Some, but not all, of the Apples grown at Black Diamond Farm
In order of probable harvest
 = Antique variety |
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When |
Variety | Description | ||
| Late August | William’s Pride | Nice tart flavor. Recently developed disease resistant apple. |  |
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| Sansa | Fantastic flavor, fairly new from Japan. Fresh eating, short storage life. |  |
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| GingerGold | Highly flavored, very crisp. For eating, pies, sauce, salad. Found as a seedling in Virginia. |  |
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Northfield Beauty | From hills of Vermont around 1900. Nice tart flavor. |  |
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| Zestar | Sprightly sweet-tart taste with hint of brown sugar. Juicy with a light, crisp texture. New from Minnesota. |  |
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Summer Rambo | Nice, tart. crisp, very juicy. Good for eating and sauce. Orig. in 16th century France. |  |
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| Gala | Sweet, aromatic, crisp eating, salad apple from New Zealand. Nice size for kids lunches. |  |
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Early September
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Autumn Crisp | Just got named, prev. NY674. Very good eating, applesauce, slow to brown when cut. | ||
| Crimson Crisp | Extremely crisp. Very good, rich flavor. Moderately acid, spicy. |  |
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Holstein | Germany, early 1900’s. Seedling of Cox’s Orange Pippin. Intense sweet/tart flavor. | ||
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Egremont Russet | Super delicious English russet. Good keeper. From 1880’s England. |  |
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McIntosh | Tart, juicy, good for eating, sauce. Breaks down quickly in cooking. Ontario,Canada, 1870. Not good for long storage. |  |
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| Chestnut Crab | Sweet little gems with exquisite flavor! |  |
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| Honeycrisp | “Mellow sweet + fragrant”; Explosively crisp and juicy; holds shape in baking.* Good for eating, salad, sauce, baking. Recent Minnesota release. |  |
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| Mid
September
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Kidd’s Orange | Excellent flavor, high quality New Zealand apple. Daughter of Cox’s Orange Pippin. |  |
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Cox’s Orange Pippin | Quintessential British apple. Complex flavors, great taste. Mid 1800′s, England. |  |
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Karmijn de Sonnaville | Cox offspring. Excellent flavor, gorgeous apple. |  |
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| Pink Pearl |
A surprise awaits you! Rich, sweet-tart flavor. |
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| Jonagold | Superb taste! Sweet, aromatic, juicy, crisp. Great for eating, pies, sauce. Developed by Cornell. |  |
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| Late
September |
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Bramley’s Seedling | Firm, juicy, tart. THE BEST for pies. From England, early 1800′s. |  |
| Cortland | Nice pie or salad apple. Non-browning when cut. |  |
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| Liberty | Good for eating, sauce, pies. Tart flavor intensifies in storage. Daughter of Macoun. Developed by Cornell. |  |
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| Empire | Parents are McIntosh and Red Delicious. Better than either of them. |  |
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| Red Spy | Tart, aromatic, firm. All purpose. Keeps until March. About 1800, New York State. |  |
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Margil (Reinette Musquee) | Little golden nuggets, sweet and nutty. 1750′s from France. |  |
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Early October |
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Ashmeads Kernel | Crisp, sugary, juicy, aromatic. Good keeper. Early 1700’s, England. |  |
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| Hudsons Golden Gem | Sugary, juicy, crisp, somewhat nutty. Excellent for dessert. Keeps well. |  |
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Esopus Spitzenberg | Sweet and fruity, with tingling tartness. Keeps well, holds shape in baking. Said to be Thomas Jefferson’s favorite apple. |  |
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| Fortune | THE BIG APPLE. Good for eating, pies, sauce. Northern Spy parentage, developed at Cornell. |  |
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| Macoun | Mildly tart. Aromatic, fine grained. Eating, salads. Short storage life. |  |
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Zabergau Reinette | Intense sweet-sharp taste, mid 1800′s from Germany. By January, gets sweeter, quite nutty. Don’t we all get nutty by January? |  |
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| Mid October | ||||
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Blue Pearmain | Delicate, aromatic quality in December. The fruit is covered in blue “bloom”. From US, early 1800′s. |  |
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| Mutsu
(Crispin) |
Crunchy, spicy, tart Japanese apple. Distinctive, delicate, spicy flavor. Good for eating, dessert, processing. Many bakers’ first choice for pies. Applesauce award winner. |  |
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| Keepsake | Mother of Honeycrisp. Great taste, very crunchy apple from Minnesota. Keeps well in winter. |  |
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Roxbury Russet | Crunchy, tart, good for eating, pies. Early 1600′s, Roxbury, MA. Very popular russeted apple of NY and New England. |  |
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| Late October | |
Golden Russet | Old New York apple from 1850′s. Great taste, honey nutlike flavor. Makes heavenly cider. |  |
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White Winter Pearmain | Becomes sweeter when kept for a while. This one is thought to go back to the 1200′s in England. |  |
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Calville Blanc d’Hiver | France, 1598. Very tart at picking, mellows to rich, complex taste. Holds shape, slow to brown, great for tarts. More Vitamin C than an orange! France, 1598. |  |
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Black Oxford | Deep-purple, almost black. Excellent eating and cooking. Makes great cider. |  |
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Newtown Pippin | Rich, aromatic, crisp; refreshing piney tartness. Great keeper. Long Island, 1700’s. |  |
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Baldwin (Woodpecker) | Crunchy, tart. Eat,sauce, pie. Extremely popular |  |
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| GoldRush | Superb taste. “Strong tart flavor that reaches full sweet-tart balance 1 to 2 months after picking and holds crispness in storage for 6 months.”* |  |
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Arkansas Black | Hard, crisp, dessert and keeping apple. Most beautiful deep purple color when mature. Arkansas, 1870. |  |
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Winesap | Aromatic fragrance and rich, s picy flavor. Orig. around 1817. |  |
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* Thanks to Frank Browning’s , Apples, North Point Press, 1998 for some of these descriptions.