Red Free - (early Jonathan) Developed by Purdue University and introduced in 1981. Without a doubt, one of the best early apples and is scab resistant. Explosively aromatic! Attractive glossy red fruit, medium size. Flesh is light colored, crisp and juicy with excellent flavor. Good for eating, sauce, and juice. Parentage includes Jonathan, Rome, Melba & Wealthy.

Sansa - The Sansa Apple is beautiful, colorful, firm, juicy, crisp and sweet. With an interesting background (international in creation from pollen from Japan and New Zealand!) this apple is worth the fuss! Great dessert apple!

Released in 1988 after 20 years of researching the seedlings from this international effort between pollen from the Japanese Akane and the New Zealand Gala

Ginger Gold - The Ginger Gold is crisp, tangy, sweet, and juicy and a favorite among apple aficionados. Quite attractive mix of green and yellow with a red blush. It stays white and crisp once cut so makes a nice snack, is great on your cheese platter, perfect in a salad, or bake or cook with it. Limited availability (August - October) so get them while you can! Originally from Virginia and may be a cross of a Golden Delicious and a Pippin. It was found in an orchard among twisted uprooted apple trees in the foothills of the Blue Ridge Mountains.

Zestar - Finally, an early season apple with a crisp, juicy texture, and an exciting zesty flavor with a hint of brown sugar! Zestar is juicy with a light, crisp texture and maintains its great taste and crunch for 2-2 1/2 months in refrigeration. For our customers this means an apple that will give them a zesty crunch after hours in a lunchbox, days in a fruit bowl, or weeks in a refrigerator. Zestar was introduced in 1999, from a hybridization of State Fair x MN 1691. Good for eating, baking, sauce, and juice.

Jonamac - A medium-sized Jonathan/McIntosh cross which ripens a few days prior to McIntosh. Sour flavored and tender fleshed like McIntosh. Has wonderful McIntosh-like aromatics. Not a good keeper. Good for eating, baking, sauce, and juice.

Ozark Gold - A large-sized early Golden Delicious/A1291 cross introduced in 1970. Sweet flavored like Golden Delicious, but bright yellow with a red blush in color. The flavor is mild and juicy with some tartness at the beginning of its season. When properly matured, flavor improves greatly. This apple is great for fresh eating and processing (sauces, pies, baking) and can be stored 2 months.

McIntosh - The number one apple in the northeast. Green flushed with crimson, and a characteristic purplish bloom. Flesh is spicy, aromatic, juicy and tender. Good eating when fresh picked, the redder, the sweeter. Known for its white flesh and apple aroma. Tends to break down when baked and not a good keeper. Good for eating, baking, sauce, and juice.

Auvil Early Fuji® - Auvil Early Fuji™ was discovered by the late world famous, Washington state apple grower, Grady Auvil, who was a real pioneer in the fruit industry. It has all the attributes of regular Fuji, but harvests 5-6 WEEKS earlier, so by mid-September in most areas you able to pick fully mature, beautiful red Fuji. The fruit flavor, tree structure and growth habits appear to be identical to other Red Fuji sports. Good for eating, baking, sauce, and juice.

SnowSweet® - is becoming increasingly popular because of its delightful sweet taste, with a slight tart balance and rich overtones. Plus, it has a unique characteristic that salad makers love. The fruit's snowy white flesh is very slow to oxidize and turn brown after cutting. SnowSweet® can be sliced for snacking or cut for salads well in advance and dishes maintain an appetizing appearance. SnowSweet is a hybrid between Sharon and Connell Red. Good for eating, baking, sauce, and juice.

Empire - A Red Delicious/McIntosh cross from the Geneva N.Y. Experiment Station. Medium sized, round, dark red apple of gorgeous appearance; sweet, juicy, firm, and aromatic. At its peak, Empire "cracks" when you bite it. A great apple for kids. Good for eating, baking, sauce, and juice.

Red Delicious - This tough skinned, juicy, rather coarse textured apple is so well known it needs no description. Good for eating, sauce, and juice.

Jonagored – Royal Oak Farm's most famous apple, Jonagored is a cross between a Jonathan and Golden Delicious. The biggest selling apple in Europe and Japan. An excellent eating apple with a sweet-tart flavor. Crisp, creamy-yellow flesh. Consistently rated as one of the finest culinary apples. A good pie apple, and considered a fair apple for sauce and great out of hand.

Ultra Gold - This smooth glossy skinned Golden Delicious originated in Stark Brothers' test orchard. Less yellow, sometimes flushed with light red blush; crisp, juicy, sweetly aromatic; occasionally musky, mellow and honey flavored. A long-lasting, all-purpose apple good for snacking and cooking. Excellent for sauce, pies, and juice when mixed with another variety.

Red Rome - Rome originated from a sprout that developed from below a graft in the 1820's. Glossy red skin; firm, white flesh with tart flavor. Flesh is crisp, firm and mildly tart. Rome stores well. Traditional apple for pies, sauce, and juice. Best when blended with one or two other varieties.

CandyCrisp® - CandyCrisp®, another great apple discovered in New York State. CandyCrisp® is 100% sugar, no acid, and is one of the juiciest apples we have ever bitten into! A disease-resistant apple with sweet, firm yellow fruit and flavor similar to pear Picked at just the right time CandyCrisp® has what is described as a very distinctive Pear flavor. This apple is great for all culinary purposes and is best eaten fresh, but can store for up to four months. Good for eating, baking, sauce, and juice.

SunCrisp - A 'Golden Delicious',('Cortland' x 'Cox') cross from the New Jersey apple breeding program developed at Rutgers University and named in 1994. Flesh is whitish yellow, very firm and juicy. Flavor is tart at harvest, but becomes sweeter in storage. A very unique taste. Color is almost orange like. Very late in the season, SunCrisp are very hard and crisp.

Braeburn - A seedling from New Zealand with the right stuff. Usually eaten as a light olive green apple overlaid with striped muted red, this apple is crisp, sweet, and has very good flavor. It is excellent stewed (applesauce), needing little or no sugar. Good for eating, sauce, and juice.

Enterprise - A new scab resistant apple from Purdue, named in 1992. Somewhat tart. Flesh is crisp and fine-grained. A good cooking apple as it keeps it shape well when cooked. Produces a colorful sauce when cooked as well. Good for eating, baking, sauce, and juice.

Crispin (Mutsu) - Bred from Golden Delicious by crossing with Indo. Renamed Crispin in the United Kingdom and New York. A very large, firm, greenish yellow apple with a sweet, cocktail of flavors, including a hint of anise. Juicy and refreshing. Absolutely outstanding dessert quality. Firm, dense texture which is consistent for cooking. Good for eating, baking, sauce, and juice.

Goldrush - First disease resistant release (from Purdue) with world class eating quality and shelf life. Medium sized. Greenish-yellow coat with some russet. Semi-tart. Keeps as well as Fuji. Good for eating, baking, sauce, and juice.

Granny Smith - The Granny Smith, green apple, originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith, where the name "Granny Smith" comes from. It is thought to be a seed from the European Wild Apple, with the domestic apple M. domestica as the polleniser, which would make it a hybrid. Widely propagated in New Zealand, it was introduced to the United Kingdom circa 1935 and the United States in 1972 by Grady Auvil, who also gave us the Auvil Early Fuji. Granny Smith apples are light green in color. They are crisp, juicy, tart apples which are excellent for both cooking and eating raw. They also are favored for salads because the slices do not brown as quickly as other varieties. It also tends to have a harder texture than other green apples. Good for eating, baking, sauce, and juice.

Regent- The Regent is a mid-sized variety of apple that has a bright red outer skin with pale green markings and a cream-colored crisp, juicy inner flesh. This apple has a sweet flavor similar to a Jonagold apple and is an excellent apple for salads, baking, cooking, or for eating out of hand as a snack. It freezes well for keeping longer periods of time as well which makes it good for eating, baking, sauce, and juice.

Spartan- The Spartan is an all-purpose medium sized apple that is a cross between the McIntosh and the Newtown Pippin apple. It is dark red in color over a greenish yellow background and has a crisp, white flesh providing a uniquely sweet flavor. It is a great snacking apple and cooks up soft, making it excellent for applesauce.