Apples We Grow
About Our Apples
Ski-Hi Fruit Farm offers a wide variety of apples which mature at different times during the harvest season. Growing conditions over the summer makes it a challenge to pinpoint when a particular variety will be ready. We’ll keep you updated on what is currently in stock here on the Home page and alerts via Facebook.
U-Pick? Unfortunately, at this time, we are unable to offer U-Pick in our Orchard. Our trees are too tall and require a ladder or lift for picking. We hope to offer this in future seasons, as our Dwarf Trees mature and bear fruit. Until then, we ask that you let our staff do the picking.
Harvest Dates (estimate)
August: Paula Red, Ginger Gold, Zestar
September: Jonamac, Ruby Jon, Red Cort, McIntosh, Honeycrisp, Wolf River, Macoun, Spartan, Empire, Cortland, Jonathan, Jonagored, Swiss Gourmet, Snow Apple, Tolman Sweet, Gala
October: Golden Delicious, Red Delicious, Idared, Mutsu, Granny Smith, Braeburn, Russet
Apple lovers know this historical fruit offers plenty of flavors and unique differences. Until you’ve tried them all, you’ll never really know for sure which type of apple is your favorite!
Bred in Virginia as a cross between Golden Delicious and Albemarle Pippin. Ginger gold has a beautiful yellow skin with slight russeting. It has a sweet, mildly tart taste that makes it excellent for a fresh snack.
A variety of the famous Jonathan apple. Ruby Jon has a deep red skin color which gives it its’ name. Ruby Jon is a great fresh apple and stores well. It makes a very good sauce due to the juicy flesh.
Bred in Minnesota in the 1960’s, but didn’t make it to the market until the 1990’s. As the name implies, Honeycrisp is very sweet and incredibly crisp. These apples are great for fresh eating and salads, but are also good for sauce, baking, and pies.
Bred in New York as a cross between McIntosh and Jersey Black, Macoun is named after the famous Canadian fruit grower W.T. Macoun. This apple is very sweet and juicy with tender, snow-white flesh. It is an excellent fresh apple and is also very good for sauces.
Introduced in British Columbia in 1936 from unknown parents. Spartan is a good all-purpose apple with a deep red skin and crisp white flesh. It has a very nice sweet tart flavor to it that lends itself to being an excellent cooking and dessert apple.
A 1966 cross between Red Delicious and McIntosh. Empire has an excellent blend of sweetness and tartness. It’s a juicy apple with very crisp, white flesh. Empires smaller size makes it an excellent option for children.
A classic American heirloom variety which has been the parent of many successful varieties. Jonathan has creamy yellow flesh that yields lots of juice. It’s a mildly sweet apple with a little tart tang to it. This venerable apple can be eaten fresh or used with firmer varieties to make excellent sauces.
An heirloom variety that dates back to 18th century Quebec. The fruit has ruby-red skin and white flesh. The fruit is on the smaller side, but is very sweet and juicy. Snow Apples are best eaten fresh or used for baking due to their short storage life.
Another heirloom variety that is thought to originate in Massachusetts around 1822. Tolman Sweets have greenish-gold skin that may be blushed red. The firm flesh is juicy and sweet. An excellent apple for baking!
While its true lineage is unknown, Braeburn was discovered in New Zealand and is thought to be a chance seedling of Lady Hamilton and Granny Smith. It has a sweet flavor with deep flavor. It is an excellent choice for fresh eating or baking.
A cross from the early 1940’s made in Idaho between Jonathan and Wagener. Idared is a juicy apple with a sweetly tart taste. The flesh is firm and pale with a rosy pink tint at times. Idared is best used for sauces, cooking, and pies, but is also a very good apple for fresh eating.
A fine variety from the Land Down Under. Granny Smith is believed to be a descendant of French crab apples that were cultivated by Australian grandmother Maria Ann Smith. It is extremely tart and crispy and a favorite of pie makers. It can also be enjoyed fresh or on a salad.
Clever marketing may have convinced you it was a sibling to Red Delicious. Golden Delicious actually has no relation to Red Delicious and originated in Virginia in the early 1900’s. The crisp, light yellow flesh is juicy and sweet. Golden Delicious is equally adept at being eaten fresh or used for pies.
Also known as Crispin, Mutsu is a Japanese cross of Golden Delicious and Indo heritage. Mutsu is sweet, very juicy, and crisp. It lends itself towards an excellent eating, baking, and sauce apple.
- About 2 pounds of apples make one 9″ apple pie.
- 1/2 bushel of apples weighs approximately 20 pounds.
- 1 bushel of apples will yield about 20 quarts of applesauce.
- McIntosh, Wolf river and Granny Smith cook mushy.
- Cortland and Golden Delicious cook semi chunky.
- Macoun, Spartan, Empire, Jonathan and Idared cook chunky.
- Apples keep best in the refrigerator, in plastic bags – between 34° – 40°.
- Ski-Hi cider (no preservatives, no sugar) is pure apple juice. We do not use windfalls: only apples picked from the trees. The apples are washed before being presses into cider.
- Apples ripen six to ten times faster at room temperature than if they were refrigerated. One or two days sitting on a counter top and the fresh crunch of your apples is lost forever.
A Healthy Choice
- Apples are full of pectin, a type of fiber. Research indicates that pectin limits the cholesterol the body absorbs and is an important link in preventing heart disease.
- Apples have vitamins A, B1, B2, C and niacin as well as the minerals phosphorous, iron, magnesium, iodine, and potassium.
- Apples are low in sodium. That means apples help prevent infections, aid growth, are important for eyesight, and help digestion.
- Dieters often find apples an ideal food, because they’re sweet and bulky, yet only have 80 calories per medium apple. They fill you up, not out.
- Apples are Natures toothbrush.