Developed at Rutgers University in New Jersey, USA, in the 1950s. The name "Vista Bella" (beautiful view)comes from the Guatamalan highlands where it is also grown. The flesh is light and juicy, and this apple is very easy and enjoyable to eat. If you have been surviving on old supermarket apples stored from the previous season, then Vista Bella is a revelation, with its full-on taste of the summer. Keep refrigerated as it ripens extremely fast.

Also developed at Rutgers University, the Jerseymac was introduced in 1971. It is a Melba - Julyred cross. It looks similar to McIntosh, but ripens a month earlier. Jerseymac is one of the earliest apples we grow. It means the first fresh apple pie of the season! Once picked the apples should be eaten within a couple of weeks. They should be kept refrigerated.

A chance seedling grown extensively in the Northeast as an early season McIntosh-type apple. Bright red apple with creamy white flesh.

Pristine is a yellow apple with smooth, glossy skin, introduced around 1995. The fruit is high in sugar content with very good keeping quality for an early season apple. It is somewhat tart, but excellent for cooking or eating fresh. 

Zestar! is a early season apple that comes from the University of Minnesota breeding program (trademarked, USPP#11367).  The flesh is white with a crisp texture and sweet-tart flavor, and while a nice texture for cooking the apple does tend to brown fairly quickly.

Found in Michigan in 1960 by Lewis Arends, the Paulared was introduced in 1968. He named the apple after his wife, Pauline. McIntosh type but ripens earlier. Paula Red apples are suitable for both eating fresh and cooking, although they become extremely soft when cooked, which suits them to some dishes (applesauce).

A limb mutation of Paula Red/Summer Mac. Dandee Red is a 100% red blush apple with crisp, creamy white flesh. Flavor is pleasingly tart. 

Ginger Gold was discovered as a chance seedling growing near a Golden Delicious orchard in Virginia in the 1960s. It is possibly a cross between a Golden Delicious and a Pippin. The color, shape, and distinctive long stalk all identify it as a relation of Golden Delicious, yet it has a much earlier season - ripening in mid/late August.  It is a good keeper and will last several weeks in the fridge. It is equally good for eating fresh or processing. Ginger Gold is generally considered one of the best early-season apples.

This tree serves as an excellent pollinator for other apples. Developed at the University of Minnesota in 1946, the Chesnut crab produces 2" pale yellow crabapples with streaky red blushes and some russeting. Creamy white flesh is fine-grained and crisp, with a sweet, nut-like flavor that is great for fresh eating, cooking or making jams. 

Good for jelly and cider. Large, 2+ inch, brilliant red or purple fruit with blue bloom.

The first McIntosh tree was discovered by John McIntosh in Ontario, Canada around 1811. John McIntosh was the son of a Scottish Highland family who had emigrated to New York state. After a family disagreement, John moved to Canada, settling in 1811 in Dundela. The McIntosh apple tree, the only one of several seedlings on his land to survive, eventually lead to Dundela becoming known as McIntosh Corners and a monument now marks the site of the original tree, which survived until 1908. His son, Allan, began widely distributing this variety around 1870. The McIntosh apple was introduced into Maine between 1875 and 1880 and, at first, was not well liked on account of its susceptibility to scab (a fungal disease). In 1885, it was proved both of good quality and hardy in Aroostook County. It also proved to be a good market apple and, by 1910, was being (planted) set in increasing numbers. It eventually became the premier market apple in the state. The hardiness and good bearing qualities of the trees and the excellent quality and good color of the fruit made McIntosh the standard by which all other apples in Maine are judged even to this day. Our apple pies are almost always made with McIntosh apples. It cooks to sauce quickly as well. 

USA raised in 1898 in New York as a Ben Davis and McIntosh cross, the Cortland apple was introduced in 1915. It keeps its shape well when cooked, and the white flesh doesn't brown when sliced making it a standout for fruit salads, dipping, or eating with a plate of sharp cheddar cheese. Cortland is another popular variety in Maine. According to many of our customer, Cortlands are the "only" apple to make a pie with.

Blondee is a new, long-storing yellow apple variety that ripens five days before Gala. Blondee was discovered by orchardists Tom and Bob McLaughlin of Portsmouth, Ohio. Firm flesh with some resistance to browning.

Introduced from New Zealand in 1934, Gala is a Kidd's Orange Red - Golden Delicious cross. A sweet crisp flavor and texture makes it good for salads and sauces.

Discovered by Jeff Campbell of Peters Orchards in Waverly, MO. Flavor and texture are tart and crisp, and the fruit has held up very well in storage tests.

This is the classic English apple, often regarded as the finest of all dessert apples (fresh eating apples). It arose in England in the 19th century as a chance seedling.

Empire was developed at Cornell University in New York state in the 1940s, and its parents are classic old North American varieties: Delicious and McIntosh. It is an ideal lunch-box apple, not least because it has the classic shiny redness and does not bruise easily.  Although Empire can be stored for a short period, it is best when eaten straight from the tree. 

Honeycrisp was developed by the University of Minnesota and introduced in 1991. It is a Macoun - Honeygold cross. These beauties are quickly becoming a new American favorite.  Mellow, sweet and fragrant, crisp and juicy. Holds shape for baking and really is sweet as honey!

Developed in Japan in 1939, the Fuji apple is a Ralls Janet - Golden Delicious cross. Fuji is surely one of the more attractive modern apple varieties. The flavor is predominantly sweet and very refreshing (especially if slightly chilled)

Originally known as Mullins’ Yellow seedling, Golden Delicious was renamed by Missouri apple breeders and distributors, the Stark brothers. Found in 1890, by Anderson Mullins in Clay County, West Virginia, this apple is possibly a seedling from a Grimes Golden tree. It began its rise to fame after Mullins sent fruit to Stark Brothers Nursery  in Missouri in April of 1914, telling them of  its excellent keeping qualities and heavy crops. Paul Stark was impressed enough to come and inspect the tree which he eventually bought for $5,000. He erected a cage around it to prevent anyone else taking grafts and paid $100 dollars a year for its maintenance. The tree survived until 1958, and was honored with photographs on centennial issue of Clay County bank checks. Golden Delicious keeps its shape when cooked and has a sweet, but very light flavor. It is wonderful both fresh and in salads. 

Another New York state variety, the Macoun was introduced in 1923 as a McIntosh - Jersey Black cross. Named after Canadian fruit breeder W.T. Macoun, this apple has a very strong following and is an excellent, extremely crispy, eating apple. We have had people turn around and leave when told we are out of Macouns. Many use Macouns for cooking, but they are excellent fresh eating apples, too. 

Most likely found in Skowhegan, ME, before 1880, this apple is named after its grayish hue and distinct pear-like flavor. It is mentioned as being grown by C.A. Marston of Skowhegan in the 1885 Maine Agricultural Yearbook. Just a few miles away, Steve and Marilyn Meyerhans own The Apple Farm (Marilyn is a cousin of the McDougals).There were five or six Gray Pearmain trees in the orchard when Steve and Marilyn purchased it more than 30 years ago from Royal Wentworth, and those trees were already old. Unfortunately they never thought to ask the soft-spoken Wentworth about the apple. Its true origin may remain forever a mystery. These apples keep extremely well; eat them in the fall, winter or spring. They also produce excellent juice. 

Developed in 1943 in New York and introduced in 1968, Jonagold is a Golden Delicious - Jonathan cross. This variety holds its shape for cooking and is also good fresh and in salads.

Thought to be discovered in Middlesex County, Massachussetts in the 1700s, Blue Pearmain is one of New England’s most famous classic varieties. Beautiful medium to very large fruit is covered with a distinct blue bloom. Our number one favorite for baked apples, it also makes excellent pies and tarts. Blue Pearmains cook up to a yellow applesauce in a couple of minutes. This variety has been grown throughout much of Maine for well over 200 years. 

Developed in Japan in the 1930’s, Crispin, is a Golden Delicious - Indo cross. Originally named Mutsu in 1948, this variety was renamed Crispin in 1968. This apple is good used in fresh in salads. When cooked it tends to keep its shape and sweet, light flavor.

Discovered in Canada around 1926, Spencer is a Golden Delicious - McIntosh cross and is excellent for fresh eating.

Fortune, a cross of Empire and Red Spy, was introduced by Cornell University New York State Agricultural Experiment Center in 1995. It is an excellent fresh-eating, pie, and sauce apple that is ready for harvest in late October, and it has good storage life.

The quintessential apple, Red Delicious was developed around 1870 from seedling rootstock, according to W.A. Taylor from the USDA. It arose on the farm of Jesse Hiatt in Peru, Iowa and was first named Hawkeye. In 1895, Stark Brothers Nursery renamed it when C.M. Stark bit into the apple he exclaimed 'My that's delicious - and that's the name for it'. He spent $750,000 advertising what proved to be the ideal commercial variety, producing heavy crops of sweet apples that remained shiny, bright red no matter how long they stood out on display. The original tree was almost killed in winter of 1940, but a shoot grew up from the roots, and still stands protected by a fence. Best for crunching out of hand and in fruit cups and salads. Try a Red Delicious apple right from the tree, we guarantee it’ll beat the supermarket version!

Developed in 1933, Brock is a Golden Delicious- McIntosh cross bred at Highmoor farm, the experimental station for University of Maine cooperative extension. First designated as ME. 7-492, the selection was named Brock after Henry Brock, an apple grower from Alfred, Maine, who tested the variety in cooperation with the University of Maine. Brock was released for public trial in 1966. 

Margil is among the oldest of dessert apple varieties grown in England. This apple is one of a select group of varieties with a documented history going back more than 250 years. Although separated by at least 200 years, Margil is similar in flavor to Braeburn, and has no trouble holding its own against modern varieties.

Bramley's Seedling is the definitive English cooking apple, and in terms of flavor ranks as one of the world's great culinary apples. 

The earliest mention of the Winesap apple was documented in 1917 where it was noted as a popular apple for use in cider production in the state of New Jersey. It is rumored to originally have come over from Europe as a seed but the exact heritage of this apple is currently unknown. In the past it was mainly used as a cider apple which, over time, discouraged growers from planting it since juice apples fetch a lower price at the market when compared to popular fresh eating varieties. However, with the recent resurgence of interest in heirloom varieties and cider blends, Winesaps have been popping up in an increasing number of orchards.

Hudson's Golden Gem was discovered among a dense group of bushes and trees in Oregon. Once discovered, it was quickly introduced in 1931 by the Hudson Wholesale Nurseries. 

This apple originated in Paris, Maine (Oxford County) around 1790. Black Oxford is not strongly flavored but has a good dense texture.

This variety was found in the ancient Forest of Api in western France in 1628. Throughout its history this variety has been used for decoration and adornment.  It was popularly used by ladies to mask unpleasant odors. The fruits are small but with a good aromatic flavor.

Tolman was one of the first named varieties grown in Maine and is considered one of America’s oldest varieties. No one knows when and where it originated, but some think it may have been a cross between Sweet Greening and a Russet that was found growing in Dorchester, MA well before 1700. For many years it was considered the best winter sweet apple and was said to "stand any degree of cold." This is a fine cooking apple, makes good jelly, an excellent apple for baking, stewing and making cider, and one of the best late sweet apples.

Northern Spy was discovered around 1800 in New York at the seedling orchard of Herman Chapin from seed brought from Salisbury, CT. Introduced in 1840, this apple was already listed as new variety of promise by the American Pomological Society in 1852. In our opinion, Northern Spies make THE BEST apple pie, period. It also keeps well without shriveling and holds its flavor to the last.

This apple was found around 1740 on John Ball's farm in Wilmington Massachussetts. Originally known as “Pecker” or “Woodpecker” because the tree was frequented by the bird, it was renamed in the early 1800's as it became more popular. Colonel Loammi Baldwin was an engineer on the Middlesex Canal and his statue at North Wouburn is wreathed in apples and inscribed 'Disseminator of the apple in honor of him called the Baldwin apple, which proceeds from a tree growing wild about 2 miles north of this monument'. Scions from the original Baldwin tree were brought into Maine by Captain Thomas Coolidge, a son-in-law of Mr. Baldwin in 1872. Baldwin was the leading apple in Maine for many years until a harsh winter in the 1930’s killed the majority of the trees in the state. McIntosh, for its cold-hardiness, became the new favorite. Baldwins store extremely well.

Newtown Pippin is one of the oldest American apple varieties. Well-known in the 18th century, it was probably raised as a seedling by early settlers on Long Island.  To get a sense of how unusually old it is, it was introduced from the USA to England in the mid 1750s - making it an old variety even by English standards.  Newtown Pippin was popularized by such well-known figures such as Thomas Jefferson and George Washington, and was very much an apple of its time. Newtown Pippin is best regarded as a "winter" apple, it is hard and unappetizing if eaten straight from the tree, instead it should be stored for 1-2 months to fully develop its flavor.  Newtown Pippin is a notably versatile apple; excellent for eating fresh, cooking, and for juicing and hard cider. 

This highly respected American apple variety is named after the settlement of Esopus in Ulster County, New York, where it was found towards the end of the 18th century.  It was rumored to be Thomas Jefferson's favorite apple.  It was widely planted in the USA in the 19th century and used for both dessert and culinary purposes, but subsequently fell out of fashion.  The apples have an excellent flavor, which improves with storage. 

As a small, misshapen green apple discovered in the 1700’s, Ashmead’s Kernels are not especially attractive. Yet appearances can be deceiving, this variety has remained popular for well over 2 centuries. It has a distinctive flavor which is quite different from most other varieties. Ashmead's Kernel is a versatile apple, not just for eating fresh, but also for salads and cooking, and it is a highly-valued apple for juicing and hard cider.

GoldRush is an attractive, smooth-skinned modern dessert apple, specifically developed for scab-resistance. As a relatively new variety we do not have much experience yet, but it appears to be good at most of the things Golden Delicious is good at, such as keeping well and making excellent juice. The variety is derived from Golden Delicious as the seed parent, with crosses from several other research varieties including Winesap, Melrose, Rome Beauty and Malus floribunda - the latter being a well-known source of the Vf scab-resistant gene. We planted our Goldrush in 2015.

Discovered in Australia in the 1860s as a seedling growing in the remains of a rubbish heap, the true parentage is still unknown but is possibly a French Crab. A Mrs. Maria Smith discovered the tree. The flavor sweetens in storage. 

This is a yellow fleshed, semi freestone peach. It was developed at the New Jersey Agricultural Experiment Station at Rutgers University, Desiree™ .

Large, early and delicious, this semi-freestone peach features yellow skin with a red blush. The tree produces clouds of blooms in spring followed by loads of juicy, medium-large peaches ripening in July. Eat it in pies, cobblers or fresh off the tree! 

One-of-a-kind! You've seen these distinctive "flat" or "donut" peaches in your grocery store, but have you tasted one yet? Saturn peaches open up to tender, white flesh with a mild, sweet flavor.

This heavy cropper will produce a red peach with yellow, non-browning flesh, great flavor and good storage characteristics.

Large, yellow-fleshed, semi-freestone peach. The flesh is firm with good flavor.

Coralstar® is a large, beautiful freestone peach with firm flesh and wonderful sweet flavor. Coralstar® holds well in storage and does not brown when cut. 

Developed at the New Jersey Agricultural Experiment Station at Rutgers University, this variety has excellent flavor. 

This large, mostly red yellow freestone has good firmness, excellent flavor and size. It usually crops heavily.

A firm, attractive, white fleshed freestone peach of good quality. The tree is vigorous, hardy and productive. Our best early white peach!

Developed in Canada, Harrow Beauty is a brilliantly colored, firm freestone peach. 

Blushingstar is a wonderful white peach that stores very well. The flesh is white, tinged with pink and does not brown when cut. Blushingstar is completely freestone. Our tree is consistently heavy producing.

This yellow-freestone nectarine is medium to large in size. Fruit is firm, nearly 100% dark red, with a very smooth finish. An excellent choice to start the season.

An exceptional yellow fleshed nectarine of medium size, good color and firmness.

A white nectarine with excellent firmness. Emeraude is a low acid variety with good flavor and a very clean finish.

A very high quality yellow fleshed nectarine for the mid-season. Fruit is large with red over a lovely golden background color.

Developed in California, Fantasia is an excellent quality, yellow fleshed freestone nectarine. Fruit is large, nearly full red with a smooth glossy finish.

These are large and juicy, with flesh that is yellow, sweet and delicious. These dessert quality fruit make for great pies and cobblers, and can even be popped in your juicer.

An early plum with fine quality and appearance. The fruit is purple with red, sweet flesh, very juicy with a distinctive flavor.

A sweet, juicy yellow plum. Fruits are round, clingstone, and medium in size. The trees are spreading and very productive.

A giant! Semi-freestone plums are firm, sweet and juicy.

Bluebyrd is a unique, European plum recently developed by horticulturists at ARS Appalachian Fruit Research Station in Kearneysville, West Virginia and named for Senator Robert C. Byrd. It gives you a firm, sweet plum that’s super sweet and highly productive.

This early-maturing dual-purpose plum is a Valor x Iroquois cross released by Cornell University's New York State Agricultural Experiment Station. 

A New Yok State Experiment Station introduction and leading cultivar in the Great Lakes region. A fine prune-type plum with excellent quality suited for both home use or processing. Fruit is large in size with a dark blue skin. Flesh is greenish-yellow, juicy and fine grained.

A very large yellow pear, with a red blush. Clapp's Favorite is an early, high quality pear similar to Bartlett. 

This variety comes from a 1955 cross of Seckel & U.S. 220 and was selected from 137 seedlings planted at Purdue University. A tasty pear – just right for eating fresh or canning. This variety is smooth, creamy and as sweet as honey.

Long considered one of the choicest canning varieties. Bartlett accounts for about 75% of the pear production in the United States and Canada. A favorite for all uses. 

Red Clapp’s was discovered in the 1950s as a "sport" which produced a branch of red pears on a green Clapp's Favorite pear tree in a Missouri orchard. Our best tasting red pear, perfect for eating right off the tree!

Also called a “sugar pear” or “candy pear”, this fruit is super sweet with a hint of spice. Mostly used in cooking and canning, this variety can also enjoyed fresh. It originated near Philadelphia, Pennsylvania in the 1700s.

This pear was released by the USDA in 1968 as a very high quality dessert pear. The Magness pear is a soft, juicy dessert pear that keeps extremely well. Introduced by the USDA in 1960's, it was named in honor of Dr. John R. Magness, long-time director of the USDA's apple and pear breeding program. 

Large, dark red cherry. Firm fruit with mild sweet flavor. Holds well in storage. 

A Bing-type cherry; dark-reddish black fruit that is excellent in taste with firm meaty texture.

Originating in Újfehértói, Hungary, and introduced to the U.S. around 1998, this sour cherry is perfect for pie and juice.