Site icon Experience Wisconsin

Your Guide to Apple Orchards of Wisconsin

  • Kevin Revolinski

    • By Kevin Revolinski | Photo by Travel Wisconsin

    While fall foliage is not quite ready to make its appearance around the Midwest just yet, the crisp reds, yellows and greens of Wisconsin-grown apples are nearing peak season. Our state counts upwards of 300 apple orchards and more than 4,000 acres of apple trees. Combined, these growers produce more than 260 different varieties of fresh-eating, cider and baking apples. Honeycrisp and the legion of new cultivars are everywhere now, but you can also find a plethora of “lost” or heirloom apples. A trip to an orchard is one of the great joys of fall in the Badger State.

    PYO: PICK YOUR OWN

    Typically, the type of apples available as a pick-your-own option are the most popular and abundant styles such as Honeycrisp, Gala or Cortland, not special heirloom or smaller crop varieties. The DIY approach is not only a great experience, but it also saves you a bit on the price per pound while also saving the orchard some extra labor during peak harvest. PYO doesn’t last all season, so check with the orchard before your visit to confirm its availability.

    Orchards will provide instructions and advice on how to recognize ripe apples, but generally you need to lift and gently twist the apple to avoid damaging the tree and the apple itself. The stem should remain attached. Never just pull or shake the branches.

    WHEN TO GO

    While the height of the season is mid-September to mid-October, summer apples may arrive in early to mid-August, while others are still coming off the trees in late October, and orchard stores might remain open as late as December. Some of the late season apples are good for “wintering,” as they keep well in a cool dark place and still offer a fresh taste as late as the early days of spring.

    Check each orchard for current hours as they may vary based on weather and harvest.

    DIFFERENT APPLES FOR DIFFERENT PURPOSES

    Not all apples have the same purpose in this life. A crabapple that might make you squint when you bite into it, may bring an excellent flavor element to a cider blend. While some apples are simply destined for pies or apple sauce, others won’t survive the car ride home if you’re snacking.

    For baking, tart or sour apples are best, especially those that keep their form and texture in the oven so you actually see the pieces in the pie. Example varieties include Granny Smith or Braeburn.

    For making apple sauce, look for flesh that breaks down smoothly when cooked and offers a tart and sweet balance. Try Golden Delicious or McIntosh.

    For snacking, personal tastes will vary, with some preferring sweetness and others mouthwatering tartness. Juiciness and a good crunchy texture are usually preferred to softer flesh. Favorites include Gala, Honeycrisp, Fuji and SweeTango.

    APPLE ORCHARD HOTSPOTS

    While apple orchards can be found in nearly every corner of the state, there are several hotspots with clusters of orchards:

    CHECK OUT THESE ORCHARDS

    NORTHWEST

    NORTHEAST

    SOUTHWEST

    SOUTH CENTRAL

    SOUTHEAST

    Exit mobile version