In addition to these six most popular varieties there are numerous other varieties of apples grown in our New England orchards:
Baldwin: Pale greenish-yellow flushed with purplish-brown. Juicy, with a tace of sweetness. Stores extremely well. Developed in Massachusetts in 1740. Ripens in mid-October.
Crispin (Mutsu): Gold with red highlights. Good for eating and cooking. Introduced in U. S. in 1968. Ripens in mid-October.
Fuji: Red blush with green and yellow stripes. Crisp, firm, juicy flesh. An excellent keeper. Developed in Japan in 1939. Ripens in October.
Gala: Red-orange, with yellow stripes. A sweet apple. Introduced in 1934. Ripens in mid-August.
Golden Delicious: Golden or light-green, with pink blush. Tender, mellow, sweet. Wonderful fresh and in salads. Developed in 1912. Ripens in October.
IdaRed: Bright golden red. Their tangy taste mellows at maturity. Excellent for all culinary uses. Developed in 1942. Ripens in late September.
Jersey Mac: Bright red with yellow highlights. Good eating apple with aromatic, medium-firm flesh. Introduced in 1971. Ripens in mid-August.
Jonagold: Bright red with gold, Crisp and juicy, Jonagolds are good fresh, in salads, and for both cooking and baking. Introduced in 1968 from Golden Delicious and Jonathan parents. Ripens is September.
Liberty: Red blush. An all-purpose apple. Ripens in early October.
Northern Spy: Large red and green skin, spicy tart flavor. A favorite for apple pies. Developed in 1800. Ripens in late October.
PaulaRed: Solid red, with tart flavor. Equally good for cooking and eating. A relatively new apple, developed in 1968. Ripens in early September.
Pippin: Green with yellow highlights. Tangy sweet flavor. Best for cooking and baking. Dates back to 1700. Ripens in September.
Spartan: Red and green skin. Juicy, tart-sweet taste is good for snacks and salads. Introduced in 1936. Ripens in early October.