Your guide to apple season in Hendersonville, NC

Apple trees have been part of Hendersonville, North Carolina’s mountain landscape since the mid-1700s—long before tales of Johnny Appleseed made their way across the Midwest. Whether early settlers planted apples for fresh eating, hard cider, or to lay claim to fertile farmland, one thing is certain: this mountain climate has always been a perfect match for apples.

For decades, many local orchards supplied apples to the nearby Gerber plant for juice and baby food. When that facility closed, Hendersonville’s growers adapted. Some shifted to growing apples for grocery store shelves, while others opened their orchards to the public.

Today, more than 20 orchards across Henderson County welcome visitors each fall. Some offer U-pick experiences, while others operate roadside stands stocked with fresh fruit. Either way, apples go straight from the tree to the customer—no long supply chains or storage needed.

Warm days and cool mountain nights help apples thrive in the fertile soil of the Blue Ridge Mountains. It’s a combination that has helped Henderson County become one of the top 20 apple-producing counties in the United States. Even more impressive is the variety—dozens of different types of apples grow here, each ripening on its own schedule.

Use this guide to learn more about the apples grown in Western North Carolina—and find out when your favorites are likely to be in season.

• 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 dark, almost black-red skin, these apples are very firm and crisp with a mildly sweet-tart flavor that improves with storage; excellent for fresh eating and baking.

• Braeburn – Sweet-tart with subtle spice notes and a crisp, juicy texture; great for fresh eating and cooking.

• Cameo – Sweet with a hint of tartness and a firm, crisp texture that resists browning; ideal for eating fresh and in salads.

• EverCrisp – A cross between Honeycrisp and Fuji; exceptionally crisp, juicy, and very sweet; best enjoyed fresh.

• GoldRush – Intensely crisp with a bold sweet-tart flavor and spicy undertones; flavor improves with storage; excellent for eating fresh and cooking.

• Nittany – Firm and juicy with a sweet-tart flavor; good for eating fresh or baking.

• Pink Lady (Cripps Pink) – Tart-sweet with a crisp, juicy bite and distinctive pink blush skin; excellent for eating fresh and baking.