There are a staggering number of apple varieties: while some have a texture that is sturdy and perfect for baking, others are best when eaten fresh or sliced and served with cheese. Apples are extremely rich in important antioxidants, flavonoids and dietary fiber. The antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes and heart disease. 

We at Dutch Kills CSA get some of the best varieties from Hepworth Farms. See below for the varieties we are have been getting this 2018 season.



Good for: salads, snacking, baking, roasting

A cross between a McIntosh and Ben Davis, the Cortland Apple is sweeter compared to the McIntosh. These apples have a very white flesh and are very good for salads because they are quite resistant to browning. Cortland apples are also excellent to make apple sauce: if you leave the skins on while cooking and the run the apples through a food mill, your sauce will get a naturally pretty shade of pink.



Good for: salads, snacking

Fuji apples are bold and flavorful, usually quite big, red with some golden highlights. Even if the name may trick you into thinking they are Japanese, their origins are North American. Fuji apples are a cross between Red Delicious and an old variety called Ralls Janet, which was grown by George Washington at Mount Vernon and Thomas Jefferson at Monticello. These apples keep very good and can be left outside the fridge for weeks without turning soft. They are good for baking but they are best eaten raw and delicious in salads.

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ginger gold

Good for: salads, snacking, baking, roasting 

Ginger Gold are a classic, well known to be great in apple crisp. They are harvested usually at the beginning of the season (August/early September) and are one of the first new crop available. Ginger Gold were discovered in the 1960s as a cross between a Golden Delicious and an Albemarle Pippen. They are usually greenish-yellow, with some spots of rouge and a flesh that is crisp, fine-textured and slow-browning. Ginger Gold apples are an all-purpose apple and ideal for baking and sauces thanks to their nicely tart and sweet taste, with a hint of fall spice.

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golden supreme

Good for: salads, snacking

Golden Supreme apples origins are not clear: while generally thought to be created in Clay County (West Virginia), some say that they originated in Idaho. They are early season apples, medium to large and usually yellow with prominent brown lenticels and pink/red blush. The flesh is crisp, cream colored and very juicy. Because its flesh browns slowly, it is great for fresh eating and in salads, but it’s also good for some baking applications.



Good for: salads, snacking, baking, roasting 

Mutsu Apples are from Northern Japan, where they are oftentimes referred to as “the million dollar apple”. These apples are related to the Golden Delicious and they go also by the name Crispin. Mutsu Apples are smooth and have a color that varies between bright green and yellow. The flesh is crisp and firm and the flavor is sweet and tart at the same time with some hints of spice. Mutsu Apples get sweeter in cold storage and because of their sweet and delicately spiced flavor, they are ideal as dessert apples.



Good for: salads, snacking, baking, roasting 

McIntosh apples are usually vivid red with some spots of bright green and white lenticels. The early season apples have more green than the later season ones. The flavor also varies: the ones picked late in the season will have a sweeter taste than the early ones. The flesh is crisp, juicy and bright white. When they are first picked, the flavor is strongest and sweet-tart, but it mellows slightly when kept in cold storage. McIntosh apples are an all-purpose apple that can be used cooked or raw, in both savory and sweet applications.



Good for: salads, snacking, baking

Considered by many as the greatest fresh eating apple of all time, these apples are very crisp and as the name suggest, their sweetness is reminiscent of honey. Honeycrisp apples are commonly grown in Minnesota, where they were first grown and where they were named the official state fruit in 2006. Honeycrisp apples are exceptionally good keeping and can be stored up to four months in the refrigerator.



Good for: salads, snacking, baking, roasting

A cross between McIntosh and Red Delicious, Empire apples are red with some white spots. The flesh is juicy, crisp and cream-white in color. Because of their low susceptibility to bruising, they make an excellent snacking apple. Their flavor pairs very well with pumpkin, pear, sharp cheeses and warm fall spices like cinnamon, ginger and nutmeg. They were first created at Cornell University and their name is a homage to the state they were created in, New York.

(Text compiled from Produce GeekNew England OrchardsThe Fruit GuysSpecialty ProduceWhole Foods Market)