At Connemara House, we have a wide range of apple varieties available for picking throughout the fall season. Read on to see more of what you can find at the orchard on your visit.

Apples:

• Vista Bella

  • The Vista Bella apple was first cultivated in New Jersey in the 1950s and commercially introduced in the 70s. It has a green skin with spots of red and pink blushes.
  • Season: Late Summer
  • Good for: Eating

• Jersey Mac

  • Another early season apple that shares a history with the Vista Bella, the Jersey Mac has dark red skin with splashes of green. The flavor profile is similar to the McIntosh, crisp and sweet with hints of a strawberry flavor.
  • Season: Late Summer
  • Good for: eating, baking, and making applesauce

• McIntosh

  • McIntosh apples were first discovered on a farm in Canada in the early 1800s. It is one of the most popular apples in the United States. Macs have a red and green skin and a sweet flavor that finishes slightly tart.
  • Season: Early September to Early October
  • Good for: Eating fresh, making applesauce – can also be used in salads and pies (if using a thickener)

• Cortland

  • A cross between the McIntosh and Ben Davis apple cultivars, Cortland apples were first developed in the late 1890s. Cortland apples are known for their snow-white flesh (and it’s resistance to browning). This factor, along with their bright red color and well-balanced sweet and tart flavors make them a favorite for adding to salads, putting on fruit plates, and using as a garnish.
  • Season: Mid-September to mid-October
  • Good for: Eating fresh, putting in salads, making applesauce, pies, baking – can also be frozen to use throughout the year!

• Macoun

  • The super sweet Macoun apple is a newer variety, having been developed in the 1930s. It’s a cross between McIntosh and Jersey Black apples. Macouns have a dark red skin and can have a berry-like aftertaste.
  • Season: Late September to mid-October
  • Good for: Eating fresh, making applesauce, and putting in salads

• Spencer

  • A cross between the McIntosh and Golden Delicious cultivars, Spencer apples were introduced in the 1920s in Canada. They have either a red or red and green striped skin and a sweet flavor.
  • Season: Late September to Late October
  • Good for: Eating fresh, making applesauce, and putting in salads

• Golden Delicious

  • As the name implies, the Golden Delicious is a yellow-skinned apple. It has a sweet flavor and is one of the most popular apple varieties in the United States.
  • Season: Late September to Late October
  • Good for: Eating, putting in salads, and making applesauce – also good for using in pies, baking, and freezing for later use

• Red Delicious

  • Unrelated to the similarly-named Golden Delicious, the Red Delicious apples are mildly sweet with a bright red skin. Their ability to keep their shape for a long period of time make them a popular apple choice for adding to wreaths and centerpieces.
  • Season: Late September to mid-October
  • Good for: Eating fresh, putting in salads, and using as decoration

• Baldwin

  • Baldwin apples were first grown around 1740 in Massachusetts, making it what is known as an antique apple. They have historically been a popular apple for using in ciders.
  • Season: Early October to Late October
  • Good for: Making cider, baking pies,

• Roxbury Russet

  • Another antique apple, the Roxbury Russet has been around since 1635. It has a yellow-greenish color and is often covered in a rough-textured, yellow-brown russet. The Roxbury Russet apple has a yellow tinged flesh and has a honey-ish taste.
  • Season: Early October to Late October
  • Good for: Eating fresh, making cider, and baking

• Red Spy

  • Our third antique apple, the Red Spy apples were first grown in the early 1800s. It’s a green apple with red striped blushes. Red Spies are slightly tarter than your average apple, but very juicy.
  • Season: Early October to Late October
  • Good for: Eating fresh, putting in pies, and baking

• Honeycrisp

  • The Honeycrisp apple is true to its name with a honey-sweet taste and a crisp bite. It’s quite popular for a new apple; it was first introduced to markets in just 1991.
  • Season: Mid September to October
  • Good for: Eating fresh and putting in salad – also good making applesauce, putting in pies, and baking

• Mutsu (Crispin)

  • The Mutsu apple is a cross between Golden Delicious and Indo varieties of apples. The Mutsu name comes from a province in Japan, where the apple was first introduced in the 1940s. Mutsu apples have a greenish-yellow color and a sweet yet sharp flavor.
  • Season: Early October to late October
  • Good for: Eating fresh, baking, and putting in pies

Note: Due to variations in when each apple ripens, and depending on how the fruit has come in, not every apple will be available throughout the entire picking season every year.