KNAEBE'S APPLE VARIETIES AND RIPENING SCHEDULE
*Listed in order of ripening date
Jersey Mac (Mid August – Early September)
A classic round eating apple. Ultra-juicy white flesh with a sweet-tart flavor. A perky addition to salads. Excellent in applesauce. The basis of our early cider and not always available for purchase.
Paula Red (Early September)
Crunchy, juicy, with a pleasingly tart flavor and aroma. Good for eating, pies, baking, and applesauce.
State Fair (Early September)
An all purpose apple. Semi-sweet to acid flavor, juicy with yellow flesh. Not a real hard apple. Good for eating, baking, sauce, and pies.
Whitney Crab (Early September)
Sweet juicy apple perfect for canning, preserving, pickling and spicing.
Ginger Gold (Early September)
The flesh, a light yellowy-green, resists browning more than most varieties. The flavor is mild but with a tart finish. A large apple that is great to eat!
Early Gold (Early – Mid September)
Part Transparent and part Early Delicious. These are tart and crisp. Good for eating, baking, pies, and sauce.
“Uncle Rudy's” Apples (Early – Mid September)
An antique apple. Exclusive to the Knaebe Mmmunchy Krunchy Apple Farm. These apples are potently pukerful! Great pie apple.
Wealthy (Early – Mid September)
Tart and tangy, an antique apple that's excellent for pies, sauce, and baking.
Zestar (Early – Mid September)
A good solid early apple with a sweet-tart taste and a hint of brown sugar flavoring. Similar to a Honeycrisp.
Cortland (Mid – Late September)
A hint of tartness makes this a great baking variety, used frequently in desserts. A descendant of the McIntosh, this variety is a bit sweeter than its ancestor. Known for its white flesh and excellent flavor. A great choice for applesauce, pies, salads and drying.
McIntosh (Mid – Late September)
The perennial favorite! Classic large, round apple for eating out of hand! Ultra-juicy white flesh, lightly tart flavor and excellent fresh apple aroma. Great for eating, baking, pies (cooks down), applesauce and jelly.
Honeycrisp (Late September – Early October)
Our best selling apple. Combines unusual color and excellent sweet flavor with a great bite. Use it for fresh eating, fresh-cut slices or cut up in salads. (Not recommended for baking)
Sweet Sixteen (Late September – Early October)
Rich, complex sweet flavor. A fantastic eating apple similar to a Honeycrisp, however this is not the best keeper.
Gala (Early October)
Our sweetest apple with a crisp snappy bite. Great size for lunch boxes.
Snow Apples – Fameuse (Early October)
An antique apple...ancestor to the McIntosh. Tiny, sweet, aromatic eating apple. Not a keeper.
Spartan (Early October)
A crunchy, sweet apple, and a great favorite with children. It is very much a "McIntosh" style apple, bright crimson skin and whiter-than-white flesh. Excellent for eating, salads, pies, and baking. A great keeper! Dusty's favorite all-around apple!
Fuji (early-mid October)
These apples have a dense flesh that is sweeter and crisper than many other varieties, making them popular with consumers around the world. A great keeper, even without refrigeration!
Cameo (Early – Mid October)
A modern sweet variety, reminiscent of Red Delicious. A crisp combination of sweet and tart.
Empire (Early – Mid October)
An excellent lunchbox apple or crunch snack! Sweet and tart at the same time. Use for fresh-cut slices, candy and caramel apples. Also used in baking. Texture remains very firm. This apple keeps its flavor during storage, but loses some firmness.
Wolf River (Early – Mid October)
A well-known American cooking apple, notable for its large size. Wolf River is mainly used for cooking, and it keeps its shape when cooked. It is fairly sweet and doesn't need much sugar added.
Golden Delicious (Mid October)
A gingery-smooth, sweet taste treat lies under a thin skin. The most popular yellow apple, Goldens may be eaten fresh or cut up in salads. Professional’s choice for applesauce. Great for pies and other desserts.
Jona-Gold (Mid October)
A cross between a Jonathan and a Golden Delicious. Superbly crisp and juicy with shades of tart and sweet in each apple. A sweet apple with a lot of balancing acidity. A good eater. Also great for pies, baking, sauce and salads.
Jonathan (Mid October)
Both pretty and popular, the Prom Queen of Apples! Juicy flavor has a spicy tang that blends well with other apples. Used for fresh eating and cooking. Our favorite for applesauce and apple butter.
Red Delicious (Mid October)
America’s most popular apple. Best for fresh eating and snacks. Full-flavored sweet taste, yellowish flesh and crisp texture.
Red Haralson (Mid October)
Good baking, eating and cider apple. Flesh is crisp, juicy, firm. Mildly tart flavor, not acidic. Doesn't hold its shape and texture in baking, but has a wonderful flavor. Fabulous in pies. Retains good flavor in keeping.
Rip Van Runkle (Mid October)
New Strain discovered in Michigan. We are a test plot! Firm and juicy. Keeps well. Great for eating, pies and baking.
Ida Red (Mid - Late October)
Our favorite all purpose apple. A super keeper! Great for pies, baking, eating, drying, frying!
Northern Spy (Mid – Late October)
An antique apple still popular because of tart, acidic properties that cook up well in applesauce, pie and other dishes. A hard apple that ripens late and stores well. Don't try to use your apple peeler with a Northern Spy...it's not round enough.
Double Red Stamen Winesap (Late October)
“Wine-Like” flavor. Creamy interior. Great for pies, baking, and eating.
Yellow Newton or Pippen (Late October)
Antique Apple. George Washington's favorite. Tart, crisp nutty flavor. Great for eating, pies, and baking. An excellent keeper.