Great for eating or baking. Mild flavor, light flesh. Similar to McIntosh. More of a softer, mellow apple. One of the first apples picked. Makes a smoother sauce. Bakes like a McIntosh.

Mildly tart, crunchy, juicy. Great alternative to Honey Crisp….good to eat until the Honey Crisp are ready and thereafter. Described by the University of Minnesota as a sweet-tart taste with a hint of brown sugar. Good for eating or baking. New Apple at the Apple Barn! Early season apple… crisp, white flesh when cut and is great as a snack eaten out of hand, also holds its shape when cooked. A very white flesh...this apple does not brown.

Mild, sweet/tart flavor for eating, baking, or sauce. Basic cooking apple. Mellows to be a softer flesh apple. Bakes down in pies and also makes a smoother sauce.

White flesh…semi-tart, great for eating, baking or sauce. Makes a chunky applesauce. Holds shape in pies and crisps.

Juicy, mildly sweet, quality dessert apple. Better known to be used for eating, salads or dessert recipes.

Firm, mildly tart flavor for eating. May also be baked.

Cross between a Macoun and Honey Gold. Firm, crisp excellent eating apple. Good eating! Very popular for eating, desserts, or salads.

Our Favorite! Cross between a Jonathon and Macoun. Mildly tart, white flesh. May be used for baking. Will bake firm and hold shape in cooking. Tends not to brown. Makes chunky sauce. We use this apple for our caramel apples.

Yellow apple. Sweet flavor, smooth finish. Enjoy fresh or in salads. Similar to a yellow delicious, although much better tasting. Not as tough of a peel/skin.

McIntosh/Delicious cross, although does not taste like either. Firm, juicy eating apple. Usually smaller in size and nice for younger children.

Sweet, firm eating or salad apple. Tougher skin. Flesh tends to brown when sliced.

Firm, crisp, tart - great for eating, baking, sauce or salad. Great for baking or eating. Great for sauces, pies, crisps, or salads. Makes a chunkier sauce. Recommended as a better keeping apple.