Apples are unique. They differ from other foods because they’re one of the best sources of pectin, a type of fiber. Research indicates that pectin limits the cholesterol the body absorbs and may be an important link in preventing heart disease.
|Braeburn||The Braeburn was discovered in New Zealand as a chance seedling. The apple is colored with an orange blush and has a distinctive flavor profile.||Firm, fine texture; Very crisp. Spicy, juicy, sweet-tart.||October through May|
|Cripps Pink||Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings.||Firm, crisp flesh with a tangy-tart and sweet flavor.||October through May|
|Fuji||Researchers at the Tohoku Research Station in Morioka, Japan, discovered the Fuji apple in 1939 by creating nearly 600 crosses of the Ralls Janet and Delicious apple varieties. They selected the Fuji as the best cross of the group, and commercially introduced the variety in 1958.||Juicy, one of the sweetest varieties. Crisp; One of the best-keeping varieties.||October through August|
|Gala||The Gala is related to Golden Delicious, this apple originated in New Zealand. Sweet, Crisp. The Gala balances a rich full flavor with a vibrant yellow to red color. The flesh is yellow to cream in color. The oval shaped fruit is ideal for fresh eating and salads.||Aromatic with a very sweet flavor and crisp and firm texture.||All Year|
|Golden Delicious||The Golden is an all purpose apple, with flesh that stays white longer than other varieties making it ideal for baking, salads, drying and fresh eating.||Highly aromatic, with a sweet and spritely flavor. Fruit is crisp and juicy with almost yellow, honeyed flesh.||All Year|
|Granny Smith||The Granny Smith was found in Australia by Marie Ana (Granny) Smith as a chance seedling growing in her garden around 1865. The Granny Smith is an excellent apple for cooking/baking and is a favorite among those who enjoy it’s crisp, tart flesh.||Tart spicy flavor with a touch of sweetness. Firm & crisp.||All Year|
|Honeycrisp||Developed by the University of Minnesota, Honeycrisp has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. With a sweet yet slightly tart flavor, this variety of apple is great for salads, baking, cooking or eating as a snack.||Crisp and juicy with a sweet and slightly tart flavor.||September through May|
|Jonagold||The Jonagold is a cross between a Jonathan and Golden Delicious apple and is colored with a yellow-green base and a blush stripe. The tangy, sweet flavor makes it excellent for eating and cooking.||The aroma of the Golden with the lively sweet-tart flavor of the Jonathan. The texture is juicy and the flesh is a creamy pale yellow.||September through March|
|Red Delicious||Medium to large, elongated bright red apple with creamy yellow flesh. Red Delicious is the most popular apple in the United States.||Medium firm and sweet.||All Year|
Washington Fruit Cherries
There are more than 1,000 varieties of cherries in the United States, but fewer than 10 are produced commercially. Seventy percent of the cherries (both sweet and tart) produced in the United States come from four states (Washington, Oregon, Idaho, and Utah).
|Dark Sweet||The leading commercial sweet cherry in North America. Fruit is firm, juicy and a deep mahogany red when ripe. Exceptionally large fruit of the finest quality with an intensely sweet, vibrant flavor.||Intensely sweet and vibrant flavor.||Late May through July|
|Rainier||A very attractive, exceptionally large, yellow cherry with a bright red blush. Rainier has a distinctive and superior appearance among sweet cherry varieties. A premium niche variety that ripens after Bing.||Delicately flavored with extraordinary sugar levels, the flesh is pure yellow, very firm and finely textured.||Mid June through July|
Pears contain about 16 percent carbohydrate and negligible amounts of fat and protein. They are good sources of the B-complex vitamins and also contain vitamin C; in addition, they contain small amounts of phosphorus and iodine.
|Bartlett||The Bartlett Pear we know today in North America, is the same variety that is called the “Williams” in many other parts of the world. Discovered originally in 1765 by a schoolmaster in England named Mr. Stair, the Bartlett was first referred to as Stair’s Pear.||Handsome green color and large, shapely appearance. It ripens to a bright yellow and is used for fresh eating, canning and cooking. It is sweet and juicy for true dessert quality.||Late August through December|
|Bosc||Bosc Pears were discovered sometime in the early 1800’s. Naming convention at that time in Europe was to characterize the fruit with a first name and its origin with a second name.||Bosc Pears have a more firm, dense flesh than other pear varieties, they are ideal for use in cooking; baking, broiling, poaching. They retain their shape and texture better than other varieties.||Late September through April|
|Comice||Comice have a rotund body with a very short, well-defined neck. Originally propagated near Angers, France in the mid-1800’s.||Comice are the sweetest and juiciest of all our pear varieties. Their flesh is very soft with a creamy texture.||Mid September through December|
|d’Anjou||The original and proper name for the variety is Beurré d’Anjou, supposed to have originated in the vicinity of Angers, France. It was introduced to America by Col. Marshall P. Wilder, Boston, about 1842, and first fruited on his estate in 1845.||Sweet, Juicy. The d’Anjou is a large pear with green and some rust color. The flesh is white with abundant juice and a sweet brisk flavor.||Late September through May|
|Forelle||Forelles are one of the most colorful pears. Their red lenticels, or freckles, appear in bright contrast to their brilliant yellow skin when ripe.||Forelle are small, but very juicy and sweet. They keep a crisp texture and their background turns yellow when ripe.||October through January|
|Red d’Anjou||Red Anjous originated as naturally occurring bud sports found on Green Anjou trees. “Bud sports” are transformations that occur on trees, and they are most often unnoticed. Even when they are discovered, they usually don’t lead to any new commercially viable fruit. Red Anjous, however, are an exception.||Sweet, Juicy. The Red d’Anjou is just like the standard d’Anjou, but is burgandy in color.||Late October through May|
|Seckel||Seckels are believed by many to be the only truly American variety of pear in commercial production. Unlike other varieties developed in the U.S. from a cross or bud sport of other European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800’s.||Small, Sweet, Juicy. Seckels are tiny pears, with a chubby, round body, small neck, and short stem.||Late September through December|
|Starkrimson||The Starkrimson is a brilliant red budsport from Clapp’s favorite.||Starkrimson have red to deep maroon skin with sweet and juicy flesh.||Mid August through October|