What’s Ripe for Picking?

Currently ripe for picking-

Early Honeycrisp- similar to the regular strain of Honeycrisp, this one ripens three weeks earlier but remains very true to the original. Honey sweet, super crisp, large and juicy.

Pristine- Vanilla and citrus. Crisp.

Jerseymac- Strawberry. Similar to Mac.

Paulred- good baker. Similar to Cortland.

William’s Pride- Cinnamon and spice. Large with purple skin.

Zestar- a little zing and a lot of zang. A favorite at Burtt’s. Juicy, large, sweet and zesty. The flesh is nice because you don’t feel like you’re going to break a tooth but it still has a satisfying texture.

In 1856, William Springer brought a seedling tree from Quebec to the Wisconsin Wolf River Basin. And there the story of the behemoth apple began. Wolf River are our largest apple, weighing well over a pound each in some cases. Wonderful for baking, they turn to a custard like texture in pies. They are, however, terrible when eaten fresh. They have almost no flavor. But for the baker, flavor is easily created.

Ripening soon-

Gingergold- thin skin with fine grained texture make for a wonderful apple. Early in the harvest window they taste like a Granny Smith. Later they sweeten up substantially and become a gourmet level dessert.

McIntosh- this classic reminds me of getting the wood stove going and pulling out the flannel. Chunky flesh. Sugar and sour. Good for pies and keeps remarkably well, although the skin can turn some people off.

Tap the “Learn More” tab below to see a full list of descriptions of apple and pear varieties.