Akane Apple: An excellent early season apple with a good balance of sweet and sharp flavors. Medium sized apples of carmine red stripes over a clear pale yellow.

• Good for: fresh eating, baking, sauce & drying
• Early – mid season bloomer
• Harvest  early – mid September
• WSU recommends
• Resistant to scab & mildew
• Needs a pollinator

Fuji Apple: A yellowish apple with orange red blushed stripes. They have a sweet tart flavor with white flesh that is firm and crunchy. Flavor is excellent.

• Good for: fresh eating, baking, sauce & freezing
• Late season bloomer
• Harvest late October - November
• Keeps well
• Needs a pollinator

Gala Apple: A yellow skinned apple with vivid orange-red stripes and blushing. It has a sweet, crisp and dense creamy yellow flesh.

• Good for: fresh eating, cider, pies & sauce
• Mid - late season bloomer
• Harvest in October
• WSU recommends
• Keeps well
• Needs a pollinator

Honeycrisp Apple: A superior quality apple that has red skin and outstanding crisp, sweet-tart and juicy flesh.

• Good for: fresh eating, baking, sauce & freezing
• Early - mid season bloomer
• Harvest September
• WSU recommends
• Great keeper
• Needs a pollinator

Liberty Apple: This apple has a dark red skin and crisp, juicy, sweet flesh.

• Good for: fresh eating, baking, sauce, cooking & freezing
• Early - mid season bloomer
• Harvest in October
• WSU recommends
• Highly disease resistant
• Keeps well
• Needs a pollinator

Pink Lady Apple: Very crisp, sweet-tart with a distinct flavor. Skin is an attractive reddish-pink blush, with a yellow background color. White flesh resists browning. 

• Good for: snacking, salads, baking, cooking, jucing & freezing
• Harvest October and November
• Great keeper
• Self-fertile

Liberty Apple: This apple has a dark red skin and crisp, juicy, sweet flesh.

• Good for: fresh eating, baking, sauce, cooking & freezing
• Early - mid season bloomer
• Harvest in October
• WSU recommends
• Highly disease resistant
• Keeps well
• Needs a pollinator

Spartan Apple: A McIntosh style apple. Very dark red fruit with white, crisp, juicy flesh. Has excellent flavor.

• Good for: fresh eating, cider, pies & sauce
• Early – Mid season bloomer
• Harvest late
• WSU recommends
• Stores well
• Highly disease resistant
• Needs a pollinator

Puget Gold Apricot Introduced and named by Washington State University. Pproduces large elongated fruit of very good flavor. 

• Good for: fresh eating
• Harvest in August
• Self-fertile
• Cold hardy

Bing Cherry: This cherry produces a top quality, large dark red fruit. Fruit is intensely sweet and juicy .

• Great for fresh eating, canning & cooking
• Needs a pollinator

Lapins Cherry: A prolific producer of deep purple-red, very juicy cherries. Crack or split- resistant.

• Great for: fresh eating, canning & cooking
• Self-fertile
• Great pollinator

Rainier Cherry: Rainier cherries distinguish themselves from all other cherry varieties by the color of their skin and the unparalleled high sugar levels. Memorably sweet and low acid with a caramel-like finish on the palate.

• Great for: fresh eating or as an ingredient in desserts
• Needs a pollinator

Royal Ann Cherry: This heart shaped, firm and juicy cherry has golden-pink skin and flesh. Seldom bothered by birds.

• Great for: fresh eating & canning
• Needs a pollinator

Frost Peach: This peach is highly resistant to peach leaf curl when older. The skin has a red blush over yellow background with yellow flesh.

• Good for: fresh eating, canning, preserves
• Harvest in August
• WSU recommends
• Freestone
• Self-fertile

Q18 Peach: Peach leaf curl resistant variety, tested at WSU. Reddish-orange, white-fleshed, sweet and juicy.

• Good for: fresh eating and making jams and jellies
• Harvest in late July to early August
• Semi-Freestone
• Self-fertile

Veteran Peach: Very reliable for cold climates: winter hardy and late blooming. Yellow to yellow orange skin.  Yellow flesh is firm and juicy but coarse grained. Richly flavored.

• Good for: fresh eating and canning
• Harvest in late July
• Freestone
• Self-fertile

20th Century Asian Pear: Medium to large round yellow-green fruit with firm white flesh that's crisp like an apple. Mild-flavored, juicy and sweet.

• Good for: fresh eating, salads & canning
• Harvest Mid-September
• Needs a pollinator

Chojuro Asian Pear: Traditional Japanese favorite, large fruit with brown skin and sweet, flavorful flesh. A real keeper.

• Good for: fresh eating
• Harvest Late August to Mid-September
• Needs a pollinator

Anjou Pear: A large pear with white, juicy flesh. It has a sweet brisk flavor. The fruit is light green in color with some yellowing when ripe.

• Good for: fresh eating, baking & canning
• Good keeper
• Needs a pollinator
• Ripens after the Bartlett

Bartlett Pear: A greenish-golden pear having a round-bell shape. It produces sweet, juicy fruit.

• Good for: fresh eating, tarts, cooking & canning
• Good keeper
• Needs a pollinator for best results

Comice Pear: A round, short-necked pear with greenish yellow skin and red blush. Sweet and aromatic with superb flavor.

• Good for: fresh eating; makes a fine dessert pear
• Needs a pollinator for best results

Moonglow Pear: A medium-to-large pear with mild flavor and a soft, smooth texture with very little grit..

• Excellent for: fresh juice or canning
• Resistant to fire blight.
• Needs a pollinator for best results; a strong pollinator for other pear varieties.

Ubileen Pear: This pear has large, attractive yellow fruit with a nice red blush and a delicious sweet flavor. Very aromatic.

• Good for: fresh eating, baking & canning
• Needs a pollinator

Beauty Plum: Red skin with sweet, amber, richly flavored flesh. Tastes like the Santa Rosa, but performs much better in Pacific Northwest climates.

• Good for: fresh eating, canning and jam/jelly
• Harvest mid July- August
• Self-fertile

Brooks Plum:European plum with oval-shaped fruit, purplish-black skin and yellow flesh. Larger and sweeter than Italian. Ripens one week earlier than Italian.

• Good for: drying, canning and fresh eating
• Self-fertile
• Freestone
• Harvest mid-late August

Green Gage Plum: An old world plum with excellent eating quality and culinary versatility. Yellow-green fruit has a rich plum-honey flavor.

• Good for: canning, preserves, desserts and fresh eating
• Freestone
• Self-fertile
• Ripens in early August

Italian Plum: A European plum/prune whose fruit has dark purple skin with yellow-greenish flesh. Its high sugar content makes it a great drying plum.

• Good for: drying, canning, fresh eating & baking
• Needs a pollinator
• Freestone