From Akane to Zestar!

Our Lovely Apples

Here at Champlain Orchards, we grow 115 varieties of apples (and counting!). Some of them are grown specifically for our hard cider, while others are chosen for their perfection in our pies. Each one has a different story, with its own quirks and flavors. We are working hard to get every single one of our 115 apple varietals listed here, as well as all the rest of our fruit varietals, but we’re not quite there yet. – If you can’t find what you’re looking for, give us a shout!

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Fruit Type
Fruit Type
Best Use For
Best Use For


Introduced: 1937, Japan

This Japanese apple features a complex flavor with a balance of acid and sweetness. A cross between the Jonathan heirloom American apple and the Worcester Pearmain heirloom English apple, the Akane (pronounced ah-KAH-nay) translates literally as “deep red” and makes up for its average texture with its juiciness and flavor.

Early Season - Fresh


Introduced: 1987, British Columbia

This chance seedling is refreshingly sweet and juicy with little acidity. Reminiscent of its believed-to-be parent, Golden Delicious, this apple is best eaten fresh.

Late Season - Fresh


Unique to Champlain Orchards

Crisp, firm fleshed apple with mild acidity and good flavor. Asian pear-like consistency. Very similar to Golden Delicious and Blondee, but with notably less sugar. (a.k.a. Yellow Gold)

Mid Season - Fresh


Introduced: 1958, Switzerland

This Ida Red – Golden Delicious cross is a sophisticated dessert apple with balancing tartness and satisfying complexity. Enjoy berry and melon undertones and a firm, juicy flesh. An exceptional fresh eating and cooking apple.

Early Season - Fresh, Pies, Sauce


Introduced: Early 1700s, Gloucestershire UK

What it lacks in looks, this old, leathery English apple makes up for in flavor: spicy, complex, tart, and intense. A highly valued apple for juicing and cider.

Late Season - Heirloom, Cider


Introduced: 2000s, New York

Autumn Crisp is a well-balanced apple that is slightly sweeter than it is tart. With a similar flavor profile to a Jonagold and a juiciness only rivaled by Honeycrisp, this is one of the best new varieties in New England.

Mid season - Fresh


Introduced: 1740s, Massachusetts USA

This old American variety is juicy with a rich, even taste: balanced sweet and tart enlivened by acidity. An excellent keeper as well as a genuine dual purpose apple widely grown for both culinary use and fresh eating.

Late Season - Cider, Fresh, Pies


Introduced: 1837, Nottinghamshire UK

This traditionally English cooking apple provides a sharp, tart flavor that mellows pleasantly in flavor and texture when cooked.

Late Season – Cooking

European Pears


A fine-textured pear, the flesh is mild and aromatic. The skin does not turn yellow when ripe, it remains green.


A tan, russet hued pear with smooth flesh and very aromatic nose. Quite juicy and a good storing pear!


A juicy, sweet, fine-textured pear that ripens just before Bartlett.


Hailing from Ontario, Canada the Harrow Crisp is a large, red-blushed pear with a mildly sweet flavor.  One of the loveliest looking pears around.