We’ve created a handy Apple Variety Guide with some characteristics and suggested uses for the many apples we grow here at King Orchards.  The apples are listed in the approximate order in which they are harvested. You can also download a pdf version of our apple variety guide to print and save at home.

Ginger Gold – early September
Oh, do we love this early-ripening apple. A sweet, firm Golden Delicious-type variety, everyone loves this new gourmet apple.

Paula Red  – early September
A beautiful variety that originated right here in Michigan. The best early season snacking apple, perfect for back-to-school lunches.

Jersey Mac – late August
A good choice for McIntosh lovers who are getting impatient for the Macs to ripen; another good choice for school lunches.

Gala  – mid-September
Another high quality gourmet dessert apple with an outstanding flavor. It is a great eating apple and cooks well, too.

McIntosh – mid to late September
Our favorite traditional apple. Excellent for eating fresh, in pies, salads, and sauce, you can’t go wrong with McIntosh.

Jonagold - late September
A unique combination of Jonathon tartness and Golden Delicious sweetness, juicy and crunchy, great for fresh eating and cooking.

Cortland – late September
A surprisingly good eating, tangy old fashioned apple, Cortland is also famous for cooking and baking. Cortlands are resistant to browning, which makes them especially good for salads. We have many customers who love them for applesauce too. Leave the skins on while cooking, then run the apples through the food mill or ricer, and your sauce will turn a naturally pretty shade of pink.

Honeycrisp – late September
Honeycrisp apples are considered by many to be the greatest fresh eating apple of all time. It is very crisp and has a sweetness that really is reminiscent of honey.  We’ve heard our Honeycrisp apples referred to as, “the best thing to ever grow on a tree!”

Empire – late September
This a great kid’s apple. It juicy and crunchy and not too big (perfect for small hands).

Mutsu – early October
Also known as Crispin, this is the apple we recommend for those who want “hard and tart”.   Mutsu apples are also some of our best keepers.

Golden Delicious – early October
Thin-skinned, crisp, firm, juicy flesh, with a unique aroma and flavor. When cooking it allows you to use less sugar in recipes.

Northern Spy – early October
“Spies for pies!” This famous 200 year old variety has been considered by some experts to be the best apple ever produced in the United States. One of the best cooking apples, Spy is a tangy, juicy fresh eating apple, too.

Ida Red – mid October
Hard and tart, big and red; that describes this apple. It is an exceptional variety for it’s keeping quality and wonderful for cooking.

If you need help selecting the right apple for yourself, or to ship as a gift to send a friend or loved one, don’t hesitate to drop us a line, or call us toll-free at 1-877-937-5464.

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• Be adventurous! Don’t be afraid to experiment. You have nothing to lose but boredom. Try some new varieties. You may not like them all, but you are sure to make some new discoveries that will become life-long favorites.
• Keep it cool! Apples continue to ripen after they have been picked. Keeping them cool retards this process. Best way to store is in the refrigerator, but a cool well pit or basement will work sufficiently.
• Keep those slices nice: A little fresh lemon juice sprinkled on apple slices will help keep them from browning.
• Are they done yet? To check for ripeness, cut one apple open.  When the seeds are dark and brownish-colored, the apples are ripe.
• Handle with care: Gentle handling will prevent bruising

Handy guidelines for determining how many apples you need:

• 1 pound equals approximately 3 medium apples, or 2 cups sliced.
• 3 pounds equal approximately 8 to 9 medium apples, or one 9-inch pie.
• 1 peck equals approximately 10 to 12 pounds, or 20 medium apples . Makes 3 or 4 9 inch pies, 7 to 9 quarts frozen or 4 quarts canned.
• 1 bushel equals approximately 42 to 48 pounds, or 126 medium apples. Makes about fifteen 9 inch pies, or 30 to 36 pints frozen.

“Enjoy the recreation playground of northern Michigan when you pick apples here,” said Todd Hultquist, spokesman for the U.S. Apple Association.  Indeed, the sparkling waters of Torch Lake and Grand Traverse Bay are just moments from our orchards. We’re close to plenty of great dining, camping, hiking, fishing, shopping and golfing. Plus, Michigan grows some of the best tasting, most flavorful fruit in all the world.

The 2009 apple season has begun with Paula Reds (nice for snacking and back-to-school lunches) and Ginger Golds (keep ‘em refrigerated for optimal crunchy-sweet goodness).

Over the next few weeks, we’ll be featuring McIntosh, Galas, Jonagolds, Cortlands, Empires and Honeycrisp.  Mutsu (also known as Crispin), Golden Delicious, Northern Spy and Ida Red apples ripen in October.

Can’t make it to the orchards in person?  Keep an eye on our online store; We’ll begin apple gift box shipping later this month!

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