Transparent is the apple that taught us not all fruit is meant to be eaten straight off the tree. Bite into one ripe, and you’ll be disappointed; it turns brown in seconds, goes mealy in minutes, and leaves you wondering what all the fuss was about. But give this apple a little heat, and it becomes something transcendent.

In sauce, it melts like butter into the silkiest puree you’ll ever taste; smooth, fragrant, and just tart enough to make your mouth water. Sliced and dried, it’s a chewy, lemony snack with a tangy punch. And tucked into a pie, Transparent holds its shape just long enough before collapsing into layers of sweet-tart filling that need almost no sugar at all.

It’s an early and generous bearer, arriving in August when apples are the last thing on your mind. One moment the tree looks ordinary; the next, the fruit balloons almost overnight into pale yellow globes, demanding your attention.

• Appearance: A large, round, bright yellow beauty with porcelain skin sprinkled in bubbly green dots.

• Flavor: Sharp, tangy, and fleeting. Not built for eating out of hand.

• Texture: Soft and quick to bruise, but fantastic once cooked.

• Season: Early August.

• Use: Supreme in sauce, fantastic dried, and a secret weapon in pies.

Every year, Wynoochee Early is the apple that sneaks up on you. The orchard is still in berry mode, but suddenly there they are: striped globes of red and gold, dangling heavy and demanding attention. Bite into one and you taste both summer and fall in the same mouthful. And unlike most early apples that vanish before you’ve had a chance to celebrate them, Wynoochee sticks around; an early harvest apple that doesn’t just mark the start of apple season, but carries you well into it.

• Origin: A true local gem, Wynoochee Early was discovered as a chance seedling near Aberdeen, Washington, in the early 20th century.

• Appearance: This apple is a stunner. Large and round, sometimes a bit flattened, its skin sports red stripes and streaks over a creamy yellow base; think of a sunrise captured in fruit.

• Flavor & Texture: Wynoochee Early manages to pack a full-bodied punch for an early-season apple; it’s juicy, crisp, and loaded with flavor. Taste-wise, it balances sweet and tart notes with a refreshing zing.

• Season & Keeping Ability: This is one of our earliest ripeners, often ready in mid- to late August and perfect for jumping into apple season while it's still summer. What’s more, unlike most early apples that vanish in hours, Wynoochee Early keeps remarkably well: up to three to four months in refrigeration.

• Uses: Versatility is Wynoochee’s superpower. Eaten fresh, it’s crisp and refreshing, a perfect hand fruit on a warm August day. In pies, it holds its shape surprisingly well for an early apple, giving you a filling that’s both juicy and structured. Cook it down for sauce and you’ll find it melts into a smooth, tangy-sweet puree that needs little extra sugar. Sliced and dried, the Wynoochee has tart-sweet chew. And in cider, Wynoochee Early is prized for its bright acidity and aromatics, lending a refreshing edge to blends at a time of year when the cider press is just getting warmed up. Few summer apples can wear so many hats so well.

The Gravenstein stands out because most early season apples are forgettable; soft, mealy, and fleeting. The Grav, in contrast, is vivid, fragrant, and full of character. It’s an apple that doesn’t just announce the coming of fall; it practically demands celebration.

• Origin: Denmark (possibly Italy), 1600s

• Appearance: Bold and unmistakable, with streaks of red and copper flames over a yellow-green base. Often large, slightly ribbed at the flower end, with skin that feels waxy when fresh but can turn greasy after storage.

• Flavor: Sweet-tart with a perfumed, berrylike fragrance. Juicier and more aromatic than most early season apples.

• Texture: Remarkably crisp yet never hard when fresh. Extremely tender and prone to bruising. Softens quickly after picking.

• Season: An early season apple, ripening in early September.

• Use: Eaten fresh, they can be delicious straight from the tree and for a week or so afterwards, but they do not keep well. Outstanding for cooking. Gravensteins make superb sauce, richly flavored pies (if used before they soften), and excellent dried apples. Also prized for fresh cider, particularly as one of the earliest of the year.

Bite in, and the flavor snaps: balanced sweet and tart, crisp yet tender. There’s a freshness, almost floral in tone, with a polite nod of strawberry at the end. Unlike many early apples that fade fast or turn bland, Akane keeps its flavor alive, making it perfect for that first bite when apple season still feels novel.

• Origin: Akane was born in Japan in the 1930s and is a cross between the English Worcester Pearmain and the American Jonathan apple.

• Appearance: This apple is medium in size, round to slightly flattened. Its skin is smooth and usually bathed in vibrant red, sometimes striped, with a yellow-green undertone. The stem shoulders often show a touch of russeting.

• Flavour: Akane strikes a pitch-perfect balance of sweet and sharp. Its flesh is firm, crisp without being crunch‑over‑firm, and juicy. There’s a lively acidity, often highlighted by hints of strawberry or floral brightness, all woven into a refined, English‑style flavor.

• Keeping: This is one of the earliest apples on the block, ripening in early September. It keeps only briefly so is best eaten fresh within a week, though under cold storage you might stretch that to a few weeks.

• Uses: Akane shines for fresh eating! That crisp-sweet-strike makes it a delight straight from the tree. Its texture holds up well for light baking, slices for pies or tarts. It’s also lovely in fresh applications whether sliced on cheese boards, grated into salads, or dipped in nut butter.

What makes Blenheim remarkable is the way it develops. Picked early, it is bright and zippy, good for pies and sauce. But let it rest, and the fruit seems to ripen inward, its sharpness softening into a rounded nuttiness that no other apple quite replicates.

And indeed, to bite into a mature Blenheim Orange is to encounter an apple of character: earthy, nutty, substantial, with a flavor that feels old-fashioned in the best possible way. It’s not glossy or showy, but deeply satisfying, the kind of apple that makes you slow down and pay attention. Yes, it will bake beautifully, and yes, it makes fine sauce and cider. But if you want to know why this apple has endured nearly three centuries, you have to eat it fresh, slowly, and with appreciation.

• Origin: Woodstock, Oxfordshire, England, 1740

• Appearance: Large, broad, and unmistakably oblate with more flattened than round appearance with smooth green skin that ripens to yellow. On the sun-exposed side it glows with an orange-red blush, making it look as though it’s been painted for an autumn still life.

• Flavor: Starts off sweet with a tart snap when young, then mellows with age. By November, the sharpness fades to reveal the apple’s signature flavor: a deep, nutty richness rare in the apple world.

• Texture: Coarse-grained, somewhat dry, and reminiscent of a russet. When it’s fresh it is quite crisp and juicy!

• Season: Ready for baking in September; best for fresh eating from October through December. Keeps well in storage.

• Use: A true multi-purpose apple. Blenheim Orange excels in pies, where its nutty flavor adds a richness few apples can match. It cooks down beautifully into sauce with a warm, rounded sweetness, and it presses into a distinctive cider with earthy depth. For those who appreciate its rustic texture, it’s also a fine apple to eat out of hand especially as it matures toward winter.