Maine - Apple Picking - Apple Varieties - Picking Schedule

Every season is different, and ripening dates can change dramatically depending on the weather. Here is a chart outlining what time of year we expect our fruit to ripen.

Always check our home page for what is currently available.

Click on any variety name below for more information.

Variety	September			October
	Early	Mid	Late	Early	Mid	Late
Paula Red Paula Red This is a perfect summer apple, one of our earliest ones. It was named for the wife of the horticulturalist who first propogated it. Character White flesh that softens as it ripens Beautiful redish-pink skin Crisp, tart and sweet Keeps in the fridge crisper for up to two weeks Usage Excellent welcome eating at the start of the season Best applesauce! No additional sugar is required Our first batches of apple butter are made with this variety
Ginger Gold Ginger Gold The Ginger Gold is a welcomed and honored first apple of the season, with a loyal local following- folks ask for this apple as early as July, and anticipate getting in on the small quantity that we harvest. Character Initially pale green ripe off the tree, then changing to a soft yellow as the apple continues to ripen Sweet, mildly tart, with a lemony finish Slow to brown when sliced Usage Desert apple! Slice these thin and pair with sharp cheddar cheese Great in salads, as they retain color and don’t turn brown A baker!
McIntosh McIntosh The McIntosh becomes ripe in late September, despite pleas from the public to make these available sooner. It is traditionally the most popular cultivar in New England. Many consider it a superior eating apple, as well as suited for applesauce, cider, and pies. Character Red and green skin, with flecks of tiny white dots Sweet with a tart tang Juicy Tender, white flesh Usage Consdiered a superior eating apple Lovely sauce, no sugar required Softens more readily than other varieties
Cortland Cortland After the many attribute sof the McIntosh were discovdered, plant breeders began crossing it with other varieties to enhance its traits. One of the earliest was the Cortland, combined with the Ben Davis variety. Character Striped crimson color against yellow-green background Sweet with a hint of tartness Juicy Snow white flesh Retains color after being sliced Usage Considered by Emily as the most versatile apple in the orchard, good for all possible uses, including freezing or canning sliced. Sets a high standard as a utility apple Considered a keeper- will keep in fridge or root cellar through the December holidays Try these on a barbeque kabob, put on a fruit plate sliced Decorative- a traditional looking apple
Hyslop Crabapple Crabapples (Hyslop) This is an exceptionally large crabapple, which is sometimes mistaken for a plum, when viewed on the tree from a distance. Character Large, brilliantly colored, dark red or purple Tart, 12% sugar Usage Lovely when pickled, or canned with a cinnamon sugar syrup Makes beautiful and delicious jelly	Sorry, crop failure this year.
Spartlet Spartlet This pear was developed fromt eh Bartlett pear, and is significantly bigger. Character Yellow skin when ripe Juuuuuuuuicy and sweet when ripe Usage Perfect for pear jelly or pear butter Makes a fine juice to drink on ice These are sometimes pressed into our cider, as the sugar content is high
Empire Empire The Empire is a New York apple, a cross between McIntosh and Red Delicious. It has a substantial fan club at Hope Orchard; Emily belongs to it! Character Red! Medium size makes it a manageable meal Sweet/tart blend Perfect autumn apple crunch when you bite into it White flesh doesn’t oxidize, so it will remain white when cut and left out Usage Processed with some Macouns and Spartans, and milled, it will yield a sweet, rosy sauce that requires no extra sugar, and freezes excellently in freezer ziplock bags. Keeps well into the winter months Salad or fruit plates, this apple retains it’s natural white color Perfect lunchbox apple
Macoun Macoun You decide how to pronounce this one: rhyme it with “McTown” or say the “coun” syllable as “Coon.” Join us in the speculation. Either way, this is by far our most popular apple, with an extensive following. This is Brien’s personal favorite overall. It is a cross between McIntosh and Arkansas Black. Character Dark red skin Extra sweet; aromatic- that perfect autumn apple scent Very juicy, tender white flesh, with hint of berry flavor Usage Regarded as one of the finest cooking apples in New England Best off the tree consumption! Excellent apple sauce for now or this winter Pair with a variety of cheese
Spartan Spartan This apple is considered the best all-purpose apple. Character Medium size makes it eater friendly Crisp is it’s middle name Bright red blush on green yellow background Hint of Red Delicious flavor Usage Mix this one with Macoun and Empires, process with peel left on, and the result is a sweet, perfect rose colored sauce Excellent for dehydrating
Northern Spy Northern Spy This is a mid to late October apple. Character Green with red stripes, sometimes described as “salmon colored.” Tart, lower sugar content than many apples Hard crunchy flesh Usage One of the best keeper/storage apples, reported to be kept well into spring Large; three to four will make a pie Good cider apple
Golden Delicious Golden Delicious Don’t begin to compare this apple with what is available in the grocery store. Just come and pick one fresh off the tree in late October. It is a completely different experience. Character Sweet mild flavor Juicy Crisp, light yellow flesh Sometimes likened to a pear in flavor Usage Makes a yummy late autumn lumpy and warm sauce when peeled, chunked, and lightly steamed Bakes very well Reported as an excellent keeper Do not dehydrate; flavor is compromised
Bosc Bosc Bosc’s are gorgeous when on the tree; they look like holiday tree ornaments! Character Long tapered neck “Lemony” Dense, crisp, smooth flesh Russetted skin Usage Keep well Ripen in a closed paper bag , or inside a cupbard- darkness is helpful! Poach in red wine Salad: Roast and serve with blue cheese and Balsamic vinegar atop a bed of greens Serve in thin slices alongside vanilla ice cream, drizzled with brandy
Red Delicious Red Delicious This was a “chance” seedling, as many cultivars, developed by accident, in East Peru, Iowa, in 1868. Our Red Delicious ripen at the very end of our season, so fans have to be patient to pick this ripe fruit, as late as Halloween. Character Distinct shape and ruby color Sweet and juicy Crisp flesh Slow to ripen; best if kept cool throughout the ripening process, once picked Usage Excellent fresh eating Salad potential, especially Waldorf Display or ornamental apple
Golden Russet Golden Russet These apples look lovely on the trees in late fall, contrasting with the other shades of yellow, orange, red, and green. Character Distinctive greenish yellow with wash of a rough golden brown Medium sized apple Firm, hard flesh Has it’s very own fan club, mostly of whom have fond childhood memories of this apple kept until the December holidays Usage Cider apple Bake with a mix of other varieties Fruit bowl display
Baldwin Baldwin The Baldwin is an heirloom apple, and was for many years the most popular apple in New England, New York, and abroad. Character Bright red “wintry apple” look Tart Classic apple flavor Firm flesh Usage It complements other apples in our fresh pressed cider Great pie, sauce, maintaining integrity throughout baking process Keeper, well into spring, in a root cellar or consistently cool storage space
Tolman Sweet Tolman Sweet This very dry firm apple has a unique following of loyal fans, many of whom recall eating a Tolman Sweet as a child. Character Pronounced sweet flavor despite highly crisp firm texture Medium sized, rectangular shape Pale yellow skin with red blush and/or russet lines Usage Was considered one of the best for dehydrating in it’s early development; still a good bet Good for cider pressing as well as baking and saucing