Apples

Early August. Reddish yellow early-season apple with good storage life. Mildly tart flavor. Hardy is a variety developed by the University of Minnesota. Zones 4-7.

Late August/Early  September.  Creamy white flesh is fine-grained and crisp, with a sweet, nut-like flavor that is great for fresh eating, cooking or making jellies. Tree is vigorous and hardy and adapts well to different soil types. Zones 3-8.

Mid-September. Dark red apple. The crisp white flesh has a spicy flavor. Cooking and fresh eating apples. Hardy tree bears young and abundantly. Zones 4-8.

Mid-September. Dark red apple. The crisp white flesh has a spicy flavor. Cooking and fresh eating apples. Hardy tree bears young and abundantly. Zones 4-8.

Mid-Season. It was originating in Wolf River, Wisconsin, in 1875. Know for its enormous fruits - one apple can often make one pie! It is very disease-resistant. A good baking apple with a short storage life (one month).

Late October. Glossy red fruit. Exceptional flavor improves during storage. The tree is a vigorous grower. Resistant to scab and other diseases. Winter storing variety! Zones 4-7.

From Late August to early September. "William's Pride" is an early-maturing, attractive, dark red apple with excellent fruit quality and field immunity to apple scab and good general disease resistance. The fruit is of medium to large size and matures with the earliest red cultivars in the midwestern United States. Zone 4-9.

Early September.  Red-orange skin. Crisp, dense flesh. Fine sweet/tart flavor. Excellent dessert apple. Vigorous tree. Comes into production early. Zone 4/5-8

Mid-Late September. A large, mostly red apple with crisp, pure white flesh. Sweet, yet tangy flavor. A favorite for eating and cooking. Productive tree. A good pollenizer. Zones 4-8.

Late September/Early October.  Its flavor is best described as refreshing with floral notes and a pleasant crisp, fine-grained flesh. It's very sweet with very little acidity. Ambrosia is an apple that naturally doesn't brown quickly after being sliced, making it perfect for snacks or salads. You can cook with it too! Zones 4-8.

Early October. Developed for cold northern areas, this cross of Haralson and Golden Delicious captures the hardiness of Haralson with the golden fruit color and superb flavor of Golden Delicious. High-quality fruit keeps through the winter. Zones 3-7.

Late October. Renowned for their distinctive looks, tastes, and textures. The fruit has a waxy skin, a firm, crisp texture, and a dark crimson to virtually black color. The acidic, somewhat sweet flavor makes it a popular ingredient in baking and cider production. Blossoms later, making it less susceptible to potential damage from spring frosts. Zones 4/5-8.

Late August to early September.  Generations of gardeners have loved this crabapple tree for its ornamental qualities and golf-ball-sized fruits. Whitney Crabapple: The tree produces firm, crisp, tangy-sweet, pinkish-red fruits by the bushels! The fruits are wonderful cooked up in jams and jellies, baked with cinnamon and sugar, or made into cider. In the spring, the tree produces pink and white blossoms that are very showy in the landscape. Zones 3-7.

Mid-September. Red over yellow fruit is delightfully crisp. Excellent for fresh eating. Stores well, but loses some flavor in storage. Zones 3-7.

Best yield with strict attention to pruning, thinning, and spraying.

Late September. Bright red fruit with a very firm, crisp texture. Pleasurable complex flavor. Grower friendly, productive tree. Great for winter eating. Zones 4-8.

Early October. This shiny red Apple stores until mid-winter. Crisp, good flavor. Most disease-resistant varieties developed. Hardy, vigorous, productive. Good all-purpose apple. Zones 4-8.

Mid-October. A large bright red apple. Skin is smooth and waxy. Excellent for cooking, sauce, pies, and fresh eating. Stores well; taste develops in storage. Heavy annual bearer. The bears are young and consistent. Zones 3-7