Paulared
Mid August

A large, red apple similar to a Macintosh, but slightly sweeter. This variety is crisp, and is an excellent first taste of fall.  Great for eating, salads and sauces.

Zesta
Mid August

A large apple, yellow tinged with red stripe.  White, crisp and juicy flesh that almost fizzes with each fresh bite.  Excellent fresh and as a dessert apple.

Williams' Pride
Mid August

Late summer medium-large apple, maroon in color.  Great "early season" flavor.  Good late summer / early fall fresh eating and dessert apple.

Pristine
Mid August

A crisp apple with smooth, glossy, yellow skin.  High in sugar content, this apple keeps extremely well for an early-season variety.  Lovely in desserts, keeps very well.

Gingergold
Early September

Early yellow dessert apple with Golden Delicious lineage. Firm juicy apple with mild taste when picked early, becoming sweeter when picked after rosy blush develops.  Delicious dessert apple.

Silken
Early September

This late summer apple has a white gold porcelain color, crisp texture and a great combination of aromatic sweet/tart flavors. It bears at an early age and is very productive.

A cross between Gala and Akane varieties.  Highly sweet dessert apple that keeps very well.

Macintosh
Early-Mid September

Our most popular pick-your-own variety, and New England's best selling apple. White, tender, crisp flesh that is spicy, highly aromatic and full of juice.  Great for fresh eating, sauce and for baking with a softer pie filling.

Crimson Crisp
Early-Mid September

Disease-resistant fruit, medium in size and crimson in color.  Firm and crisp texture with a tart flavor.  Good fresh eating and juice apple with a 6 month cold storage life.

Gala
Early-Mid September

Sweet flavored aromatic apple with pale, creamy yellow flesh that is crisp and dense.  Refrigerated storage extends life through December.  Excellent fresh eating apple. Can be dried with good results or used in cider blends.

Mid Season Apples

Honeycrisp
Mid September

New England's most heralded new variety. This large apple is crisp and juicy!!!!  This firm apple stores exceptionally well.  A dessert and fresh eating apple.

Red Cortland / Cortland
Mid September

Preferred by pie bakers because the fruit is easy to peel and holds shape when baked.  Cortland is one of New England's most popular varieties, storing well and maintaining the purity of its white flesh even when cut open.

The fruit of the Roxbury Russet has a greenish skin and a crisp, tart taste that ripens in early fall. Stores extremely well and is a favorite among russet-seekers the world over.

Crimson Topaz
Mid September

Moderately vigorous trees produce fruit with yellow, fine-textured flesh. Crisp, juicy, sweet, with excellent flavor.

Golden Supreme
Mid September

A medium-sized yellow apple with a pink-orange blush.  Excellent Flavor!  An all-purpose firm apple.

Shizuka
Mid September

A sister apple to Mutsu, with a milder flavor than her firmer sibling.  Firm and juicy, slightly tart.  Blister spot less likely to appear than in Mutsu.  Excellent dessert and processing apple.

Large in size, and rectangular to conic in shape, the yellow skin is marbled with a greenish-yellow, and usually has a brown flush.  The yellow flesh is firm and crisp with a sweet flavor.

Liberty
Late September

A sprightly and juicy apple with deep red skin and pale yellow flesh resembling the flavor of its parent, Macoun. Flavor increases during first two months of refrigeration.  Delicious dessert apple for eating, pies, and sauce.

Macoun
Late September

Popular variety with remarkable taste. Offspring of Macintosh and Jersey Black varieties. Dark red over green skin with a firm white flesh which is aromatic and juicy.  A true delicacy eaten fresh, also good in pies.

Wolf River
Late September

An extremely large apple, primarily used for cooking and baking.  Pale yellow / green with red blush.  Perfect for baking, these apples keep well.

Snowapple
Late September

Medium to small fruit, light- to almost purple-red in color.  Milk-white flesh, streaked with red.  This apple is tender and juicy, hardy and vigorous, suited to the colder climes of the north.  Primarily used as a dessert or cider apple.

Jonagold
Late September

A large, high quality apple with skin that is striped red over yellow in color, unique in texture and consistency.  A dessert and fresh eating apple.

A large apple, oblong in shape, smooth-skinned and colored brilliant red, approaching scarlet, and covered with small yellow specks. Flesh is yellow, rich and juicy. Originates in Esopus, New York. One of Thomas Jefferson's two favorite varieties!

Empire
Early October

A cross between Red Delicious & Macintosh, Empire apples are hard, snappy, and sweet. Creamy white flesh with excellent flavor and "keepability".  Enjoyed fresh, and in salads and sauces.

Haralson
Early October

With a short window of ripeness, this tart, crisp, and juicy apple has a scent of pineapple or lime. Keeps its shape when baked.  Excellent cider or wine apple. Good fresh as well.

Novaspy
Early October

Fresh fruit is a creamy yellow. Processed fruit has the same yellow hue and brightness as Northern Spy. Fruit appears about 85% blushed and striped with dark red, with slight russet at the cavity.

Champlain Orchards' own cross between Northern Spy and Macintosh.  Now you can get the best aspects of two of New England's most famous varieties...in one apple!!

Very hard and crisp with yellow flesh and a taste that is sweet yet intriguingly spicy. Great for fresh eating and cooking. Fruit has excellent storage life.

Creston
Mid October

Large red striped over greenish yellow fruit with yellow flesh which is resistant to browning. Very productive. This fruit has a distinctive and excellent taste.

Red Delicious
Mid October

A classic American variety with yellow flesh that is slightly juicy, somewhat tart, and highly aromatic.  The American apple symbol.....?  Recommended for fresh eating and pies.

Fortune
Mid October

Crisp fruit with a spicy flavor. Excellent for pies, sauce and fresh eating. It is a cross between Red Spy and Empire varieties.

Freedom
Mid October

A cross between Jonagold and Golden Delicious.  Disease resistant trees bearing large, firm, crisp and very juicy fruit.  Good for fresh eating, sauce and cider/juice making.

Mutsu / Crispin
Mid October

Picked early, this Japanese variety is green, tart and snappy. Picked later, the skin develops a blush, and the apple is still firm with just a touch of tartness. Stores very well, and is a favorite at the pick-your-own.  Excellent dessert apple. Makes a fine sauce.

Northern Spy
Mid October

A favorite old-time apple with yellowish-white flesh that is juicy, sweetly tart, with high vitamin C content. Properly stored fruit can keep into spring. This variety is increasingly rare, because it often takes six years for trees to bear fruit, and then they produce every other year.

Cider & Heirloom Apples ... coming soon!

Ashmead's Kernel
Heirloom

Nondescript in appearance, and often lumpy or even misshapen, this russetted apple nonetheless has a unique and complex flavor that many have compared to the taste of pears.

Rhode Island Greening
Heirloom

Originating in the state from whence it derives its namesake, this apple is tender, crisp and juicy, and quite tart as well. Large and round, this apple works well as a substitute for the better-known Granny Smith.

Cox's Orange Pippin
Heirloom

The classic English apple, often regarded as the finest dessert variety. It is difficult to grow, and thus is not often seen on grocery store shelves. The complex flavor rewards anyone willing to undertake the growing of this orange-red apple.

Jonathan
Heirloom

A medium-sized apple, sweet and full of acidity, with a tough but smooth skin. It is closely related to the Esopus Spitzenburg apple. Believed to have originated around Woodstock, New York.

Bramley's Seedling
Heirloom

Very tart when tasted raw, this classic apple lends itself much better to cooking. Great in apple pies because the flavor tends to mellow when cooked.

Dabinette
Cider

The Dabinette trees become heavy with fruit - a truly prolific fruit bearing variety. A perfect bittersweet cider variety.

Kingston Black
Cider

A classic cider apple variety that originates in England. Called bittersharp, this apple has a skin which is dark mahogany over orange, and the juice is red. Strong, almost astringent aftertaste.

Chisel Jersey
Cider

Another very astringent variety, also very productive as a fruit-bearer. Late bloom and harvest.

Harry Masters Jersey
Cider

Classed as full bittersweet, for making "vintage cider." Productive trees that produce small conical fruit. Mid-to-late season bloom and harvest.

Michelin
Cider

The flavor has been described as mildly bitter, with soft tannins. Mid-to-late season harvest, very productive.

FillBarrel
Cider

Grows on trees moderately vigorously. More of an early bloom and harvest than some of the varieties listed above.

Porters Perfection
Cider

This apple shows beautiful coloration, with cream-colored skin under red striping. Fruit may fuse together while growing. Windy hardy, with a high level of acidity but very well balanced.

Baldwin
Cider

Considered a prime cider apple. Originating in Massachusetts, this apple keeps well and is great eaten fresh or used in a cider blend. Rich, crisp and juicy.

Arkansas Black
Cider

This is a late-maturing cider variety. A firm, round apple with a deep purple hue and smooth, waxy skin. Has a distinctive aroma that works well in cider.

Gravenstein
Cider

Originating in either Italy or California, this apple possesses a fine flavor. Thin-skinned, crisp and juicy, this is a great variety for early-season cidering - does not, however, keep well into the late season.

Wickson
Cider

Unique in flavor. Quite spicy, tart and aromatica. Very small in size, thus despite its delicious and unique taste it is not much used for fresh eating. Great when used in hard cider blends.

Spitzenburg
Cider

Medium apple with crisp, yellow skin covered with inconspicuous red stripes and russet freckles. Flesh is tinged yellow, firm, aromatic, and complex in flavor; a perfect balance between sharp and sweet.

Brown Snout
Cider

The name for this apple derives from the distinctive "brown eye" at the base of the apple. This cider apple produces a sweet, slightly astringent juice and makes a mild to medium bittersweet cider. Fruit is small, greenish to greenish-yellow in color with patches of russet and a brown russet eye.

Golden Russet
Cider

Possibly the most popular of American russets, the Goldne Russet is an all-around apple which can be used for fresh eating, baking, and in hard cider blends. It keeps extremely well. Sweet and a little tart in flavor, and very aromatic.