{"id":40932,"date":"2024-09-19T15:00:11","date_gmt":"2024-09-19T19:00:11","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=40932"},"modified":"2024-09-19T16:33:12","modified_gmt":"2024-09-19T20:33:12","slug":"apple-varieties","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/apple-varieties\/","title":{"rendered":"Apples of Our Eye: A Love Letter to Cornell\u2019s Fabulous Fruit"},"content":{"rendered":"\n

For harvest season, we showcase a baker\u2019s dozen of Big Red-developed varieties\u2014plus a recipe from the Cornell Club in NYC!<\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

You may not realize it, but that apple you snack on or bake into a pie may have come from your alma mater. Since 1890, the apple breeders in CALS and <\/em>Cornell AgriTech<\/em><\/a> (formerly known as the New York State Agricultural Experiment Station) have released 69 varieties of America\u2019s favorite fruit.<\/em><\/p>\n\n\n\n

In keeping with Cornell\u2019s role as New York\u2019s land-grant university, the apples are developed with the state\u2019s climate, disease, and pest conditions in mind\u2014but they\u2019re grown and sold around the globe.<\/em><\/p>\n\n\n

\n
\"An
Allison Usavage<\/figcaption>
An orchard at Cornell AgriTech.<\/figcaption><\/figure>\n<\/div>\n\n\n

For decades, the program has by led by Susan Brown<\/a>, the Herman M. Cohn Professor of Agriculture and Life Sciences, with her research specialist, Kevin Maloney \u201985, MS \u201901<\/a>. <\/em><\/p>\n\n\n\n

(As Maloney noted in a chat with CALS a while back: “I enjoy having the opportunity to eat hundreds of different apples each year<\/em>.”)<\/p>\n\n\n\n

With fall harvest season in full swing, we showcase a baker\u2019s dozen of varieties developed at Cornell\u2014home to the nation\u2019s oldest apple breeding program.<\/em><\/p>\n\n\n\n

And scroll down for one particularly tasty way to use them: a popular apple cobbler recipe from the Cornell Club in NYC!<\/em><\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Snapdragon
Craig Cramer \/ Cornell University<\/figcaption><\/figure>
\n

Snapdragon<\/strong><\/h2>\n\n\n\n

The variety, a favorite among children, takes its name from its crispy texture. <\/p>\n\n\n\n

As Brown said upon its release in 2013: \u201cThe taste, the crispiness, and the juiciness impressed us.\u201d<\/p>\n\n\n\n

In 2022, Snapdragon became the official apple of the Buffalo Bills football team.<\/p>\n<\/div><\/div>\n\n\n\n

“Developed at Cornell University and grown in New York State by 150 family farmers,” says the apple’s website<\/a>, “Snapdragon has always been New York, just like the Bills.”<\/p>\n\n\n\n

\n\n\n\n
\n

Macoun<\/strong><\/h2>\n\n\n\n

Named in honor of a Canadian pomologist, this sweet and aromatic fruit is excellent for dessert\u2014either eaten raw or baked into decoratively arranged tarts (since it holds its shape during cooking).<\/p>\n<\/div>

\"A<\/figure><\/div>\n\n\n\n

And its picking season is short: it’s harvested for just a few weeks from late September to early October.<\/p>\n\n\n\n

\n\n\n\n
\"Cortland<\/figure>
\n

Cortland<\/strong><\/h2>\n\n\n\n

This variety is perfect for dishes that call for fresh apples, like a salad or charcuterie board\u2014in part because it\u2019s slow to brown. <\/p>\n\n\n\n

Bright red with occasional yellow or green highlights and juicy, white flesh, it\u2019s among the most popular apples in the country and one of the most widely grown in New York thanks to its high yields and cold tolerance.<\/p>\n\n\n\n

<\/p>\n<\/div><\/div>\n\n\n\n

It\u2019s named after a county that neighbors Ithaca\u2019s own.<\/p>\n\n\n\n

\n\n\n\n
\n

Jonagold<\/strong><\/h2>\n\n\n\n

Among the largest apples, it\u2019s a cross between Golden Delicious and Jonathan (and its name is a portmanteau of both). It combines the sweetness of the former with the tartness of the latter. <\/p>\n<\/div>

\"Two<\/figure><\/div>\n\n\n\n

While it makes for a flavorful snack by itself, it\u2019s a solid choice for cooking and baking, as its robust flavor enhances dishes like pies and sauces.<\/p>\n\n\n\n

\n\n\n\n
\"An<\/figure>
\n

Empire<\/strong><\/h2>\n\n\n\n

A cross of McIntosh and Red Delicious, it\u2019s the quintessential apple for snacking, packing in a lunchbox, or setting on a teacher\u2019s desk\u2014boasting a crisp texture, bright white flesh, and a sweet taste with tart undertones.<\/p>\n\n\n\n

Named after its home state, it resists bruising and works in everything from juice to sauce, pies to salads.<\/p>\n<\/div><\/div>\n\n\n\n

Cornellians got to taste it first: while it debuted in 1945, it wasn\u2019t widely introduced until 1966.<\/p>\n\n\n\n

\n\n\n\n
\n

Ruby Frost<\/strong><\/h2>\n\n\n\n

Satisfying fans well into the winter, Ruby Frost ripens later in the fall and stores well. <\/p>\n\n\n\n

Released at the same time as Snapdragon, it\u2019s named in honor of its striking, jewel-like appearance, with deep red skin that sometimes approaches purple. <\/p>\n\n\n\n

(The \u201cfrost\u201d part channels its refreshing quality.) <\/p>\n\n\n\n

It\u2019s best enjoyed as a snack or incorporated fresh into salads.<\/p>\n<\/div>

\"Ruby<\/figure><\/div>\n\n\n\n
\n\n\n\n
\"An<\/figure>
\n

Autumn Crisp<\/strong><\/h2>\n\n\n\n

As the name implies, this apple is known for its crunch. <\/p>\n\n\n\n

It boasts high levels of vitamin C and has unique-looking skin, with splatters of red, green, and yellow. <\/p>\n\n\n\n

It’s typically harvested in October, since its flavor profile develops fully in cooler climates. <\/p>\n<\/div><\/div>\n\n\n\n

With a blend of sweet and tart flavors, it\u2019s best for fresh snacking and adding texture to salads, but can also be used in baking.<\/p>\n\n\n\n

\n\n\n\n
\n

Firecracker<\/strong><\/h2>\n\n\n\n

Released in 2020 (along with Pink Luster and Cordera), it\u2019s one of Cornell\u2019s newest varieties. <\/p>\n\n\n\n

Firecrackers are small to medium-sized and have a distinct appearance, with red and yellow stripes and small dots. <\/p>\n\n\n\n

With a crisp texture and a tangy, sweet, and even spicy flavor, they\u2019re best enjoyed fresh or in apple-centered desserts or cider, where their unique attributes can shine.<\/p>\n<\/div>

\"Firecracker<\/figure><\/div>\n\n\n\n
\n\n\n\n
\"Pink
Kevin Maloney \/ Cornell AgriTech<\/figcaption><\/figure>
\n

Pink Luster<\/strong><\/h2>\n\n\n\n

Brown spent 23 years creating this variety, which combines the tastiest qualities of Honeycrisp and Gala. <\/p>\n\n\n\n

The result is a juicy, slightly tart apple with a crisp texture, bright pinkish-red skin, and glossy finish.<\/p>\n<\/div><\/div>\n\n\n\n

Maturing in mid-September, Pink Luster is ideal for U-pick operations, given their eye-catching appearance.<\/p>\n\n\n\n

\n\n\n\n
\n

Jonamac<\/strong><\/h2>\n\n\n\n

This variety, a cross between Jonathan and McIntosh, is known for its honeylike taste with undertones of cinnamon and nutmeg. Primarily an eating apple, it pairs well on a charcuterie board with cheeses like cheddar, gouda, or parmesan. (But be sure to sprinkle them with lemon juice to keep them from browning, as Jonamac tends to oxidize within 10 minutes of slicing.) <\/p>\n<\/div>

\"A<\/figure><\/div>\n\n\n\n

Given that it falls apart quickly when cooked, it\u2019s not typically used for baking.<\/p>\n\n\n\n

\n\n\n\n
\"A
Kevin Maloney \/ Cornell AgriTech<\/figcaption><\/figure>
\n

Cordera<\/strong><\/h2>\n\n\n\n

Named with the Spanish word for \u201clamb,\u201d this variety honors Brown\u2019s predecessor\u2014pomologist Robert Lamb, who passed away in 1997\u2014and his family. (Lamb and his wife, Barbara, met at AgriTech; daughter Betsy Lamb, MS \u201981, is a Cornell staff member.)<\/p>\n<\/div><\/div>\n\n\n\n

Their eponymous apple has a crunchy texture and sweet-tart flavor, and is resistant to apple scab, a fungal disease.<\/p>\n\n\n\n

\n\n\n\n
\n

Liberty<\/strong><\/h2>\n\n\n\n

Growing on trees that produce a large amount of fruit each season, Liberty has a firm, crunchy texture and white flesh that dramatically contrasts with its deep red skin. <\/p>\n\n\n\n

It\u2019s prized for its resistance to several common diseases; its name reflects its hardy nature. With a balanced flavor, it holds its shape well when cooked\u2014making it ideal for pies and other desserts.<\/p>\n<\/div>

\"Liberty<\/figure><\/div>\n\n\n\n
\n\n\n\n
\"A<\/figure>
\n

Fortune<\/strong><\/h2>\n\n\n\n

Highly successful in testing trials, Fortune debuted in 1995\u2014after eager growers urged that it be released swiftly. <\/p>\n\n\n\n

A cross of Empire and Schoharie Spy, it boasts numerous attributes: large fruit that can be eaten fresh or used in baking; a crisp texture and slightly spicy flavor; and good storage capability.<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n

The Cornell Club\u2019s Classic Apple Cobbler<\/p><\/blockquote><\/figure>\n\n\n\n

Buttery and indulgent, this fruit dessert has been a favorite on the club\u2019s menu since 2010. While the club uses Granny Smiths, you\u2019re welcome to substitute your favorite Cornell-bred baking apple! (See note below.)<\/em><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\n

<\/p>\n\n\n\n

Topping<\/strong><\/p>\n\n\n\n

\u00bd lb. (2 sticks) butter<\/p>\n\n\n\n

\u00be c. sugar<\/p>\n\n\n\n

\u00bd tbs. cinnamon<\/p>\n\n\n\n

1 tsp. nutmeg<\/p>\n\n\n\n

1 \u2153 c. all-purpose flour<\/p>\n\n\n\n

2 c. store-bought granola<\/p>\n\n\n\n

Filling<\/strong><\/p>\n\n\n\n

6 Granny Smith apples<\/p>\n\n\n\n

Juice of \u00bd lemon<\/p>\n\n\n\n

\u2153 c. sugar<\/p>\n\n\n\n

1 tbs. tapioca<\/p>\n<\/div>

\"A
Beth Saulnier \/ Cornell University<\/figcaption><\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Directions<\/h2>\n\n\n\n

Preheat oven to 325 \u00b0F.<\/p>\n\n\n\n

Make the topping:<\/strong> In a mixing bowl, cream together butter and sugar. Add cinnamon and nutmeg and mix until incorporated. Add granola (roughly chopped) and mix until incorporated. Add flour, mix gently until incorporated, and set aside.<\/p>\n\n\n\n

Make the filling:<\/strong> Peel, core, and quarter apples. Cut each quarter into six pieces (resembling square-shaped chunks) and place in bowl. Add sugar, tapioca, and lemon juice and toss gently.<\/p>\n\n\n\n

Assemble the cobbler:<\/strong> Spread apple mixture evenly in 9\u201dx13\u201d baking pan. Spread topping, covering all fruit. Bake for 40\u201345 minutes or until apples are fully cooked. Allow to cool; serve in individual bowls, warm and topped with ice cream.<\/p>\n\n\n\n

Note: Brown\u2019s favorite baking apple is Ruby Frost. Also, she advocates using two varieties in cooked dishes; that way, the result has balanced flavor and a contrast between apples that break down and others that hold their shape.<\/em> “I recommend that bakers support their local apple growers\u2014whatever local means to them,” she adds, noting that grocery shoppers can find the state of origin on the sticker attached to each fruit.<\/em><\/p>\n\n\n\n

\n\n\n\n

Top: A bin of apples at Cornell AgriTech (photo by Allison Usavage; all other images provided, unless otherwise indicated). <\/em><\/p>\n\n\n\n

Published September 19, 2024<\/p>\n\n\n\n

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