an offspring of the Wine sap apple.  Discovered in Kansas by Dr. J. Stayman.  Has a “winny” flavor.  The yellow flesh is firm juicy and aromatic. 

This apple variety ripens in October.



This is the best selling apple variety in the Northeast.  A John McIntosh of Ontario, Canada crossed the Detroit Red and the Famous apples varieties in 1801.  The flesh is white, soft, and juicy and is highly aromatic. This variety is a “parent” of the Cortland, Empire, Macoun and Spartan. The flesh softens when baked, Macs account for Nearly 2/3 of today’s New England apple harvest.  McIntosh are ready to be pick in early September



This is a number two selling variety at Blue Jay Orchards.  This variety is a cross of the McIntosh and a jersey black. The flesh is very white, highly aromatic and is very juicy.  Macouns are harvested in last September or early October.  Named after a Mr. Macoun who “crossed” the parents in the early 1900’s at the New York State agricultural experimental station.



This variety is a “cross’ of the Jonathan and the Golden Delicious.  This is a great sweet tart apple, which is the number one selling in Europe.  The flesh is a creamy yellow color.  The variety is juicy and crisp.  This is the number 3 selling variety at Blue Jay orchards.  This variety is picked in early October.  Developed in 1968.



This variety is a cross of the Jonathan and the Wagener.  This variety has a pale yellow green flesh and is juicy tending to tartness and is highly aromatic.  This is a great apple pie variety as it keeps its shape and flavor while baking.  Ida Reds are harvested in late September into Mid October.



This variety is a "cross" of the McIntosh and the Ben Davis.  The variety is a New York State variety of 1898.  The Cortland flavor is tart and juicy but does not have the McIntosh tanginess.  Once sliced, this varies??? Flesh does not brown when sliced this is the best choice for salads.  This variety is picked in late September into early October.




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