This variety is very juicy, a sweet sour taste contrast.  History records that this apple variety was grown in New Jersey in the early 1800’s. Harvested in Blue Jay orchards in late September 



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.




One of our countries earliest apples.  Named after “Mr. Green” of Green’s End, Rode Island.  This is a great apple pie apple.  The flavor is tart and holds its firmness while baking.



The number one selling apple in the United States.  It is the number 12 selling apple at Blue Jay Orchards.  This variety has a thick skin and the flesh is juicy and highly aromatic.  This variety is harvested in early 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.




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