Crisp snappy bite over a mellow sweetness. Michigan’s 3rd most popular apple for fresh eating or cooking. Looks great, smells sweet, eats like a dream!
A gingery-smooth, sweet taste treat lies under a thin skin. The most popular yellow apple, Golden’s may be eaten fresh or cut up in salads. Professional’s choice for applesauce or cider, baking pies and other desserts.
This apple is hot! And mighty crisp. Combines unusual color and excellent sweet flavor with a great bite. Use it for fresh eating, fresh-cut slices or cut up in salads.
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. (Cook’s hints: McIntosh’s flesh cooks down easily; if pie making, cut your slices thick or add a thickener). This apple is typically available from September through May.
Photos by: Michigan Apple Committee