apple-monthDon’t you love the taste of a delicious, juicy apple? Well, if you answered, ‘yes’ then you are in good company. In the United States, there are 2500 different apple varieties, 100 different types of commercially grown apples, and apples are grown in all 50 states. Apples come in all shades of reds, greens, yellows. Now that’s a lot of bushels of apples!

Join us in celebrating National Apple Month this October as we discover some of the different varieties, uses, and unique flavors of our favorite American fruit. After all, it’s as American as apple pie.

Originally founded in 1904 as National Apple Week, it now expands the entire month of October. National Apple Month´s goal is to increase apple industry sales, while at the same time, enhance consumer awareness and the consumption of apples and apple products.

Some say the apple doesn’t fall far from the tree, but each apple variety has its own singular personality and taste. The varieties continue to expand as new and unheard of varieties hit the market and plant researchers continue with special breeding programs to create apple hybrids containing the best features of both parent plants – such as flavor, crunch, appearance and other characteristics. And sometimes, Mother Nature steps in and new apples appear by chance from cross-pollination in apple orchards.

Here are some apples from a ‘pick your own’ farm stand in Chester, NJ with a description and best uses.


Fuji Apple


This Japanese apple took the United States by storm in the 1980s. Today, the U.S. produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new followers. The color, juice and firmness of a Red Delicious and the heirloom flavor of a Ralls Janet make it a clear winner.

Best Used For:

Because the Fuji holds its texture when baked and is recognized for syrupy sweetness, they are excellent choices for pies, sauces and salads, or eating fresh.




Jonagold apples originated in 1953 at the New York State Agricultural Experiment Station in Geneva, NY and is a cross between Golden Delicious and the Jonathan, an old American variety from the 1820s. This red hued apple with hints of yellow on the outside and creamy pale yellow flesh on the inside, has the physical traits of both its parents. This apple is typically larger in size than other apples.

Best Used For:

Aromatic with honey-like flavor, this apple is great for snacking, salads, baking and juicing.

Red Delicious


One of the most famous American apple varieties, the Red Delicious is admired for its bright red color – just ask your favorite teacher, Snow White or Eve. But eating this apple will not make you sleepy or bring down anyone’s wrath.

The Red Delicious was discovered in 1875 on Jesse Hiatt’s farm in Peru, Iowa. Thinking it was a nuisance, he tried to chop down the seedling. When it grew back for the third time, he allowed it to grow and produce apples.

Best Used For:

Because their flesh does not hold up well when cooked, this apple is a best used for snacking, sauces, soups and salads.


Stayman Winesap


A cross between a Stayman and a Winesap apple, the Stayman Winesap boasts a firm yellow flesh; crisp, coarse texture; and tart, rich wine-like taste which some say tastes like cinnamon.

Best Used For:

This apple is excellent when eaten fresh, or used in pies, desserts, applesauce, and cider.

More Pictures to select from – if you want