Cooler mornings and yellowing trees are signs that autumn has officially arrived (well, on Tuesday anyway), and that means one thing: It's apple-pickin' season. So grab your canvas bags and prepare to reach for the highest fruit on the tree.

McIntosh and Cortland apples are ready for plucking at most orchards this time of year, but there are many more varieties to try. We set off to Gould Hill Farm in Contoocook to get a taste of what's available at the orchard. Here's an unscientific guide to what you can expect to find:

Akane - This petite Japanese apple, a cross between a Jonathan and a Worcester Pairmain, will go down in a few bites. It has crispy, bright red skin; a tart, moist interior; and a subtle honey flavor. It's recommended for desserts, cooking and drying.

Gala - Sweet, juicy and unbelievably crunchy, the Gala variety, with yellow and orange-red skin, is a cross between the Golden Delicious and Kidd's Orange Pippin. It hails from New Zealand and is harvested in mid-September. These apples are best for eating and drying.

Chestnut Crabapple - Don't let this variety's unfriendly name or unsightly appearance turn you off. These tangy little gems are sweet and nutty, with an almost pear-like texture. While the fruits are primarily used to make jams, stuffing and apple butter, they also taste great on their own.

Gravenstein - This pleasant-smelling apple hails from Germany, where it was discovered growing in a royal duke's garden in the 1700s. Its golden-green skin is chewy and rich in texture, but the fruit is soft and almost mushy on the inside. These are good for cooking and eating.

Red Max - The striped skin's chewy texture dominates this all-purpose apple's soft, tart flavor. Moderately juicy and sweet, it's an earlier ripening sister of the McIntosh.

Wealthy - This variety is nice and tart, with a firm consistency. The inside is slightly soft, but not mushy, with a hint of cranberry. It was named after the wife of Peter Gideon, the first American to scientifically breed apples. This variety is delicious on its own, but can also be used in pies and sauces.

Milton - Typically harvested in mid-August, the Milton is soft and sugary, with a mealy texture. A cross between McIntosh and Yellow Transparent breeds, this apple is recommended for salads, sauces or eating on its own.

Early Pippin - This refreshing apple is firm with smooth, greenish-red skin. It packs a great crunch with a slightly acidic, invigorating flavor. The versatile Pippin is a great dessert fruit, but can also be used for baking, pies, sauces and salads.

Paula Red - Harvested in late August, the Paula Red is soft and mildly sour, with a sturdy, slightly mealy flesh. It's recommended for sauces and to be used in salads.

Honeycrisp - True to it's name, this succulent, two-toned treasure is syrupy and firm, with just a hint of tartness. It's ideal for eating raw and is also the state fruit of Minnesota.