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.

• Flavour & 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 apple to eat out of hand 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.