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    Apple Varieties for Box Elder County

    (Listed according to maturity date)

    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. It is more firm and a better keeper than Yellow Transparent.

    Akane (August) Best used for baking or desserts due to it's 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!

    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.

    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.

    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.

    Gala (Aug-Sept) Native to New Zealand, this apple is now grown extensively in the United States since it's introduction in the 1970s. Excellent for both eating and baking. 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.

    Honeycrisp (September) Fruit is has an exceptionally crisp, juicy texture and mildly aromatic flavor. 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.

    Jonathon (September)  A classic American variety, widely regarded as one of the best flavored with a good sweet/sharp balance. A precocious and productive tree in US apple-growing regions.

    Liberty (September) Fruit of 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.

    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.

    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.

    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 fireblight. The fruit stores for 5 to 8 weeks.

    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.

    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. Low-acid apple which is slow to turn brown when cut.

    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.

    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 flavour is predominantly sweet, very refreshing, but not particularly outstanding.

    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.

    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.

    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.

    Jonagold (Sept-Oct) A cross between Golden Delicious and Jonathan developed in 1953 in New York. Fruit is large, sweet with a thin skin. Apploes have a green-yellow basic color with crimson brindle cover. It is crisp with juicy, aromatic, sweet-sour taste. Jonagold is triploid, and requires a second type of apple for pollen and is incapable of providing pollen for other trees.

    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. Macoun tends not to produce reliable crops each year, with a good harvest followed by a sparser one.The skin is a dark red with a purplish flush. Its very firm flesh is juicy and snow white, tasting sweet with a hint of berry.

    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. It is rapidly becoming a favorite, and is now among the top ten most grown apples in Washington

    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.

    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.