Varieties for Utah - Apple
| Variety | Harvest Time | Uses | Storage | Tree Size* | Color | Taste | Susceptibility to Fire Blight | Susceptibility to Powdery Mildew | Hardiness |
|---|---|---|---|---|---|---|---|---|---|
| Akane | Aug | Baking | Does not store well | 8-12 ft | Bright red | Sweet- tart | Moderately resistant | Resistant | Cold hardy |
| Ambrosia | Sept-Oct | Baking | Does not store well | 10-20 ft | Pink- tinged orange/red flush | Sweet | Susceptible | Resistant | |
| Cameo | Oct | Baking and fresh consumption | 4 months | 12-15 ft | Bright red stripes over creamy orange | Sweet- tart | Slightly resistant | Resistant | |
| Cortland | Late Sept | Baking | Does not store well | 8-20 ft | Flush of crimson with yellow background | Tart | Susceptible | Susceptible | Cold hardy |
| Empire | Sept-Oct | Baking | Does not store well | 12-15 ft | Deep red | Sweet | Resistant | Susceptible | Cold hardy |
| Fuji | Sept- Oct | Baking | 12 months | 8-15 ft | Lovely pink | Sweet | Very susceptible | Resistant | |
| Gala | Sept | Baking and fresh consumption | 3 months | 8-15 ft | Yellow-gold, pink to red | Sweet | Very susceptible | Moderately susceptible | |
| Ginger Gold | Aug | Baking | Several weeks | 8-15 ft | Pale yellow | Sweet | Very susceptible | Susceptible | |
| Golden Delicious | Sept- Oct | Baking and fresh consumption | 3-6 months | 8-15 ft | Pale green-yellow | Sweet | Susceptible | Very susceptible | Cold hardy |
| Gravenstein | Late Aug | Applesauce, baking, and cider | Does not store well | 8-12 ft | Red striped with yellowish-green background | Sweet-tart | Susceptible | Very susceptible | Cold hardy |
| Haralson | Sept- Oct | Baking and cider | 7 months | 12-15 ft | Striped red with greenish- yellow under color | Tart | Resistant | Moderately resistant | Cold hardy |
| Idared | Sept- Oct | Applesauce and baking | 6 months | 12-15 ft | Pale pink-red | Sweet-tart | Very susceptible | Susceptible | Cold hardy |
| Jonagold | Sept- Oct | Applesauce and baking | 1-2 months | 8-15 ft | Green-yellow with crimson brindle cover | Sweet-tart | Very susceptible | Susceptible | |
| Jonathon | Sept | Fresh consumption | 3 months | 8-20 ft | Red with yellow to green undertones | Sweet | Very susceptible | Very susceptible | |
| Liberty | Sept | Baking | 3-4 months | 12-15 ft | Deep red over yellow background | Sweet-tart | Resistant | Resistant | Cold hardy |
| Lodi | July | Applesauce and baking | Does not store well | 8-15 ft | Yellowish- green | Sweet-tart | Very susceptible | Resistant | Cold hardy |
| Macoun | Sept-Oct | Baking and fresh consumption | 2 weeks | 12-15 ft | Dar red with purplish flush | Sweet | Susceptible | Moderately resistant | Cold hardy |
| McIntosh | Sept | Baking, fresh consumption, and cider | 2-3 months | 12-15 ft | Red and green | Tart | Moderately susceptible | Moderately resistant | Cold hardy |
| Mutsu | Oct | Applesauce, baking, and fresh consumption | 4-5 months | 12-15 ft | Yellowish green with orange blush | Sweet | Very susceptible | Susceptible | Cold hardy |
| Northern Spy | Oct | Baking, fresh consumption, and cider | 3 months | 8-15 ft | Green flushed with red stripes where not shaded | Sweet | Susceptible | Susceptible | Cold hardy |
| Red Delicious | Sept | Fresh consumption and salads | 3-5 months | 8-15 ft | Bright red color | Sweet | Resistant | Moderately resistant | Cold hardy |
| Sweet Sixteen | Sept | All purposes | 5-8 weeks | 8-20 ft | Red striped fruit | Sweet | Moderately resistant | Susceptible | |
| Wealthy | Aug-Sept | Baking | 3 months | 12-15 ft | Bright red with small yellow dots | Tart | Susceptible | Susceptible | Cold hardy |
Akane (August) Best used for baking or desserts due to its slightly tart flavor and texture that holds up well when baked. It has a sweet spicy flavor and distinct aroma, but does not store well. Apples are firm with smooth, clean skin and have good bright red color. Akane is very reliable, even in poor fruit years you can count on this tree to have fruit on it! Moderately resistant to fire blight.
Ambrosia (Sept-Oct) Ambrosia apples have a distinct honeyed and slightly perfumed flavor. Skin is smooth, with an iridescent pink blush over cream background. Flesh is tender, juicy, fine, crisp texture, good for baking. Low-acid apple which is slow to turn brown when cut. Does not store well. Susceptible to fire blight. Zone 4-6 (cold hardy).
Cameo (October) Discovered by chance in a Washington orchard in 1987. It may be a cross between a Red Delicious and a Golden Delicious, since it was found near orchards of those fruits; it also appears similar to the original Delicious cultivar. It is bright red striped over creamy orange, firm and crisp with an aromatic flavor. Good to eat fresh and for baking. It is rapidly becoming a favorite, and is now among the top ten most grown apples in Washington. Can store well for 4 months. Slightly resistant to fire blight.
Cortland (late Sept) After the many attributes of McIntosh were discovered, plant breeders began crossing it with other varieties to enhance its traits. One of the earliest was the Cortland, combined with the Ben Davis variety. Its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots. Cortland has very white flesh and is an excellent dessert apple. Does not store well. Cold hardy. Susceptible to fire blight.
Empire (Sept-Oct) Developed at Cornell University in New York in the 1940s, its parents are classic North American varieties - Delicious and McIntosh. These are both shiny red apples. Empire is a medium sized, sweet apple with a crisp texture, bright white flesh and deep red coloring. It is an ideal lunch-box apple, not least because it does not bruise easily. It is also excellent for baking and salads. Does not store well. Resistant to fire blight. Zone 4-7 (cold hardy)
Fuji (Sept-Oct) One of the more attractive modern apple varieties. Lovely pink speckled flush over a yellow-green background. Crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet, very refreshing, but not particularly outstanding. Good for baking. Fruits can keep in the refrigerator up to 12 months. Susceptible for fire blight. Zone 5-8
Gala (Aug-Sept) Native to New Zealand, this apple is now grown extensively in the United States since its introduction in the 1970s. Excellent for both eating and baking. Stores well for 3 months. Most Galas apples are yellow-gold with pink to red stripes, while some Gala strains may be nearly solid red. Good-quality Gala apples will be firm with smooth and clean skin. Susceptible to fire blight. Zone 5-8
Ginger Gold (August) Discovered as a chance seedling in Virginia, this Golden Delicious-type apple ripens six weeks ahead of Golden Delicious. Ginger Gold exhibits all the qualities of a fall variety with sweet, crisp, slightly acidic fruit. The highest quality early season yellow dessert apple available. The apple, once cut, has very little tendency to turn brown. Limbs of the tree are well-spaced, resulting in less work for the orchardist. Stores well for several weeks. Susceptible to fire blight. Zone 5-9
Golden Delicious (Sept-Oct) When picked fresh from the tree the flavor exceptionally sweet and rich, almost like eating raw sugar cane. Golden Delicious is also a versatile apple, and can be used both for dessert and cooking purposes, and it has an attractive appearance - which can indeed be golden if left to mature on the tree. Stores well for 3-6 months. Susceptible to fire blight. Self-pollinating tree. Zone 4-8 (cold hardy)
Gravenstein (August) Considered the best all-around apples with a sweet, tart flavor, especially good for baking and cooking. A good cooking apple, especially for apple sauce and apple cider. It does not keep well, so it is available only in season. This is a triploid tree and cannot pollinate other apple trees. Susceptible to fire blight. Zone 4-8 (Cold hardy)
Haralson (Sept-Oct) Fruit is striped red with greenish-yellow undercolor. The tree is very winter hardy and very productive. The apple has an excellent, distinctive, tart flavor, is very crisp and juicy, and keeps well from September until about March 15 under refrigeration. It is outstanding in apple cider and makes great-tasting, perfect-textured pies. Resistant to fire blight.
Honeycrisp (September) Fruit is has an exceptionally crisp, juicy texture and mildly aromatic flavor. Great for fresh eating. Flesh is cream colored and coarse. A nearly solid red coloration develops only if the fruit is well exposed to the sun. The outstanding flavor and texture can be maintained for at least six months in refrigerated storage without atmosphere modification. Resistant to fire blight. Zone 3-8
Idared (Sept-Oct) First developed at the University of Idaho Agricultural Experiment Station in 1942, it is a cross between two apple varieties (Jonathan x Wagener). The Idared has a white flesh, and generally tart and juicy. Very well suited for making apple sauces, pies, and cakes. Stores well for 6 months. Susceptible to fire blight. Zone 4-8 (cold hardy)
Jonagold (Sept-Oct) A cross between Golden Delicious and Jonathan developed in 1953 in New York. Fruit is large, sweet with a thin skin. Apples have a green-yellow basic color with crimson brindle cover. It is crisp with juicy, aromatic, sweet-sour taste. Great for baking and applesauce. Stores well for 1-2 months. Jonagold is triploid, and requires a second type of apple for pollen and is incapable of providing pollen for other trees. Resistant for fire blight. Zone 5-8
Jonathon (September) A classic American variety, widely regarded as one of the best flavored with a good sweet/sharp balance. Great for eating fresh. A precocious and productive tree in US apple-growing regions. Stores well for 3 months. Susceptible to fire blight
Liberty (September) Fruit is a deep dark red over a yellow background. Flesh is yellow, juicy, crisp and fine textured. Flavor is subacid, primarily a dessert apple. Trees are highly productive and resistant to all the major apple diseases. Stores well for
-4 months.
Lodi (July) An older variety that was introduced to replace Yellow Transparent, which it resembles somewhat in appearance and season. A good early season apple for pies and sauces, but as a dessert apple it tends to be very tart. Good for applesauce and baking. It is more firm and a better keeper than Yellow Transparent, but does not store well for very long. Resistant to powdery mildew. Susceptible to fire blight. Zone 4-8. Cold Hardy.
Macoun (Sept-Oct) A cross between McIntosh and Jersey Black, developed at the New York State Agricultural Experiment Station, first introduced in 1923, and has been regarded as one of the finest eating apples in the Northeast, also good for baking. Macoun tends not to produce reliable crops each year. Store for about 2 weeks. Susceptible to fire blight.
McIntosh (September) Fruit has a red and green skin, a tart flavor, and tender white flesh. Well known for the pink sauce unpeeled McIntoshes make. It is a superior eating apple and well suited for applesauce, cider, and pies. Stores well for 2-3 months. Resistant to fire blight. Zone 4-8(cold hardy)
Mutsu (October) Fruit has a moderately sweet flavor with firm, juicy and creamy white flesh. Its skin color is a yellowish green with an orange blush. The Mutsu apple is also known as Crispin. This apple is vigorous, fairly early, and the fruit is large and oblong shaped. It is excellent for fresh eating, sauces, pies, and baking. This apple stores and keeps well for 4-5 months. This is a triploid variety and is cannot pollinate other apple trees. Susceptible to fire blight. Zone 4-8 (cold hardy)
Northern Spy (October) Skin color is a green ground, flushed with red stripes where not shaded. The white flesh is juicy, crisp and mildly sweet with a rich, aromatic subacid flavor, noted for high vitamin C content. Its characteristic flavor is more tart than most popular varieties, and its flesh is harder/crunchier than most, with a thin skin. It is commonly used for desserts and pies, but is also used for juices and cider. Further, the Northern Spy is also an excellent apple for storage, as it tends to last longer due to late maturation. Can store up to three months in a cool dry place. Resistant to fire blight. Zone 4-8 (cold hardy)
Red Delicious (September) Excellent for eating fresh & salads; poor for baking. Good-quality Red Delicious apples will be firm with smooth, clean skin and have a rich red color that is sometimes streaked lightly with yellow or with a yellow cheek. Popularity has declined with new introductions. Stores well for 3-5 months. Resistant to fire blight. Zone 4-8 (cold hardy)
Sweet Sixteen (September) Popular apple for very cold northern regions, a good all purpose apple. It ripens in early fall, just ahead of Honeycrisp. It is crisp and juicy with an exotic yellow flesh and rosy red, smooth textured finish. A very sweet, unusual sugar cane or spicy cherry candy flavor. Fruit is medium to large sized. Trees are moderately resistant to fire blight. The fruit stores for 5 to 8 weeks. Zone 3-7
Wealthy (late Aug) Tart medium sized cooking apple, mostly red, yellow background. Crispy, white flesh often stained red, with a mellow flavor. Trees have weak crotches and fruit has a tendency to drop at harvest time. Stores well for 3 months. Susceptible to fire blight. Zone 4-8 (Cold hardy)