Summer Apples, Fall Flavor

What do all the apples below in common?

They’re all the same variety! Williams’ Pride.

Also, they all taste like fall.

These stunning apples turn a deep, purple-tinted shade of red when ripe. Like all summer apples, their season is fleeting. Luckily, however, Williams’ Pride apples ripen successively on the tree rather than all at once, extending their harvest period slightly. That’s why you’re likely to find a range of differently sized and hued apples on the branches right now, each adhering to their own timeline.

Two other “fall-like” varieties are just now coming into season: Early Mac and Jersey Mac. Early Macs are a close relative of the famous McIntosh (crossed with Yellow Transparent), whereas Jersey Macs are only named such due to their “Mac-like” flavor. In both cases, green undertones outside and bright white, flavorful flesh inside offer a welcome reminder of the imminent change in seasons.

Early Macs are a bit sweeter and Jersey Macs are a sweet-tart balance. Either makes a great snacking apple, but neither keeps terribly long, so here’s another idea for how to use them up while they’re fresh! I’d use one of each for this recipe: crunchy, sweet, tart, refreshing, and light – apple coleslaw. Early Mac will add the sweetness you’d expect from a coleslaw, and Jersey Mac will add some complexity. You could also certainly use Williams’ Pride, but since those keep for up to 6 weeks in the fridge, I tend to save them for snacks. In the spirit of using what’s seasonal, grated zucchini stands in for broccoli or shredded kale, making this recipe unconventional in a good way.

Summer Apple Coleslaw

Dressing Ingredients

  • 1/2 cup plain greek yogurt or mayonnaise
  • 2 tablespoons lemon juice (or apple cider vinegar)
  • 2 tablespoons dijon mustard (preferably, grainy mustard)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • optional: 1/4 teaspoon celery seed

Slaw Ingredients

  • 2 cups shredded cabbage
  • 2 firm apples, such as Early Mac or Williams’ Pride, cut into tiny slivers or grated
  • 2 carrots, grated
  • 1 small zucchini, grated and excess moisture wrung out
  • 2 scallions or 1/2 red onion, chopped finely
  • Optional: 1/2 cup slivered almonds or sunflower seeds


  • Mix all the dressing ingredients in one bowl, and all of the slaw ingredients in another. Then, mix everything together. Done!