You know the old English proverb “an apple a day keeps the doctor away!” There is no better time than fall to sink your teeth into one of New York State’s greatest commodities—heralded as the state’s official fruit. The Empire State is the nation’s second-largest producer of apples, after Washington.

According to Cynthia Haskins, president and CEO of the New York Apple Association, the state produces over 250 different apple varieties with 30 of those grown in commercial volumes.

The association reports that there are more than 500 growers farming on over 50,000 acres across the following regions: Hudson Valley; Western and Central Upstate; and Northeast New York State. Haskins expects apple production to exceed 31.5 million bushels this harvest season, surpassing last year’s 31 million bushels.

The New York State apple industry directly contributes approximately $1.3 billion in economic output, over 12,000 jobs and $2.1 billion in direct and indirect contributions to the state’s GDP, according to the study Economic Contributions of the Apple Industry Supply Chain in New York State by Cornell University’s Charles H. Dyson School of Applied Economics and Management. That’s a lot of apples!

What’s more, the Big Apple is not the only apple to call New York home. Several varieties were actually discovered or created in New York. Cornell’s College of Agriculture and Life Sciences (CALS) apple breeding program at Cornell AgriTech, considered the oldest apple breeding program in the country, is credited with launching 70 of them since 1880. Program leader Susan Brown, PhD, the Herman M. Cohn Professor of Agriculture and Life Science, has been credited with the creation of six varieties to date, with Firecracker®, Pink Luster® and Cordera® as her most recent projects.

Working alongside her is Kevin Maloney, research specialist; as co-inventors they have produced thousands of hybrids, Brown said.

“Our industry is continually evolving, aided by researchers at Cornell and Cornell Cooperative Extension and organizations that work to help growers such as the New York State Horticultural Society, the New York Apple Association, the U.S. Apple Association and the International Fruit Tree Association (IFTA), to name just a few,” Brown added. “They try new varieties, rootstocks, training systems, platforms for pruning and picking, use drones and seek continuing-education opportunities.”

As for the state of the New York apple industry, Brown said, “Apple growers worldwide are facing challenges due to increased costs and a decline in apple consumption, despite apples being convenient, delicious and healthy.”

Brown suggested that consumers can support local New York orchards by buying local, use two apple varieties when baking (one with more acid to complement the sweeter variety), and teach children early on about where their food comes from. Brown explained that this can be achieved by going to the library and checking out books on crops, and by going to “pick your own” orchards.

Harvest season typically spans from late August through November, although modern storage technologies allow for greater availability year-round. Now is the time to celebrate with the best of native apples and we have rounded up some in an easy-to-reference, alphabetical list. As always, NYS apples and apple products make great gifts as well, and the New York Apple Association offers a convenient locator map at applesfromny.com where you can find farmers’ markets, U-pick orchards and apple cideries near you, as well as apple-based products, recipes and more.

There’s no better time than fall to plan an apple-picking trip with the family for an experience they’ll cherish—and savor—for years to come.

Autumn Crisp

Created at Cornell University’s New York State Agricultural Experiment Station in Geneva, Ontario County (now Cornell AgriTech) and commercialized in 2010, Autumn Crisp apples are a cross between Golden Delicious and Monroe apples. Both sweet and tart, with a firm, crisp crunch, Autumn Crisps are great for cooking and can stand on their own in salads or sliced, as they are slow to brown. Harvested in October for optimal ripeness.

Cordera®

Newcomer variety Cordera is one of the three most recent varieties created through Cornell’s apple breeding program in September 2020. Named after Susan Brown’s predecessor, Robert Lamb, Cordera (which means “lamb” in Spanish) apples are resistant to scabbing, crunchy and firm yet fleshy and sweet, making them perfect for use in cooking, baking and cidermaking. Available starting in early October.

Cortland

Developed at Cornell University’s New York State Agricultural Experiment Station (now Cornell AgriTech) and named in 1915, Cortland apples are a cross between Ben Davis and McIntosh and are named for neighboring Cortland County. Sweet with a hint of tartness, Cortland apples are considered dessert-style apples and are great for baking and cooking. Known for their browning-resistant flesh, Cortland apples are wonderful in fruit salads as well. Available starting in mid to late September.

Empire

Created by Cornell in 1945 and named in 1966, Empire apples are a derivative of McIntosh and Red Delicious. Because of their firm texture and sweetness, they are great for baking, freezing or just plain eating on their own. Harvested in late September through mid-October.

Esopus Spitzenburg

Discovered in the Hudson Valley in the late 1790s by a Dutch settler. Thomas Jefferson is said to have popularized the variety as it was one of his two favorite types of apples, and he even grew them at Monticello. Historically popular for pie-making, Spitzenburgs have a charming balance between sweet and tangy, with a crisp bite to their yellow flesh and streaked red skin. They ripen in early October and are harvested through the winter.

Firecracker®

Another newcomer to be released by Cornell’s AgriTech in 2020, Firecracker apples are red-skinned and red-fleshed. They are juicy with notes of cherry and hints of black pepper and spice. Great for baking, hard cider making, and for enjoying on their own as they have the perfect blend of tartness to sweetness, a “triple threat” according to a CALS press release. Another name they go by is Bill’s Red Flesh Crab. Firecrackers are available in late September through early October.

Golden Russet

A historic cultivar, the Golden Russet is believed to have been discovered in 1845 in New York State from the seedling of an English Russet. Juicy with a hint of sweetness, Golden Russets are hardy and are resistant to apple scab. Their best uses are for cooking, baking and cider-making. October is peak harvest season.

Jonagold

Named by Cornell in 1968, Jonagold is a semi-sweet apple derived from the Jonathan and Golden Delicious varieties. They are available October through May. Their sweet and slightly tart flesh is ideal for cooking and baking, especially sautéing. Late September through October is considered peak season.

Jonathan

Two theories exist of where Jonathan apples originated but the more widely accepted is that it grew from an Esopus Spitzenburg seedling on Philip Rick’s farm in Woodstock, Ulster County, and was renamed for his friend Jonathan Hasbrouck who presented the apple to the president of the Albany Horticultural Society, Judge Jesse Buel. Once a popular commercial variety, today Jonathan apples are grown mainly for their novelty and for use in apple breeding programs. Versatile apples with a sweet and tangy bite, Jonathans are enjoyed best raw or baked in desserts. Harvested in mid-September through mid-October and available through the winter.

Jonamac

Created in 1944 and formally named in 1972, these semi-sweet apples have a bit of tartness and are a cross between McIntosh and Jonathan apples. Great for sinking your teeth into, Jonamacs have notes of honey followed by a tart finish. Typically harvested in late August through early September.

Macoun

Yet another apple created by Cornell, this time in 1932, Macoun apples are a cross between McIntosh and Jersey Black apples. They take their name from the Canadian fruit breeder William T. Macoun, although the pronunciation may vary depending on who you ask! These gems are great for eating and are harvested starting in late September.

Northern Spy

First discovered in 1800 in East Bloomfield in Ontario County, Northern Spy apples made their debut in 1840 on a farm run by Oliver Chapin. They are crisp and juicy with thin skins and fleshy fruit that make a great option for baking and for juicing. Harvested in October.

Pink Luster®

The third newcomer most recently released by Cornell’s AgriTech, Pink Luster apples’ parentage is made up of Honeycrisp and Gala. The mid-sized apples have pinkish-red skin and crunchy flesh with a mild sweet and tangy flavor. Available starting in mid-September.

RubyFrost®

A cross between a Braeburn and Autumn Crisp, RubyFrost apples (along with SnapDragon) were created by Cornell and were commercially marketed by 147 New York growers (Crunch Time Growers is the official name of the organization). Commercial planting of the variety started in 2011. RubyFrost apples are perfectly balanced between sweet and tart flavors, and the variety makes an excellent choice for cooking and baking. Also known for its slow-to-brown flesh, RubyFrost reaches its peak flavor profile in the winter months.

SnapDragon®

Another offspring of Cornell’s apple-breeding program, SnapDragon is also marketed by Crunch Time Growers. A cross between a Honeycrisp and an “advanced selection” of apples from Cornell, SnapDragons won the outstanding cultivar award from the American Society for Horticultural Science. Sweet with spicy vanilla notes, SnapDragons are designated as the official apple of the Buffalo Bills. Both SnapDragon and RubyFrost apples are being tested worldwide for commercialization, according to Brown.