MARKET HOURS (Open year round)
Monday-Wednesday  9:00 AM to 6:00 PM  Thursday - Saturday    9:00 AM to 7:00 PM    Closed Sundays

* * Winter Hours * *     November  -  April     Close at 6 PM

U-PICK HOURS (Call for seasonal availability
& variety)

Monday-Saturday    9:00 AM-6:00 PM   Closed Sundays

Apple Varieties 

Braeburn
High impact flavor. The crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. It bakes well and makes an excellent sauce that requires little or no sugar., and has excellent keeping qualities.  The flesh is pale, cream colored, crisp and juicy.  Braeburn was discovered as a chance seedling near Nelson, New Zealand in 1952. Its probable parents are Lady Hamilton and Granny Smith.

Cortland
Cortland is a cross of McIntosh and   Ben Davis.  It is sweet with a hint of tartness,  juicy,  and have tender, snow white flesh. Excellent for eating, salads, sauce, pies and baking.  Good for freezing.  Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut.

The Cortland apple was developed by   the New York Agricultural Experiment Station in 1898.

Early Blaze
A cross between Jonathan and Grimes Golden, these semi-tart apples are crisp with just the right mixture of sweetness and zip for fresh off the tree eating. Smooth striped skin is cherry red and very attractive. It is an early apple, as its name implies, and is said to make the very best pies.

Empire
Developed at New York State’s   Geneva Station and introduced in 1966.   It is cross of  McIntosh  and  Red Delicious, and has a unique taste.  It’s flesh is creamy white, juicy, crisp and is excellent for snacks, deserts or salads.  It has a high dessert quality and is also good for cider. It is good for sauce, baking, pies and freezing.

Fuji
Bred from a cross between Red Delicious and Ralls Janet varieties at the Tohuku Research station in Morioka, Japan in 1939 and introduced into Japanese production in 1958, Fuji is a high quality variety known for its long storage life.  Like fine wine, its flavor improves with age. Fuji's spicy, crisp sweetness makes it excellent out of hand or as applesauce. It varies from yellow-green with red highlights to very red. A Fuji apple is definitely worth a trip to the orchard.

Gala
This is a favorite apple of kids and those with gourmet taste because of its good looks and sweet taste.

It is a strikingly attractive apple. The bright yellow skin is finely stippled with red, as if airbrushed, and the result is a near-neon intensity. From across a room you'd think you were looking at a peach. Gala was developed in New Zealand by J. H. Kidd, crossing Golden Delicious and his own Kidd's Orange Red. The work was done in the 1920s, but the apple wasn't named and introduced until the 1960s. Gala is distinguished by a fine, firm and crisp texture combined with a sweet, very juicy and spicy rich taste. Gala is good for all purposes, including raw in salads.   Tom Vorbeck of Applesource says that a typical first comment of people biting into one is "Best apple I ever had in my life." When cooked, Gala strikes some people as bland, but it can be dried with good results. Gala is also used in cider blends.

Ginger Gold
An outstanding early season apple, ginger gold is sweet, juicy and firm. Fine textured, with crisp, cream colored flesh, it is excellent for eating and salads. Ginger Gold is very slow to turn brown so it's an excellent choice for any fresh cut apple use. Keeps up to six months in storage.  This apple was found as a chance seedling in the orchards of Clyde and Ginger Harvey in Virginia.

Gold Rush
Developed by Purdue University and introduced into the US in 1993, this apple is tart, and mellows with storage into a rich, complex flavor.  It is good eaten fresh, for juice, and for baking.  It’s flesh is firm, crisp and juicy.  This apple retains it’s quality for seven months or more in storage.

Golden Delicious
Golden Delicious began as a chance seedling, perhaps of Grimes Golden, on a farmer’s hillside near Bomont, West Virginia.  In 1914 Stark Bros., our nations oldest and largest commercial grower of fruit trees,  bought the tree for five thousand dollars, and protected its investment with a tall cage, complete with burglar alarm. Golden Delicious apples have a rich mellow flavor and a skin so tender and thin that it doesn't require peeling for most recipes.  Its firm, white flesh retains its shape and  flavor when baked or cooked, making it the preferred "all purpose" cooking apple. These apples are wonderful for salads and fresh eating. They also are considered the best apple choice for cider.

Idared
A cross of Wagoner  and Jonathan, developed by the Idaho Agricultural Experiment Station.  Idareds are sweetly tart, juicy, and have a firm pale yellow-green flesh, sometimes tinted rosy pink.   They are excellent for sauce, cooking, baking and pies, and good for eating, salads and freezing   Idareds make a beautiful pink applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color.

Jonagold
Jonagold is a cross between Jonathan and  Golden Delicious. It has an orange-red blush over a yellow background. It is a crisp and juicy apple with an excellent sweet tart flavor. It is an excellent all purpose apple. Their crisp juicy flesh and tender skin is great fresh or in salads. They are also fine for cooking and baking.      

The fortunes of Jonagold reveal much about national differences in apple appreciation. Although released in 1968 by New York State's Geneva Station, this cross of Jonathan and Golden Delicious has succeeded far better in Europe than at home. Large plantings have been made in Britain, France, Italy, Switzerland, and Belgium - Jonagold may become Europe's number one apple - as well as in Japan.

In a poll of nineteen apple experts in nine countries, Jonagold scored as the overall favorite.

Jonalicious   
The perfect combination of sugar and spice taste of Red Delicious and the tart freshness of Jonathan is yours with Jonalicious. A crisp texture makes it ideal for desserts, cooking or fresh eating.  Its  fruit is bright red with yellow under color and it keeps extremely well.  Jonalicious sometimes has lopsided fruit like York.

 Jonathan
Jonathan has come a long way since its discovery in Ulster Count, New York, in the early 1800s. Within a hundred years it was the sixth best-selling apple in the United States, and it became Michigan's most popular variety. Jonathan's influence has been spread by a number of well-known crosses, most of them identifiable as family members because the names share the first four letters.

Jonathan can vary in flavor from mild to tart, depending on where it is grown. It has a spicy tang that some people also note in the apple's descendants. Beneath the thin, tough skin, the flesh is crisp, fine-textured, and juicy. It may be stained with red. This variety rates high for both eating fresh and cooking down into sauce, but it will not keep its shape when baked. Toss Jonathans into the hopper of a cider mill, and you'll retain something of their spicy character.

King David
Discovered in Arkansas in the 1890’s, this apple is tart, bordering on bitter.  It is a versatile apple for cider, pies, sauce, and eating.  It has a fan club that claims it is the most wonderful eating apple in the world. It is a medium size, pale green fruit overlaid with deep dark red.  It has firm, crisp, spicy, juicy yellow flesh, and is very rich and flavorful.

Lodi
An early season favorite, Lodi retains the quality and flavor of Yellow Transparent. A thick yellow skin covers this crisp, rich tasting apple. Makes the very best apple sauce.

Ozark Gold
Very similar to Golden Delicious, but ripening three weeks earlier, this grandchild of Golden Delicious has a smooth, attractive, often blushed finish.  It’s flavor is mild and juicy with some tartness at the beginning of the season.  When properly matured, flavor improves greatly.

 Paulared
A red apple that matures in summer, Paulared has beautiful solid red blush color far ahead of other apples. Flavor is tart, light to creamy flesh and is equally food for eating, sauces, juice or pies.

 Red Delicious
Americas favorite apple. This one's right up there with baseball and hot dogs when it comes to all-American goodness. It's a five star snacking apple. Mild-flavored, sweet and juicy Red Delicious has deep ruby skin and a classic heart shape. Discovered as a chance seedling in 1870 by Jesse Hiatt, the Delicious apple has been widely bred and produced since then.

Red Free (early Jonathan )
Developed by Purdue University and introduced in 1981.  Without a doubt, one of the best-selling early apples. Explosively aromatic! Attractive glossy red fruits, medium size. Flesh is light colored, crisp and juicy with excellent flavor. Good for eating, sauce, and juice.

Stayman Winesap
The Stayman Winesap apples have a spicy flavor that is mildly tart and aromatic. They are good for cooking and fresh eating. Winesaps keep their lively flavor when baked and can be used to make thick juicy sauces. They are one of the best apples choices for cider. The particular variety grown here at Tuttle’s was patented by the founder, Roy Tuttle, in  1977.     Tuttle Cultivar

York Imperial
Crisp, firm and tart. Excellent for eating fresh and all cooking purposes. An excellent keeper - great on a cold winters night. York Imperial has a unique lopsided growing habit.

Harvest Schedule

Tuttle Orchards Apples

C - Available for U-pick.  Check our U-Pick page for more information.

Ä - Availability is very hard to predict for these varieties as we have fewer that 20 trees bearing fruit.

*  - These are the earliest expected harvest dates. They can vary as much as 3 weeks from year to year.

Please visit what's new box to see what's being picked now in the orchard.

© -  Special for frying

Apple products at our market
Apple products include:

• apple crisp (frozen)
• apple pie (frozen)
• apple dumplings (frozen)
• apple cider (1/2 and 1 gallon)
• apple butter (w and w/o sugar)
• applesauce
• apple chips
• caramel apples

Apple facts
There are lots of interesting facts about America's favorite snack. Here are just a few.

NUTRITION (one medium sized apple):

1. Contains almost no fat (helps reduce risk of cancer)
2. Has almost no sodium (helps reduce risk of high blood pressure)
3. Supplies Vitamin A (good vision, bone and tooth development)
4. Contains pectin and other fibers (helps reduce cholesterol and may help prevent colon cancer)
5. Contains natural sugars
6. Has only 81 calories
7. Contains no cholesterol or artificial colors
8. Is high in complex carbohydrates (may lower risk of cancer, heart disease and diabetes)
9. Supplies potassium (may help control high blood pressure)
10. Contains the trace mineral boron (helps the body use calcium and keeps brain function alert)

AN APPLE HISTORY LESSON:

Long before apples were cultivated, it is believed they grew wild in Central Asia and China, as well as in Southwest Asia, where biblical historians place the Garden of Eden. The Stone Age peoples of Europe cultivated apple trees. In 3000 B.C., the ancient Lake Dwellers of northern Italy and Switzerland also grew apples. The Greeks and  Romans both cultivated apples. When the Romans conquered England (first century B.C.) they brought the art of apple cultivation with them. During the Age of Exploration, the apple was the most important cultivated fruit. The Spaniards brought apples to Mexico and South America. The Pilgrims of Massachusetts Bay Colony planted apple seeds in 1629. Pioneers brought apple trees west. Indians planted trees from seeds they had received at white settlements. John Chapman, better known as Johnny Appleseed, started many small orchards throughout Ohio and Indiana in the early 1800s. Today, the annual apple crop grown in 35 U.S. states averages over 200 million bushels.

Reference source: Apples: A Class Act, published by the International Apple Institute, McLean, Virginia.

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