The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called appels, appelen, elstar, jonagold, goudreinet.
In the Netherlands, apples are in season August to November, at their best in September and October. After the harvest, Dutch stores carry them until July. Apples are in season now, in November.
The Dutch apple harvest runs from late August to November, Elstar and Jonagold first. The crop is kept in controlled-atmosphere stores and sold until the following summer, so a Dutch apple in May is a stored apple.
A freshly picked apple is firm and has a faint bloom. Many Betuwe growers open their orchards for picking in September and October.
Fibre, including pectin, vitamin C and polyphenols such as quercetin, concentrated in the skin.
To get the most: Eat the skin: it holds most of the polyphenols and half the fibre. Stored apples keep their fibre; vitamin C drops slowly over months in store.
On our nutrient density chart, a normal serving of apple (180 g) gives about a tenth of a day's vitamin C, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Keep apples in the fridge, where they stay crisp for weeks. Goudreinet is the cooking apple for appelmoes and pies.
Cores and peelings simmer into a pectin stock for jam, or steep for apple vinegar. Eat the skin.
40 producers in The Field Guide sell apples, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 146 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →visited by moss & marrowFarm · WageningenVeg & fruit38 farms in the guide open their fields for picking. Opening days follow the ripening, so check the farm's own page or social media the week you want to go.
visited by moss & marrowFarm · WageningenVeg & fruitDates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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