|Please note that many of these apples are only available on the market or as u-pick. Check respective sections above for a list of what is available in u-pick or the market.
Cameo. A firm, crisp, and sweet apple that resists browning. Great for fresh eating, applesauce, or baking. Keeps well in your refrigerator.
Cortland. A hint of tartness makes this a great earing, cooking, and baking variety. A descendent of the McIntosh. It’s a bit sweeter than its ancestor and juices really well.
Early Fuji. An early variety with an incredibly sweet flavor, low acid content, and crisp. Excellent all-purpose use for snacking, baking, and cooking.
Empire. Red with a few white tints, creamy white interior. They are juicy and sweet. A cross between Red Delicious and McIntosh.
Gala. A crisp, snappy bite over mellow sweetness. It is Michigan’s 3rd most popular apple! Very versatile, great for eating or cooking.
Golden Supreme: A medium sized apple with a sweet juicy flavor. It is good for drying, baking, and making cider. It can be kept for months in refrigerated storage.
Honeycrisp. A people’s favorite. It is crisp with an excellent sweet flavor and a “bite” to it. Great for eating fresh or using in salads. Keeps only several weeks.
Ida Red. Suits your every use! Eat fresh or for cooking. Taste is both tangy and tart. Flesh is white, crisp and juicy. Favored for sauces, pies and desserts. Texture holds up well when baked.
JonaMac. A good cooking or eating apple. It has the best qualities of a Jonathon and a McIntosh apple, resembles the McIntosh in flavor. It is a favorite for applesauce.
Jonathan. Pretty and popular, used for fresh eating and cooking, a favorite for apple butter and taffy apples.
McIntosh. An old time favorite. An aromatic, juicy, sweet, and tangy tart. The tender white flesh and distinctive flavor makes it great for applesauce.
Mutsu. Also called Crispin, it is a cross between Golden Delicious and the Japanese Indo apple. It has a sweet-honeyed flavor mixed with sharp, tangy, and acidic notes. They can be stored until spring.
Northern Spy. The professional baker’s dream, cooks up well in applesauce, pie and other dishes. Stores well, easy to remember by saying “Spies for pies”.
Nu-Red. A crisp, tart, hard, crunchy apple. An improved version of a Red Rome. Good for fresh eating, applesauce, pies, and baking.
Red Delicious. America’s most popular apple, known for the “five little bumps” on the bottom. Best for fresh eating and snacks. Full-flavored sweet taste, yellowish flesh, and crisp texture.
Red Jonagold. Very hard and tart, large and aromatic. Cross between a Jonathan and Golden Delicious.
Yellow Delicious. A gingery-smooth, sweet taste under a thin skin. It is the most popular yellow apple, good eaten fresh, baked or cut in salads. Makes a nice apple sauce and many people use for canning pie filling.
Winecrisp. A dessert apple. Large, deep-red, juicy, sweet, firm flesh. Keeps for months.