This apple variety, bred in Japan, is a nice size for snacks and school lunch. A big, crunchy bite and a spritely tart, sweet flavor that wakes up the taste buds.
For you Cox Orange Pippin fans this would be considered a spring version of that. Many consider this apple an improvement on the old COP. Firmer, juicier and tarter this variety from Belgium, circa early 1900's is truly very flavorful.
Airlies Red (Airlies Red Fleshed):
This is our late season red flesh apple. Not as pretty as the Mott Pink or Pink Pearl of the early season but some say this apple has more zapp!
A recent releace from Canada of a scab imune variety great for organic growing. Good choice for a McIntosh apple thats firmer and more flavorful.
A very unusual apple with its rough, thick skin and course, dry texture. What it does have is a nice flavor. This variety is considered an American heirloom having originated sometime in the late 1700's, new england area. Because of it's dry texture it is not a good juice apple but good for fresh eating and baking.
Belle de Boskoop:
This apple from Holland is prized for its baking qualities. Since we first introduced this apple to our customers in the puget sound area over 20 years ago it has become hugely popular and our plantings have increased several times.
Braeburn is a great apple when tree ripe and fresh off the tree. Of course you will never experience this from the grocery store. Probably one of the hardest (texture wise) apples you will encounter, so always crunchy. Labeled as sweet / tart but in reality, more tart.
This variety was discovered in the early 1800's in England and is the #1 cooking apple there. This apple is very juicy and very, very tart.