Apples to Apples
We’re all about apples. From sweet to tart, we have bushels of new and exciting varieties, plus plenty of your all-time favorites.
As the name implies, a Honeycrisp is sweet like honey and very crisp. Its juiciness and mildly aromatic flavor are extraordinary. So extraordinary, in fact, our description can’t do it justice — you’ll have to try it yourself.
Known for its distinctly sweet, slightly perfumed flavor and tender, juicy, finely crisp texture, the Ambrosia is a low-acid apple with a pleasing aroma. It runs neck-in-neck with the Honeycrisp in terms of desirability. And neither are around for long, so eat ’em if you got ’em!
Harvested in the middle of September, these Washington-grown Fujis are crisp and juicy, with an audible snap. Their flavor is sweet and refreshing (especially if slightly chilled) with an off-the-tree freshness found only in a new-crop apple.
Heart-shaped with a distinctive yellow-orange skin and red striping, Gala offers a crisp, aromatically sweet flavor which adds unexpected depth to stir-frys and meat dishes. Its tender flesh makes it a hit with little ones.
Sweet taste, perfumed aroma; delicious served with toasted nuts and raisins.
The ultimate American apple. With a sweet, juicy, mild flavor, it’s a lunchbox classic, but can be more excitingly used for pickling or making crisp apple chips.
This is the quintessential cooking apple because it retains its shape and rich, mellow flavor when baked. It also resists browning when cut so we like it in salads as well as in breads, scones, pies, cookies, cakes, snack bars, etc., etc., etc.
A perfectly round, solid, red apple with exceptional baking qualities. It retains its firm texture and deeply rich flavor when cooked, so we use it in everything from pies and pancakes to kugels and crisps.
Kanzi is not just any apple. Its luxurious appearance is an alluring promise of its crunchy bite and deliciously well-balanced flavor. Both sweet and sour, it’s derived from a unique blend of a juicy Gala and a tangy, sweet Braeburn. It’s grown only in specially selected orchards worldwide.
Grown with passion in sun-drenched orchards, crunchy, tangy-sweet, juicy invigoration is something only JAZZ apples can deliver. The collision of delightful flavors that combine into an overwhelming sensorial explosion is the result of natural breeding between the Royal Gala and Braeburn varieties — a refreshing taste sensation!
Boasting a unique, tangy-tart sweet flavor and firm, crisp flesh, this variety gets the highest marks in consumer tastings. Harvested late (November), supplies often last until August in the United States.
Sweet with a tart tang and juicy tender, white flesh, this is one of the oldest apple varieties, first discovered in 1811 by — you guessed it — John McIntosh. Its flesh cooks down quickly for applesauce and butters.
This apple packs a mouthwatering tartness with a crisp bite and tangy flavor that really comes through when baked and sautéed. Excellent for caramel apples as well as Mulligatawny, cakes, tarts and compotes.
Exotic, with attractive striped ruby-red skin and juicy, crunchy flesh, the KIKU is quite possibly the sweetest apple you’ll ever taste! Discovered in Japan by Italian apple grower Luis Braun, the KIKU was grown from a branch he brought home to replicate this dramatically different, full-flavored apple. It worked! Since then, the Braun family has licensed a few select growers around the globe to grow and sell this amazing apple!