Varieties
Ragged Hill Orchard works in collaboration with the University of Massachusetts Agricultural Extension program to grow and develop new and exciting varieties of apples each year. Hardy apple varieties crossed with the most delicious and popular apples create new species that are prized for their great taste. Selective breeding also incorporates disease resistance and other favorable characteristics.
DID YOU KNOW that in addition to over a dozen unique species of apples, Ragged Hill Orchard is also home to five different types of pears?
Heritage Apples
Baldwin
1790 - Massachusetts
Flavor/Texture: Sharply Tart, Juicy, Thick Skinned, Firm
Eating/Salads: Very Good
Pies: Average
Sauce: Good
Cooking: Average
Braeburn
1952 - New Zealand
Flavor/Texture: Sweet, Fragrant, Juicy, Crisp
Eating/Salads: Very Good
Pies: Average
Sauce: Good
Cooking: Average
Cortland
1898 - New York
Flavor/Texture: Sweet, Juicy, Tender, White Flesh
Eating/Salads: Very Good
Pies: Very Good
Sauce: Good
Cooking: Average
Elstar
1952 - New Zealand
Flavor/Texture: Sweet Tart, Firm, Crunchy, White Flesh
Eating/Salads: Good
Pies: Good
Sauce: Good
Cooking: Good
Empire
1950 - Cornell
Flavor/Texture: Sweet Tart, Juicy, Crisp, Firm
Eating/Salads: Very Good
Pies: Average
Sauce: Good
Cooking: Good
Fuji
1952 - New Zealand
Flavor/Texture: Mildly Sweet, Tart, Very Juicy, Dense, Crunchy
Eating/Salads: Very Good
Pies: Good
Sauce: Good
Cooking: Good
GALA
1920 - New Zealand
Flavor/Texture: Sweet Tart, Mild, Thin Skinned
Eating/Salads: Very Good
Pies: Average
Sauce: Average
Cooking: Average
Golden Delicious
1914 - West Virginia
Flavor/Texture: Mellow, Sweet, Fragrant, Crisp, Juicy
Eating/Salads: Very Good
Pies: Very Good
Sauce: Very Good
Cooking: Very Good
Granny Smith
1968 - Australia
Flavor/Texture: Tangy, Tart, Juicy, Crisp, Firm
Eating/Salads: Very Good
Pies: Very Good
Sauce: Good
Cooking: Very Good
Gravenstein
1600 - Italy
Flavor/Texture: Sweet, Tart, Crisp, Fragrant
Eating/Salads: Average
Pies: Good
Sauce: Good
Cooking: Good
Honey Crisp
1991 - University of Minnesota
Flavor/Texture: Slightly Tart, Juicy, Very Crisp
Eating/Salads: Very Good
Pies: Good
Sauce: Average
Cooking: Good
Jonagold
1968 - Cornell
Flavor/Texture: Honey Sweet, Tart, Firm, Crisp, Juicy
Eating/Salads: Very Good
Pies: Good
Sauce: Average
Cooking: Very Good
Macoun
1923 - New York
Flavor/Texture: Sweet, Juicy, Crisp, Firm
Eating/Salads: Very Good
Pies: Average
Sauce: Good
Cooking: Average
Mcintosh
1811 - Ontario, Canada
Flavor/Texture: Sweet, Tart, Soft, Juicy
Eating/Salads: Good
Pies: Average
Sauce: Best
Cooking: Average
Mutsu
Japan
Flavor/Texture: Sweet, Dense, Firm, Crisp, Juicy,
Eating/Salads: Very Good
Pies: Good
Sauce: Average
Cooking: Good
Paula Red
1960
Flavor/Texture: Sweet, Tart, Crisp, Juicy
Eating/Salads:Good
Pies: Good
Sauce: Very Good
Cooking: Average
Red Delicious
1923 - New York
Flavor/Texture: Sweet, Crunchy (tough skin), Coarse
Eating/Salads: Very Good
Pies: Average
Sauce: Average
Cooking: Average
Spencer
1926 - British Columbia
Flavor/Texture: Sweet, Soft, Crisp,
Eating/Salads: Very Good
Pies: Average
Sauce: Average
Cooking: Average
Topaz
2001 - Czech Republic
Flavor/Texture: Spicy Sweet, Juicy, Crisp
Eating/Salads: Very Good
Pies: Average
Sauce: Average
Cooking: Average
Wolf River
1875 - Wisconsin
Flavor/Texture: Tart, Tender, Juicy
Eating/Salads: Average
Pies: Very Good
Sauce: Good
Cooking: Very Good
Zestar
1972 - University of Minnesota
Flavor/Texture: Spicy Sweet, Crisp, Juicy
Eating/Salads: Very Good
Pies: Very Good
Sauce: Very Good
Cooking: Very Good
NEW Varieties
Photos courtesy of New England Apples.org and the Midwest Apple Improvement Association
