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New York State Pride in Apple Growing
Here in New York State, we have a lot to be proud of, and our apple growing is just one. We produce approximately one-fifth of the total United States production, growing different varieties at the same time as quantity. Apples are essential to good health and are rewarding to grow. According to Cornell University, “Apples are a very significant part of the diet and are one of the best sources of antioxidant phenolic compounds in the Western world.” They have also identified a dozen compounds, called triterpenoids, in apple peels that inhibited cancer cells from growing in other studies. We have put together a list of the most popular NY apple varieties and some information and qualities for each type.
Empire apples – It’s a sweet-tart combination that’s great for everything. It is said to be the perfect blend of sweet and tart, and is juicy and crisp, with a tender white flesh. Great for eating and salads. Also good for sauce, baking, pies, and freezing. The New York State Agricultural Experiment Station in Geneva introduced this variety whose parent varieties are McIntosh and Red Delicious in 1966.
McIntosh apples – People have enjoyed this apple since 1811 when John McIntosh discovered the first seedling. McIntosh apples grow particularly well in New York’s cool climate! They are sweet with a tart tang, very juicy, and have a tender white flesh. They are excellent for eating, sauce, salads, and pies.
Red delicious apples – Red Delicious have the slight tartness so characteristic of apples from New York. They are sweet, juicy, and have a crisp yellow flesh. They are excellent for eating and salads.
Cortland apples – This great all-purpose apple was developed at the New York State Agricultural Experiment Station in Geneva in 1898. They are sweet with a hint of tartness, juicy, and have a tender white flesh. They are good for freezing, eating, salads, baking, and pies.
Golden delicious apples – These apples have a mildly sweet flavor, are juicy, and have a crisp light yellow flesh. They are excellent for eating, salads, sauce, baking, pies, and freezing. You can cut down the sugar in pies and sauces made from Golden Delicious apples.
Red Rome apple – This old time variety originated in Ohio in 1816, but is widely grown in New York State. They are mildly tart and have a firm, greenish white flesh. Excellent for sauce, baking, pies, salad, and freezing.
Gala apples – This is a new variety developed in New Zealand. It is said to have the mild flavor that “picky eaters” prefer and a bright yellow-red color that is visually appealing. They have a mild, sweet flavor, are juicy, and have a crisp, creamy yellow finish. Excellent for eating and salads.
Honeycrisp apples – They have a “honey-sweet” taste, a complex sweet-tart flavor, are juicy, and have a super yellow crisp finish. They are excellent for eating, salads, baking, pies, and sauce.
Braeburn apples – Great for snacks and salads, this type of apple is a great choice. It has a sweet and tangy flavor, is aromatic and juicy, and has a super crisp texture with yellow flesh. It is also excellent for snacking, cooking, salads, and sauce.
Macoun apples – This apple is the perfect way to satisfy your sweet tooth! Macouns are extra sweet and aromatic, very juicy, and are excellent for eating fresh, sauces, and salads.
Fuji apples – Fujis are great snacking apples. Super sweet, super juicy, and super crisp. Excellent in salads, eating fresh, and making sauce.
Jonagold apples – Jonagold is the perfect baking apple. It has a honey-sweet flavor with a hint of tartness. The crisp, creamy yellow flesh is juicy and is good for pies and freezing. They make great fried apples! Simply sauté in a little butter with a little cinnamon. No sugar needed!