varieties_redRed Delicious

This one’s a classic – America’s favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor. Reds are also great in salads. Washington apple growers have been producing the world’s best Red Delicious apples since the 1920s. They’re harvested in September and October and available throughout the year.

Flavor: Sweet, Crisp Season: Year Round

varieties_goldenGolden Delicious

It’s the all-purpose apple. Mellow and sweet, Goldens are great for eating out of hand, baking and salads. In salads and other dishes, their flesh stays white longer than other apples. The dry, warm climate of Eastern Washington is perfect for this delicate yellow beauty. They’re harvested in September and available all year.

Flavor: Sweet, Mellow Crisp Season: Year Round


Pinkish-orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the past 15 years. Snacking and salads are primary uses. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May.

Flavor: Sweet, Fragrant Crisp Season: Year Round


This immensely flavorful, new variety was introduced to the U.S from Japan in the 1980s, but now the U. S, produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new fans. The Fuji holds its texture when baked. It’s known for its hard texture and syrupy sweetness. It’s also excellent for baking and salads. Washington’s cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August.

Flavor: Super-sweet, Crisp Season: October through August

varieties_grannyGranny Smith

Green, extremely tart, crisp, juicy and versatile, they’re available year-round. Grannies are a favorite of Washington state pie-bakers. They’re also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.

Flavor: Tart, Hard Crisp Season: September through May


This apple’s rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. Washington growers harvest the variety in September and early October. Consumers can purchase Washington Braeburns from October through July.

Flavor: Sweet, Spicy crisp Season: October through July

varieties_honey_crispHoney Crisp

Developed by the University of Minnesota, Honeycrisp has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. With a sweet yet slightly tart flavor, this variety of apple is great for salads, baking, cooking or eating as a snack. The Honeycrisp Apple was created to grow well in cooler northern climates. It is a variety that stores well.

varieties_pink_ladyPink Lady

Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink, also known as Pink Lady, is the last apple harvested in Washington state in the late October. Crisp fall nights bring on the bight pink color that gives the apple its name. Supplies of Cripps Pink last from November through August.

Flavor: Tangy-tart, Crisp Season: November through August


Sweet with a zingy crunch, Cameo holds its texture for long periods. Look for the variety’s characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980’s. Cameos are harvested in September and October.



Well suited for fresh eating Lapin Cherries ripen late in the season and posses an exceptional sweetness, void of tart notes. A rich mahogany red and smooth, plump shape make the Lapin admirable in flavor and appearance.

Season: Early July-Mid August




A cherry of impressive size and a deep, earthy red make the Tieton as much of a joy to look at, as they are to eat. A deliciously mild sweetness paired with outstanding firmness produce an unmatched mouthfeel and an exceptional cherry experience.

Season: Early June- Late June.




The Chelan™ is one of the earliest ripening cherries of the Pacific Northwest. With its plump heart shape and firm sweet flesh this mahogany red cherry sets a beautiful tone for the cherry season.

Season: Early June-Late June




Tremendous in size, a rich deep red and an unparalleled intensity of sweetness, the Bing has become the cherry by which all other cherries are judged. Firm and juicy with a relatively long season the Bing is sure to leave a lasting impression.

Season: Mid June-Mid August


Exceptional in both size and color, the Rainier is a crowd pleaser. This cherry’s appearance is rivaled only by its flavor. The vibrant yellow cherry with a signature red blush possesses a flesh that is firm and finely textured, paired with great sweetness the Rainier sets itself apart.

Season: Late June-Early August



The Skeena® variety is characterized by it dark red, almost black color and dense, firm texture that creates a vivid and satisfying mouthfeel. The addition of excellent sweetness makes sure that stunning beauty and amazing flavor go hand in hand.

Season: Mid July-Early August



Mild sweetness and admirable firmness, the Sweetheart® satiates desires for cherries from late in July and well into August. This delicious cherry that bids us farewell to the season is a sweet note on which to part.

Season: Late July-Mid August



Very large, with an illustrious red hue the sonnet is both picturesque and tasty. Excellent firmness and ample sweetness with low acidity make the Sonnet® a favorite of cherry lovers.

Season: Early June.



The epitome of pear flavor with juice to spare, the Bartlett possesses a creamy and aromatic flesh that is well suited for bringing unique flavor complexity to salads and desserts however, Bartletts are equally excellent eaten fresh, on there own. With a skin that transitions from vivid green to golden yellow a ripe Bartlett is easy to spot.

Season: August-February



The epitome of pear flavor with juice to spare, the Bartlett possesses a creamy and aromatic flesh that is well suited for bringing unique flavor complexity to salads and desserts however, Bartletts are equally excellent eaten fresh, on there own. With a skin that transitions from vivid green to golden yellow a ripe Bartlett is easy to spot.

Season: August-February



Autumnal, reddish brown and a long tapered neck characterize the Bosc. Possessing a crispness of flavor and texture, sweetness reminiscent of honey and a resilient shape that endures through heating make the Bosc ideal for cooked dishes. Cooking prowess aside the Bosc is equally noteworthy when eaten fresh, with a unique woodsy note that caters well to their sweetness. As with the D’Anjou, color of Bosc pears is fairly static and the best indicator of ripeness is to Check the Neck™. Season: September-April