Orchard Fruit

Great for baking or eating fresh. Firm & crisp, Stayman Apples are known for their striking color and robust sweet-tart taste.

Crisp, honey-sweet and mild — the everyday eating apple. Great fresh, good for sauce, too soft for pie on its own.

Explosive crunch, honey-sweet with a citrus edge — an eating apple, not a baking one.

Fuji apples have a balanced flavor with notes of sweetness and acidity, a crisp texture, and are versatile for both snacking and baking. Pair them with a creamy Brie cheese for a harmonious combination.

Perfect for pie! Sweet-tart taste. Make flavorful pies, adds complexity to cider, and is a top choice for old-fashioned candied apples. Originates from Waverly, Missouri in 1963.

Fresh pressed in Adam's County, PA with a blend of local apples.

Large in size and is tangy sweet with honey-like flavor notes. Parents are jonathan and gold delicious.

Crisp and juicy with a complex sweet-tart flavor — like fresh cider in every bite. Orange-and-yellow beauty from Hollabaugh Bros. Great for snacking or baking.

Mutsu apples have a crisp texture and a sweet-tart flavor with hints of citrus. They are perfect for apple pies or paired with a sharp cheddar cheese for a classic combination.

Grown in Adams County, PA. Red Bartlett pears are aromatic, crisp, with a mild, sweet flavor balanced with low acidity.

Cross between a Golden Delicious and a Monroe apple. Extra crisp and juicy. Excellent for apple slice snacks.

Bosc pears are perfect for those who prefer a crisper pear with a dry, slightly acidic flesh. They have heavily-russeted skin and an elongated, gourd-like shape. The cream- colored meat is highly perfumed and also dense in texture which makes them ideal for baking or poaching as they hold their shape nicely. Bosc pears do not change color as they ripen, nor do they soften much. They are also one of the best pears for eating out of hand.

Small, deep purple, and oval rather than round — these are the baking plums, and they're only here for a few weeks. The flesh is amber-gold, dense, and much less juicy than a table plum, with a honeyed sweetness and a bright tang right under the skin. The stone slips free clean, which is why generations of bakers have reached for these and nothing else.
That low moisture is the whole point. Where other plums turn a tart into soup, these hold their shape and concentrate as they cook, going jammy and almost caramelized at the edges.

In the kitchen: Halve, pit, and lay them cut side up in a buttered dish with sugar and a splash of lemon for the simplest possible tart. These are the plums called for in Marian Burros' Plum Torte — the most requested recipe in the history of the New York Times. Cook them down into jam or butter — they set beautifully with almost no help. Or halve and dry them, which is where prunes actually come from.

Good eaten out of hand too, especially once the skin wrinkles slightly and the sugars come up.

Very attractive crimson red blushed fruits. Medium-sized, extremely crisp creamy-white flesh, with tart, very good, rich flavor.

Amazingly crisp apples, truly their name. The cells of Honeycrisps rupture when you bite, rather than separate, which results in their signature 'super-snap'. A Macoun-Honeygold hybrid, Honeycrisps have the perfect sweet-tart balance and burst with juice that hints of watermelon and pineapple. Though firm enough for baking, we can't resist munching them whole - core and all.