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.