Starting in September Mann's carry over 25 varieties of locally grown apples. Using these apples we make: Apple Pie, Hot Apple Cider Donuts, Apple Fruit Breads, Apple Muffins, Carmel Apples and many more apple filled items. Below you will find some helpful information about the nutritional benefits of apples, uses for apples and many different varieties of apples
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Average Nutritional Value
(One medium 2-1/2 inch apple, fresh, raw, with skin)
Calories: 81 • Carbohydrate: 21 g • Dietary Fiber: 4 g
Calcium: 10 mg • Phosphorus: 10 mg • Iron: .25 mg
Sodium: 0.00 mg • Potassium: 159 mg • Vitamin C: 8 mg
Vitamin A: 73 IU • Folate: 4 mc
(these figured are based on an average gathered from various varieties of apples)
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Apple Facts
- The first U.S. apple trees were planted by the pilgrims in MA
- Two pounds of apples make one 9-inch pie.
- Apples are fat, sodium, and cholesterol free.
- A medium apples is about 80 calories.
- An apple is a great source of the fiber pectin (five grams).
- Apples are a member of the rose family.
- 25 percent of an apple's volume is air. That is why they float.
- They ripen much faster at room temperature than refrigerated.
- Two-thirds of the fiber and antioxidants are found in the peel.
- Apples are grown in all 50 states; 2500 varieties in total.
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Apple Varieties:
Baldwin
Avalible: October 15th ♦ Good For: BAKING ♦ Parentage / Origin: Discovered Massachusetts, USA, 1740
Description: Medium to large, yellow base flushed with orange and striped red. Juicy with sweet to subacid flavor, aromatic and firm. Good cider base, and great for pies.The Baldwin apple is a bright red winter apple, very good in quality, and easily shipped. It was for many years the most popular apple in New England, New York, and for export from America. According to local tradition, the apple was found near Wood Hill by William Butters (1665-1746), son of Will Butter, first white settler in what is now Wilmington, Massachusetts. William Butters raised the tree in his yard, near the present Baldwin Apple Monument.
Braeburn
Avalible: October 20th ♦ Good For: EATING/BAKING ♦ Parentage / Origin: Open pollinated seedling of Lady Hamil; New Zealand, 1952
Description: Fruit is medium to large, red striped with an orange red blush on a yellow background. The flesh is pale, cream colored, crisp and juicy with a pleasant subacid tart flavor. Fruits store for four months.
Cortland
Avalible: September 10th ♦ Good For: EATING & BAKING ♦ Parentage / Origin: McIntosh x Ben Davis; Geneva, New York 1915
Description: Very white crisp flesh. One of the best salad apples because it doesn’t brown quickly. Combined with the Ben Davis variety, its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots. Cortland has very white flesh and is an excellent dessert apple. This all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva, New York, USA in 1898. The apple was named after nearby Cortland County, New York.
Empire
Avalible: September 25th ♦ Good For: BAKING ♦ Parentage / Origin: McIntosh x Red Delicious; Geneva, New York 1966
Description: Dark red with heavy, waxy bloom. Creamy white juicy, moderately subacid flesh. High dessert quality also good for cider. Empire is the name of a cultivar of apple first made in 1945 by Lester C. Anderson, a Cornell University fruit nutritionist who conducted open pollination research on his various orchards. In 1966, the seeds of this experiment were taken by scientists from the New York State Agricultural Experiment Station of Cornell University. The Geneva teams grew and tested populations of the cultivar until it was released to the public at the New York Fruit Testing Association meetings in Geneva.
Fortune
Avalible: October 10th ♦ Good For: EATING ♦ Parentage / Origin: Empire x Schoharie Spy
Description: Very good “spicy” fresh eating quality. Fruit large, with an attractive color. Flesh yellow. Subject to bitter pit. Bred for both the processing and fresh markets, the Fortune apple was once known as just a tasty little number: New York 429. It was one of the first apples to gain high praise and commercial status before being officially named or introduced. The high-colored apple is a hybrid offspring of the Schoharie Spy and the Empire apple. The apple has cream-colored flesh, crisp texture and stores well.
Fuji
Avalible: October 15th ♦ Good For: EATING ♦ Parentage / Origin: Ralls Jennet x Delicious; Japan 1962
Description: Tall, rectangular, medium size fruit. Yellowish green skin with an orangish red flush and darker stripes. Darker blush on sun side. Crisp, juicy slightly subacid white flesh with outstanding texture. Good keeper. The Fuji apple is an apple cultivar developed by growers at the Tohoku Research Station in Fujisaki, Aomori, Japan in the late 1930s and brought to market in 1962. It is a cross between two American apple varieties, the Red Delicious and old Virginia Ralls Genet (sometimes cited as “Rawls Jennet”) apples. It is named after “FUJIsaki” and Mt.Fuji.
Gala
Avalible: August 25th ♦ Good For: EATING ♦ Parentage / Origin: Kidd’s Orange Red x Golden Delicious; New Zealand, 1934
Description: Excellent for fresh eating. A very pretty, medium size, conical to round fruit with yellow skin patterned with bright orange-red. Firm, juicy, fine textured, yellow white flesh. Sweet slightly tart flavor. Hangs well on tree. Gala apples are small and are usually red with a portion being greenish or yellow-green, vertically striped. Gala apples are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. They are also considered to be a very soft eating apple due to their lack of crispiness, well-suited for denture wearers.
Ginger Gold
Avalible: August 1st ♦ Good For: EATING ♦ Parentage / Origin: Golden Delicious type; Virginia
Description: Can be picked green but will turn an attractive yellow with a blush if allowed to hang on the tree. Uniform fruit size. Keeps up to 3 months in storage.Ginger Gold was discovered growing among the twisted uprooted trees in a Virginia orchard in the foothills of the Blue Ridge Mountains. Its ancestors are the Golden Delicious and Albermarle Pippin apples.
Golden Delicious
Avalible: October 12th ♦ Good For: EATING ♦ Parentage / Origin: Chance seedling of Grimes Golden; West Virginia, Introduced in 1900
Description: Large conic golden yellow fruit. Firm, crisp, juicy, flavorful flesh. Mild sweet distinctive flavor. High quality all purpose. Shrivels in storage. Requires gentle picking, bruises easily.This cultivar is a chance seedling possibly a hybrid of Grimes Golden and Golden Reinette. The original tree was found on the Mullins’ family farm in Clay County, West Virginia and was locally known as Mullin’s Yellow Seedling and Annit apple. Anderson Mullins sold the tree and propagation rights to Stark Brothers Nurseries, which first marketed it as a companion of their Red delicious in 1914.
Honeycrisp
Avalible: September 18th ♦ Good For: EATING ♦ Parentage / Origin: University of Minnesota, 1991
Description: Color is red mottled over a yellow background. Has excellent eating and keeping qualities. In 2006, the Andersen Elementary school in Bayport petitioned for the Minnesota state legislature to make the Honeycrisp apple the state fruit; the bill was passed. The government of Nova Scotia has encouraged its local orchards to increase their supply through the Honeycrisp Orchard Renewal Program. From 2005 until 2010, apple producers in Nova Scotia can replace older apple trees with HC trees at a subsidised rate. Already, many orchards in the Annapolis Valley on the Bay of Fundy have mature trees and plentiful supplies of Honeycrisps throughout the harvest season.
Jona Gold
Avalible: October 10th ♦ Good For: EATING & BAKING ♦ Parentage / Origin: Golden Delicious x Jonathan; introduced in 1968.
Description: Large fruit striped red over bright yellow. Firm, crackling, juicy, slightly tart, flesh. Superb, rich, full flavor. Finest dessert and eating quality. Good cooking properties. Will store in common refrigerator for 3 months. Jona Gold is a cultivar of apple, a cross between Golden Delicious and Jonathan. They form a large sweet fruit with a thin skin. However because of their large size they are now favoured by commercial growers in many parts of the world. Jona Gold is triploid, and as such not only requires a second type of apple for pollen but are also incapable of providing pollen for other trees.
Jonathan
Avalible: October 15th ♦ Good For: EATING & BAKING ♦ Parentage / Origin: New York, 1862
Description: Good eating and keeping apple. Medium-sized attractive fruit, striped red with high colour in spots. Flesh juicy and crisp. flavor refreshing and subacid. The original apple bearing the name “Jonathan” which has continued to be sold in nurseries and grocery stores was developed by Rachel Negus Higley. According to The Higleys and their ancestry by Mary Coffin Johnson (New York: D. Appleton and Company, 1896), Mrs. Higley gathered seeds from the local cider mill in Connecticut before the family made their journey to the wilds of Ohio in 1804 where she planted them. She continued to carefully cultivate her orchard and named the resulting variety after her husband, Jonathan.
Macoun
Avalible: September 20th ♦ Good For: EATING Parentage / Origin: McIntosh x Jersey Black; Geneva Station in 1909, introduced 1950
Description: Size and shape like McIntosh with more striped and deeper red coloring. Dark purplish red blush over green background. Firm, aromatic, all-purpose high quality eating apple. Macoun apples are a cross between the McIntosh and Jersey Black varieties. The Macoun (sometimes pronounced “McCowan”) was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. Named after Canadian fruit grower W.T. Macoun, it was first introduced in 1932, and has been regarded as one of the finest eating apples in the Northeast.
McIntosh
Avalible: September 1st ♦ Good For: EATING & BAKING ♦ Parentage / Origin: Ontario, Canada 1798
Description: Beautiful deep red color, size variable. Flesh white, firm, tender, very juicy, flavor characteristically aromatic, perfumed, subacid. Every McIntosh apple has a direct lineage to a single tree discovered in 1811 by John McIntosh on his farm in Dundela, a hamlet located in Dundas County in the Canadian province of Ontario, near Morrisburg.
Mutsu
Avalible: October 10th ♦ Good For: EATING ♦ Parentage / Origin: Golden Delicious x Indo; Japan 1930
Description: Good eating apple, first class cider and sauce. Green fruit ripens yellow. The Mutsu apple is a cross between the Golden Delicious and the Indo apple varieties first grown in Japan, and named after the Mutsu Province of Japan, where it was presumably first grown.
Paula Red
Avalible: August 18th ♦ Good For: EATING/BAKING ♦ Parentage / Origin: Natural mutation of the McIntosh, 1968
Description: One of the better ealy season eating apples. Small to medium apple, taste is mild. Paula Red apples were discovered around 1960 by grower Lewis Arends near a McIntosh block in his orchard in Ravine Sparta Township, Kent County, Michigan. He named the apple after his wife, Pauline. Paula Reds appeared on the market as a distinct cultivar in 1968.
Red Delicious
Avalible: September 30th ♦ Good For: EATING ♦ Parentage / Origin: Sport of Delicious
Description: Most purchased apple variety in the United States. Deep red skin covers a sweeter flavored apple. It originated at an Iowa orchard in 1880 as “a round, blushed yellow fruit of surpassing sweetness”. Stark Brothers Nurseries held a competition to find an apple to replace the Ben Davis apple. The winner was Jesse Hiatt, a farmer in Peru, Iowa. He had recognized a cultivar he called “Hawkeye”. The Starks bought the rights from Hiatt and renamed the cultivar “Delicious”. The Golden Delicious was found growing in Clay County, West Virginia in 1914, and the Delicious became Red Delicious as a retronym.
Rome
Avalible: October 15th ♦ Good For: BAKING ♦ Parentage / Origin: Rome Township, Ohio in the early 1800s
Description: The Rome apple is rounded, all red, and very glossy, with a thick skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is less desirable as an eating apple, as it is not as sweet as other varieties. In 1817 Joel Gillet found a tree in a shipment from a nursery that did not match the others; he gave it to his son Alanson who planted the tree on the banks of the Ohio River, where several years later it was found producing red fruit |
