APPROXIMATE FRUIT RIPENING SCHEDULE

This schedule is a working document which we provide as a general reference. It is subject to change based on weather, climate variability, and growing conditions unique to each season. For the most current picking conditions, keep an eye out for updates through our newsletter, Instagram posts, and our website. You can also call our Fruit Hotline, which is updated on PYO days, at (845) 758-4215 to hear a recorded update.

Cherries:
Mid-June

Cherry harvest is brief—usually just around two weeks!

Our many sweet varieties are best for eating fresh or freezing for smoothies:

Cavalier, Rynbrandt, Ulster, Chelan, Celeste, Sam, Attika, Benton, Tieton, WhiteGold, Summit, Ebony Pearl, Black Pearl, Burgundy Pearl, NY 007, Black Gold, Regina, Sweetheart, V71151, Early Star, Grace Star, Black Star, and Big Star

The punchier flavors of our tart/sour varieties are ideal for baking, canning, fermenting and infusing (beer, cider/wine, cordials) although we love eating them fresh as well:

Danube

Galaxy (aka Montmorency)

Balaton

Blueberries:
Early July through mid-August

Reka: Medium size berry. Rich flavor and pleasing aroma.
Early July—early August

Blueray: Large berry. Sweet taste and dark-blue color.
Mid-July—mid-August

Chandler: Extra large berry. Sweet and juicy.
Late July—late August

Darrow: Large and sweet. Highly rated flavor.
Late July—late August

Elliot: Medium size berry. Firm and light-blue color. Tart flavor is ideal for baking and preserves.
Mid-August—early September

Apricots:
Mid-July

Harcot: A really beautiful fruit, light orange with a red and pinkish blush when kissed by the sun. It was developed in Canada and released in 1977.

Hargrand: Very large, yellow-orange fruit with a slight blush. Freestone with firm orange flesh. Very good for eating fresh, drying, and using in jams and preserves.

Plums:
Mid- to late July

Early Golden: The name says it all. They are early, and they are golden. If they are on the outside of the tree, they get a beautiful pink blush on them when they are ripe. They have a magnificent fragrance and melting yellow flesh. Freestone, juicy, and sweet, with rich flavor.

Shiro: A thin yellow skinned, juicy, sweet fruit with very little acid. Bred by Luther Burbank (famous plant breeder in California) and released in 1899. Tender and bruises easily—consume within a few days.

Oblinaya: A hybrid plum (Burbank x Tavricheskaya which is a cherry plum) developed at the Nikitski Botanical Garden in Crimea in the 1960s. Large, dark purple and red skin, red flesh around the skin, golden flesh around the pit. Very beautiful and tasty plum. 

Peaches:
Early August through early September

Peento “flat” (aka donut shaped) varieties:

Saturn: Blush skin, white flesh, low acid, sweet flavor with hint of almond, freestone

Galaxy: Blush skin, white flesh, sweet flavor, melting texture, semi-freestone

Tangos 1: Golden/mango color, yellow flesh clingstone, aromatic, pleasant acidity

Tangos 2: Yellow-green skin, white flesh clingstone, spicy and tropical flavor, melting texture

Globe (round) varieties:

Messina: Red blush skin, large size, freestone yellow flesh

Glowingstar: Red blush skin, medium to large size, freestone yellow flesh

Cresthaven: Tomato-orange blush skin, large size, freestone yellow flesh

Ouachita Gold: Large size, freestone yellow flesh

Flamin’ Fury (PF27A): Medium size, semi-freestone yellow flesh

Snow King: Red skin, large size, freestone white flesh.

Contender: Red-orange skin, medium size, freestone yellow flesh.

Encore: Red-orange skin, medium size, freestone yellow flesh.

PF24-007: Red-yellow skin, large size, freestone yellow flesh.

Blushing Star: Red-pink skin, medium size, freestone white flesh.

Klondike: Red skin, large size, freestone white flesh.

Apples:
Late August through mid-November

Gingergold (late August): an attractive yellow gold apple from Virginia. Mild flavor, cream colored flesh.

Paulared (late August): red skin over green-yellow background. Firm, crisp, juicy, with sub-acid flavor.

Fulford Gala (early September): earlier ripening large-sized Gala finishing with a blush rather than a stripe.

Jonamac (early September): firm, crisp & sweet flavor similar to McIntosh. great for fresh cider.

Gale Gala (early to mid-September): full red color with deep red striping. Sweet flavor and clean finish.

Honeycrisp (early to mid-September): crisp, and predominantly sweet, modern variety from the USA.

Pioneer McIntosh (mid-September): crisp & red with bright white flesh and refreshing tart/sweet flavor.

Early Fuji (mid-September): developed in Japan, but an all-American cross of Red Delicious and Ralls Janet. A very attractive modern apple, crisp, sweet-flavored, keeps well.

Empire (late September): tart/sweet vinous flavor, One of the best McIntosh-style apples. Great for sauces.

Cortland (late September): successful McIntosh and Ben Davis offspring, with all the usual characteristics, including the tart/sweet vinous flavor. Great for baking too.

Jonagold (late September): with a honey-nectar flavor, an exceptional dessert apple. hard cider variety.

Shizuka (late September): large yellow fruit with red-orange blush. tart but Sweeter and with less acid than Mutsu, excellent flavor.

Macoun (late September): considered one of the best McIntosh style apple varieties, from the famous Geneva Research Station. sweet flavor, great for sauces.

Royal Court (late September): Deep red color with mahogany blush and crisp white flesh.

Royal Empire (late September): Deep red color with purple stripes and white flesh. Similar flavor to Empire.

Jonagold (early October): an exceptional dessert apple with a honey-nectar flavor. A hard cider variety.

Red Delicious (early October): One of the most famous American apple varieties. Firm with bright red color. Stores well when fully ripened.

Golden Delicious (early October): yellow gold fruit, with cream flesh. Sweet flavor with honeyed aroma.

Mutsu (early October): large green variety from Japan, also known as Crispin. Tart flavor with honeyed aroma and creamy colored flesh. Great for sauces.

Twenty Ounce (early October): "Grandma Fraleigh's favorite." Very large fruit, yellow-green flushed red-orange. Juicy, sweet flesh.

Cameo (mid-October): a cross between Empire and Northern Spy. Crisp, juicy, and acidic. Excellent for baking.

NY 428 (mid-October): with a honey-nectar flavor, an exceptional dessert apple. hard cider variety.

Northern Spy (mid- to late October): large and stout apple. red skin with streaks of yellow and pale green. tender-crisp flesh is creamy yellow and juicy. Tart bite, cider-quality flavor with hints of pear.

Fortune (mid- to late October): excellent North American eating apple with a "spicy" flavor. Fruit is large with an attractive color and yellow flesh. A favorite for pies & sauces.

Keepsake (mid- to late October): a cross between Northern Spy and Frostbite. Good straight from the tree, and it is excellent after some time in storage. A very firm apple, very sweet with molasses and cane sugar flavors.

Winecrisp (mid- to late October): a true "dessert apple." Decadently dense with a firm, crisp sweetness.

Lady Apple (early to mid-November): also known as Api, this is an old French apple variety with a pleasant aromatic flavor. Small size conducive to many decorative uses.

Cripps Pink aka Pink Lady® (early to mid-November): this sweet-tart apple has high sugars and high acids with a crisp bite and effervescent finish. Beautiful, bright white flesh is slow to oxidize. Great for snacks & salads.

Granny Smith (early to mid-November): a crisp apple with an acidity that mellows when fully tree ripened to create a balanced flavor. Very refreshing when chilled, sweetens in storage.

Cider Apples:
Used in our ciders and co-ferments

Caville Blanc, Dabinett, Esopus Spitzenberg, Wickson Crab, Chestnut Crab, Newton Pippin, Baldwin, Binet Rouge, Bramleys Seedling, Court Pendu Plat, Frequin Rouge, Harrison, Hewes Crab, Redfield, Stoke Red, Geneva Tremletts, Yarlington Mill, Belle Fille, Brown Snout, Somerset Redstreak, Harry Master Jersey, Cox Orange Pippin, Northern Spy, Margil, Ellis Bitter, Nehou, Callaos, Coloradona, Christalina, Gnarled Chapman, Muscat De Bernay, Piel De Sapa, Redbyrd Bitter, Repinaldo, Sangre Du Toro, Solarina, Texas King Crab, Sylvie Crab And various wild varieties.