Your guide to apple season in Hendersonville, NC

The first apple trees were planted in the farmlands surrounding Hendersonville in the mid-1700s, long before Johnny Appleseed roamed the Midwest United States planting trees. And whether it was because the apples were good eatin’, great for making hard cider, or a way for land prospectors to claim and improve land is up for debate (by somebody else), but one thing is for sure: apples have certainly always grown well in this particular mountain climate.

For a long time in more recent Hendersonville history, most of the area’s apple orchards grew apples for juice and baby food, but when the local Gerber plant shut down, Hendersonville’s farmers learned to pivot.

Since the 1990s, some orchards began growing apples for grocery stores and some still sell for juice, but many opened their doors and welcomed the public in. Now, more than 20 apple orchards are open for either U-pick or as a roadside stand, either way, providing their fresh fruits direct to the customer all fall long.

Apple trees grow well in the fertile soil here, and enjoy the warm days and cool nights, which has helped Henderson County to grow to be one of the top 20 producing counties in the country, but what is really interesting is how many different kinds of apples are grown right here, each kind ripening on its own schedule.

This guide walks you through some of the kinds of apples grown here, and when you are likely to be able to buy them.

• Early Fuji — has a sweet and crisp texture with a juicy flesh — great for eating fresh
• Gala — sweet and mild flavor, with a crisp texture — great for snacking and salads
• Ginger Gold — has a sweet-tart flavor and a crisp texture, and resists browning when cut — great to eat fresh
• Golden Delicious — sweet and rich with a soft, juicy flesh — versatile for both eating fresh and cooking
• Honeycrisp — renowned for their exceptional crispness and juicy texture with just a hint of tartness — great for eating fresh and baking
• Jonathan — a classic! Has a great balance of sweet and tart flavors — great for pies and cider making
• Melrose — cross between Jonathan and Red Delicious apples, they are slightly tart, with a firm, juicy texture — great for eating, baking and applesauce
• Redfree — has a sweet-tart flavor and crisp texture — good for fresh eating and cooking
• Ruben — cross between Elstar and Gala apples, has a sweet flavor with a hint of acidity and a crisp, juicy flesh — good for eating fresh, especially in salads
• Swiss Gourmet — a cross between Golden Delicious and Idared, they have a sweet-tart flavor and a firm, crisp texture — best for baking 
• Tsuguru — A Japanese apple variety with a sweet flavor and a juicy, crisp texture — best eaten fresh
• Wolf River — large apples that are mildly tart and hold their shape well when baked — best for baking
• Zestar — has a sweet-tart flavor and a crisp, juicy texture — good for eating fresh and for cooking

• Ambrosia — Sweet and juicy with a honey flavor and crisp texture — great for eating fresh
• Candy Crisp — very sweet with a juicy, crisp texture — best enjoyed fresh
• Cortland — sweet-tart with a crisp texture that resists browning — great for snacking and eating on salads
• Empire — sweet, tart, and juicy with a firm texture — good for eating and cooking
• Enterprise — mildly tart with a firm, juicy texture — good for eating and cooking
• Fuji — Sweet and crisp with a dense, juicy flesh — great for eating fresh
• Granny Smith — known for their tartness, they have a crisp, juicy texture — excellent for baking and cooking, plus good for eating fresh, for those who enjoy very tart apples
• Jonagold — a cross between Jonathan and Golden Delicious, they are sweet-tart with a honeyed flavor and a crisp, juicy texture — great for eating fresh or baking
• King Luscious — large and sweet with a mild flavor, with a firm, juicy texture — great for eating and baking
• McIntosh — Known for their tender, juicy flesh and tart flavor — great for eating, applesauce, and baking
• Mutsu — sweet-tart with a firm, juicy texture — great for eating and cooking
• Red Delicious — mildly sweet with a soft texture — best eaten fresh
• Rome — mildly tart with a firm texture — best for cooking
• Shizuka — similar to Mutsu, they have a sweet with a firm, juicy texture — great for eating and cooking
• Splendor — sweet and juicy with a crisp texture — best eaten fresh
• Stayman/Winesap — known for their tart and spicy flavor, they have a firm, juicy texture — excellent for baking and cider making
• Winecrisp — rich, sweet-tart flavor with a firm, crisp texture — great for eating and cooking

• Arkansas Black — Known for their deep, almost black-red skin, they are very firm and crisp with a mildly sweet-tart flavor that actually improves after some time in storage — great for eating and baking
• Braeburn — sweet-tart with a hint of spice, they have a crisp, juicy texture — good for eating and cooking
• Cameo — sweet-tart flavor and a firm, crisp texture that resists browning — great for eating and salads
• Evercrisp — a cross between Honeycrisp and Fuji, they are very sweet and exceptionally crisp and juicy — best eaten fresh
• Gold Rush — balanced sweet-tart flavor with a spicy undertone and a very crisp texture that actually improves after some time in storage — great for eating and cooking
• Nittany — sweet-tart with a firm, juicy texture — great eaten fresh or baked
• Pink Lady — tart-sweet with a crisp, juicy texture and a distinctive pink skin — excellent eaten fresh or for baking