254 distinct varieties appear across the orchard listings we track. Not every variety is available at every orchard, and what's actually ripe changes week to week — check each listing's "varieties grown" list, not this page, for what a specific orchard offers.
| Variety | Orchards growing it | Typical window | Best for |
|---|---|---|---|
| Honeycrisp | 121 | Mid (Sept) | Eating fresh, the crowd favorite |
| Gala | 103 | Early-mid (Sept) | Eating fresh, kid-friendly |
| McIntosh | 65 | Mid (Sept) | Sauce and cider, softens when baked |
| Golden Delicious | 64 | Varies | Not documented |
| Fuji | 55 | Late (Oct) | Eating fresh, stores well |
| Red Delicious | 45 | Varies | Not documented |
| Zestar | 42 | Early (late Aug-Sept) | Eating fresh, sweet-tart |
| Cortland | 40 | Mid (Sept-Oct) | Baking and salads, resists browning |
| Granny Smith | 38 | Late (Oct) | Baking and pies, very tart |
| Ginger Gold | 37 | Early (mid-Aug) | Eating fresh, doesn't store long |
| Jonagold | 34 | Mid-late (Oct) | Baking, sweet-tart balance |
| Empire | 27 | Mid (late Sept) | Eating fresh and baking |
| Jonathan | 27 | Varies | Not documented |
| Pink Lady | 26 | Late (Oct-Nov) | Eating fresh, tart, stores very well |
| Paula Red | 24 | Early (late Aug) | Sauce and baking, softens fast |
| Macoun | 20 | Varies | Not documented |
| Crimson Crisp | 16 | Varies | Not documented |
| Arkansas Black | 14 | Varies | Not documented |
| Haralson | 13 | Varies | Not documented |
| SweeTango | 12 | Varies | Not documented |
Counts reflect orchards where the variety appeared in a published list at the time we researched — many orchards grow more than what's listed on their website, and "typical window" is a general guideline, not a guarantee for any specific orchard or year.
Many orchards post a live or weekly-updated list of what's currently available to pick. Treat that list as more reliable than a general season calendar — it reflects the actual crop that week, including early frosts, a heavy year for one variety, or a row that's already picked clean. If an orchard's own site has one, it's worth checking the morning of your visit rather than relying on what a variety "usually" does.
Not every apple is good for every use. A crisp, sweet apple like Honeycrisp or Fuji is best eaten fresh and can turn mealy when baked. A firmer, tarter apple like Cortland or Granny Smith holds its shape and balances sugar in a pie. Softer apples like McIntosh break down fast, which makes them excellent for sauce and poor for a pie that needs structure.
Use the interactive map and filter by tag — for example Honeycrisp or Cider Donuts.