Late-season apples and pears are some of the most flavourful fruit we grow. They’re crisp, complex, and picked at their peak.
In The Lost Orchard, Raymond Blanc captures the magic of orchard-fresh apples (vs. other apples) perfectly:
“…[apples] picked green and helped in suspended animation, can never compare to fruit that is allowed to linger on the tree and tasted at the optimum moment.”
We couldn’t agree more. Our late-season apples stay on the tree longer, soaking up the last of the autumn sun. They’re picked only when they’ve developed their full flavour, texture, and sweetness, and you can taste the difference.
These slow-ripening varieties are the first to flower in spring, and last to be picked in autumn. That long stretch on the tree gives them more time in the sun, helping natural sugars develop and flavours deepen, and creating a denser, firmer flesh. They’re rich, complex, and often ideal for baking, storing, or simply enjoying fresh at their peak.
Here’s what to look out for in our Orchard Shop right now.
Royal Gala
One of New Zealand’s best-known apples, Royal Gala is sweet, mild, crisp (but not hard), and lightly floral. It’s a great snacking apple with a heart-shaped red and yellow striped appearance.
Best for: Eating fresh, lunchboxes, juicing, or a smooth, sweet applesauce.
Bonus: Delicate flavour, so pair with bolder varieties if cooking.
Granny Smith
Granny Smiths have unmistakable bright green skin, crisp, white, juicy flesh, and a refreshingly tart bite. Maria Ann Smith, “Granny,” as she was called, discovered the seedling for this apple growing in her Australian compost pile. It’s a star in the kitchen.
Best for: Fresh eating (if you love tart), juices, baking, salads, and slaws.
Taste: Tart, high acid, with subtle sweetness.
Texture: Firm, crisp, slow to oxidise (less browning).
Pro tip: Not ideal for applesauce unless you add sugar or like it very sharp! They take a long time to break down so don’t puree well.
Pink Lady
Developed in the 1970s, Pink Lady is a late-season apple with a crunchy texture, a sweet-tart flavour, and a pink blush that gives it its name.
Best for: Snacking, salads, cheese boards, or a naturally sweet applesauce. Holds up well to baking and poaching, too.
Taste: A tart, complex flavour with a sweet finish, juicy and refreshing.
Fun fact: It’s a cross between a Golden Delicious and Lady William.
Braeburn
Originally from Nelson, Braeburn apples are late-season, crisp, and balanced, neither too sweet, nor too tart, with great aromatics. A real favourite with chefs they are ideal for baking as they hold their shape and don’t release a great deal of liquid.
Best for: Baking, roasting, caramelising, or eating fresh (especially chilled). For a sample of its baking qualities try Volare’s Caramelised Apple Danish made with Newstead apples.
Taste: Deep flavour, sweet-tart and intense.
Texture: Firm, creamy yellow flesh. Holds its shape beautifully when baked.
Pacific Rose
Smooth and sweet, Pacific Rose is ideal for those who prefer a light crisp texture with mellow flavour.
Best for: Snacking, fruit platters, or slicing over desserts.
Taste: Mild, floral sweetness.
Appearance: Rosy-pink skin with crisp, juicy flesh.
Golden Delicious
An heirloom variety, Golden Delicious is a light, mellow apple that purees beautifully. It has a gentle sweetness and smooth texture, making it ideal for whole-baked apples, stewing, or pairing with bolder apples in pies.
Best for: Baking whole, stewing, or applesauce.
Taste: Mild, honeyed sweetness.
Texture: Light and perfect for purees and baking, with a texture that will ‘fluff’ beautifully when cooked.
Winter Cole Pear
A true late-season gem, Winter Cole pears are sweet and juicy, complex and smooth, and are rarely found in supermarkets. If you spot them at our market or in the Orchard shop, grab a few, they won’t be around long.
Best for: Eating fresh or poaching gently.
Note: Ripen at room temperature and enjoy when just soft to the touch.
Storing your apples
Dense, late-season apples are natural keepers. Because our apples are tree-ripened, store them in the fridge to maintain freshness.
It’s best to wash apples just before you eat them, as they have a natural coating that helps seal in moisture to keep them fresh.
These late-season varieties are the fruit world’s slow bloomers, taking well over half a year to develop from blossom to harvest. Whether you’re baking sweet treats, snacking, or slicing into a delicious salad, there’s a lot to love in every bite.
