At Swope's, we grow over 50 varieties of apples, so we can offer our customers all of their favorites.  We offer quality fruit from heirlooms to popular new breeds!

The Ambrosia apple is a medium to large, bi-colored apple with a sweet, honeyed flavor, crisp yet 

tender flesh, and low acidity, ideal for fresh eating and baking.

American heirloom apple cultivar with origins in Benton County, Arkansas, first recorded in the mid‑19th century. It is one of the darkest apple varieties, with skin ranging from deep crimson to almost black. They are firm, hard, and tart and are great for eating and baking.

This 1700's English apple is flattish, round with a slight conical shape, and ripens in late September to Early October. This aromatic orange russet apple has a sweet flavor with high acid content mellows after long storage.

This sweet red eating apple was developed at Cornell University's research station. This apple ripens in September and is perfect fresh or a great addition to fresh salads.

Baldwin is a 1700's American apple that ripens in October. It has crisp, tender flesh with a sweet flavor. The skin as a yellow hue covered with red stripes.

An introduction from New Zealand in the early 1950’s, this apple variety is a cross between a Lady Hamilton and a Granny Smith. An overall great apple for eating fresh, cooking, and baking.

This large green apple variety is great for cider but is also a popular cooking variety in England. It is tart and firm, making it a great apple for adding acid to cider or baking into a pie!

Developed in the 1940's by the University of Minnesota, this large crab apple has a pale yellow skin with red blush, is crisp and sweet with a nut-like flavor. It is great for pollinators, adds acidity and depth to ciders, and can be baked or turned into a jam.

The Cortland apple is a medium to large heirloom variety known for its sweet-tart flavor, crisp texture, and 

resistance to browning, making it ideal for fresh eating 

and cooking.

The Crimson Crisp ripens in September and is a superb eating apple. The deep crimson skin of this apple covers its sweet, crisp, subacid yellow flesh. This apple was developed for extended storage and holds well over winter.

Developed in Japan and introduced in the 1940’s, it is a cross between a Golden Delicious and the little-known variety, Indo Cross. This apple is great for eating fresh, baking, and cooking.

This bittersweet vintage variety ripens mid-season, is greenish-yellow, and very aromatic when fully ripe. The juice is sweet and astringent, a perfect blend for cider making.

The Dolgo Crabapple is a cold-hardy, disease-resistant crabapple tree with fragrant white blooms, bright red tart-sweet fruit that ripen in Late August, early September.

This offspring of the Golden Delicious and Ingrid Marie became available in the U.S. in the early 1970’s. This apple is great for eating, pies, and baking.

This very popular apple is a cross between McIntosh and Red Delicious. It was developed at Cornell University in New York and introduced in 1966. This apple is wonderful for eating fresh, cooking, baking, and turning into pies.

The Evercrisp is a sweet, crisp, and firm American 

apple variety, a cross between Honeycrisp and Fuji, prized for its dense texture, long-lasting crunch, and versatile culinary uses. Was developed by the 

Midwest Apple Improvement Association (MAIA) in Ohio

during the late 1990s.

This popular apple originated in Japan and was introduced to the U.S. in the 1980’s. It is a cross between Red Delicious and Ralls Genet. This apple is best eaten fresh.

One of the most popular varieties, the Gala (or Imperial Gala), is native to New Zealand and is a cross between a Golden Delicious and a Kidd’s Orange Red. This apple is great for eating fresh or adding as a topping to salads.

This small, Siberian, crimson fruit was originally imported from Russia. It is highly flavorful, olive-shaped, and rich in pectin. When blended with sweet varieties, this astringent fruit will add depth and balance to sweet and hard cider. It is a great addition to a cider blend or turned into jam. Ripens in late August and into September.

This variety, native to the Blue Ridge Mountains, is a result of a cross between a Golden Delicious and an Albemarle Pippen. Similar to Golden Delicious. Crisp and juicy. Uses include eating, pies, and baking.

This apple got its name because of its gold color and the “rush” of flavor. Developed by Purdue University, it was introduced in 1994. Good for eating fresh, as a salad topper, baked in pies, and cooking.

The Golden Delicious was discovered, apparently by chance, in West Virginia in the early 1900’s and is West Virginia’s official state fruit. This apple is great for eating, pies, and baking.

An old-time apple discovered in the 1830’s in West Virginia. It is thought to be a parent of the Golden Delicious. This apple is great for eating, pies, and baking.

This 18th-century English apple is considered to be one of the best cider apples of all time, but it also makes a wonderful dessert apple. The medium-sized fruit’s russet skin varies from ashy green to golden bronze with coppery-orange blush. This sweet apple ripens in October.

This sweet and rich apple has a high sugar content and produces a syrupy cider. The greenish-yellow fruit gathers red stripes and ripens towards the end of September.