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Apples We Grow

21 Varieties of Apples

Beasley's Orchard grows 21 different varieties of apples on over 4,000 trees. We use the least amount of pesticides possible to produce a healthy crop of apples. We do all we can to minimize their use. In our market, you will always find a high quality selection of just picked apples with a delicious taste that is nearly impossible to beat at any Supermarket, all at a great price!

Remember to refrigerate your apples right away to keep them crisp as long as possible! Apples continue to ripen after they have been picked. Keeping them cool slows this process. Never leave apples out at room temperature as this will ruin their flavor.

Red Apples Beasley's Orchard Market Yellow Apples on Tree Red Apples Apple Tree Yellow Apples Beasley's Orchard Market Yellow Apples on Tree Apple Blossoms on Tree
Golden Delicious Road Sign

Apple Harvest Timeline

This schedule will help you track just when your favorite apples are available in our market. Please note, this is an approximate estimate of harvest time.

Early July
Early to Mid-August
Late August
Late September
Early to Mid-October
Late October
Early November
Apples
Early July
Early to Mid-August
Late August
Late September
Early to Mid-October
Late October
Early November
Apples

Apple Descriptions

Sort by Harvest Schedule | Sort Alphabetically

Lodi

Lodi is the very first apple of the season. They are an old-fashioned Transparent summer apple and make the very best applesauce. They cook down very quickly, and the sauce has a wonderful creamy texture that is delicious!

Paula Red

A little sweet, but mostly tart summer apple. Juicy and Crisp. An excellent early eating apple. Becomes soft when cooked. Good for apple sauce (requiring little or no sugar).

Ginger Gold

An outstanding early season apple. Sweet, juicy and firm. Fine textured, with crisp, cream colored flesh. Excellent for eating, salads and baking. Very slow to turn brown, making it a great choice for any fresh cut apple use. Keeps up to six months in storage.

Gala

Sweet and spicy. Great for eating and baking. Extremely firm flesh, very crispy, juicy, and sweet, which is why it's one of the most popular apples in the country for fresh eating. Somewhat bland when cooked, but the typical first response on biting into one is: “Best apple I ever had in my life.” It can be dried with good results. A favorite summer apple.

Honeycrisp

Exceptionally crisp and juicy with a mild honey flavor. Sweet yet slightly tart, overall superb flavor. Excellent storage life. Great for eating, salads, sauce making, baking and cooking. The most sought after apple currently.

Jonalicious

Very crisp, sweet, tart and juicy. Good for salads and pies. The Jonalicious is a combination of Jonathan and Red Delicious Apples. The perfect combination of sugar and spice taste of Red Delicious and the tart freshness of Jonathan. Keeps well and is excellent fresh or cooked.

Jonathan

Firm, crisp and tart. Excellent all-purpose apple. One of the finest mid-season varieties for eating out of hand, and excellent for cider. Jonathan's influence has been spread by a number of well-known crosses, most of them identifiable as family members because the names share the first four letters. It has a spicy tang making it ideal in sauce and pies, a taste also noted in its descendents. This variety rates high for both eating fresh and cooking down into sauce, but it will not keep its shape when baked.

McIntosh

Aromatic, spicy and juicy. Wonderful for sauce and pies. The old standard among Northern apples. The tough skin of the McIntosh makes it a good shipper. The tender white flesh is juicy and tangy making it a favorite for snacking and applesauce.

Blushing Golden

Rich, spicy and snappy with smooth skin. Blushing Golden is an improvement of Golden Delicious: firm, tangy and delicious. It has a full, rich flavor that actually improves after time in storage. Firm and tangy, it is able to last through the winter when kept chilled.

Cortland

Sweetly tart and resists browning, making it great for salads. We call Cortland the applesauce queen. This cross of McIntosh and Ben Davis is sweet with a hint of tartness. Excellent for eating, salads, and sauce. Good for freezing. Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't brown quickly when cut.

Empire

Empire is a mid-season favorite of some. It is cross of McIntosh and Red Delicious, and has a unique taste. Its flesh is creamy white, juicy, crisp and is excellent for snacks, deserts or salads. It has a high dessert quality and is also good for cider. It is good for sauce, baking, pies and freezing.

Melrose

Flavorful all-purpose, firm, crisp and sweet. Melrose is Ohio’s official state apple. A cross between Jonathan and Red Delicious. It's the product of Ohio's apple breeding program during the first half of the 20th century. With rich flavor and coarse, juicy flesh, Melrose is a good fresh-eating apple that’s best when it’s been stored for a while. It also cooks well, holding its shape. It has a fine sugary sweetness that's perfectly balanced by a touch of tart acidity. It will keep perfectly under refrigeration for around four months.

Jonagold

Crisp and juicy, large in size, with a honey-tart flavor. It is great for both eating and baking, making it a great all-purpose apple. A cross of Jonathan and Golden Delicious. Flesh has a distinctive “breaking” quality and is noted for its full, sweet-tart flavor. Great for fresh eating. Has the aroma of Golden Delicious and the sprightliness of Jonathan. This apple is a similar choice to another favorite, Honeycrisp.

Golden Delicious

Crisp, mild and sweet. One of the most popular apples ever grown, and the parent of numerous crosses. Has a rich mellow flavor and a skin so tender and thin that it doesn't require peeling for most recipes. Its firm, white flesh retains its shape and flavor when baked or cooked, making it the preferred "all purpose" cooking apple. These apples are wonderful for salads and fresh eating. They also are considered the best apple choice for cider. Originates from West Virgina where it is also the state apple.

In 1914, Stark Bro’s Nursery, the nation’s oldest and largest commercial grower of fruit trees, paid a much publicized $5,000 for the parent tree, and then built a two-story, woven wire cage complete with burglar alarm to deter any would-be propagators.

Ida Red

Sweetly tart, juicy and spicy. Great baked whole. A Wagoner and Jonathan cross. Excellent for sauce, cooking, baking and pies, and good for eating, salads and freezing. Makes a beautiful pink applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color. One of the best pie apples there is.

Mutsu

Mellow spiciness, very crisp with a sweet honey flavour. Mutsu's become quite large and have a yellow-golden skin. The flesh has a creamy-white color that is very juicy, with a sweet flavor. A very popular eating apple. It cooks superbly. “Oven Busters” - take a big one home, bake it and you have a feast for two. You don't need many for a deep apple pie.

Stayman Winesap

Crisply tart with juicy, winey flavor. Seedling of the original Winesap, introduced by Dr. Stayman of Kansas, 1866. One of the best apples for baking and cider. Winesap apples keep their lively flavor when baked and can be used to make thick juicy sauces.

Braeburn

Rich and complex with a unique combination of sweet and tart in flavor. Stores well when chilled. Braeburn is a sweet winter apple. Available around the first of November, this apple is a crisp option for the holidays. High impact flavor. The crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. It bakes well and makes an excellent sauce that requires little or no sugar.

Cameo

Best eaten out of hand. Snappy, juicy apple with tender thin skin. Holds shape well when cooked. Cameo is a nice sweet winter eating apple. This apple is extra crispy with a sweet-tart taste.

Goldrush

Delicious sweet-tart winter apple with a rich, spicy flavor. Stores for 7-10 months when chilled. Remains crisp all winter! Mellows with storage into a rich, complex flavor. Great for pies and apple crisp. Apple enthusiast and writer Roger Yepsen notes, “Goldrush delivers on of the most stimulating experiences to be found on a tree…[It] has a tart, winy, clean edge that feels effervescent on the tongue, with just enough sweetness to keep the apple from being too aggressive.” Developed at Purdue, introduced in 1993. A favorite apple for many. It is good eaten out of hand, for cider and for baking.

Fuji

Sweet, juicy and exceptionally crisp. A winter apple favorite. Stores for many months when chilled. Fuji is a high quality variety known for its long storage life. Like fine wine, its flavor improves with age. Fuji's spicy, crisp sweetness makes it excellent out of hand or as applesauce. Originally from Japan, it is named after the famous Mt. Fuji. Since coming to the United States in the 1980’s this apple has gained popularity because of its sweet, well-rounded flavor and firmness.

Blushing Golden

Rich, spicy and snappy with smooth skin. Blushing Golden is an improvement of Golden Delicious: firm, tangy and delicious. It has a full, rich flavor that actually improves after time in storage. Firm and tangy, it is able to last through the winter when kept chilled.

Braeburn

Rich and complex with a unique combination of sweet and tart in flavor. Stores well when chilled. Braeburn is a sweet winter apple. Available around the first of November, this apple is a crisp option for the holidays. High impact flavor. The crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. It bakes well and makes an excellent sauce that requires little or no sugar.

Cameo

Best eaten out of hand. Snappy, juicy apple with tender thin skin. Holds shape well when cooked. Cameo is a nice sweet winter eating apple. This apple is extra crispy with a sweet-tart taste.

Cortland

Sweetly tart and resists browning, making it great for salads. We call Cortland the applesauce queen. This cross of McIntosh and Ben Davis is sweet with a hint of tartness. Excellent for eating, salads, and sauce. Good for freezing. Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't brown quickly when cut.

Empire

Empire is a mid-season favorite of some. It is cross of McIntosh and Red Delicious, and has a unique taste. Its flesh is creamy white, juicy, crisp and is excellent for snacks, deserts or salads. It has a high dessert quality and is also good for cider. It is good for sauce, baking, pies and freezing.

Fuji

Sweet, juicy and exceptionally crisp. A winter apple favorite. Stores for many months when chilled. Fuji is a high quality variety known for its long storage life. Like fine wine, its flavor improves with age. Fuji's spicy, crisp sweetness makes it excellent out of hand or as applesauce. Originally from Japan, it is named after the famous Mt. Fuji. Since coming to the United States in the 1980’s this apple has gained popularity because of its sweet, well-rounded flavor and firmness.

Gala

Sweet and spicy. Great for eating and baking. Extremely firm flesh, very crispy, juicy, and sweet, which is why it's one of the most popular apples in the country for fresh eating. Somewhat bland when cooked, but the typical first response on biting into one is: “Best apple I ever had in my life.” It can be dried with good results. A favorite summer apple.

Ginger Gold

An outstanding early season apple. Sweet, juicy and firm. Fine textured, with crisp, cream colored flesh. Excellent for eating, salads and baking. Very slow to turn brown, making it a great choice for any fresh cut apple use. Keeps up to six months in storage.

Goldrush

Delicious sweet-tart winter apple with a rich, spicy flavor. Stores for 7-10 months when chilled. Remains crisp all winter! Mellows with storage into a rich, complex flavor. Great for pies and apple crisp. Apple enthusiast and writer Roger Yepsen notes, “Goldrush delivers on of the most stimulating experiences to be found on a tree…[It] has a tart, winy, clean edge that feels effervescent on the tongue, with just enough sweetness to keep the apple from being too aggressive.” Developed at Purdue, introduced in 1993. A favorite apple for many. It is good eaten out of hand, for cider and for baking.

Golden Delicious

Crisp, mild and sweet. One of the most popular apples ever grown, and the parent of numerous crosses. Has a rich mellow flavor and a skin so tender and thin that it doesn't require peeling for most recipes. Its firm, white flesh retains its shape and flavor when baked or cooked, making it the preferred "all purpose" cooking apple. These apples are wonderful for salads and fresh eating. They also are considered the best apple choice for cider. Originates from West Virgina where it is also the state apple.

In 1914, Stark Bro’s Nursery, the nation’s oldest and largest commercial grower of fruit trees, paid a much publicized $5,000 for the parent tree, and then built a two-story, woven wire cage complete with burglar alarm to deter any would-be propagators.

Honeycrisp

Exceptionally crisp and juicy with a mild honey flavor. Sweet yet slightly tart, overall superb flavor. Excellent storage life. Great for eating, salads, sauce making, baking and cooking. The most sought after apple currently.

Ida Red

Sweetly tart, juicy and spicy. Great baked whole. A Wagoner and Jonathan cross. Excellent for sauce, cooking, baking and pies, and good for eating, salads and freezing. Makes a beautiful pink applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color. One of the best pie apples there is.

Jonagold

Crisp and juicy, large in size, with a honey-tart flavor. It is great for both eating and baking, making it a great all-purpose apple. A cross of Jonathan and Golden Delicious. Flesh has a distinctive “breaking” quality and is noted for its full, sweet-tart flavor. Great for fresh eating. Has the aroma of Golden Delicious and the sprightliness of Jonathan. This apple is a similar choice to another favorite, Honeycrisp.

Jonalicious

Very crisp, sweet, tart and juicy. Good for salads and pies. The Jonalicious is a combination of Jonathan and Red Delicious Apples. The perfect combination of sugar and spice taste of Red Delicious and the tart freshness of Jonathan. Keeps well and is excellent fresh or cooked.

Jonathan

Firm, crisp and tart. Excellent all-purpose apple. One of the finest mid-season varieties for eating out of hand, and excellent for cider. Jonathan's influence has been spread by a number of well-known crosses, most of them identifiable as family members because the names share the first four letters. It has a spicy tang making it ideal in sauce and pies, a taste also noted in its descendents. This variety rates high for both eating fresh and cooking down into sauce, but it will not keep its shape when baked.

Lodi

Lodi is the very first apple of the season. They are an old-fashioned Transparent summer apple and make the very best applesauce. They cook down very quickly, and the sauce has a wonderful creamy texture that is delicious!

McIntosh

Aromatic, spicy and juicy. Wonderful for sauce and pies. The old standard among Northern apples. The tough skin of the McIntosh makes it a good shipper. The tender white flesh is juicy and tangy making it a favorite for snacking and applesauce.

Melrose

Flavorful all-purpose, firm, crisp and sweet. Melrose is Ohio’s official state apple. A cross between Jonathan and Red Delicious. It's the product of Ohio's apple breeding program during the first half of the 20th century. With rich flavor and coarse, juicy flesh, Melrose is a good fresh-eating apple that’s best when it’s been stored for a while. It also cooks well, holding its shape. It has a fine sugary sweetness that's perfectly balanced by a touch of tart acidity. It will keep perfectly under refrigeration for around four months.

Mutsu

Mellow spiciness, very crisp with a sweet honey flavour. Mutsu's become quite large and have a yellow-golden skin. The flesh has a creamy-white color that is very juicy, with a sweet flavor. A very popular eating apple. It cooks superbly. “Oven Busters” - take a big one home, bake it and you have a feast for two. You don't need many for a deep apple pie.

Paula Red

A little sweet, but mostly tart summer apple. Juicy and Crisp. An excellent early eating apple. Becomes soft when cooked. Good for apple sauce (requiring little or no sugar).

Stayman Winesap

Crisply tart with juicy, winey flavor. Seedling of the original Winesap, introduced by Dr. Stayman of Kansas, 1866. One of the best apples for baking and cider. Winesap apples keep their lively flavor when baked and can be used to make thick juicy sauces.