at Hicks Orchard we grow two dozen varieties of apples.
They range from eating and baking apples to varieties specific
to hard cider production. Below is a list and brief description
of the varieties available in the Apple Barn at Hicks or
in the orchard as Pick Your Own. (For
a complete Harvest Schedule click here.)
Always handle your apples with care as
they can bruise easily and bruising reduces storage life.
You can store your apples in the "Crisper" drawer
in your refridgerator. The best temperature is about 35
degrees F and with high humidity. Most apples will store
very well this way. Avoid freezing them unless you cut,
slice and pack them in freezer bags with sugar and lemon.
The longer the apples are in storage, the sweeter they become
as the starches convert to sugar. We do not wax our
apples or dip them into post-harvest fungicides and we do
not wash them before packing, so please wash them at home
An old fashioned variety available in Mid July as U-Pick or
already picked. Green, soft, very tart. Fantastic for pies
or crisp or sauce. Does not store well and must be used within
a couple of weeks.
Dutchess of Oldenburg: Very
early Russian variety, popular in Victorian times. Beautiful
boldly striped, sweet, crisp and tangy. Available in Mid August.
August Sweet: An old fashioned
late summer apple, green skin, sweet and juicy flesh. A nice
taste of autumn before the fall. Softer apple that stores
well for two weeks. Available as already picked late August.
Paula Red: McIntosh type,
deeply red, strawberry flavor. Good for eating or cooking.
Soft like a McIntosh, does not store as well. A good early
fall apple available Labor Day weekend already picked.
Ginger Gold: Greenish yellow
late summer apple, available Labor Day weekend as already
picked. Slightly spicy flavor. Good for eating or baking.
Another apple that will not store too long.
McIntosh: The one and only!
Developed by John McIntosh in Canada by crossing a Femeuse
and a Detroit Red. Spritely sweet and tangy, juicy and crisp.
Stores well til Thanksgiving. Will cook down to soft consistency
in pies, best for apple sauce and eating out of hand. A big
favorite. Availabe mid September in U-Pick and as already
Cortland: This beauty was
developed in New York in 1898 by crossing a Mac and a Ben
Davis. A deep red/black skin with crisp white flesh that won't
turn yellow when sliced. Mildly tart and juicy. Best for salads,
also fabulous in sauce, pies and eating. Available mid September
as U-Pick or already picked.
Honeycrisp: A new variety
for us! An explosively crisp large apple with reddish/yellow
skin. Yellow flesh is sweet and juicy. When observed under
a microscope, the cells of the flesh do not break when the
apple is sliced, hence the crisp texture that stays crisp
into the next year when stored properly. An amazing apple!
Available already picked only in mid to late September.
Empire: This newcomer is
a cross between a McIntosh and a Red Delicious, first developed
in New York in 1966. It possesses the best qualities of both
varieties. White flesh, crisp crunch, great flavor, red skin.
The best storing apple you can get. Excellent for eating,
baking, still crisp during winter. Available late September
as U-Pick or already picked.
Macoun: (Pronounced ma-KOON
) A cross between a McIntosh and a Jersey Black, this apple
is a favorite of apple lovers. A great dessert apple, best
within a month of harvest. Good for pies and sauce, More crisp
than a Mac. Available late September as U-Pick or already
Liberty: Grown with organic
methods. Introduced in 1978, this apple is most like a Macoun
, but with a slight bitterness which makes it a great apple
for hard cider production. Yet it is very good for eating
or cooking, performing like a Macoun. Very crisp and stores
well into winter. Available Late September as U-Pick or already
Jonagold: A cross between
a Jonathan and a Golden Delicious, this apple is a favorite
in Europe and Japan. Large, red/yellow skin, white flesh,
extremely juicey and crisp. A real dessert apple. Has a custard
consistency when baked, a real plus. Best used before winter.
Available early October as U-Pick or already picked.
Red Delicious: A very crisp,
juicy apple best for eating out of hand. Stores very well
into winter. Available late September as U-Pick or already
Mutsu: (pronounced moot-soo)
A real favorite, also called "Crispin" by westerners.
A cross between a Golden Delicious and an Indo. A very large
yellow/greenish apple with an orange blush. Very crisp, spicy
flavor. Best for eating and sauce. Available as U-Pick or
already picked early October.
Baldwin: An early American
commercial variety. Very popular before McIntosh was introduced.
Large, red/yellow apple, tough skin, yellow crisp flesh. Stores
very well. Juicy and spicy. Good for a firm eating apple,
or for pies. Available as already picked only in early October.
Northern Spy: the premium "Pie Apple". An
old fashioned variety developed in New York around 1800. A
large reddish/yellow skinned apple with a very firm yellow
flesh. The slices stay firm when baked in a pie. Spy stores
well into springtime. Great for eating if you like a hard
apple, slightly tart and juicy. Available in early October
as U-Pick or already picked.
Golden Delicious: A lovely
sweet apple with low acidity. Yellow skin, conical shape,
sweet firm juicy flesh. Can be baked in pies or sauce with
little to no sugar added. Very aromatic. Also best for dried
apple slices. Available as U-Pick or already picked late October.
Rhode Island Greening: An
early American variety. Green skin and greenish flesh. Very
tart and juicy. Very good as an eating apple, but most famous
for being best for pies. Available already picked in early
Old fashioned variety, greenish/yellow skin, crisp and lightly
flavoured. Available already picked in late September.