Acres of Fields Alive with Flavors to Explore

Expect fresh experiences when you walk the fields at Kimmel Orchard. From lush apple and tart cherry trees to colorful rows of pears, peaches, plums and berries—the opportunity to step in and be a part of a working orchard is a unique experience to share with your family or your students.

Add a little curriculum to your orchard adventure by downloading the Happy Orchard app via your iPhone or iPad App Store for free. Happy Orchard is an innovative series of educational products all designed to help youth and adults better understand the important role of pollinators in food production.

Slice ‘em, bake ‘em or snack on them whole—however you prefer to enjoy your Kimmel Orchard apples, you’ll taste a careful perfection that only comes from 90-plus years of experience.


Ginger Gold

This mildly flavored apple offering a tart finish has a soft yellow coloring. Ginger Gold offers good quality and lasting freshness for both baking and eating raw.

Harvested: August



The Zestar apple packs a rather tart taste with just a hint of brown sugar. It can produce a delightful fresh apple cider with a bit more zip than other varieties. With an early blooming season and a two-and-a-half-month storage life, Zestar is also great for cooking. This apple has a cold hardiness that makes it perfect for colder climates.

Harvested: August



A very sweet and juicy summer apple, Gala is a cross between Kidd’s Orange Red and Golden Delicious. This small and fragrant fruit showcases yellow undertones with red strains. It’s well-balanced, fresh flavor makes this choice a popular one at most supermarket.

Harvested: September


Golden Delicious

This juicy, sweet, honey-flavored apple is medium in size and clear yellow in color with occasional reddish highlights. Many apple lovers believe this is what a well-balanced apple should taste like. Its tree is highly productive, bearing on spurs, laterals and tips.

Harvested: September


Honey Crisp

This cross between a Macoun and Honeygold is crisp and juicy. The sugar to acid ratio is well balanced, and the tree itself is bred specifically for winter hardiness. Its perfumed flavor is somewhat similar to McIntosh.

Harvested: September



Part Jonathan and Golden Delicious, this large fruit is striped red over yellow and tastes juicy and sweet. A very good apple for eating raw, it has a well-balanced flavor and fine textured with a bit more acidity than Golden Delicious. Jonagolds are consistently rated as one of the finest culinary apples.

Harvested: September



Pinovas are crisp with intermediate levels of both sweetness and tartness. The tree produces heavy yielder and the apples have an excellent storage life. Yellow in color with an orange-pink flush, it is a good apple for fresh eating.

Harvested: September


Red Delicious

Coarse-textured and tough-skinned, this juicy apple is known for its large to medium, tapered shape and pointed bottom. It’s well-adapted to temperate areas and does less well in warm climates, and offers a sweet flesh that bears little acidity.

Harvested: September



A Kimmel Orchard favorite, this medium-sized apple has a thin, cherry red-blushed skin and a crisp, juicy taste. The yellowish-white flesh has a sprightly flavor that keeps well, dries well and stores well on the tree. The flavor is aromatic and considered one of the best in the crisp American class. The trees are vigorous growers but remain fairly small at maturity.

Harvested: September



Shizuka is a large, yellow apple with a red-orange blush. Sweeter with less acid than Mutsu with excellent flavor, this apple has the same origan as Mutsu (Crispin).

Harvested: September


Blushing Gold

This popular Kimmel pick is sweet, balanced and similar in flavor to the Golden Delicious with a slightly tangy flavor commonly found in later season varieties. Bred for disease resistance, Blushing Golden keeps well and tastes wonderful fresh to baked.

Harvested: October



Great for fresh eating and often described as ideally flavorful, this apple offers a well-balanced mix of firm, sweet and crisp. Its greenish overlay with reddish highlights adds to its appeal, and this variety makes an excellent applesauce that requires little to no added sugar. Braeburn trees bear fruit relatively quickly after planting, but also requires a high level of care.

Harvested: October



This medium-sized fruit is a cross between Red Delicious and McIntosh with sweet yet acidity and firm characteristics. The trees that bear this fruit are heavy bloomers and considered reliably productive by growers.

Harvested: October



This variety boasts a long storage life of approximately 3–6 months when stored in the fridge. With a glossy, dark red skin, its firm and crisp texture offers a mild tartness that makes for tasty eating or baking.

Harvested: October



The lush yellow skin of the Cameo is covered in red stripes that develop just prior to the apple being ready for harvest. Its dense flesh ranges from creamy white to yellow with a crisp and juicy texture. Overall, it’s the perfect balance of sweet and tart with hints of honey and citrus.

Harvested: October


Granny Smith

With its distinctive bright green-yellow coloring, this apple is one of the most instantly recognizable varieties. Granny Smiths are hard and crisp with a very sharp taste and offer great qualities for both fresh eating and baking.

Harvested: October



This large, yellow to bright red fruit is firm, crisp and best suited to baking. A cross between Jonathan and Wagener, its flesh is white and tastes mildly acidic, which mellows in storage.

Harvested: October



A Japanese cross between Ralls Genet and Red Delicious, Fuji is an excellent and refreshingly complex snacking apple—large, sweet and juicy with a crisp, fine texture. Its tree requires a very long harvest season and may not ripen before frost in some areas.

Harvested: October


Pink Lady

This attractive pink to red fruit has a long growing season that extends well into October. Native to Australia, it requires a very long season and matures several weeks after Granny Smith, so it is not suited to areas that experience early fall frosts.

Harvested: October


Rome Beauty

This large, red-yellow apple is great for cooking and stores well. Rome Beauty is a late to mature yet vigorous grower that produces fruit quickly and bears heavily on the tree’s branches and tips. It’s a favorite of many based on its good flavor, but is far better for pies and sauces than for fresh eating.

Harvested: October



A cross between a Golden Delicious and Cox’s Orange Pippin, Suncrisps are medium-large, yellow with an orange blush. The fruit is good for cooking or fresh eating and offers a firm, crisp texture and a subacid flavor.

Harvested: October



A popular favorite at Kimmel, this late-season variety is medium-to-large in size with glossy bright red and yellow highlights. It’s tough-skinned with coarse flesh and a tart, subacid flavor and an aromatic, crisp, juicy flavor. The tree is vigorous, and the fruit stores well.

Harvested: October

High in fiber and low in calories, these pears are packed with micronutrients that support your blood, bone and cardiovascular health.



This pear features a white flesh and sweet flavor, making it ideal for salads and fresh eating.

Season: Late-August–September



Niitaka is one of the larger Asian pear varieties. It’s sweet and juicy while offering more texture than others.

Season: Late-August–September



With a snappy, tangy taste, this variety of Asian pear is the perfect summer snack with a slightly higher acid content.

Season: Late-August–September



Olympic is one of the sweetest in our mix with a crisp with a juicy flesh. It’s also one of the best Asian pears for long-term storage,

Season: Late-August–September

These dark purple jewels of the orchard are an excellent source of antioxidants that strengthen the body’s ability to fight infection and disease.



This variety produces high yields of top quality sweet and delicious fruit. Great for out of the hand snacking.

Season: Mid-July–Mid-August



This early-bearing blackberry ripens two weeks before other varieties. It is also a thornless variety that is easy to pick and a heavy yielder.

Season: Mid-July–Mid-August



The Cherokee variety is an upright blackberry plant which is grown to be very vigorous, producing large, sweet, firm fruits.

Season: Mid-July–Mid-August

Like peas in a pod, our two varieties of cherries cozy up nicely together and stand strong on their own whether you’re baking, juicing or popping them like tart candy.



Superb for homemade pies or freshly processed juice, the fruit from this cherry is much like a Montmorency; however, it’s somewhat larger and firmer and ripens over a more extended period of time.

Season: Mid-June



Meet the most popular tart cherry in the U.S. Its compact tree bears armloads of ripe, tangy, red cherries to make mouthwatering, succulent pies and cobblers.

Season: Mid-June

Surround yourself with rows of delectable peaches native to Northwest China between the Tarim Basin and northern slopes of the picturesque Kunlun Shan mountains.


Flaming Fury Series

There are 10 different Flaming Fury varieties grown at Kimmel Orchard, all of which offer juicy, sweet flavor. All of our Flaming Fury varieties are freestone and produce large-sized fruits perfect for baking and fresh eating.

Season: July –August


Red Haven

Red Havens were the first developed freestone peach. With a juicy, succulent flavor, this variety is a tasty snack and fantastic for canning and baking.

Season: July–August



The Klondike variety is a white-fleshed peach that provides memorable low-acidic flavor. Its large size and lively coloring makes this variety a favorite for fresh eating.

Season: July–August

Take a hayrack ride though our pumpkin patches with your family or date throughout October. We offer 20 different varieties ranging in size from cute half-pounders to 60-pound behemoths, ensuring your jack-o’-lanterns or pumpkin pies are a hit come Halloween or Thanksgiving.

The lush patches of strawberries covering the Kimmel Orchard grounds are antioxidant- and vitamin-packed sources of fiber, manganese and potassium.



This is a winter-hardy berry with gleaming, wonderful color and appearance. Its sweet and delightful taste is one of the first varieties to bear fruit in our field patches.

Season: Late-May–Mid-June



Bursting with vibrant color and flavor, this berry produces the highest yields at Kimmel Orchard.

Season: Late-May–Mid-June



The largest of the berries grown at Kimmel Orchard, the Jewel variety is bright red, glossy and full of flavor.

Season: Late-May–Mid-June

Hey! Asparagus isn’t a fruit. You’re right, but any friend of our fruit should be a friend of yours.

Green, fleshy spears topped with tasty bud-like compact heads, asparagus is harvested in the spring when it is 6–8 inches tall. Its succulent taste and tender texture make this nutrient-packed side a healthy and favorable addition to any summertime meal. Asparagus is loaded with healthy nutrients and is a great accent to any summertime meal.



Green, fleshy spears topped with tasty bud-like compact heads, asparagus is harvested in the spring when it is 6–8 inches tall. Its succulent taste and tender texture make this nutrient-packed side a healthy and favorable addition to any summertime meal. Asparagus is loaded with healthy nutrients and is a great accent to any summertime meal.

Season: Mid-April–May

The Apples and Cherries Don’t Process Far from the Trees

Bring your children and students out to Kimmel Orchard to experience a working orchard firsthand. Processed and pitted fresh from the fields—even picked by your group, if you so choose—it’s the perfect way to instill an appreciation for the nutritious foods most only find in the produce aisle.

Apple Processing

Come September, Kimmel Orchard is brimming over with apples—more than 30,000 bushels are harvested each year. That’s about 276,000 apples!

Apples arrive from the field in 20 bushel bins that are stored in a cooler until sorting. A forklift transfers apples to a vintage 1964 sorting conveyor.

Apples come in all sizes starting with lunchbox, an apple that is less than two inches in diameter. Lunchbox apples fall through the sorter and are used for cider production. The remaining apples are washed and placed into cups that further sort the apples according to weight and size. After sizing, they are hand inspected and graded. The best apples are packaged for retail sale and some are destined to become caramel apples.

Grade 2 and 3 apples are just as delicious as Grade 1 and are used for yummy Kimmel pies or refreshing cider.

Cider Processing

It took a lot of muscle to make cider in the early days because the process was completely manual. Today, our state-of-the-art press delivers fresh, UV treated cider hours after the fruit is picked from the tree.

After the apples are washed, they go through a grinder which makes a sort of applesauce that is then pressed to extract all the juices. The product that remains after pressing (pumice) is recycled. Once the juice is filtered and purified, it is bottled, capped and labeled and all that juicy goodness is placed in coolers or freezers.

Tart Cherry Processing

How do you get those little pits out of ruby ripe cherries? It takes highly specialized equipment to pluck the pit and not damage the delicate flesh of the cherry.

Visitors who are at the Orchard in mid-June are invited to pick their own cherries. And, you don’t have to worry about pitting them. The Orchard will do it for you.

After washing, the cherries go for a roller coaster ride where they are sized in a rotating drum. When the drum reaches the top, steel spikes push through the cherry to remove the pit while retaining the lush round cherry. The cherries are bagged and returned to the visitors who picked them or become Kimmel Orchard’s famous cherry wine or pies.

Pits are collected, dried and used as burning pellets in a corn stove.