Our Varieties

At Carter Hill Orchard, we grow a wide variety of apples, available for picking or purchase in our country store. Below is a description of some of our most popular apples, including season and recommended uses.

For more ideas on how to make the most of your Carter Hill Orchard apples, see our recommended recipes.

Variety	Description	Season
Cortland	This variety originated in the late 1890s in New York state, a cross between McIntosh and Ben Davis developed at the New York State Agricultural Experiment Station. Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes.	September
Crispin	Also called the mutsu, this hard, crisp, tart green apple is similar to a Granny Smith, and makes for great eating. One of our later varieties. A good choice for apple salads and slaws.	October
Empire	Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh developed by the New York State Agricultural Experiment Station. This crisp, juicy apple has a delightful sweet-tart flavor and creamy white flesh, making it a good all-purpose apple. Stake out your Empire between September and July.	September
Gala	This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped.	September
Golden Delicious	This old favorite was discovered as a chance seedling in 1890 in Clay County, W.Va., and was originally named Mullin's Yellow Seedling. Renamed in 1916, its parents are thought to be Golden Reinette and Grimes Golden. Goldens have a pale yellow skin, sometimes with a red blush. Mellow and sweet, all-purpose Goldens are great for eating out of hand, baking and salads. Golden's crisp, pale yellow flesh resists browning, making it a good choice for salads and other dishes. Cooks, note that you can reduce the amount of added sugar when making pies with Goldens.	September
Honey Crips	This honey of an apple has a honeyed, mild flavor and a crispness deemed explosive. Crispy, juicy and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp's skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads, and sauce-making, and stores well.	October
MacIntosh	This is old, well-known variety, was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy tart McIntosh has a tender, white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well.	Early September
Macoun	Cross between a McIntosh and Jersey Black. A crisp and juicy dessert apple with a flavor similar to McIntosh. The flesh is greenish white. The skin is green with dark red stripes. The skin has a heavy bloom. A Carter Hill Orchard favorite.	Mid September
Mutsu	See Crispin.	October
Paula Red	Similar to MacIntosh, but a little tarter, this is one of our earliest available varieties. Great for a late summer applesauce or pie.	August
Red Delicious	Sweet, crispy, juicy apple varies in color from striped red to solid midnight red. Eastern-grown Delicious are more round. This apple is best eaten fresh or in salads.	September