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.
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.
The fruit is an attractive crimson and orange flushed over a yellow background. The flesh is crisp, juicy, and sweet-tart, very similar to Honeycrisp. It is slow to brown when cut, and it makes a great salad apple.
Derived from a cross between McIntosh and Red Delicious made by Lester C. Anderson, a Cornell University fruit nutritionist who conducted open pollination research on his various orchards in the 1940s. The apple was released under the name Empire in 1966 and has become a staple of orchards across the New York and throughout the Northeast, prized for its crispy white flesh, with a…
A beautiful russet apple with breaking, sugary flesh and a distinct nutty flavor that almost tastes like vanilla ice cream. This apple is very pear like in its consistency. Hudson's Golden Gem apple tree was discovered among a dense group of bushes and trees in Oregon and introduced in 1931.
Dating back to 1635 in the small town of Roxbury, MA near Boston, this is one of the oldest named varieties originating in North America. Excellent for cider, a fine keeper and good for eating fresh out of hand. Firm, slightly coarse, fairly tender, yellowish-white flesh with lots of sugar and acidity.
A cross between Autumn Crisp and Braeburn, developed at the New York State Agricultural Experiment Station and introduced in 2013. This apple has good sweet/tart balance and is great for fresh eating and also for salads and baking as it is slow to brown.
