Indicates apples available for "Pick Your Own"
Apples "born" at Gould Hill
Orchards
Indicates apples available for "Pick Your Own"
Apples "born" at Gould Hill
Orchards
| Variety Name | Harvest Date | History and Description | Good For |
|---|---|---|---|
| Akane | Late August | Cross between Jonathan and Worcester Pearmain, a Japanese apple raised in 1937 at the Morioka Experimental Station, and introduced in 1970. Bright red with hard, crisp, juicy white flesh and sweet-tart taste | Dessert, cooking, drying |
| Ashmead Kernel | Late October | Hard, crisp, and juicy. | Cooking, sauce |
| August Sweet | Mid August | Believed to be of American origin, described in 1817 under the name Bough Apple. Also known as Sweetbough. Juicy, sweet, tender, and mellow. | Dessert |
| Baldwin |
Late October | Originating about 1740 on a farm near Wilmington, MA the apple was first known as the "Woodpecker" because the tree was frequented by that bird. Later propagated by Col. Baldwin, there is a monument at the sight of the original tree. Hard, crisp, juicy, rich in sugars yet tart in flavor. Keeps well. | Cooking, eating |
| Ben Davis | Mid-October | At one time the leading commercial variety of the south. One of the parents of the Cortland. Very hardy and coarse. | Baking |
| Blue Pearmain | Early October | An older variety of unknown origin thought to be American and dating back to 1800. "The apple in grandmothers' back yard." Coarse flesh, mild flavor, very aromatic. | Baking |
| Blushing Golden | Late October | Discovered by R. Griffith of Cobden, IL and introduced in 1968 by Stark Brothers Nursery. Slightly orangish-pink blush, waxy skin, firm yellow skin, sweet and juicy. | Eating, cooking |
| Braeburn | Late October | Discovered on property of O. Marn of Waiwhero, Upper Moutere, Nelson, New Zealand. Thought to be a Lady Hamilton seedling. Introduced and grown commercially in 1952 by William Brothers' Braeburn Orchards. Smooth texture and sweet "old-fashioned" apple flavor. | Eating |
| Cathead | Early-September | ||
| Chestnut Crabapple | Mid-September | Bought for decorative beauty and use as a pollinator for apples. Large, sweet-tart, nutty flavored. | Jam, stuffing, apple butter |
|
Cortland |
Mid-September | Cross between McIntosh and Ben Davis, developed in 1898 by S.A. Beach at the New York Agricultural Experiment Station. One of New England's most popular apples. | All purpose |
| Cox Orange Pippin | Late-September | Originated in England in early 1800s, considered one of the finest dessert apples in Britain. Sweet and juicy with a delicate flavor. | Eating, cooking |
| Earligold | Early September | Developed recently on the US west coast by a Dr. Harvey. Similar to a Golden Delicious, ripening earlier. | Eating, cooking |
| Early McIntosh | Mid-August | Introduced by the New York Agricultural Experiment Station in 1923. Cross between McIntosh and Yellow Transparent. Different from McIntosh. | All purpose |
| Early Red Bird | Early August | From Canada in mid-1800s. Similar to Red Astrachan. Won't keep well. | Sauce, pie |
| Elstar | Early September | Cross between Golden Delicious and Ingrid Marie, developed in the Netherlands in the 1950s and introduced to America in 1972. Very popular in Europe. Yellow fruit with light red striping. Firm cream-colored flesh, sweet-tart taste. | All purpose |
 Empire |
Early October | Cross between Red Delicious and McIntosh. White flesh. (Mary Leadbeater Strack's favorite eating apple.) | Eating, salads, sauce |
| Esopus Spitzenburg | Late October | Originated in Esopus, Ulster County, NY around 1800. A bright red apple with yellow dots. | Dessert, cooking |
| Fuji | Late October | Raised in Japan in 1933 at the Aomori Apple Experiment Station, developed from American parents, Red Delicious and Ralls. Orangish flush, firm, fine-grained and flavorful. | Eating, cooking |
| Gala | Mid September | Cross between Golden Delicious and Kidd's Orange Pippin. Developed in New Zealand in the 1920s by J.H. Kidd of Greytown, Wairarapa Valley. Strikingly attractive with bright yellow skin and red-orange color. | Eating, drying |
|
Golden Delicious |
Mid-October | Produced as a chance seedling found by A.H. Mullins of Clay County, WV in 1890. Parentage is thought to be from a Grimes Golden and Golden Reinette. Extremely popular in French cuisine. Yellow skin, mildly sweet. | Eating, cooking, drying |
| Golden Russet | Late October | Of unknown origin, the apple is yellow with bronze highlights, from the older family of apples. Called the "champagne of old-time cider apples." Crisp with yellow flesh, keeps well. | Eating |
| Granite Beauty | Late September | A foundling brought to notice in 1860 in Weare, NH. Mild, sub-acid flavor. | Sauce |
| Granny Smith | November | A new variety becoming a world wide favorite. Very late maturing, green apple. | All purpose |
| Gravenstein | Late August | Originally found in the Duke of Austinburg's garden in Gravenstein. Introduced to the Northeast in 1820. Very firm, crisp, juicy, green, high flavor. | Eating, cooking |
 Hampshire |
Early October | A foundling of Gould Hill Orchards. Patented by the Leadbeater's in 1995, one of the most exciting new varieties for eating and cooking. Hard, crisp, juicy with an explosive bite. Keeps well. | All purpose |
| Hubbardston Nonesuch | Early October | Dates back to the early 1800s originating in Hubbardston, MA. Moderately firm, juicy, and aromatic. Does not keep well. | Eating, sauce, baking |
| Ida Red | Mid-October | Cross between Wagener and Jonathan by the Idaho Agricultural Experiment Station. A late keeping dessert and processing apple, white flesh, firm, crisp, mildly acidic. | Sauce, eating |
| Jerseymac | Mid-August | Cross between NJ24 and July Red. McIntosh type apple. | Eating, sauce, pie |
| Jonagold | Mid-October | Cross between Jonathan and Golden Delicious. Introduced in 1968 by New York's Geneva Experiment Station. Striped red over bright yellow, rich, full flavor. | All purpose |
| Jonamac | Mid-September | Cross between Jonathan and McIntosh, raised in 1944 and introduced in 1972 by the New York Agricultural Experiment Station. Pale white flesh, firm and crisp. | Eating |
| Jonathan | Late September | Named for Jonathan Harbuck, Esq. from Woodstock, NY and presented to the New York Horticultural Society in 1826. Tender, crisp, juicy. | Eating, sauce, pie |
| Kearsarge |
Mid-September | Grown exclusively in Gould Hill Orchards, and named after the mountain most prominent in our view! Pleasant flavor for eating. | Baking, eating, sauce |
| King | Late September | Our source is a foundling proved by an abandoned orchard outside of Concord, NH. Interesting color and texture. | Sauce |
| Liberty | Early October | Developed to be highly resistant to major apple diseases. Crisp, juicy, sprightly. | Eating, pie, sauce |
| Lodi | Early August | Early ripening, known for its combination of sweetness and tang. Rich in Vitamin A. | Eating |
 Macoun |
Late September | Cross between Jersey Black and McIntosh, introduced in 1923 by the New York Agricultural Experiment Station in Geneva, NY. One of Gould Hill's favorite eating apples. | Eating, sauce |
| Mantet | Mid-August | Cross developed at Morden Manitoba in 1920s. Juicy and flavorful. | Eating, salads, sauce, pie |
|
McIntosh |
Early September | Developed from a sapling graft in 1870 by John McIntosh of Ontario, Canada. White flesh, crisp, juicy. New England's most popular apple. | All purpose |
| Milton | Late August | Cross between McIntosh and Yellow Transparent. Developed by the Geneva, NY Agricultural Experiment Station. Named for Milton, NY. Crisp and tart. | Eating, salads, sauces |
| Monroe | Early October | Cross between Jonathan and Rome by the New York Agricultural Experiment Station in 1910. Hard, crisp, juicy. | Cooking |
| Mutsu | Mid October | Cross between Golden Delicious and Indo, a Japanese seedling grown from a tree brought to Japan by an Indiana school teacher. Also know as "Crispin." A large, round, yellow-green fruit with delicate and distinctive flavor. | Dessert, eating, salads |
| Native Crabapple | Mid-September | A seedling crabapple from Gould Hill Orchards, prized for it's beauty. Tart and juicy. | Jelly |
| NH #8 | Mid October | Cross between McIntosh and Winter, developed by the University of NH. Beautiful pink/red color, mild in flavor. | Eating |
| Nodhead | Late September | Also known as "Jewett Red," originated in Hollis, NH. Sweet aromatic dessert fruit with yellowish flesh and nut-like flavor. | Dessert |
 Northern Spy |
Mid-October | Originated in a seedling orchard in East Bloomfield, NY. (Voted the Leadbeater family favorite all purpose apple.) | All purpose |
| Northwest Greening | Mid-September | Cross between Golden Russet and Alexander, found in Waupaca County, WI in 1872. Large, waxy, pale green, firm, juicy, and mildly tart. | Pie, sauce |
| Ozark Gold | Early October | Cross between Golden Delicious and an unnamed variety. Developed by the Mountain Grove, Mississippi Agricultural Experiment Station and introduced in 1970. Wax-like fruit with even blush glowing over a bright lemon-yellow skin. Pear-like aroma, fine grained. | Eating, cooking |
| Paula Red | Late August | Found in 1960 by Lewis Arends of Kent County, MI. Slightly tart with white, non-browning flesh. | Eating, salads, sauce |
| Pomme Grise | Late October | Thought to be of Canadian origin around 1830. Hardy apple with grey russeting. | Dessert |
| Porter | Early September | Originated about 1800 by Rev. Samuel Porter of Sherbourne, MA. By 1850 it was the principal apple of the Boston market. Tender, aromatic, sweet, pear-like. (Our Uncle Karl's favorite.) | Eating |
| Primate | Early September | Believed to have originated around 1840 with Calvin D. Bingham of Camillus, Onondago County, NY. Listed by the American Pomological Society in 1854. Sweet, almost wine flavor, soft, juicy, white flesh. | All purpose |
| Puritan | Mid-August | Cross between Red Astrachan and McIntosh. Tart, very high in pectin | Sauce, pie, jelly |
| Red Astrachan | Early August | Of Russian origin, imported from Sweden into England in 1816. Received by the Massachusetts Horticultural Society in 1835. Tart, very high pectin, juicy with white flesh, very perishable. | Sauce, pie, jelly |
| Redcort | Early September | A red sport of Cortland that ripens several weeks earlier. | All purpose |
|
Red Delicious |
Early October | Discovered by Hesse Hiatt in1872 growing in his orchard in Iowa, and originally named Hawkeye. Currently there are over 100 strains and over 30 varieties developed using Red Delicious as one of the parents! Mild, juicy, conical shape. | Eating, salads |
| Redgold | Early October | Cross between Red Delicious and Golden Delicious. Characteristic of both. | Eating |
| Red Gravenstein | Late August | A red sport from Gravenstein found in Nova Scotia in 1880 and cultivated under the name "Banks." Red apple slightly sweeter than Gravenstein. | All purpose |
| Red Max | Early September | An earlier ripening variety of the favorite "McIntosh." Striped skin, similar to Mac. | All purpose |
|
Red Northern Spy |
Mid October | A red sport of Northern Spy from the Hall Farm in Canajohaire, NY. A redder version of the Northern Spy and slightly juicier. | Cooking, eating |
| Rhode Island Greening | Late September | One of the few antique varieties grown commercially today. It is said that the first seedling was found in 1700 outside a tavern at Green's End new Newport, RI. A green apple with find grained flesh. | Cooking |
| Ribston Pippin | Early October | Believed raised around 1707 from seeds brought from Rouen, France to Ribston Hall near Knaresborough, Yorkshire, England. Parent of the Cox's Orange Pippin. The most highly esteemed Victorian dessert apple. Acidic, intense, rich, aromatic flavor. | Dessert |
| Rome | Late October | A tree bought in 1816 from Putnam Brother's Nursery in Marietta, OH was planted on the farm of Joel Gilbert in Procterville, OH, part of Rome Township. A rootstock shoot survived to bear a splendid fruit which was introduced to the public in 1848. Thick solid red skin with medium texture and mildly tart. | Eating, baking, drying |
| Roxbury Russet | Late October | One of the oldest named varieties, first grown in Roxbury, MA around 1649. A greenish gold fruit overlaid with brown. One of a group of Russets named because of their brown "leather" skin. Crisp with a sweet yellow flesh. Keeps well. | Eating, pie |
| Sheepnose | Mid October | Dark red vase-shaped apple that was discovered in Connecticut in the late 1700s. Sweet yellow flesh. | Baking |
| Snow | Late September | Known as "Fameuse" and thought to be the parent of the McIntosh. It is speculated that the origin is French or Canadian. Beautiful in appearance with tender white flesh. | Dessert |
| Summer Red | Late August | Developed in British Columbia | Eating |
| Swiss Gourmet | Mid September | Cross between Golden Delicious and Ida Red, originating in Switzerland. One of the three most popular new varieties in Europe. | All purpose |
| Vista Bella | Early August | Developed at Rutgers in 1956. Crisp, flavorful, early ripening, very perishable | All purpose |
| Wagener | Late October | In 1796, Abraham Wagener purchased a nursery in Penn Yan, NY. One of the trees of the highest quality was named after him. A fine textured, quality dessert apple. | Cooking, dessert |
| Wealthy | Late August | Originated by Peter Gideon (the first American to scientifically breed apples) of Excelsior, MN. From the seed of a Cherry Crab he obtained in 1860 from Albert Emerson of Bangor, ME. Named after his wife, Wealthy Hull. Tender, very tart, juicy, high in pectin. (Our Mom - Lucille Leadbeater's - favorite pie apple) | Pie, sauce |
| Williams | Mid-August | Native American fruit found on the farm of Major Benjamin Williams of Roxbury, MA about 1854. Pleasant, sprightly flavor. | Eating, salads |
| Winesap | Late October | Thought to have originated in New Jersey and described in 1817 as an important NJ cider apple. Planted primarily in southern states (especially Virginia). Firm, yellowish flesh with a powerful sweet-sour contrast, and spicy wine-like flavor. | Sauce, pie |
| Winter Banana | Late October | Originated on the farm of David Flory near Adamsboro, IN in 1876. A yellow apple with pinkish blush and wax-like appearance. Distinctly aromatic and mild in flavor. (Voted the most beautiful apple by the Leadbeater family.) | Eating |
| Wolf River | Late September | Originated in Wisconsin and best known for it's size. One apple makes a pie! Slightly aromatic, yellowish-green skin mottled with red. | Pie, baking |
| Yellow Newton Pippin | Late October | The original seedling is alleged to have stood on the estate of Gershom Moore in Newtown, Long Island in 1805. Firm and keeps well, of high quality for apple cider. | Dessert, cooking, cider |
| Yellow Transparent | Mid-August | From Russia of the Baltics in early 1800s. Refreshing, well flavored fruit. | Sauce, pie |
| York | Late October | Originally from York, PA in 1830s and thought at that time to be the "imperial of keepers." Yellow flesh, firm, crisp, and somewhat aromatic. | Eating |