Apple Trees

Harvest a bounty of crisp apples (Malus domestica) for cooking, baking, juicing and eating out of hand. You can even ferment your own apple cider and vinegar.

Red Delicious: The most widely grown apple in America. A classic for snacking, with fine-grained, tender flesh.

Yellow Delicious: A vigorous grower that fruits young and heavily, bearing apples with a firm, crisp, juicy flesh and a mild, sweet and distinctive flavor.

Fuji: This mid-season tree yields medium-sized reddish-pink apples with a wonderful texture and sweet, light, flavor with just a hint of tartness.

Gala: Fruits early in the season, bearing crisp apples with a crisp, dense flesh. Semisweet to slightly tart in flavor with floral notes.

Granny Smith: The classic apple for baking, with crisp flesh and a moderately sweet flavor. A very heavy late-season producer.

Honeycrisp: Featuring an exceptionally crisp texture and sweet-tart bite, this all-purpose apple is delicious eaten out of hand or used in any apple recipe. It keeps its flavor and texture well when stored.

• Zones 5–8.
• White blossoms with a tinge of pink blanket the apple trees in spring, followed by succulent fruit that ripens in autumn.
• Grows 15'–20' high, 10'–15' wide.
• Suitable for container or ground planting.
• Requires full sun.
• Fruits from mid-September to mid-October.
• Yields approx. 3 bushels of apples at maturity (3 to 4 years).
• Grown on a farm in Tennessee.
• Agricultural regulations prohibit shipment to AZ, CA, OR, WA, Puerto Rico and Hawaii.