Apple for all flavors!

Gould Hill Farm Grows over 80 varieties of apples, not to mention the peaches, nectarines and plums that are grown here.

PYO is closed for 2023

Dogs are not allowed to pick apples with you due to the FDA Food Safety regulations. We do allow well behaved leashed dogs in the parking areas, walking trails in the woods and the patio area. They are not allowed in buildings. Please help us by picking up after your furry friend.

Apples Currently Available

Pick Your Own Apples – Closed for 2023

Apples available in the Store

  • Braeburn
  • Cortland
  • Empire
  • Firecracker
  • Fuji
  • Hampshire
  • HoneyCrisp
  • Macoun 
  • McIntosh
  • Pink Lady
  • Winesap

Gould Hill Farm’s Apple Varieties

Below is a list of Gould Hill Farm’s Apple Varieties sorted by name and month in which they are typically harvested. Each list includes a brief history and description of the variety as well as some of the common uses (cooking, eating, dessert, sauces, drying, etc).

Apple Categories

Harvest Dates

Good For


Cross between Jonathan and Worcester Pearmain, a Japanese apple raised in 1937 at the Morioka Experimental Station, and introduced in 1970.Bright red with hard, crisp, juicy white flesh and sweet-tart taste

Good For: Cooking, Dessert, Drying

Ashmead Kernel

Hard, crisp, and juicy.

Good For: Cooking, Sauce

August Sweet

Believed to be of American origin, described in 1817 under the name Bough Apple. Also known as Sweetbough. Juicy, sweet, tender, and mellow.

Good For: Dessert


Originating about 1740 on a farm near Wilmington, MA the apple was first known as the “Woodpecker” because the tree was frequented by that bird. Later propagated by Col. Baldwin, there is a monument at the sight of the original tree. Hard, crisp, juicy, rich in sugars yet tart in flavor. Keeps well.

Good For: Cooking, Eating

Blue Pearmain

An older variety of unknown origin thought to be American and dating back to 1800. “The apple in grandmothers’ back yard.” Coarse flesh, mild flavor, very aromatic.

Good For: Baking

Blushing Golden

Discovered by R. Griffith of Cobden, IL and introduced in 1968 by Stark Brothers Nursery. Slightly orangish-pink blush, waxy skin, firm yellow skin, sweet and juicy.

Good For: Cooking, Eating


Discovered on property of O. Marn of Waiwhero, Upper Moutere, Nelson, New Zealand. Thought to be a Lady Hamilton seedling. Introduced and grown commercially in 1952 by William Brothers’ Braeburn Orchards. Smooth texture and sweet “old-fashioned” apple flavor.

Good For: Eating

Chestnut Crabapple

Bought for decorative beauty and use as a pollinator for apples. Large, sweet-tart, nutty flavored.

Good For: Apple Butter, Jam, Stuffing


Cross between McIntosh and Ben Davis, developed in 1898 by S.A. Beach at the New York Agricultural Experiment Station. One of New England’s most popular apples.

Good For: All Purpose

Cox Orange Pippin

Originated in England in early 1800s, considered one of the finest dessert apples in Britain. Sweet and juicy with a delicate flavor.

Good For: Cooking, Eating


Developed recently on the US west coast by a Dr. Harvey. Similar to a Golden Delicious, ripening earlier.

Good For: Cooking, Eating


Cross between Golden Delicious and Ingrid Marie, developed in the Netherlands in the 1950s and introduced to America in 1972. Very popular in Europe. Yellow fruit with light red striping. Firm cream-colored flesh, sweet-tart taste.

Good For: All Purpose


Cross between Red Delicious and McIntosh. White flesh. (Mary Leadbeater Strack’s favorite eating apple.)

Good For: Eating, Salads, Sauce

Esopus Spitzenburg

Originated in Esopus, Ulster County, NY around 1800. A bright red apple with yellow dots.

Good For: Cooking, Dessert


Raised in Japan in 1933 at the Aomori Apple Experiment Station, developed from American parents, Red Delicious and Ralls. Orangish flush, firm, fine-grained and flavorful.

Good For: Cooking, Eating


Cross between Golden Delicious and Kidd’s Orange Pippin. Developed in New Zealand in the 1920s by J.H. Kidd of Greytown, Wairarapa Valley. Strikingly attractive with bright yellow skin and red-orange color.

Good For: Drying, Eating

Ginger Gold

This late summer apple has a crisp flesh with a mild, sweet taste. It is slightly more tart than its relative, the Golden Delicious.

Golden Delicious

Produced as a chance seedling found by A.H. Mullins of Clay County, WV in 1890. Parentage is thought to be from a Grimes Golden and Golden Reinette. Extremely popular in French cuisine. Yellow skin, mildly sweet.

Good For: Cooking, Drying, Eating

Golden Russet

Of unknown origin, the apple is yellow with bronze highlights, from the older family of apples. Called the “champagne of old-time cider apples.” Crisp with yellow flesh, keeps well.

Good For: Eating

Granite Beauty

A foundling brought to notice in 1860 in Weare, NH. Mild, sub-acid flavor.

Good For: Sauce

Granny Smith

A new variety becoming a world wide favorite. Very late maturing, green apple.

Good For: All Purpose


Originally found in the Duke of Austinburg’s garden in Gravenstein. Introduced to the Northeast in 1820. Very firm, crisp, juicy, green, high flavor.

Good For: Cooking, Eating


A foundling of Gould Hill Orchards. Great for eating and cooking. Hard, crisp, and juicy. Keeps well.

Good For: All Purpose


Honeycrisp apples have a sweet, subtly tangy flavor well suited for fresh and cooked preparations. These apples are great for eating.

Good For: All Purpose, Baking, Cooking, Drying, Eating, Salads

Hubbardston Nonesuch

Dates back to the early 1800s originating in Hubbardston, MA. Moderately firm, juicy, and aromatic. Does not keep well.

Good For: Baking, Eating, Sauce

Hudson Golden Gem

Hudson’s Golden Gem apple is perhaps the finest eating russet with crisp, breaking, sugary flesh and a distinct nutty flavor that resembles the Bosc pear.

Ida Red

Cross between Wagener and Jonathan by the Idaho Agricultural Experiment Station. A late keeping dessert and processing apple, white flesh, firm, crisp, mildly acidic.

Good For: Eating, Sauce


Cross between NJ24 and July Red. McIntosh type apple.

Good For: Eating, Pie, Sauce


Cross between Jonathan and Golden Delicious. Introduced in 1968 by New York’s Geneva Experiment Station. Striped red over bright yellow, rich, full flavor.

Good For: All Purpose


Cross between Jonathan and McIntosh, raised in 1944 and introduced in 1972 by the New York Agricultural Experiment Station. Pale white flesh, firm and crisp.

Good For: Eating


Named for Jonathan Harbuck, Esq. from Woodstock, NY and presented to the New York Horticultural Society in 1826. Tender, crisp, juicy.

Good For: Eating, Pie, Sauce


Grown exclusively in Gould Hill Orchards, and named after the mountain most prominent in our view! Pleasant flavor for eating.

Good For: Baking, Eating, Sauce


Developed to be highly resistant to major apple diseases. Crisp, juicy, sprightly.

Good For: Eating, Pie, Sauce


Early ripening, known for its combination of sweetness and tang. Rich in Vitamin A.

Good For: Eating


Cross between Jersey Black and McIntosh, introduced in 1923 by the New York Agricultural Experiment Station in Geneva, NY. One of Gould Hill’s favorite eating apples.

Good For: Eating, Sauce


Cross developed at Morden Manitoba in 1920s. Juicy and flavorful.

Good For: Eating, Pie, Salads, Sauce


Developed from a sapling graft in 1870 by John McIntosh of Ontario, Canada. White flesh, crisp, juicy. New England’s most popular apple.

Good For: All Purpose


Cross between McIntosh and Yellow Transparent. Developed by the Geneva, NY Agricultural Experiment Station. Named for Milton, NY. Crisp and tart.

Good For: Eating, Salads, Sauce


Cross between Jonathan and Rome by the New York Agricultural Experiment Station in 1910. Hard, crisp, juicy.

Good For: Cooking


Cross between Golden Delicious and Indo, a Japanese seedling grown from a tree brought to Japan by an Indiana school teacher. Also know as “Crispin.” A large, round, yellow-green fruit with delicate and distinctive flavor.

Good For: Dessert, Eating, Salads

NH #8

Cross between McIntosh and Winter, developed by the University of NH. Beautiful pink/red color, mild in flavor.

Good For: Eating


Also known as “Jewett Red,” originated in Hollis, NH. Sweet aromatic dessert fruit with yellowish flesh and nut-like flavor.

Good For: Dessert

Northern Spy

Originated in a seedling orchard in East Bloomfield, NY. (Voted the Leadbeater family favorite all purpose apple.)

Good For: All Purpose

Ozark Gold

Cross between Golden Delicious and an unnamed variety. Developed by the Mountain Grove, Mississippi Agricultural Experiment Station and introduced in 1970. Wax-like fruit with even blush glowing over a bright lemon-yellow skin. Pear-like aroma, fine grained.

Good For: Cooking, Eating

Paula Red

Paula Red boasts a red color with light yellow striping and has a sweet tart flavor with a hint of strawberry.

Paula Red

Found in 1960 by Lewis Arends of Kent County, MI. Slightly tart with white, non-browning flesh.

Good For: Eating, Salads, Sauce

Pixie Crunch

These smaller apples are super crunchy, very sweet, juicy, and full of flavor. One of the sweeter apples with a slight hint of tartness.

Pomme Grise

Thought to be of Canadian origin around 1830. Hardy apple with grey russeting.

Good For: Dessert


Originated about 1800 by Rev. Samuel Porter of Sherbourne, MA. By 1850 it was the principal apple of the Boston market. Tender, aromatic, sweet, pear-like. (Our Uncle Karl’s favorite.)

Good For: Eating


Cross between Red Astrachan and McIntosh. Tart, very high in pectin.

Good For: Jelly, Pie, Sauce

Red Delicious

Discovered by Hesse Hiatt in1872 growing in his orchard in Iowa, and originally named Hawkeye. Currently there are over 100 strains and over 30 varieties developed using Red Delicious as one of the parents! Mild, juicy, conical shape.

Good For: Eating, Salads

Red Northern Spy

A red sport of Northern Spy from the Hall Farm in Canajohaire, NY. A redder version of the Northern Spy and slightly juicier.

Good For: Cooking, Eating


A red sport of Cortland that ripens several weeks earlier.

Good For: All Purpose

Rhode Island Greening

One of the few antique varieties grown commercially today. It is said that the first seedling was found in 1700 outside a tavern at Green’s End new Newport, RI. A green apple with find grained flesh.

Good For: Cooking

Ribston Pippin

Believed raised around 1707 from seeds brought from Rouen, France to Ribston Hall near Knaresborough, Yorkshire, England. Parent of the Cox’s Orange Pippin. The most highly esteemed Victorian dessert apple. Acidic, intense, rich, aromatic flavor.

Good For: Dessert


A tree bought in 1816 from Putnam Brother’s Nursery in Marietta, OH was planted on the farm of Joel Gilbert in Procterville, OH, part of Rome Township. A rootstock shoot survived to bear a splendid fruit which was introduced to the public in 1848. Thick solid red skin with medium texture and mildly tart.

Good For: Baking, Drying, Eating

Roxbury Russet

One of the oldest named varieties, first grown in Roxbury, MA around 1649. A greenish gold fruit overlaid with brown. One of a group of Russets named because of their brown “leather” skin. Crisp with a sweet yellow flesh. Keeps well.

Good For: Eating, Pie


Dark red vase-shaped apple that was discovered in Connecticut in the late 1700s. Sweet yellow flesh.

Good For: Baking

Smokehouse Apple

Smokehouse apple is a tender, but firm, exceedingly juicy, with yellow tinged flesh. The Smokehouse apple has a fresh cider flavor.


Known as “Fameuse” and thought to be the parent of the McIntosh. It is speculated that the origin is French or Canadian. Beautiful in appearance with tender white flesh.

Good For: Dessert

Summer Red

Developed in British Columbia

Good For: Eating

Swiss Gourmet

Cross between Golden Delicious and Ida Red, originating in Switzerland. One of the three most popular new varieties in Europe.

Good For: All Purpose

Vista Bella

Developed at Rutgers in 1956. Crisp, flavorful, early ripening, very perishable

Good For: All Purpose


Originated by Peter Gideon (the first American to scientifically breed apples) of Excelsior, MN. From the seed of a Cherry Crab he obtained in 1860 from Albert Emerson of Bangor, ME. Named after his wife, Wealthy Hull. Tender, very tart, juicy, high in pectin. (Our Mom – Lucille Leadbeater’s – favorite pie apple)

Good For: Pie, Sauce

Westfield Seek-no-Further

The Westfield Seek-no-Further apples are round, pale to dull red over pale green background.  Prominent spotting dots. The flesh is white, fine grained tender with a rich sweet flavor. This apple is best for fresh eating.


Thought to have originated in New Jersey and described in 1817 as an important NJ cider apple. Planted primarily in southern states (especially Virginia). Firm, yellowish flesh with a powerful sweet-sour contrast, and spicy wine-like flavor.

Good For: Pie, Sauce

Winter Banana

Originated on the farm of David Flory near Adamsboro, IN in 1876. A yellow apple with pinkish blush and wax-like appearance. Distinctly aromatic and mild in flavor. (Voted the most beautiful apple by the Leadbeater family.)

Good For: Eating

Wolf River

Originated in Wisconsin and best known for it’s size. One apple makes a pie! Slightly aromatic, yellowish-green skin mottled with red.

Good For: Baking, Pie

Yellow Newton Pippin

The original seedling is alleged to have stood on the estate of Gershom Moore in Newtown, Long Island in 1805. Firm and keeps well, of high quality for apple cider.

Good For: Cider, Cooking, Dessert

Yellow Transparent

From Russia of the Baltics in early 1800s. Refreshing, well flavored fruit.

Good For: Pie, Sauce


An early season apple that’s juicy, with a light and crisp texture. Sprightly, sweet/tart taste with a hint of brown sugar.

Order A Box

Apple shipping is available from September to mid December. We offer multiple varieties to choose from and more varieties in store. Availability can change so call the store if you want to be sure your favorite is available – 603-746-3811.

Email us with shipper info and items to ship and we will quote you a price via email.  You can then call the store at 603-746-3811 and give your credit card and we will ship out your package.

We ship boxes of Pick Your Own apples in two sizes

12 Apple Shipper

A box of 12 apples from a Pick Your Own variety of your choice

$24 Plus Shipping

25 Apple Shipper

A box of 25 apples from a Pick Your Own variety of your choice

$38 Plus Shipping

Plan Your Trip

Picking is typically open from Labor Day Weekend to Columbus Day, depending on weather and apples. There are a number of apple varieties are available in our "Pick Your Own" orchards, where high density dwarf trees and semi-dwarf trees make picking easy, with no climbing.

Farm staff are on hand to advise should it be your first apple picking experience. We encourage you to spend the time to enjoy the view, a crisp autumn day, an orchard picnic as well as your own freshly picked apples.