Our Varieties A to Z

Ashmead’s Kernel

Grown in England in the 1700s, this old favorite dessert apple is light green and russeted. Generally a late-season apple, it can keep through January.

Pro Tip: This sweet and sharp apple makes a great juice.

 

SPECIALTY Variety

Autumn Crisp

Grown in England in the 1700s, this old favorite dessert apple is light green and russeted. Generally a late-season apple, it can keep through January.

Pro Tip: This sweet and sharp apple makes a great juice.

 

SPECIALTY Variety

Baldwin

This tart, firm, and bright red heirloom apple was for many years the most popular in New England, New York, and abroad.

Pro Tip: Baldwins maintain their shape throughout the baking process so they are fantastic for baking pies and dumplings.

Fun Fact: If kept in a cool storage space or root cellar, Baldwins can keep into the spring.

STANDARD Variety

Black Oxford

The dark purple Black Oxford hails from Paris, Maine. It was found as a seedling by Nathaniel Haskell in the 1790s.

Fun Fact: These are one of Emily’s absolute favorite apples!

 Pro Tip: You might be surprised (and delighted) by their somewhat chewy texture and white-green flesh that blends tart and sweet.

SPECIALTY Variety

Bosc

Lemony, crisp, smooth. This russet-toned pear is a great “keeper.”

Pro Tip: Ripen by placing in a closed paper bag for a day or two. If you want to get fancy:

  • Poach pear halves in red wine and serve with vanilla ice cream.
  • Thinly slice and generously drizzle with brandy.
  • Half, core, and roast briefly. Serve on a bed of greens, with blue cheese and Balsamic vinegar.

Cortland

According to Emily, the sweetly tart Cortland is the most versatile apple on the orchard. Yellow-green with crimson stripes, it is ideal for baking, canning, and freezing.

Fun Fact: Dating back to 1898, the Cortland derives from the McIntosh, valued for its flavor, and the Ben Davis, known for its hardiness.

Pro Tip: Try these for a barbecue kabob or a fruit plate. Keeps very well in a root cellar or fridge. Try with caramelized onions and brie on a pizza!

STANDARD Variety

Cox’s Orange Pippin

A large red-orange apple with creamy, pale yellow flesh, this apple is sweet like honey and aromatic with a sharp, refreshing taste.

Fun Fact: These originated in England in 1865.  

Pro Tip: These only keep for one to two months, so eat them fresh or bring them to the kitchen to be used in juices, hard cider, or baking!

SPECIALTY Variety

Crimson Crisp

Sweet, sharp, and extra crisp, the bright red Crimson Crisp lives up to its name!

Pro Tip: Eat fresh!

SPECIALTY Variety

Empire

A cross between McIntosh and Red Delicious, this New York apple has a substantial fan club at Hope Orchards.

Fun Fact: The white flesh is slow to oxidize, so it is great for salads or fruit plates since it retains its color long after cutting.

Pro Tip: Combine with Macouns and Spartans to make a sweet sauce great for canning and freezing.

STANDARD Variety

Flemish Beauty

Sweet and aromatic, the creamy white flesh and smooth red-flushed skin has an exceptionally sweet flavor that will turn anyone into a pear fanatic.

Gala

With a punchy sweet flavor unlike supermarket brands, these are the second-most popular apples in the US, after Red Delicious. They can be identified by their mottled, vertically striped skin and orange hue.

 Fun Fact: Gala apples can grow in both warmer and colder climates, which is why you can find them in the supermarket almost all year long.

 

SPECIALTY Variety

Ginger Gold

ginger gold

Wonderfully sweet with a lemony finish, Ginger Gold has a unique flavor and a committed local following. Hope Orchards produces a very small but coveted quantity of these sweet late summer apples.

 Pro tip: Though Ginger Gold is a great addition to the season’s first apple pie, we prefer to eat them thinly sliced and paired with sharp cheddar cheese or on salads.

STANDARD Variety

Golden Delicious

Forget any previous experiences you have had eating a Golden Delicious. Our "Golden Yummy" as the kids describe  it, is juicy, crisp, with a pear-like flavor. These super sweet apples are very different than what you’ll find in the supermarket.

Fun Fact: Golden Delicious are not closely related to Red Delicious.

Pro Tip: Prone to bruising, so be gentle! While Golden Delicious bake very well and make a great applesauce, they lose their flavor when dehydrated.

STANDARD Variety

Golden Russet

These apples look lovely on the trees in late fall, contrasting with the other shades of yellow, orange, red, and green.

Fun Fact: Many people remember this apple from their childhood. They were often kept late into December for holiday baking.

Pro Tip: This is primarily a display or cider apple, but some enjoy the firm, hard flesh and distinctive rough golden brown skin as a snacking apple.

STANDARD Variety

Gold Rush

Crisp, sweet, with long storage capability, GoldRush has Golden Delicious parentage, but with a sharper taste.

Fun Fact: Gold Rush showcased for the first time at our Apple Variety Weekend in October 2017. It was well received as a tart, crisp, oh-so-autumn apple. We like it best sliced in thick wedges with a bit of cheddar cheese.

SPECIALTY Variety

Harrow Sweet Pear

Yellow with moderate russeting, the creamy-white flesh of the Harrow Sweet Pear is juicy and sweet.

Yellow with moderate russeting, the creamy-white flesh of the Harrow Sweet Pear is juicy and sweet.

Honey Crisp

One of the most cold-hardy apples, Honeycrisp was developed in Minnesota to withstand chilly temperatures.

Pro Tip: No need to bake these into a pie: these refreshing, sweet, sharp and crisp apples are tastiest right off the tree!

SPECIALTY Variety

 

Hyslop Crabapple

The Hyslop crab apple is of unknown origin and has been around since the mid-1800s. With dark red skin and purple overtones, from a distance it can easily be mistaken for a plum.

Pro Tip: Hyslop’s tangy astringent flavor is perfect for jellies. It also makes a great spiced or pickled apples.

STANDARD Variety

 Macoun

One of the finest baking apples in New England, this extra sweet, juicy, and aromatic apple is Brien’s personal favorite. It is a cross between McIntosh and Arkansas Black.

Fun Fact: While we can’t quite agree as to how to pronounce “Macoun” -- is it “mah-coon” or “mah-cow-an”? -- we unanimously agree that these apples are one of our absolute favorites!

 Pro Tip: Pair with extra sharp cheddar or bite into this snappy apple fresh off the tree! Makes a superb sauce and pie.

STANDARD Variety

Magness Pear

This is a juicy sweet dessert pear with honeyed juice and aromatic, buttery flesh.

Fun Fact: The Magness Pear is named in honor of Dr. John R. Magness, director of the USDA’s apple and pear breeding program in the 1960s, when this pear was developed.

McIntosh

Canada’s national apple, the tangy-sweet McIntosh reaches its peak in late September. With white-flecked red and green skin and soft white flesh, this apple is one of our most popular varieties.

 Fun Fact: Since John McIntosh developed the apple in the early 1800s, it has been used to clone hundreds of varieties in New England, Canada, and Eastern Europe but is rarely found elsewhere.

Pro Tip: An apple-of-all-trades, McIntosh is a superior eating apple and also makes delicious applesauce, cider, and pies.

STANDARD Variety

Moon Glow Pear

Big, red-flushed pear with a similar taste to a Bartlett, this pear makes a delicious, juicy dessert.

 

Pro Tip: Let these ripen at home in a brown paper bag. If you can’t wait, freshly picked pears have a high acidity and are great for cooking!

SPECIALTY Variety

 Mutsu

Named after the Mutsu Province in Japan, this sweet and sharp green apple was introduced in 1948 as a cross between the Golden Delicious and the Indo apple varieties.

Fun Fact: It’s also known as Crispin. 

 Pro Tip: This apple is great for eating, juicing, and drying, and maintains its shape when cooked.

SPECIALTY Variety

Northern Spy

Gargantuan apples that flourish late in the season, Northern Spy are striped with green and red. They have tart, white flesh that’s juicy, crisp, and mildly sweet.

 Fun Fact: This tart apple has a comparatively low sugar content. 

 Pro Tip: You’ll only need one or two of these jumbo apples to make a pie! You can keep Northern Spy into the spring if you store them in a cool, dry place.

STANDARD Variety

Paula Red

One of the first apples of the season, Paula Red is crisp, tart, and 
sweet. It is ideal for baking or snacking fresh off the tree.

Fun Fact: Paula Red was named for the wife of the horticulturalist who developed the variety.

Pro Tip: This apple keeps longer when refridgerated. 

STANDARD Variety

 Potomac Pear

 With a glossy, light green hue and butter white flesh, this small, super juicy pear makes a great sweet treat. 

Fun Fact: Paula Red was named for the wife of the horticulturalist who developed the variety.

Pro Tip: This apple keeps longer when refridgerated. 

Spartan

Crisp with a bright red blush, this apple is a favorite all-purpose apple.

Fun Fact: We primarily use Spartans to make our dehydrated apple rings. 

 Pro Tip: The Spartan is great for   a sauce combo. Mill with Macouns and Empires and the result is a sweet and delicious rose-colored sauce.

STANDARD Variety

Spartlett Pear

This is an “improved” Bartlett pear. This massive fruit can grow to be at least a third times larger than other varieties.

Pro Tip: This is a very firm pear, even when ripe. They are great if you want (a huge) snack. They are also intense and sweet when dehydrated and great canned in a light syrup.

Spencer

We first discovered the Spencer in 1981 at Snell's Orchard in Buxton, Maine. It was love at first bite, and since we were newlyweds, we like to call it the Romance Apple.  Our four “limited edition" Spencer trees were grafted in 2004 from our Hope neighbor, Bill Hardy. They started producing in 2012.

 Fun Fact: Brien calls it a “better Fuji." This variety is a cross between McIntosh and Golden Delicious.

 Pro Tip: Though versatile, these fresh, firm, and sweet apples are usually devoured immediately after picking. There aren’t usually any left over for baking!

SPECIALTY Variety

Spitzenberg

A quintessential eating apple with its orange-red skin and crisp juicy flesh, the Spitzenberg has been enjoyed since the time of early American colonies.

 Fun Fact: The Spitzenberg achieved early fame in the 1790s as one of Thomas Jefferson’s favorite apples.

 Pro Tip: These can keep up to 4 months when refrigerated and are excellent cooking apples.  

SPECIALTY Variety

Suncrisp

Sunny yellow with an orange-red blush, Suncrisp are sweet, rich, and mildly aromatic.

Fun Fact: Suncrisp comes from a strain of Cox’s Orange Pippin and Golden Delicious.

SPECIALTY Variety

Sundance

 A modern disease-resistant apple, Sundance has a very sweet, slightly tart taste with hints of pineapple and lemon.

SPECIALTY Variety

Tolman Sweet

Very dry, firm, and crisp, many older adults recall eating Tolman Sweet when they were children.

Fun Fact: Many Tolman Sweets are pressed into Hope Orchards cider.

 

STANDARD Variety

William’s Pride

A perfect balance of sweet and tart, this gorgeous dark-red early-season apple is ready by August. It provides the perfect crisp crunch get you in the mood for autumn.

Pro Tip: This apple will maintain its delicious crunch for only about six weeks after harvest, so eat up!

 

SPECIALTY Variety

Zestar!

Ripening in late August, this early blooming apple has a sweet and tangy taste with a unique accent of brown sugar.  Zestar! was developed in 1999 by horticulturalists at the University of Minnesota and is known for its sweet introduction to the apple season.

 Fun Fact: Trademarked as “Zestar!” the cultivar name of this apple is “Minnewasheta.”

Pro Tip: Contains more Vitamin C than an orange!

SPECIALTY Variety