Varieties

Varieties grown at Canton Apples. Apples are at different ages and may not yet be fruiting.     * indicates heirloom variety

Liberty – Juicy, white fleshed, Mac like with good flavor. Good for sweet cider.

Lobo – Excellent early apple, good for sauce and cooking

MacFree – McIntosh which is bred to be disease resistant

St. Lawrence* – Very good for fresh eating, mild, pleasant flavor

Burgundy – Great early eating apple. Dark red skin with bright white flesh.

Macoun – Parent to Liberty and is a good, sweet eating apple. Good for cider.

Sweet Sixteen – Great mid-season apple. Rich flavor with good storage qualities.

McIntosh* – America’s favorite apple. White, juicy, sweet flesh.

Honeycrisp – Do we need to say any more? Top eating apple.

Golden Russet* – One of the best russeted apples, very good for fresh eating and makes excellent cider.

Grimes Golden* – Excellent fresh eater, crisp and aromatic.

Freedom – Good quality late apple. Great for fresh eating and cider. Keeps very well.

Minnesota 1734 – One of the Russets aka Minnesota Russet. This apples developed by the Univ. of Minnesota and was never named. Very high sugar content which is a favorite for cider making

Haralson – Great for fresh eating, cider and cooking.

Early Cortland – Very similar to regular Cortlands but slightly more tart and ripen a month earlier.  They are good for baking and juice.

Secor – Ripens late and keeps well into the winter. It is juicy and has good texture for many uses.

Atlas – Good for cooking and eating. This apples keeps well in refrigeration.

Wedge –  Introduced by the Univ. of Minnesota in 1922. This is a firm, juicy apple which is slightly tart which makes it excellent for pies.

Joyce – This is a Canadian cultivar.  It is very juicy, aromatic and has a good apple flavor.

Hiburnal* – The apple is very large and very tart. Great for pies and blending with other varieties for cooking.

Sunrise – This is a good all around apple and good for blending. It has a good flavor for fresh eating and blends well in sauce.

Red Baron – Crisp, juicy and good for fresh eating and sauces.

Zestar! –  Developed in Minnesota.  Very good summer apple, bright red in color and ripens near the start of school in Canton, NY.

Milton – Introduced in 1909, developed at the NYS Ag. Experimental Station in Geneva. This apples has a deep, cherry red skin color and white flesh.  It is very juicy with a sweet hint of raspberry.

Paula Red –  This is very popular apple in NYS. It has a white flesh and red over green in color. It is said to be a seedling that grew from a McIntosh tree (chance seedling). Introduced in 1960.

Wealthy – This is a scab resistant variety, introduced in 1860 from Minnesota. It is said it is a chance seedling of Cherry Crabapple.

State Fair – This is a bright red apple which ripens all at once. So have your baskets ready when this apple ripens!  It is very sweet and juicy. It is great for fresh eating and apple sauce.

Fameuse* – aka Snow Apple.  This heirloom is very susceptible to scab, requiring extensive maintenance.  It makes great tasting cider.

Carroll – This apple is a seedling of Moscow Pear. It is an excellent fresh eating apple and great for cooking.

Melba – is a cultivar from Ottawa, Canada. It is a cross between McIntosh X Liveland Raspberry.  Very high quality fruit great for sauce.

Early Harvest* – If you like our Summer Cider, this is one of the apples we use for that blend. It is one of our earliest apples and is golden yellow.  It makes great sauce!

Norland – A naturally dwarf tree, is another early apple.  It makes great early cider and is quite hardy producing yearly.

Yellow Transparent* – This is also used in our Summer Cider and starts ripening in July. It makes a ‘fluffy’ sauce and is also good for fresh eating.

Duchess* – This is an old apple imported from Russia. It has a very pleasant flavor and great for fresh eating and cider.

Beacon – Bright red skin with a red, tinged flesh.  Very good fresh eater and scab and fireblight resistant also!

Northern Lights – This is a joint release of NY and ND research stations. It is very similar to McIntocs in flavor and appearance.

Jordan Russet – Excellent keeper and makes great cider.

Autumn Arctic, Britemac, Snow Sweet, Hadlock Reinette, Jonamac, Keepsake, Regent, Egremont Russet, St. Edmonds Russet, Sherry, Antonovka, Ashmead’s Kernel, Bullock, Milwaukee, Chenango Strawberry, Ben Davis, Dakota Gold, Alexander, Irish Peach, Dodd Banana, Ginger Gold, Gravenstein, Blue Pearmain, Cameo, Knobbed Russet, Wodarz, Pound Sweet, Honeygold, Bethel, Black Oxford, Purple Passion, Pierce Pasture, Northwestern Greening, Norkent, Newtosh, Mandan, Douglas Wormless, Mutsu, Northern Spy, Smokehouse, Viking, Richardson, Rhuby, Red Astrachan, Atlas, Bonkers, Avenarius, Canada Baldwin, Empire, Frostbite,Tetovsky, NY 18491, Redhook, Hazen, Niagara, Scott Winter, Bancroft, Belle de Boskoop, Calville Blanc d’Hiver, Canadian Strawberry, Cox’s Orange Pippen, Esopus Spitzenburg, Holzer Russet, Medaille d’Or, Redfield, Ribston Pippen, Windham Russet, Zabergau Reinette, Pomme Grise, William’s Pride, Wine Kist, Yarlington Mill and Striped Harvey.  We also have two special, old variety trees grafted from Philmont Boy Scout Ranch trees located on their hiking trails.