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Spitzenburg apples are medium to large fruits, averaging 7 to 8 centimeters in diameter, and have an oval to oblong, blocky shape. The skin is taut, firm, semi-tough, and chewy with a green to yellow hue, covered in red striping and blush. There are also small, textured russet spots surrounding the stem and seen on the fruit's shoulders. Underneath the surface, the flesh is crisp, pale yellow to green, dense, aqueous, and semi-coarse, encasing a central, fibrous core filled with dark brown seeds. Spitzenburg apples are aromatic and have a bright and balanced, sweet-tart flavor with subtle, spice-filled undertones.
Seasons/Availability
Spitzenburg apples are available in the fall through early winter.
Current Facts
Spitzenburg apples, botanically classified as Malus domestica, are an American heirloom variety belonging to the Rosaceae family. The crisp, sweet-tart fruits were first discovered in the 18th century and quickly rose to fame as one of the best fresh eating and dessert varieties available along the east coast of the United States. Spitzenburg apples are also known as Esopus Spitzenburg, named after the settlement of Esopus where the first apple of the variety was found. Despite their initial popularity, Spitzenburg apple trees were susceptible to many diseases, matured late in the season, and were slow-growing, leading growers to eventually phase out the variety in favor of hardier cultivars. Spitzenburg apples drastically declined in cultivation, almost disappearing entirely, but in the modern-day, the variety is slowly remerging as a favored heirloom cultivar grown at specialty orchards and in home gardens.
Nutritional Value
Spitzenburg apples are a good source of fiber, which has been shown to promote digestion and maintain healthy bowels. The apples also contain potassium to balance fluid levels in the body and offer small amounts of vitamins A and C, which can help boost the immune system.
Applications
Spitzenburg apples are best suited for both raw and cooked applications, including baking, steaming, and poaching. When fresh, the fruits are primarily eaten straight, out-of-hand, or they can be sliced and tossed into green salads, chopped and mixed into grain bowls, or displayed on appetizer platters with cheese. Spitzenburg apples are also popularly juiced and used for craft apple ciders. In addition to fresh applications, Spitzenburg apples can be hollowed, stuffed, and baked as a sweet-tart dessert, or they can be incorporated into tarts, pies, muffins, cakes, and galettes. In the 19th century, Spitzenburg apples were one of the most popular apple varieties used for apple pies. The crisp fruits can also be cooked and pureed into sauces, or they can be dehydrated and canned for extended use. Spitzenburg apples pair well with nuts such as pecans, hazelnut, and almonds, vanilla, pumpkin, spices such as nutmeg, cinnamon, and cloves, herbs such as rosemary, mint, and parsley, citrus, and ginger. Whole Spitzenburg apples will keep 2 to 4 months when kept in cold storage. The flavor of Spitzenburg apples will improve with prolonged storage.
Ethnic/Cultural Info
In the Hudson Valley of New York, heirloom apples, including Spitzenburg, have been recently revived through smaller boutique orchards. New York state is the second-largest apple producer in the United States, and many of the orchards in the Hudson Valley are focused on small market harvests to sell directly to consumers through farm stands and farmer’s markets. Heirloom varieties are increasing in popularity among consumers for their unusual flavors, rarity, and diversity. As more consumers seek to shop locally, they are visiting the orchards to pick their apples directly from the trees, which is, in turn, encouraging orchards to make the extra effort to grow more difficult heirlooms. Hudson Valley orchards are also opening cafes and retail stores on-site and are offering activities for families, including outdoor picnics, lawn games, and hayrides as additional sources of income. Spitzenberg apples are considered one of the best-known heirloom varieties in the Hudson Valley and were once one of the most essential varieties for commercial retail. In the present, it is frequently featured in apple pies and craft ciders in addition to being sold fresh.
Geography/History
Spitzenburg apples were first discovered naturally growing as a spontaneous mutation in an orchard in Esopus, New York, in the early 18th century. Esopus was a settlement situated along the Hudson River in Ulster County, New York. In the 19th century, Thomas Jefferson chose to plant thirty-two Spitzenburg apple trees in his Monticello Garden, and the variety began to widely increase in popularity throughout the region for fresh eating and baked applications. After extensive cultivation through local farms and home gardens in New York, Spitzenburg apples were introduced to the rest of the United States in the 20th century. Today Spitzenburg apples are grown through specialty farms in the Northeastern region of the United States and are also cultivated in select areas along the West Coast.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Spitzenburg Apples from Windrose Farm…..Spitzenburg apples are medium to large with a taut, firm, semi-tough skin showcasing green to yellow hues with red striping and blush. These apples feature crisp, pale yellow to green flesh that is dense, semi-coarse, and juicy, surrounding a fibrous core with dark brown seeds. Known for their aromatic profile, they offer a bright, balanced sweet-tart flavor with subtle hints of spice, making them a flavorful choice.
Santa Monica Farmer's Market
155-199 Arizona Ave, Santa Monica, CA 90401
Spitzenburg apples were a favorite for baking in the 19th century, especially in apple pies. Their versatile flavor makes them perfect for desserts like tarts, muffins, and galettes, while also suiting fresh uses in salads or appetizer platters. When stored properly in a cold environment, these apples last 2 to 4 months, with their flavor improving over time—making them ideal for extended use in crafting sauces, ciders, or dried snacks.
See Canyon Apple Orchards
San Luis Obispo
805-459-1829 [email protected]
Spitzenburg apples: These heirloom fruits were first discovered in the 18th century in Esopus, New York, giving rise to their alternate name Esopus Spitzenburg. Known for their sweet-tart flavor and crisp texture, they were once widely favored for fresh eating and desserts. Though cultivation waned due to susceptibility to diseases and slow growth, they are gradually making a comeback in specialty orchards and home gardens.
See Canyon Apple Orchards
San Luis Obispo, CA
805-459-1829 [email protected]
Spitzenburg apples are prized for their rich flavor, making them excellent for both fresh eating and baked goods. The variety owes much of its historical prominence to Thomas Jefferson, who not only planted them at Monticello but also contributed to their regional popularity during the 19th century. While once widely grown in home gardens across New York, the apples are now primarily cultivated in specialty farms in the Northeast and select areas on the West Coast.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Spitzenburg Apples from See Canyon Apple Orchards…..Spitzenburg apples are cherished in the Hudson Valley of New York, where heirloom varieties are experiencing a revival in boutique orchards. Once a commercial staple, these apples are now celebrated for their use in apple pies, craft ciders, and fresh markets. Many orchards embrace activities like hayrides and picnics to attract visitors, while promoting rare apple varieties that thrive due to local shopping trends and direct-to-consumer sales.
Cirone Farms
805-459-1829 [email protected]
Spitzenburg apples are known for their distinct appearance, featuring a green to yellow base color with red striping and blush, and they often have small russet spots near the stem. Their crisp, pale yellow to green flesh is semi-coarse and dense, offering a sweet-tart flavor with hints of spice. These medium to large apples also boast a semi-tough, chewy skin, making them a sensory delight to bite into.
Specialty Produce
1929 Hancock Street San Diego CA 92110
619-295-3172 [email protected]
Spitzenburg From See Canyon…..Spitzenburg apples are versatile in raw and cooked dishes, offering rich possibilities for fresh snacks, salads, hearty grain bowls, and appetizer platters. Historically prized for pies, their uses span from baking and stuffing to purees and dehydrated forms. Popular pairings include nuts, warm spices, and citrus. Stored properly, these apples improve in flavor, lasting 2 to 4 months in cold storage.
See Canyon Apple Orchards
Spitzenburg apples, also called Esopus Spitzenburg, are an American heirloom variety first discovered in the 18th century near Esopus, New York. Known for their crisp, sweet-tart flavor, they were once a prized fresh-eating and dessert fruit. Though nearly lost due to disease susceptibility and slow growth, the variety is slowly regaining popularity, particularly in specialty orchards and home gardens where their unique qualities are celebrated.
Rest Awhile
53 Washington 153 Pateros WA 98846
(509) 923-2256
Thomas Jefferson's favorite apple, it must be good!.....Spitzenburg apples were a favorite of Thomas Jefferson and were notably planted in his Monticello Garden. Discovered in Esopus, New York, in the early 18th century, they originated as a natural mutation and gained popularity for both fresh eating and baking. By the 20th century, they spread across the United States. Today, they are cultivated in the Northeastern U.S. and select parts of the West Coast, prized for their historical significance and flavor.
Cirone Farms
San Luis Obispo,CA
805-459-1829 [email protected]
Spitzenburg apples are medium to large, oval-shaped fruits with a taut, semi-tough skin featuring a green to yellow base with red striping and blush. The flesh is pale yellow to green, crisp, dense, and semi-coarse, offering a sweet-tart flavor with subtle spice undertones. These apples are also aromatic and contain small, textured russet spots near the stem, making them visually distinctive and flavorful.