Types of Apples
Excellent for eating fresh & salads; poor for baking.
Selection: Good-quality Red Delicious apples will be firm with smooth, clean skin and have a rich red color that is sometimes streaked lightly with yellow or with a yellow cheek
Ida Red Apples
The Ida Red apple is excellent for eating baking and pies, salads and freezing
Selection: Sweetly tart, juicy ,firm pale yellow-green flesh, sometimes tinted rosy pink. Ida Reds make a beautiful pink applesauce. A cross between a Jonathan and a Wagener, they have been around since 1791. Excellent keeping apple
Great for baking and cooking. Crisp apple is also a good eating apple
Introduced by Pennsylvania State University, Nittany is a York Imperial type apple possessing outstanding processing characteristics. Its flavor and attractive orange-red color also give it good fresh market potential. The apple can be held in refrigerated storage for up to six months. Flesh oxidizes very slowly and imparts a highly desirable yellow color to processed products.
The Golden Delicious apple is excellent for eating fresh, pies & salads; very good for baking, making apple sauce or apple butter.
Selection: Good-quality Golden Delicious apples will be firm with smooth, clean skin and range in color from light green to pale or creamy yellow.
The best apple for baking, but also good eaten fresh & in salads.
Selection: Good-quality Rome apples will be firm with smooth and clean skin. The coloring is a brilliant and almost solid shade of red with white lenticels - natural tiny white dots that allow the apple to "breathe".
Fuji main characteristic is the lovely pink speckled flush over a yellow-green background. It is also crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet, very refreshing. The Fuji apple comes from Japan, where it was developed in the 1940s and released in 1962. However, its parentage is all-american. Fuji is a cross between the widely grown Red Delicious, and Ralls Janet.