Ashmead's Kernel originated from a seed planted around 1700 by a Dr Thomas Ashmead in Gloucester. The Ashmead's Kernel apple is medium size, golden-brown skin with a distinct crisp, nutty snap. The fruit explodes with a champagne-sherbet juice infused with a sugary and sharp character. The Ashmead's Kernel apple is one of our favorite apples.
Fruit large to medium with green to yellow skin, flushed red. Flesh yellow, very firm. The ultimate in a tart apple. Tannic juice adds kick to sweet or hard cider.
As the name implies, this apples is very crisp and juicy with perfect acid/sweet balance. It is one of our best varieties for eating out of hand and is also an excellent keeper.
Discovered in the late 1700s by an early Dutch settler at the settlement of Esopus, on the Hudson River, in Ulster County, New York. The Spitzenburg apple is unexcelled in flavor and quality, the fruit is great off the tree, but flavor improves immensely in storage. Flesh is tinged yellow, firm, aromatic, complex in flavor with sprightly and spicy undertones complimented with…
Always one of the last varieties we harvest, this apple has it all — crisp, juicy, tart and by far the best storage apple we grow. This apple is great for eating out of hand, baking, salads and anything else you could think of doing with an apple.
Jonagold was developed in the 1940s and as its name suggests, is a cross between Jonathan and Golden Delicious. It's a crisp apple, with white to slightly creamy flesh. The flavor is sweet but with a lot of balancing acidity - a very pleasant apple for fresh eating.
