Nothing evokes Fall better than the aromatic fragrance of McIntosh apples. People have enjoyed this apple since 1811 when John McIntosh discovered the first seedling. McIntosh apples grow particularly well in Michigan's cool climate!

What's It Like?: Sweet with a tart tang; Very juicy; Tender, white flesh
Best Uses: Excellent for eating and sauce; Good for salads and pies
Special Hint: McIntosh's tender flesh cooks down quickly. Add a thickener if making a pie.

Big, red with dark stripes, perfumed, very good flavor, Cortland is, with McIntosh, the archetypical American apple.
What's It Like?: Sweet with a hint of tartness; Juicy; Tender, snow white flesh
Best Uses: Excellent for eating, salads, sauce, pies and baking; Good for freezing
Special Hint: Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut.

Honeycrisp | Click to learn more

Sometimes the name of an apple says it all. Honeycrisp apples are honey sweet (with a touch of tart) and amazingly crisp, some say "explosively crisp." It's easy to see why this new variety continues to grow in popularity since its 1991 introduction in Minnesota.
What's It Like?: Complex sweet-tart flavor; Juicy; Super crisp yellow flesh
Best Uses: Excellent for eating and salads; Good for sauce, baking & pies
Special Hint: This ultra crisp apple will appeal to teens, a great way to encourage healthy snacking.

With the popular Red Delicious and McIntosh for parents, Empire apples were destined to be a hit. It's a sweet-tart combination that's great for everything.
What's It Like?: A wonderful blend of sweet and tart; Juicy; Very crisp, creamy white flesh
Best Uses: Excellent for eating and salads; Good for sauce, baking, pies and freezing
Special Hint: Small Empires are great for school lunches. Kids love Empire's sweet-tart taste and super crunchy texture.

Wow! What a great snacking apple! Fuji apples have it all--super sweet, super juicy and super crisp. This Japanese apple has American parents, Red Delicious and Ralls Janet, an antique apple that goes back to Thomas Jefferson in 1793.
What's It Like?: Very sweet; Very juicy; Very crisp, cream colored flesh
Best Uses: Excellent for eating and salads; Good for sauce
Special Hint: Fuji applesauce needs little or no sugar.

Jonathon * | Click to learn more

A medium sized apple with thin, bright red-blushed skin contrasting sharply with the crisp, juicy, yellowish white flesh. The flavor is archetypically 'appley' and aromatic and is one of the best in the crisp American class.
Best Uses: For chunky pies or baking. Uses often for caramel apples.  

The smell of fresh apple crisp wafting through the house is a sure sign of Fall. Jonagolds make excellent baked goodies. It's a cross between mellow Golden Delicious and tart Jonathan.
What's It Like?: Honey sweet with a hint of tartness; Juicy; Crisp, creamy yellow flesh
Best Uses: Excellent for eating, salads, sauce and baking; Good for pies and freezing
Special Hint: Jonagolds make great fried apples. Simply sauté in a little butter and add a little cinnamon. No sugar needed!

These popular mildly sweet apples are grown across the country but our Red Delicious have the slight tartness so characteristic of apples from Michigan. Give our Red Delicious a try!
What's It Like?: Sweet; Juicy; Crisp, yellow flesh
Best Uses: Excellent for eating and salads
Special Hint: Red Delicious apples look great for a long time so they are the favored choice for holiday centerpieces and wreaths.

Savor the old-fashioned goodness of baked apples, especially Idareds, which hold their shape perfectly and look beautiful on the table. Developed in Idaho, it's a cross between two old time apples, Jonathan and Wagener, first raised in Penn Yan in 1791.
What's It Like?: Sweetly tart; Juicy; Firm pale yellow-green flesh, sometimes tinted rosy pink
Best Uses: Excellent for sauce, cooking, baking and pies; Good for eating, salads and freezing
Special Hint: Idareds make a beautiful pink applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color. 

Large, hard, sweet-tart apple, red skin with yellow streaking, all-purpose.
Best Uses: Traditional pie, cooking, eating. 

Attractive red apple with yellow background. Crisp, juicy, firm, tasty, good keeping apple. Great all purpose apple.
Best Uses: Holds slice: eating, salads, sauces, pies, and baking. 

Bite into a Mutsu for a great crunch and mouthful of sweet juice. It's one of the most satisfying snacks around! Also known as Crispin.
What's It Like?: Sweet yet very refreshing; Very juicy; Super crisp
Best Uses: Excellent for eating, sauce, baking and freezing; Good for salads and pies
Special Hint: Try Mutsu's for roasting whole apples or thick slices. They're a wonderful accompaniment for your favorite roast. 

Perfect fried apple slices sitting next to a pork chop are probably Red Romes. These superb cooking apples retain their shape beautifully as well as their tart flavor. This old time variety originated in Ohio in 1816.
What's It Like?: Mildly tart; Firm, greenish white flesh
Best Uses: Excellent for sauce, baking and pies; Good for salad and freezing
Special Hint: Combine Red Romes with a sweet apple such as Golden Delicious for tasty applesauce. 

They're all the perfect occasion for this red-as-red-wine favorite, a beauty of an apple that looks terrific on store displays and at home in wreaths, fruit bowls, and cheese platters.
What's It Like?: White flesh; Crisp texture; Juicy inside
Best Uses: Excellent for sauce, baking and pies; Good for salad and freezing