APPLE VARIETIES GROWN AT CADRON CREST
ORCHARD ARE:
JONAMAC - Early August
to late August, medium size, crisp, juicy, good for fresh
eating and cooking. McIntosh type, cross of Johnathon.
JONADEL - Mid August to early September.
Large size, red with yellow; Juicy, slightly tart; a cross
of Jonathan and Delicious.
CORTLAND - Mid August to early September.
Large and tart with pure white flesh, juicy; a cross of McIntosh
and Ben Davis
JONAGOLD - Late August to early September.
Large, sweet with good acid, crisp and juicy; intense flavor;
red blush over yellow.
EMPIRE - Late August to mid September, medium
size, bright red, white flesh and crisp; aromatic and tangy;
cross of McIntosh and Delicious.
RED DELICIOUS - Early September to mid September,
sweet, mild and juicy when Arkansas grown; for fresh eating
and salads.
GOLDEN DELICIOUS - Mid September, yellow
to light green, firm, crisp, juicy and sweet with some acid.
Good for eating fresh or cooking.
CRISPIN/MUTSU - Early to mid September, very large, greenish
yellow, firm crisp and juicy; an all purpose apple more popular
every year; a cross of Golden Delicious and Indo.
RED ROME - Mid September to mid October,
bright red with white flesh, medium to large size, midly tart.
ARKANSAS #62, recently named STELLAR
- late September into October, medium to large, firm crisp,
sweet with acid; developed in Arkansas at the Experiment Station
at Clarksville, now being planted worldwide.
GRANNY SMITH - October, green, medium to
large, tart, very firm, waxy skin; a good apple to store for
winter use.
FUJI - October, very sweet, firm and crisp;
keeps well; being tested for production in Arkansas at Cadron
Crest Orchard; limited supply.
BRAEBURN - October, firm, all purpose; small
planting for trail, limited supply.
EATING, COOKING OR ALL PURPOSE,
it's a matter of taste! With the exception of Red Delicious,
which is very low in acidity, all the varieties can be cooked
in some recipes. The acidity that gives a zesty flavor to
Jonamac, Jonadel, Cortland, Empire, and Granny Smith adds
zip to a pie or baked apple. Some folks like the milder Golden
Delicious and Red Rome for natural sweetness in sauce or other
recipes.
PICK APPLES TO PLEASE YOUR TASTE, apples
on the same tree often vary in ripeness, firmness, and sweetness
as well as size. Larger fruit ripens before small; top and
outside fruit before lower, inside. Smaller fruit is often
firmer than larger fruit. Of course, apples are sold "PICK
YOUR OWN" and if you like, sample fruit to help in your
selection.
KEEP APPLES FRESH AND CRISP: If the fruit
is ripe enough for your taste, refrigerate the apples at 32
degreesl their natural sugar keeps them from freezing until
29 degrees. Cold apples stay fresh for weeks. Apples ripen
quickly at room temperature after picking. A garage or porch
is a good place to ripen fruit or store for a very short time.
THE VERSATILE APPLE can be used and enjoyed
in many ways. Remember, they can be baked, fried, sauced,
dried, frozen, or canned; Or, made into jelly, preserves,
apple butter and compotes. Ask for our recipe sheet for some
of the way to use apples.
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