ★★★★ Aug-Oct An excellent early season apple for fresh-eating & applesauce. Keep chilled.
Red Delicious ★★ ★★★★ Sept-Apr A juicy, sweet fresh-eating apple, discovered in the 1880s. Vermont Red Delicious apples are finer textured than those originating in the Western U.S.
Spartan ★★ ★★★★ Sept-Apr A good, juicy all-purpose apple, with a balanced sweet-tart flavor.  A good keeper.