Dudley

Ripening Date: Mid August

The Dudley apple is an old heirloom apple dating back to the 1880's.  It's a very tart apple which lends itself to baking instead of eating.  It’s way too tart for most apple lovers to enjoy eating out of hand.  The best uses are pies, sauces and baking.  Be sure to add more sugar to your recipe when baking with a Dudley apple.   Enjoy baking with Dudley apples.

Uses

Zestar!

Ripening Date: Late August

An early season apple that's juicy and sweet with a crisp texture.  They have a zesty flavor and crunch when you bite into one.  The apple is best used for fresh eating, and for use in a variety of baked goods, sauces, desserts, snacks and salads.  Their crunch lasts for hours in a lunchbox.  Zestar! apples brown very easily.  To prevent browning, place sliced apples in a bowl of water with a little lemon juice (about a tablespoon per gallon of water).  

Zestar! was developed by horticulturists at the University of Minnesota to provide an apple that boasts crunch and sweet flavors for you to enjoy.  It's the only apple with an exclamation mark after it's name!

Uses

Paulared

Ripening Date: Late August

Sweet and tart eating and cooking apple. It's not too sweet, not too tart. Paulared is perfect for applesauce because it breaks down quickly.  Use in pies when combined with firmer varieties and thickener.  Dessert/Condiment/Savory Dishes 

Uses

Wealthy

Ripening Date: Early September

Wealthy is an Heirloom apple that's very juicy, with a mildly tart and sweet flavor.  It's an excellent multi-use apple.  Good for eating fresh, as well as cooking, such as pies, crisps, desserts, sauces.  Use them for drying, canning and preserving as well.

Horticulturalist Peter Gideon first grew Wealthy in Minnesota in 1868.  The apple was named after his wife Wealthy Gideon.  Enjoy this wonderful all-around apple!

Uses

Royal Gala

Ripening Date: Early September

Gala. A crisp, sweet apple with a mild flavor. They have a slight tartness that doesn’t overpower the sweet flavors of the apple. They have many culinary uses. 

The delicate flavor and texture of the Gala apple shines in fresh preparations. Sliced Gala apples work well in salads where they will retain their color and texture, rather than becoming browned and mushy. They are perfect for use in fruit, green and chopped salads. Add diced Gala to fruit salsas and chutneys. Slice and add to burgers, paninis, and crostini.  Galas are ideal for out-of-hand snacking.  The thin skin of a Gala makes them preferable to apples with thicker skins.  Galas' size, mellow flavor and thin skin make them a perfect choice for lunches and snacks for kids.

Their sweet flavor becomes milder when cooked making them perfect in baked preparations when paired with stronger flavored apples. Gala apples will not fall apart when baked in pies or used in cooking.  Their firm texture makes then ideal for baking in apple pies, cobblers, and cooked dishes. Substitute Gala apples for a more tart variety, such as Granny Smiths, in a pie to impart added sweetness to the dish.  The flavor of, winter squash, onions, pecans, turkey, curry, brie, cheddar, and Swiss cheese complement Gala apples.  

Gala apples should be your first pick for making applesauce.  Their natural sweetness can let you reduce or eliminate the sugar you might add to applesauce.

Stock up on Gala apples to explore the many ways you can use them!

Uses

Jonamac

Ripening Date: Mid-September

Jonamac apples are great for snacking and cooking. A beautiful bright red apple that's juicy, crisp and flavorful. It has a rich sweet-tart flavor and pinkish flesh that is great for snacking.  It's a favorite apple for baking pies or making sauce.  It's a cross between a Jonathan and a McIntosh.

Uses: Eating, Pie, Sauce, Baking, Freezing, Jelly, Salads, Pickling

Uses

McIntosh

Ripening Date: Mid-September

McIntosh is one of the most popular apples.  It's a great all-purpose apple and can be used cooked, raw, and in both sweet and savory preparations. The sweet-tart taste and tender white flesh, make it great for snacking.  It's famous for it's snap of the skin. It has the perfect blend of tartness to sugar which makes it so popular. 

Add slices a top a pizza or a tart, used chopped in a stuffing, or puree, and add to a soup.  McIntosh cooks down to a soft consistency.  Slice and mix with other varieties, such as Gala apples to produce the perfect filling for the worlds' best Apple Pie!  Slow cook to make delicious sauces and chutney. 

Its flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta, gorgonzola and sharp cheddar.  We grow more McIntosh than any other apple variety at Sunrise Orchards!  

Uses

Cortland

Ripening Date: Mid-September

Great all-purpose apple!  Cortland apples are juicy, crisp and have sweet-and-tart flavors.  Terrific baking apple for apple pies, cobblers, crisps, apple butter and apple sauce! 

Delicious eaten fresh - salads, kabobs, fruit plates, garnishes, cheese plates and freezing. Cortland apples don't brown and discolor quickly after peeling as rapidly as most apple varieties, making it a good choice for raw preparations.  

This heirloom apple was a cross between a Ben Davis and a McIntosh. The variety has been cultivated for the past 100 years, originating in Geneva, New York in 1898.  

Uses

Honeycrisp

Ripening Date: Mid-September

Honeycrisp apples crisp texture makes them shine in raw preparations; eating out-of-hand, diced and added to coleslaw and chopped salads; or sliced thin and added to sandwiches and burgers.  They maintain their sweet flavor even when cooked.  Try baked into a crisp or pie.  Remove the skin and slow cook slices to make applesauce, preserves and apple butter.  Honeycrisp apples are great for eating, pie, sauce, baking and freezing.  

Uses

Blondee

Ripening Date: Mid-September

Good eaten fresh, out-of-hand; slow to turn brown. Retains their shape when baked, mixes nicely with tarter flavored apples in pies.  Crisp and crunchy, moderately juicy, a little spicy; resistant to bruising.  Mild, sweet taste with almost no acidity.  Their flavor adds sweetness to applesauce when mixed with early season apples.  

It was discovered on the farm of Tom and Bob McLaughlin in Portsmouth, Ohio, overlooking the Ohio River, in 1998. 

Uses

Golden Supreme

Ripening Date: Late September

Golden Supreme Apples have a pale yellow skin, sometimes with a red blush.  As one of the mellow and sweet varieties, all-purpose Golden Supreme apples are great for eating out-of-hand, baking and salads.  Golden Supreme's are a popular apple with the great taste, texture and appearance.  They're a "must have" for any apple lover! Golden Supreme apples' crisp, pale yellow flesh resists browning, making it a good choice for salads and other dishes.  Being one of the sweeter apple varieties, you can reduce the amount of added sugar when making pies.  

Uses

Lura Red

Ripening Date: Late September

Lura Red has a sweet tart flavor and is excellent cooked. This apple is great cooked or eaten fresh.  Great for blending in apple sauces and pies. 

Uses: Eating, Pie, Sauce, Baking, Freezing, and Salads

How do you know when your favorite apples are in stock?  Visit:  www.SunriseApples.com/AppleAvailability

Discover when our apple varieties are ready for sale, sold out, and their uses.  When planning a trip to the orchard for a specific variety of apples, it is always best to call  us at 608-735-4645 ahead to make sure they are available.

We're Open Daily!  

AUG 15 - OCT 31: 9am - 5 pm ~ NOV 1 - DEC 22: 9am - 4 pm ~  DEC 23: 9 am - Noon

Senior Shopping: 8am - 9am  (Closed Thanksgiving)

Sunrise Orchards, Inc.

48340 State Hwy 171
Gays Mills, WI 54631
608-735-4645
www.SunriseApples.com

Uses

Fuji

Ripening Date: Late September

Fuji apples are super sweet with only a slight tartness, very juicy, extremely crisp, and ideal for snacking. Excellent for eating and salads.  Fuji applesauce needs little or no sugar.  Fuji apples can be roasted, baked, sautéed and boiled down into sauce. Add slices atop pizza or layer inside a quiche, or chop and slow cook chunks of Fuji apple to make jams, soups, and compotes. Their sweet flavor holds up when cooked as well; try added to baked desserts such as pies, strudels and crisps.

Uses

Empire

Ripening Date: Early October

Empire apples are a very popular variety and don't bruise easily making it ideal for school lunches and snacking.  It can be roasted, baked or sautéed. Their crisp flesh and sweet tart flavor make them perfect for fresh preparations such as chicken salad and coleslaw.

They pair well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg. Sliced or cut apples stay white longer if put in a bowl of water containing two tablespoons of lemon juice. 

 A cross between a Red Delicious and a McIntosh, the Empire is sweet and crisp and has a bright white flesh.

Uses

Golden Delicious

Ripening Date: Early October

Crisp, Sweet and Mello.  Golden Delicious apples have a tender golden skin; its flesh stays white after slicing, for longer than other apple varieties.  It's an all-purpose apple for snacking, salads, baking, freezing, sauces and more.   

Fresh raw apple slices may be added to green salads, fruit salads, or grain salads.  Golden Delicious apple also have the necessary acid content and stability for baking.  They can be baked into crisps, crumbles, tarts, cakes, galettes and breads.  Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups.  The Golden Delicious pairs well with savory items, such as onions, cabbages, pork, cheeses and strong herbs.  Add slices to top burgers and sandwiches.  This versatile apple can also be juiced or dried. 

One noteworthy fact: Golden Delicious apples are not related to Red Delicious apples.
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Uses

Wisconsin Red Delicious

Ripening Date: Early October

Red Delicious apples are best used in fresh preparations, as their flesh does not hold up well when cooked.  Add to green or fruit salads.  Use on sandwiches or burgers.  We don't recommend cooking with them because they fall apart.  

Uses

Ambrosia

Ripening Date: Early October

Ambrosia apples will compliment both sweet and savory preparations.  Roast large slices with root vegetables or dice and add to polenta, couscous or rice. Ambrosia apples will add sweetness and moisture to cake, donuts and muffins.  They also hold their shape and flavor when cooked making them perfect for pies, tarts and baked apples.  Slow to brown when cut, they are perfect for use in raw preparations.  Slice thin and serve with sharp cheese, layer slices on top of a burger, or add to fresh salads. 

Uses

Jonagold

Ripening Date: Mid-October

A popular dessert apple the Jonagold can be used in a variety of sweet preparations. Bake into pies, tarts, muffins and cakes. Hollow and stuff or cook whole and baste to make baked apples. Jonagold apples are perfect for use in sauces, preserves and jam. Their sweet-tart flavor will complement savory applications as well. Use in chopped and green salad, serve sautéed slices alongside pork or root vegetables or pair with robust cheeses on a sandwich, pizza or cheese board.  Jonagold is a cross between a Jonathan and Golden Delicious. 

Uses

Cameo

Ripening Date: Mid-October

Cameo apples can be used in both sweet and savory applications. Their resistance to browning when cut makes them a choice apple for use in fresh preparations such as on sandwiches, in salads, as an edible garnish or on cheese boards. Cameo's sweet flavor is enhanced in cooked preparations.

Uses

SnowSweet

Ripening Date: Mid-October

Can an apple taste sweet and almost buttery? Yes. The SnowSweet® Apple is deliciously sweet with a slight tart balance and rich overtones.  Great taste is definitely the best feature of SnowSweet®.  They are slow to brown and can be prepared in advance for snacks and salads.  Very juicy, sweet and crisp. 

Uses

CrimsonCrisp

Ripening Date: Mid October

We’re so EXCITED to share a brand NEW never-been-offered before variety of apple to you – CrimsonCrisp!  It's a crisp, deep red-purple and crunchy apple.   CrimsonCrisp is a great tasting fresh-eating and baking apple with a sweet, tart, spicey complex flavor - sure to please!  It's sure to please tart apple lovers.

CrimsonCrisp apples can be used cooked or raw and in both sweet and savory preparations.  Add slices to a tart, chop and add to couscous or puree and add to a soup.  Diced it adds sweetness and moisture to cakes, crisps and bread pudding.  Because it's a firm apple, use the slow cooker when making sauces and applesauce.  It may require longer baking times.  Tip: When baking with CrimsonCrisp add a pan of water into the oven to slightly steam the apples.

CrimsonCrisp has a long ancestry that includes many varieties including, Golden Delicious, Rome and Jonathan apples.  It stores exceptionally well for up to 6 months in the refrigerator. 

Uses

EverCrisp 

Ripening Date: Late October

Welcome in our new and favorite apple - the EverCrisp®!  It's firm, crunchy, sweet and juicy.  It combines the best of its parents Honeycrisp and Fuji apples.  It's a yummy apple that holds a powerful crunch.  Great for eating out of hand, in raw preparations and salads and excellent for baking.  

Its name EverCrisp® says it all ... crisp for a long time.  Delicious in late October, yet stored in your refrigerator it gets even better in January and February.  Plus, it maintains its sweetness and firmness.   The perfect treat for a holiday celebration.  An ideal snack for a healthy New Year.  We think you'll agree it's a fantastic apple!

Uses

Sunrise EverCrisp Apple Cider

Ripening Date: Mid September

Sunrise Apple Cider

Ripening Date: August