SkagitValleyFruit ---------- Apples
Another Purdue scab immune variety. This one does very well for us turning out crunchy and sweet. Keeps really well too in the fridge.
A cross of McIntosh and Newtown Pippin, this apple seems tarter and crisper than original McIntosh and is definitely a better keeping apple.
This variety originated in Kansas, late 1800's. This is a tart apple and for the real fans, a rich, wine like flavor. Good, firm cooking apple that a lot of people just like to eat out of hand.
This is a very unique variety. If left to ripen on the tree the apple develops very high sugars and a unusual "anise" like flavor that i have yet to find in any other variety.
This is a very popular apple in Japan, behind only Fugi for fresh eating. Sweet like Fugi but with just a touch of tartness for balance.
Another heirloom from NY state, mid 1800's, considered an excellent American cooking apple.
A nice Mac type introduction from Purdue, scab immune, great for organic growing. Very early, usually the first apple we will take to market. Tart and fragrant. Great for fresh summer juice.
This local, western Washington discovery, is scab immune. Tart and crunchy, very refreshing during the heat of its early season.
Obviously from Germany this apple can get quite large. Tart to very tart but with a nutty aromatic flavor that often accompanies russets.
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