Next to the McIntosh, this might one of the most common apples in America. Not surprisingly, the Cortland is a McIntosh cultivar. It was crossed with a Ben Davis at the New York State Agricultural Experimental Station in Geneva, New York in 1898. The name was taken from the nearby county of Cortland. The flesh is very white with a firm, crisp texture. The flavor is pleasantly tart, which makes it excellent for eating or cooking. Click on the image for a larger view.
Tag Archives: Apples
Duchess of Oldenburg—Apples of Maine
Duchess of Oldenburg is an old variety originating in 18th-century Russia. It is one of the earliest apples of the season, bearing in mid-August. Most people prefer this as a cooking apple for pies or sauces as it is quite tart—it reminds me of a sour grape. Duchess does not store well. Click on the image for a larger view.
Ginger Gold—Apples of Maine
Ginger Gold is a modern variety grown commercially from the 1980s. Clyde Harvey discovered this apple in 1969 when his Virginian orchard was washed out by Hurricane Camille. It is believed to be a mix of Golden Delicious, Newtown Pipin, and an unknown variety. The apple is named after his wife.
Ginger Gold is an early apple that begins to bear in August. The pale green skin is smooth and waxy, and develops a slight red blush when it ripens. The flesh is sweet and rich with a slight hint of lemon. Click on the image for a larger view.
St. Lawrence—Apples of Maine
The St. Lawrence is an old summer variety thought to have originated in northern New England or Canada. Its appearance is quite striking with dark-red stripes over light green. The white flesh is crisp and light. Very much like a Granny Smith, it is tart with a lemon undertone. The St. Lawrence is a great desert apple, but not a great cooking apple. Like many early apples, this fruit does not store well. Click on the image for a larger view.
Sweet Crab—Apples of Maine
We should be clear, crab apples are not sweet, at least not in terms of regular apples. We planted this tree a couple of years ago and this is the first year for it to fruit. Crab apple trees are vigorous and grow rapidly compared with regular apple tree stocks.
The fruit are about the size of a golf ball, maybe a little smaller. The apple itself has firm, crunchy flesh and is tart—a granny smith is a sweet apple in comparison. But there is a secret to the sweet crab apple. If you wait for them to ripen to when the sugar concentrates at the center of the fruit, taking on a darker, slightly transparent texture, that is the time eat these. Yes, they are still tart, but they also possess a sweetness. Naturally, these apple are good for hard ciders and cooking. Click on the image for a larger view.
Jonagold—Apples of Maine
Jonagold is a 1953 variety from a cross of Jonathan and Golden Delicious. It is a pleasant desert apple with a sleight tang. The flesh is firm, but not crisp.
Honeycrisp—Apples of Maine
This is a modern apple cultivated by the University of Minnesota. It is a large fruit that has a firm, crisp texture. The apple reminds me of the Asian pear varieties in its character of the flesh and amount of juice. A sweet apple with a slight lemon-tart signature. It stores well.
Blushing Granny—Apples of Maine
The northeastern Granny Smith develops a red blush, giving it its name. This is a powerful fruit, if you like tart apples. The strong flavor is reenforced by its crisp texture. It stores really well and is excellent for eating and pies.
Macoun—Apples of Maine
Macoun is a nice eating apple—crisp and sweet. They do not store well. The name gives folks problems; it rhymes with “clown,” not “spoon,” although some pronounce it “McCowen.”
Spartan—Apples of Maine
Spartan is a hybrid of a McIntosh with an unknown variety. Like a McIntosh, it is a good all-round fruit. It is a crisp and sweet with a slight tang.
