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| Location | Variety | Fruit Diameter (in) | Soluble Solids (% Sugar) | Pressure (lbs) | Starch Rating | Percentage of Red in Surface Color | Tasting Notes | Comments | Photo |
|---|---|---|---|---|---|---|---|---|---|
| Optimum: | 12-14% SSC | 13-15 lbs | 6-7 | ||||||
| Belvidere | Honeycrisp | 3.0″ | 10.7% | 17.1 | 4.8 | 32.5% | Tart Starch, juicy | Not Ready | |
| Hackettstown | Autumn Crisp | 3.1″ | 11.8% | 17.0 | 2 | 37% | Sharp, Starchy and Tart | Not Ready | |
| Hackettstown | Gala ‘Brookfield’ | 3.2″ | 10.8% | 19.3 | 6.5 | 84.2% | Hint of starchy, sweet, juicy | Getting closer | |
| Hackettstown | Gala ‘Buckeye’ | 3.1″ | 9.5% | 20.0 | 3 | 81% | Starchy, sweetness coming through, juicy | Not Ready | |
| Hackettstown | Honeycrisp | 4.0″ | 11.4% | 17.1 | 1.5 | 49% | Starchy and Tart | Not Ready | |
| Hackettstown | Ruby Mac | 3.1″ | 12.2% | 16.5 | 3.8 | 73.3% | Starchy, softer, juicy and flavorful | Not Ready | |
| East Brunswick | Fuji ‘Day Break’ | 3.0″ | 10.2% | 16.8 | 1.6 | 40% | Starchy, Tart | Not Ready | |
| Princeton | Honeycrisp | 3.4″ | 9.1% | 17.6 | 7 | 33% | Starchy, Tart, Juicy | Not Ready | |
| Princeton | Honeycrisp ‘Firestorm’ | 3.1″ | 13.4% | 16.0 | 5 | 45% | Starch, Sweet | Getting closer to ready |