They say variety is the spice of life and, boy, do we have variety here in the Rodale Institute organic orchards. Some of our apples you’ll recognize as widely-available and familiar favorites, but some you will only find here. As a former research orchard, we have a number of experimental varieties to tickle your tastebuds. Keep in mind, since our trees were planted for research and varieties are often scattered far and wide, each bushel will provide a unique flavor combination. Pick-your-own kicks off with our Organic Apple Festival and continues until the trees are bare. Hope to see you at the farm this fall!
Freedom: Juicy apples with yellow skin. Very crisp with a sweet and tart taste. Excellent for sauce, baking, freezing and eating.
Empire: Sweet, crisp apples have bright white flesh. Can be stored for a short period, but are best when eaten straight from the tree.
Liberty: Best for eating fresh, but also store well. Red skin and a juicy, sharp flavor.
Rome: Mildly tart apples with a firm greenish center. Good for baking, sauce, salads, pies and freezing.
Priscilla: Medium-sized apples with a slightly greenish to white flesh. Crisp and tart.
McIntosh: Beautiful red apple with white flesh that is firm, tender and very juicy.
Red Stayman: Juicy and tender apple is medium to large in size and slightly tart in flavor.
Golden Delicious: Sweet to taste and ideal for making salads, sauce and butters.
Mutsu (Crispin): A cross between Golden Delicious and Indo apples and has a moderately sweet flavor.
Macoun: A cross between McIntosh and Jersey Black apples. It has a deep red coloring and is the perfect dessert apple. It is extra sweet, aromatic and juicy with a hint of crunch.
Baldwin: Firm, juicy and aromatic. Good cider base and great for pies.
Prima: An attractive, medium-sized apple that makes an excellent sauce.
Granny Smith: Tart, green and crisp. An excellent keeper.
Jersey Mac: Tart, tender and early-ripening fruit is a good choice for McIntosh lovers who just can’t wait for the Macs to mature.
Northern Spy: Tart, crisp and very tender. Good for all purposes except drying.
Nova Easy Gro: The snow white color and large size makes this a very good apple for eating, but give it time on the shelf. This variety is tough at picking, but mellows during storage.
Ida Red: Great keeper with mild apple flavor.
Blue Pearmain: An American heirloom and has firm, coarse flesh. A favorite of Henry David Thoreau.
Pristine: Yellow apple with smooth, glossy skin. Fruit is high in sugar content with very good keeping quality.
William’s Pride: Medium- to large-sized fruit, slightly striped with dark purple/red. The flesh is firm, very juicy and spicy with a rich, aromatic flavor. Keeps very well and is good for both fresh eating and cooking.
Lodi: Crisp and juicy apple with a sharp flavor. Ripens late and keeps well. Best for baking.
Akane: Fantastic dessert apple with an invigorating tart taste. Retain their shape and tartness when baked. Leave the tender skin on when making sauce for a great pink color and a sweet-tart flavor.
Dayton: Large, glossy red apple with a good, full-flavored desert quality.
Co-op 27: Excellent keeper that retains flesh texture and quality for up to six months after picking.
Co-op-28: These white- to cream-colored, firm apples are juicy and have a rich flavor.
Co-op 29: A late golden type with yellow flesh.
Co-op 30 (Enterprise): Sharp flavor and good for keeping. Can be stored for 3-6 months in the fridge. Best as a cooking apple.
Co-op 31 (Wine Crisp): Mildly-tart and spicy, rich-flavored and juicy apple. Excellent storage apple that retains texture and quality for six months or more in the fridge.
Brown Russet: Classic heirloom variety with tough brown skin and incredibly sweet flavor with notes of cider and honey.
Tydeman’s: Early McIntosh-type apple. Soft, sweet flesh with thin, red streaked skin. Good dessert apple, but doesn’t store well.
Experimental varieties: 75414, 74828 and 75441 (Kimike).