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APPLE VARIETIES

Varieties are listed in approximate order of ripening

GINGERGOLD
Ginger Gold® exhibits all the qualities of a fall variety and ripens three weeks before McIntosh. The highest quality early season yellow eating apple available. It is sweet and crisp. Maturity: August 15, Fruit Color: Golden

CRIMSON GALA
Intense coloring striped strain of Gala; sweet ad juicy. Maturity: September 5, Fruit Color: Red/Yellow

MCINTOSH
A long time standard apple in New England; slightly tart and tender. Maturity: September 12, Fruit Color: Red

HONEYCRISP
This exceptional new variety was developed from a Macoun x Honeygold cross at the University of Minnesota. The fruit is mostly orange-red with a yellow background. This explosively crisp, juicy, sweet apple has a rich flavor that has made it #1 in taste panels and is Dan Beardsley's new favorite! Maturity: September 10, Fruit Color: Red/Yellow




MACOUN
A cross between McIntosh and Jersey Black, Macoun is an excellent eating apple exhibiting similar characteristics to McIntosh only crispier. Macoun is recognized in the Northeast for its high quality. Flesh is white, firm, and juicy. Maturity: September 15, Fruit Color: Red

GOLDEN DELICIOUS
The original Golden Delicious. One of the most widely planted apple cultivars worldwide. Fruit is firm, medium to large with the classic Golden Delicious flavor. Maturity: September 20, Fruit Color: Golden

EMPIRE
The original Empire.This apple colors to a deep scarlet red with a faint stripe. Maturity: September 20.

LIBERTY
Many independent taste panels have rated it the best among the resistant varieties, usually above Empire, and always rated above McIntosh. Good well-balanced sweet-tart flavor with an attractive red skin makes Liberty competitive with "standard" apples. Maturity: September 20.

JONAGOLD
A cross between Jonathan and Goldan Delicious. This apple has an attractive red blush over yellow background with red color developing just before harvest. The strain is characterized by excellent eating and processing qualities. This is one of Dan Beardley's favorite apples! Maturity: September 20, Fruit Color: Red/Yellow

WINTER BANANA
Smooth yellow apple with a red blush. Suitable for processing and cider blending. Maturity: September 20, Fruit Color: Golden

CORTLAND
A cross between McIntosh and Ben Davis that inherited the good qualities of both parents. Fruit is a beautiful red, very large, with tender, white flesh. Maturity: September 25, Fruit Color: Red

MUTSU (CRISPIN)
A cross between Yellow Delicious and Indo. Fruit is firm and juicy. Good for both eating and baking. Maturity: September 25, Fruit Color: Golden to Green

RED DELICIOUS
One of America’s favorite apples. On the east coast, they're sweet, juicy, and NOT MEALY. Maturity: September 30, Fruit Color: Red

RHODE ISLAND GREENING
Fruit becomes yellowish-green when ripe and often is russetted. Flesh is tart and firm. Prized for pie-baking in the 1800s. A lot like Granny Smith. Maturity: October 5, Fruit Color: Green

NORTHERN SPY

An old time favorite variety for northern climates, that has been grown throughout New England for over 100 years. Northern Spy produces large, high-quality fruit with excellent keeping quality. This is one of the best pie apples. Maturity: October 15, Fruit Color: Red

SPITZENBURG
Medium sized apple with deep yellow covered almost completely with bright red. Pale yellow flesh is crisp, rich, juicy and tender with an aromatic spicy flavor. Outstanding baking quality. One of Thomas Jefferson's and Christy Beardley's favorites. Maturity: October 15.

SPIGOLD
A beautiful, very large round fruit with a red blush on a yellow background. Outstanding eating quality. Its parents are Golden Delicious and Northern Spy. Maturity: October 15.

ROME
This apple is a beautiful red color, and is dense and firm. Very good for baking and apple sauce. Maturity: October 20, Fruit Color: Red

WINESAP
Fruit is very firm dense, medium in size, and is Dave Beardsley's favorite for eating and cider. Maturity: October 20, Fruit Color: Red

ENTERPRISE

This is a late maturing, deep dark red apple with good keeping qualities. One of the best for making baked apples due to its thick skin. Maturity: October 26, Fruit Color: Red

BALDWIN
Originating in Massachusetts in 1740, this apple is sometimes oblong. The flesh is white, hard, crisp, sweet, and fruity. It’s considered a winter apple excellent for cider and baking. Grandma Beardsley made pies from them. Maturity: October 25, Fruit Color: Red over Yellow

GOLDRUSH
Best known for its remarkable keeping qualities (10-11 months) and sweet tart flavor. Goldrush resists oxidation when cut, making a very yellow sauce or firm crisp slices for baking. Maturity: October 25, Fruit Color: Golden

GOLDBLUSH
A sport of Stark Blushing Golden discovered by R.B. Griffith on his farm in Cobden, Illinois. The flavor has more snap than Golden Delicious, the flesh is more solid and the waxy skin resists shriveling. Even in common storage it retains its fine aroma and taste for up to eight months. Its smooth, russet-free skin of deep yellow is blushed with orange-red that makes it a beautiful apple. Maturity: October 25.

 

FUJI
Fuji is one of the fastest growing apples in popularity in the northeast. Fruit matures with improved red color, and finishes out with a distinct striping; sweet, juicy and firm. Maturity: November 1, Fruit Color: Red/Yellow

GOLDEN RUSSETT
Originated in New York State in 1845. Medium sized apple. Russet skin varies from gray-green to golden bronze with a bright coppery orange cheek. Flesh is fine grained, sweet, yellowish and crisp. Excellent flavor. Maturity: November 1, Fruit Color: golden with light brown russetting

BRAEBURN
A late season apple developed in New Zealand. Medium to large fruit with sweet-tart flavor and long storage life. Braeburn matures in early November in southern Connecticut. Maturity: November 5, Fruit Color: yellow-green w/red striping





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