Abram- Ripens late and is greenish-yellow in color with brownish dots. Spicy to sweet flavor. Said to have originated in Virginia or South Carolina in 1775.
Adanac- A medium-sized, green-red striped, good dessert quality apple, moderately winter hardy,
good resistance to fireblight.
Akane- Relatively new entry from Japan, though almost identical to the Jonathan. A cross between 'Jonathan' and
'WorcesterPearmain'. A small to medium sized apple with an attractive bright cherry red fruit color. The juicy, white crisp flesh and
sprightly flavor resemble Jonathan, but with even more complex flavor. It keeps well, dries well, and stores well on the tree. A
notoriously shy bearer. Akane is relatively winter hardy. An all-purpose apple. Considered the great cooking apple of the Midwest.
Excellent for pies. August through September.
Alexander- An old Russian variety, Alexander is a large, beautiful apple that is not as common as it once was. It is esteemed more for culinary use than as a fresh-eating apple, and is especially good for sauce. It is lightly scented and somewhat sweet. Not a very good keeper. Late September
through mid October.
Albemarle Pippin- Ripens in late fall and is green-yellow in color. Subacid flavor. It is said to have originated in New York in or around 1666.
Albany Beauty- A red skinned form of 'Gravenstein'.
Ambrosia- Chance seedling discovered in B.C. in the 1980s. It is a large red apple that is crisp and juicy with a distinct aroma and a sweet low acid flavor. Excellent for eating fresh.
American Golden Russet- Ripens in October and has yellow skin with a rough golden Russet coating. It has a crispy, sugary juice. Originated in New Jersey in or around 1700's.
Arlet- Fine fruit with a nice sugar/acid balance. Firm, tart, and best for snacking. Cross between Golden Delicious and Idared.
Arkansas Black- A dark red skinned able that has yellow, fine-grained flesh that is crisp, juicy, and aromatic. It is said to have
originated in Arkansas in or around 1870. October and November.
Ashmead Kernel- Ripens in October through November and is golden brown with orange or reddish bronze cheek. It has a acidic sweet, juicy, sugary flavor. Said to have originated in Gloucester England in 1700.
Aurora- A skin color mutation of Braeburn, this one is bright red with a distinct stripe.
Autumn Glory- Cross between Fuiji and Golden Delicious. Hint of cinnamon flavor. Mid to late September. West Coast.
Baldwin- Hailing from the New York region. All purpose apple. Red skin that is mottled and streaked with yellow. A mildly- sweet tangy flavored and fairly crisp texture. Available from October through April.
Balwin- Ripens in early August and is yellow, with red stripes and dots. It has a juicy subacid flavor. Said to have originated in Massachusetts in 1740.
Ballarat- Primarily a cooking apple, Ballarat is large, green with a red blush, and with creamy white flesh. Cooked it is excellent. The fruit will store for several months after maturity without needing refrigeration. Ballarat is very vigorous, and should be on a dwarfing rootstock.
Battleford- A medium to large, green-red striped apple with only fair dessert quality but good for cooking. This cultivar should be grown in sheltered locations as it is only moderately hardy.
Beacon- A newer variety, Beacon is a cross between Wealthy and Malinda. A beautiful apple that has lively, juicy flavor and is good for baking, it does not keep extremely well. August through September.
Belle de Boskoop- Late September through December. A medium to large sized, rather oval, yellow over-russeted greyish apple with a dark red blush. An excellent cooker, the firm, crisp, creamy yellow flesh. Flesh is rather acid and very aromatic. It keeps very well, and sweetens
somewhat in storage. Discovered in Holland in the 1850’s.
Belmac- Late season. A cross between a disease resistant selection (Ottawa 521) and Spartan. Belmac is an attractive very good flavored red apple that resembles 'McIntosh' in color, size, and shape. It has good immunity to apple scab, a prime objective of breeding this variety, along with
Ben Davis- Late September into spring. An old former commercial variety, Exceptionally handsome-the fruit are large, uniform size and uniform in shape, their yellow background color is striped, mottled, and splashed with bright red. The skin is smooth, shiny and tough. It is aromatic and pleasant, if unremarkable; but the yellowy white flesh is firm and coarse, although juicy enough. The medium sized tree spurs well, is adaptable, vigorous, productive and reliable. Said to have originated in Arkansas in 1880.
Benham- Ripens in September and is Greenish-Yellow. It has a juicy subacid flavor. Said to have originated in Tennessee in 1857.
Black Gilliflower- AKA Sheepnose, is a distinctive looking apple with its conical, uniform shape and reddish color that sometimes darkens almost to black. It can be good as a fresh-eating apple. It originated in the late 1700's in Connecticut. October.
Black Limbertwig- Ripens in September through October and is deep dark red. It has a rich, spicy aromatic juicy flavor. Originated in Georgia.
Black Amish- Extra tart and crisp. Good for baking, and eating out of hand.
Black Twig- Crisp flesh that is sweet/ tart. Cider, eating out of hand. Ripens in September through October and is red
with green. It has a mild tart/sweet flavor. Thick, almost fuzzy skin. It is said to have originated in Tennessee in 1800's.
Blue Pearmain- A large heavy apple, Blue Pearmain has an unusual blue appearance that can be startling. It is a classic early American dessert apple, full-flavored and rich, and was a favorite of Thoreau. It keeps well, but loses flavor over time. October through January.
Bolero- Early season. A remarkable naturally columnar shaped apple tree with short spurs and no major branches. These trees were bred in England to fit the modern small space garden. Bolero is green blushed yellow, crisp and rather acidic.
Braeburn- Great for eating and surprisingly good in pie. Crisp juicy, a little floral with a bit tartness; holds
shape well. Usually eaten as a light olivey green apple overlaid with striped muted red, this apple is crisp,
sweet, and has very good flavor. Fully tree ripened very late in the season, it is a deep yellow apple faintly
washed and lightly striped with pinky red. Available November through April with good summer crop shipments from New
Breakly- A medium to large, green-red blush apple with good dessert quality but only average hardiness. From Canada.
Burgundy- A newer variety that has an intense deep red color, and can be very attractive. A good fresh-eating apple with sub-acid, but not a good keeper. September.
Bush Mt. Limbertwig- Ripens in October and is dull red with lemon yellow overlay. It has an unusual, aromatic flavor. It is said to have originated in North Carolina.
Buckingham- Ripens in early fall and is yellow with red strips. A subacid flavor. Said to have originated in Virginia about 1777.
Calville Blanc D’hivier- A very old European (pre-1600) variety. The medium large fruit are pale green with light red dots
on the side that is exposed to the sun. It is aromatic, sweet, spicy, of the highest dessert quality in the European style.
The flesh is tender and juicy. It is said to have more vitamin C than an orange. It is good for stewing (applesauce) as
well. Late October through December.
Cameo- Sweet Tart and Crunchy. Early October. Excellent Storage
Captian Kidd- Mid season. An old variety selected in New Zealand. The fruit are streaked bright red, very sweet, juicy, with very good flavor.
Carlos Queen- A large, green-red blush apple with good dessert and cooking quality. It has been moderately hardy and the fruit stores well.
Chenango Strawberry- also called Strawberry Chenango, is a delicate and attractive fruit that does not ship or store well. Slightly tart and juicy with a unique aroma, it can be a very good fresh-eating apple at its peak. August through September.
Cornish Gilliflower- Unusual in appearance and flavor, Cornish Gilliflower is definitely worth a try should you encounter it. It has a spicy aroma, plenty of juice and a sweet, rich flavor. Fine, crisp, greenish flesh, aromatic and strongly flavored, good as a dessert apple. November through January.
Cortland- Tart, good for baking, sauce, and eating. A cross between Ben Davis and McIntosh. A large apple with crisp white flesh. The skin is red with yellow green streaks. When cut, the Cortland retains white color longer than other varieties, making it especially good for salads.
Perfumed, slightly acid, very good flavor. Remains firm if baked whole. All purpose apple, good for eating out of hand, perfect for pies, oven baking, and applesauce. September through early October.
Cox’s Orange Pippin- September through October. A seedling of Ribston pippin. This medium sized deep yellow
striped/streaked/splashed with red apple is regarded as the finest flavored 'English style' apple there is. A complex-some
say perfect- blend of sugar, acid and aromatics is contained in juicy, tender, yellow flesh. “Spicy honey flavor”. Thought
to have originated in England prior to 1830.
Crabapple- A small rosy red apple with a rather hard, extremely tart flesh. Too sour for eating out of hand, but make outstanding jellies and jams. Sometimes spiced and canned whole. Delicious accompaniment for meats, pork, and poultry. Available during the fall months.
Cripps Pink- An Australian apple introduced in 1985, tangy, sweet Cripps Pink is an excellent snacking, pie, salad and sauce apple. It's rated good for freezing and baking. A late October harvest means that the fruit isn't available during September and October. Because it remains on trees for a long while, this apple develops the rosy pink color for which it is named.
Crispin- Late season. A crisp and juicy apple that is fairly good, but acidulous flavored. It is a dual-purpose eating/cooking apple. The trees are particularly vigorous.
Criterion- Slightly tart apple. Bright red skin with green highlights. It’s good for baking as wellas out of hand eating. October through December.
Dayton- Large, attractive apple that we found to be a good fresh-eating variety when we tried it for the first time last fall. The taste isn't overwhelming, rather it has a nice balance of sweet and tart flavors, and has a crisp, juicy texture. Don't worry if it is splashed with a significant amount of bright green coloration, as this is not an indication of ripeness. McIntosh lovers should give this one a try. September through October.
Discovery- A light red flushed over green, medium sized apple, with slight russeting on the top. Crisp, moderately sweet, firm, slightly chewy texture.
Duchess- Duchess is a very early ripening apple that has been a traditional favorite for baking since it was introduced from Russia in the early 1800's . As a fresh-eating apple it may be a little too tart for some tastes, and it is not usually thought of as a dessert apple. Still, it has an interesting flavor right off of the tree and is an excellent performer in the kitchen. The coloration and shape of Duchess can be very beautiful, with marked striping and perfectly round profile. It once was a popular variety for home use, so there are still a lot of lone trees standing near old farm houses. August through September.
Early Cortland- Ripens about one month prior to the Cortland. Its sweet flavor makes it a good for snacking and making sauce.
Early Harvest- This pale yellow mixed-size apple is never marketed because the skin is thin and the flesh tender, thus
subject to bruising when handled. The fine white flesh is juicy and pleasantly subacid when fully ripe. It ripens irregularly
over about a month, and if you pick it when not absolutely fully mature it is a good cooking apple, and when fully tree
ripened is a very good dessert apple. The tree is vigorous, productive, and relatively disease resistant.
Edith Smith - A medium-size, cream-red blush, good fresh eating and cooking quality apple with average hardiness. From Canada.
Egremont Russet- Early mid season. A small apple, pale browny-green, heavily russetted with a golden russet. The flesh is yellow, dense, and dry. The flavor is excellent-complex and sweet. It is prone to 'bitter pit', small sunken brown lesions in the flesh, caused by a calcium deficiency in the fruit. The effect is usually relatively minor. The fruit are best held for several weeks after picking before you eat them. They store well, too, but you will need to put them in a plastic bag, as they tend to shrink and become rubbery otherwise.
Ellison’s Orange- Mid season. Medium sized golden yellow fruit with crimson stripes. Derived from a cross of Cox's Orange and Caville Blanc, and has Cox's strong aromatic flavor. Picked early it is crisp, but if left for too long on the tree the flesh is soft, similar to Telstar. It has a slippery skin feel.
Elstar- Originated in Holland. It is a cross between two stellar dessert varieties, Golden Delicious and Ingrid Marie. It is very popular in Europe and is at its best as a fresh-eating apple. It may not have a lot of red coloration and the skin may be a little rough, but neither of these effect the quality of the apple. Give it a try. It has a strong following. August through October.
Empire- Originally from the US, a cross between the McIntosh and Red Delicious. Almost the same flavor as the
McIntosh, but more resistant to bruising. Keeps longer, medium size and round. Its skin is streaked with dark red and
has spots. All Purpose apple. Used for cider making. October through January.
Epicure- A very productive early apple, bearing small, firm, aromatic fruit of very good eating quality. From the United Kingdom.
Esopus Spitzenburg- Sweet and spicy, crisp apple that is eaten raw only.
Exeter- A large, cream-red blush apple with good hardiness, produces good quality apple juice. From Canada.
Fameuse- Fameuse apples are also known as snow apples, so called because of their snow-white flesh that is very tender. They are a parent of the delightfully scented McIntosh apples. They're tangy and sweet and great for eating or baking. Probably originated in Quebec. Usually available September through December.
Fireside- A great fresh-eating apple with a great name. Originating from Minnesota, it is mainly seen in northern orchards. It doesn't get as red as McIntosh, Cortland, Empire, Jonathon and other northern varieties when ripe, but rather is splashed with quite a bit of green. This color doesn't affect the flavor, which by the way is excellent. You may notice some peening on the skin, which look tiny little dents. This is not a defect, just part of this apple's interesting character. Minnesota apples certainly have the best names. October through January.
Fortune- Laxton's Fortune'. Early/mid season. Produced from Cox's Orange x Wealthy in 1904. Sweet and aromatic, excellent flavor. This apple is crisp at first and becomes softer the longer it is left on the tree.
Franklin- Attractive looking fruit that is the result of a cross between McIntosh and Red Delicious. Mild, pleasant flavor that is much better than Red Delicious but not quite as spicy as McIntosh. October.
Freyburg- Mid/late season. A small (medium if thinned), dry skinned, light golden yellow slightly russet streaked apple. A cross between Golden Delicious and Cox's Orange, this is an extraordinary flavored apple. The flesh is crisp, very juicy, and light yellow. It is sweet and moderately rich
flavored. However, the outstanding flavor component is a distinct anise flavor. Some have compared the flavor to Benedictine liqueur. The anise component becomes stronger the longer the apple is left on the tree, and varies with seasonal climatic conditions. Freyburg stores well.
Fuji- Better for eating than cooking, but an excellent options for pies if mixed with an assertive tart apple. Dense, and
sweet. Becomes a bit mushy if cooked too long. A cross made in Japan between Rall's Genet and Delicious. Available
October through December or later.
Gala- Firm, yellowish flesh with pinkish-orange blush. Thin, pale yellow flesh. Striking, peach like appearance. Sweet aroma
and flavor; good dessert apple. Excellent for eating out of hand. Created in New Zealand. A cross between the Cox’s
Orange Pippin and the Red and Golden Delicious. Used in cider making. October through November.
Ginger Gold -Medium to large, mildly tart with a vibrant yellow skin. This is an early yellow apple that should not be
considered a long storage variety. Possibly originated in Virginia in 1969. Great for baking; especially good for tarts.
August though December.
Golden Delicious- Yellow, sometimes flushed with pale orange; crisp, juicy, sweetly aromatic; occasionally musky, mellow and
honey flavored. Slightly elongated, narrowing at the vase and ending in 5 distinguishing bumps. A long-lasting, all-purpose
apple good for snacking and cooking. Excellent for eating our of hand, sauce, pies, and juice when mixed with another variety
Holds it's shape when baked, and okay in pies. Best with tangier apples. Created in the US at the end of the 19th century. Usually in season from September through early June.
Golden Pippen- Greenish Golden skin that gets very gold when ripe. Subacid flavor that is a little aromatic. Around since the1800’s.
Golden Russet- Medium or small, round, with lovely russet-colored skin with a slight texture. The skin is about the thickness of a potato peel. Corky, yellow flesh. Extremely dense and sweet, historically used for cider. Now immensely popular for eating, but hardly available except at a few farmer's markets or through mail order. Poor keeping qualities. This is an antique variety often used in paintings by Rembrandt. October through January.
Golden Supreme- Late mid season. A chance seedling, Idaho 1960. A large, smooth golden yellow apple with a pink blush, Sweet and similar to Golden Delicious in flavor. It is also a very good culinary apple.
Goodland- A large, green-red blush apple with excellent dessert quality. This cultivar lacks hardiness and should only be grown in sheltered locations.
Granny Smith- Quite tart. Makes a tangy pie by itself, but it is best mixed with a sweeter apples like Braeburn, or Golden
Delicious. A very late maturing, late keeping large, green, slippery skinned, dual-purpose cooking/eating apple. The flesh is
hard, crisp, and juicy. The flavor is tart, becoming very sweet if tree ripened Juicy and acidic. Holds it shape well, but will
go mushy if cooked too long. Also good eaten out of hand. Green skin. A chance seedling from the backyard of Marie Ann
Smith, Australia. A good summer apple, since it is also grown in Australia and New Zealand. Harvested here October
Gravenstein- Crisp, juicy, sweet- tart. Beautiful green skin streaked with red. All purpose apple. The creamy
yellow flesh is very juicy, crisp, fine textured, markedly aromatic and slightly acidic. Makes delicious pies and
applesauce. Does not bake well. Available from August through late September.
Grimes Golden- A spicy apple good for frying and baking. An old (1790) West Virginia variety that many older growers hold to be the best dessert apple available, when properly grown. With a rich spicy flavor and perfumed skin, it can be a gourmet delight when it is at its best. The flavor is
elusive to describe, some likening it to coriander. It is not quite as crisp as Golden Delicious, but makes up for that with character. October through December.
Hawk Delicious- Yellow skin with red streaks and red dots. September through October. Mild subacid flavor. Around since 1870’s in the US.
Haralson- A mild, pleasant apple that does extremely well when baked. It has a faint citrus scent, with tender juicy flesh. Mild flavor, slightly tart, crisp texture. September through November.
Holstein- An offspring of Cox Orange Pippin and has flavor and aroma that may be even more intense. Hard, coarse, dense, juicy flesh in an orange russeted package, Holstein is a variety that bites back, and is not for the timid. September through November.
Harcourt- A fair quality apple. It has not been hardy in northern Saskatchewan and should only be planted in well-protected areas.
Hawaiian Apples- Crisp, firm, and very sweet. Better for eating than baking, and perfect for those who like sweet, rather than tart, apples.
Honey Crisp- Late season. A cross between Macoun and Honeygold The sugar: acid ratio is well balanced, it is crisp and
juicy. The tree was bred specifically for winter hardiness. Sweet- tart balance. Mid to late September through January.
Can be stored inrefrigerator up to 6 months.
Honey Gold- A Minnesota Golden Delicious and Haralson cross, it is similar to Golden Delicious. Slightly sweet flavor, crisp texture. October through December.
Horei- Late season. Yellowish green blushed red, pleasant sugar-acid balance, if undistinctive. The apples are small to medium sized, thin skinned, hard fleshed, and juicy. The tree bears heavily and regularly. A good apple size for children-not too big.
Hubbardston Nonesuch- A classic old New England apple with a lot of character. It was well known and highly sought after in New England as early as the 1830s. Like many varieties fromthe past it is dense, complex and rich in flavor. It has an exceptionally high sugar content. It may be at its best shortly after harvest. October through December.
Hudsons Golden Gem- Lop-sided, small, with rough skin and a dull yellow color. Sweet, juicy pear like flavor. October through December.
Ida Red- Not very common in stores, but a good choice for baking. Large, dark red with greenish-yellow spots, firm, juicy and aromatic flesh that remain firm when cooked. All purpose apple. Nice balance between tart and sweet. The flesh is white, firm, crisp and mildly acid. It is usually somewhat acid when it is picked, but mellows. Good blended with Braeburns. A cross of Jonathan and Wagener. Excellent baked, or for applesauce. Used for apple butter.
Imperial Gala- A color variant of Gala with a pronounced vivid red stripe over a bright red/yellow blended.
Irish Peach- Early. Green with faint red stripes. Very good flavor, the best tasting very early apple, but quickly goes soft.
Jazz- tart/ sweet. Cross between Gala and Braeburn. Dense and crisp. Coloration of red, orange, and yellow. Very late
harvest. benefits from storage- will soften up.
Jersey Mac- A McIntosh variety that is a cross between an Old McIntosh and a regular McIntosh. Mostly green in color, with some red. A tart, crisp apple that can be used the same way as a McIntosh. It bruises rather easily.
James Grieve- Early/mid season. This is quite a large, rather conical, crimson over yellow background apple. The yellowish flesh is very juicy, soft, and with excellent flavor.
Jonafree - Early Season. A disease resistant, medium sized, glossy-red apple. Like most early apples, it is only a fair keeper.
Jonagold- A cross between Janathons and Golden Delicious. On the tart side, but sweet enough to eat alone. Crisp when raw, but tends to break down when baked. The fruit are striped red over a yellow ground color, fine textured, juicy, and are sweet and with a bit more acidity than Golden Delicious. Consistently rated as one of the finest culinary apples. Mid-September. Could deteriorate quickly if not handled properly.
Jonamac- Behaves like a McIntosh. Good for sauce but needs to be sweetened a little. An early season similar to the Akane.
Jonathan- Bright red apple. Spicy fragrance. Seductive and juicy. All purpose apple. Great for eating out of hand, pies,
applesauce and other cooked dishes. Doesn’t fare well as a baked apple. Used for cider. Available from September through
Kandil Sinap- An unusual variety that most likely originated in Turkey, Kandil Sinap is interesting in appearance and excellent in taste. Crisp, juicy, fine texture. October through January.
Kidd’s Orange Red-Mid season. A cross between Cox's Orange and Delicious. The skin is orange, overlaid and streaked with red. The flavor is complex and rich, in the style of Cox.
King David- An older obscure variety from Arkansas. Excellent for pies and sauce, although if you don't mind the tough skin, it can be an excellent fresh-eating apple with its spicy, wine-like flavor. October through December.
Knobbed Russet- An ugly looking apple with its bumps and irregularities. A crisp, rich, and sugary dessert apple. October through January.
Lady- Tiny apple that ranges in color from brilliant red to yellow, with generous red blushings. Sweet tart. Can be eaten raw or cooked. Can be found canned. Commonly used for garnishing purposes. Available during winter months.
Lady Alice- Late season. West coast. Betters with storage.
Liberty- A crisp, and juicy sweet-tart apple that is an all purpose apple and good for eating out of hand. A medium to large, dark-red-over-green-background skinned apple in the 'McIntosh style'. The flesh is very white, crisp, juicy, and tender. The flavor is tart/sweet, somewhat perfumed, and improves in storage.
Lobo -Early mid season. A seedling of Macintosh selected in 1930 in Canada. A very large, bright red, crisp fruit that is particularly good for cooking, making a nice white froth when stewed (applesauce) and making excellent pies. Good all purpose apple, although a little tangy at first.
They sweeten in storage.
Lodi- A waxy looking, bright green, smooth-skinned apple that is an excellent early variety for kitchen use, especially for sauce.
Lord Nelson- Early season. This apple is really a baking apple. Its only virtue is it's culinary use, earliness, and remarkable disease resistance.
Lurared- A chance seedling found in Bone Gap, Illinois, marketed as a big-fruited, early Jonathan type. Best for snacking.
Macoun- High sugars with balancing acidity make this apple good for snacking and for desserts where a soft texture is desired. Small to medium in size. Wine red in color. Crisp, juicy, sweetly tart. All purpose, but excellent for eating out of hand. From the East Coast. McIntosh crossed with a Jersey Black. The flesh is greenish white. The fruit are green, blushed dark red and with dark red stripes. The skin has a heavy bloom. It's only down side is that it bruises fairly easily.
Maiden Blush- The skin is a little tough, but the flesh is tender. It is one of the best varieties for freezing and drying, and with its good looks and delicate scent makes a nice addition to a fruit basket. The flesh is highly scented, and tender. Not as popular as it once was.
McIntosh- Good eating when fresh picked; tart to tart-sweet depending on color, the redder the sweeter. This traditional New
England apple likes cool falls. Said to be a seedling of an old apple called Fameuse. Known for its white flesh and apple aroma.
Great for snacking and salads. Also good for baking and applesauce. Medium size, round, firm, juicy crisp flesh. Dark red skin with
green streaks. Originated in eastern Ontario, Canada when discovered by John McIntosh in late the 1700’s
Melba- Medium size, round and irregular shape. Red skin with yellow streak, juicy tender flesh. Turns mealy quickly. Good for eating out of hand, makes excellent applesauce.
Melrose- A mildly acidic apple that is an all purpose apple. A cross of a Jonathon and a Red Delicious. Good eating out of hand, but also retains its shape when cooked. Originally from Ohio.
Merton Beauty- Mid season. The fruit are aromatic, with an aniseed flavor.
Merton Russet- Late mid season. Cox's Orange crossed with Sturmer. A medium sized somewhat oval shaped apple, the skin is entirely covered in a russet of burnished gold. Very attractive. The flesh is very crisp, juicy, and deep yellow. The flavor is complex-acidulous, sweet, spicy. It is best stored for about 3 weeks after picking, when the flavor intensifies, developing pineapple overtones.
Mollie’s Delicious- Similar, but unrelated, to Red Delicious, this complex variety is sweet, delicate, refined, yet substantial. Too soft for cooking, but ideal for snacking. Developed at Rutgers University. A cross between Gravenstein and Golden Delicious, it is a large fruit with a conical shape. The flavor is crisp, sweet, lively but mild.
Mother-' American Mother'. These very attractive slightly conic apples are yellow, half covered in bright red overstriped with carmine red. The flesh is tender, very juicy, and yellow. The flavor is excellent-sweet, aromatic, and distinctive.
Mutsu- Bred from Golden Delicious by crossing with Indo. Yellowish green sometimes flushed with gray-orange and fairly
sweet-tart for snacking; Firm, dense texture which is consistent for cooking. Excellent both for dessert and cooking. In some
areas, Mutsu is known as Crispin. Good for applesauce, and cider making.
Newton Pipin- All purpose. Greenish yellow to yellow skin. Has crisp flesh and is juicy. Slightly tart. AKA pipin, yellow pipin. Available mid winter to mid spring. Usually used for cider making. This apple is as old as the United States, and was grown by our forefathers.
Nittany- Cross between Golden Delicious and York Imperial. Red Orange color, tart spicy flavor. Mid to late October.
Norland - A medium-sized, green-red striped summer eating apple, moderately hardy, susceptible to fireblight.
Northern Spy- Large fruit with green background and muted red overlay. The skin has a light bloom. An excellent flavored, slightly yellowish fleshed, very crisp and juicy, apple. Crisp fleshwith a sweet-tart complexity and robust flavor. Old-fashioned variety, extremely versatile, great
for eating, baking, or sauce. Long suggested for pie making. Long prized as an outstanding pie and cider apple. Available October to March. AKA Spy apple.
Oliver - Ripens in late September it is a greenish yellow apple and streaked dark red. It is a fine-grained and juicy apple. It is a 1800's Arkansas apple.
Opalescent- Old Midwestern variety, unique appearance, very rare, early season apple that is crisp and good for baking.
Ozark Gold- Less sweet than a Golden Delicious and best for eating out of hand.
Pacific Rose- A cross between a Gala and Splendour. From New Zealand but also grows in Washington state. Crispy, juicy and
sweet creamy white flesh. Good for eating out ofhand or a dessert apple. Mid season.
Parkland - A good cooking apple of medium size, greenish-yellow with a striped red blush.
Patterson - A hardy, medium-sized apple, cream-colored with a red-orange blush; excellent quality for cooking and good quality for eating out of hand.
Paula Red- Beautiful large apple with a solid red blush color. Tart in flavor with a light cream- colored flesh. Equally good for eating, making applesauce, or baking pies. Available in September.
Pinata- Heirloom cross between Orange cox Pipen, and Duchess of Oldenburg. Crisp, Juicy, tart sweet tropical flavor. Mid October.
Benefits from storage.
Pink Lady - Late season . The handsome, pink fruit is very distinctive, various red skin mutations have also been selected, which
rather negates the name. It is very long season, maturing several weeks after Granny Smith.
Pink Pearl- Tart to Sweet tart, this California variety is considered an antique variety. Good for baking, or eating out of had.
Available in August to mid September. Also produces pink blossoms.
Pippin- A sweet, rich apple for baking.
Pitmaston Pineapple- Best for eating, as its small size is not suited for baking.
Polka - A remarkable naturally columnar shaped apple tree with short spurs and no major branches. These trees were bred in England to fit the modern small space garden. Polka is red over green, with a fine vinous flavor somewhat similar to 'Spartan'.
Prima- A fine early cooking apple for pies and cobblers. Juicy and flavored like a Jonathan.
Primevere - Late season. Primevere is an attractive, long keeping moderately acid large red apple that improves in storage. It is resistant to apple scab. It mature several weeks after 'McIntosh'. Cold hardy in the apple growing areas of Canada and North East United States.
Priscilla - Early mid season. Light yellow with a dark red blush, Priscilla has very good dessert quality in the McIntosh style, and is crisp and juicy.
Pristine - Early season. Similar to Early Transparent, (the 'June apple'). Sweet.
Ralls Genet- 'Rall's Janet', 'Genet', 'Geneton'. Late season. A USA seedling circa 1800. A medium sized, smooth skinned, yellow blushed apple mottled red and blotchily striped deep red. Broken lines of rough 'scarf' skin radiating from the base of the apple, coupled with a light bloom, give it a somewhat dull appearance. The flavor is pleasant, sub acid, aromatic. The flesh is white, firm, fine grained and tender; crisp and juicy.
Red Astakhan - Very early season (ripens a month before Gravenstein). The fruit are small to medium sized, pale yellow heavily blushed, splashed, and striped with red and dark red. The thin, tender skin is covered in a heavy bloom, and has numerous white dots. The flavor is good, if rather tart, and the flesh fine, juicy, crisp becoming soft with over maturity. The immature fruit are good stewed (applesauce). Presumed to have originated in Russia. In season August and September.
Redcort - A skin color mutation of Cortland, this mutation has a 90% cover of bright red, a characteristic important for commercial growers.
Red Delicious- Same characteristics as the golden variety except the flesh is crispier and the skin is bright red with streaks. Tough
skin that can be bitter, juicy flesh that is, rather coarse textured. Eating out of hand only. Available from September through
Red Gravenstein - A red skinned form of Gravenstein.
Red Prince- Available during the winter months, this apple is a cross between the Golden Delicious and the Jonathan. Tangy, sweet flavor with a crisp and juicy texture. Ideal for fresh eating, in salads or baking. Pairs particularly well with sharp cheddars and blue cheeses.
Red Wealth - Suited to colder climates, the compact growing tree is very hardy. Suitable both for fresh eating and culinary use.
Rein des Reinette- A French gourmet dessert apple that has a sweet, rich, crunchy texture that is very aromatic. Available November through January.
Rhode Island Greening- Green to yellow green. Medium size. Sweet-tart flavor that intensifies when cooks. Firm, crisp, juicy, acid, yellowish green apple is renowned as a cooking apple, but it can be eaten as a dessert apple if it is stored a while, or in mild climates, tree ripened Good for
cooking and baking, but good eating out of hand. Available from October through April. Grown mainly in eastern and central part of the country. Related to Northwest Greening.
Ribbston Pippin- Mid season. Crisp, hard flesh, sometimes almost dry, very sweet and quite exceptional aromatic, rich flavor, somewhat similar to a tree ripened Cox's Orange. Orange blushed and striped red skin over green ground color, and often russeted.
Richared - Color variant of Red Delicious. NZ
Rome Beauty- Thick glossy red skin; firm, white flesh with tart flavor. Large and round. Has little white specks. Firm flesh that
is mealy and dry. The only cooking apple widely available in supermarkets. Traditional apple for pies, sauce, and juice. Slices
may break apart some, but holds it shape well when baked whole. Best when blended with one or two other varieties. Available
from November through May.
Roxbury Russet - Late season. A very old variety, pre-1700. A pale greenish brown, tough skinned, russetted apple with firm, crisp, slightly acidic flesh equally good for dessert and for cooking. Also used for cider making. It keeps exceptionally well. Usually available October through January.
RubyMac- Very Red and very hard form of a McIntosh. Midwest and East coat. Late September.
Russet- Sweet and tangy. A popular choice in Europe and one of the oldest Ontario varieties. Great as a fresh snack but also ideal for pie filling and applesauce.
Sansa - Early Mid season. A cross between Gala and Akane. Bright red, medium to large. Similar to Gala in flavor, sweet, but with perhaps more acid notes, far better bearer than Akane.
Sayaka- A Jonathan by Sekei Ichi cross, resulting in large orange-red apples that resemble Jonagold in appearance and quality.
Senshu- A cross of Fuji and Toko, introduced in 1980. Available in early fall, this Fuji-type apple has a wonderful sweet flavor with a crisp, juicy texture. it is medium-sized, striped red and is somewhat similar to Fuji in taste.
Sierra Beauty- An heirloom variety that has crisp and juicy flesh that is sweet tart with underlying of spice. Good in sweet
and savory preparations as well as raw. Said to have come from the Sierra Nevada Mountains in California, possibly as a
result from the Gold Rush. Mid October through November
Smoothee - A russet resistant selection of Golden Delicious.
Spartan- Cross between a McIntosh and Yellow Newton. Crisper, more colorful and sweeter than the McIntosh. Medium to large. Round, dark red skin with small white spots. Pure white, juicy, crisp flesh. All purpose apple. Usually available between October through December.
Spigold- Crisp, tart; old-fashioned variety, extremely versatile, great for eating, outstanding for baking and sauce. Late season. A cross between Red Spy and Golden Delicious.
Spitzenburg- Discovered in Esopus, New York in the late 1700’s. One of the most famous dessert apples in American. Known to have been grown by Thomas Jefferson and Washington Irving. Hard flesh that is very crisp and rich with a nut like flavor. Eat out of hand or bake.
Splendour - Late season. A cross between Red Dougherty and Golden Delicious. A large, pinky red apple with crisp, breaking, white flesh. The apple is sweet and with very good flavor. The skin is thin and it can be fairly easily bruised, so is no longer available in food markets. Splendour
Spur Winter Banana -An excellent pollinator, this is a spurring mutation of Winter Banana. The fruit are large, pale yellow, with a rose blush. The flesh is crisp, juicy, coarse, aromatic, with a good sugar: acid balance.
Stayman- Striped, dull red. Off white flesh. Juicy, crisp and tart. Raw and cooked. Available October through April.
Stayman Winesap - Late season. A seedling of Winesap, and better than it's parent. The fruit are medium to large, yellow covered in dull striped red; thick and tough skinned, fine grained tender crisp flesh, juicy, aromatic and subacid.
Sturmer- 'Sturmer Pippin'. Late season. Medium sized somewhat flattened fruit, yellowish green with a bronze blush on one side, Sturmer is dense 'hard', crisp, with only moderate amounts of juice, and a particularly acidulous flavor. High in vitamin C, having about three times the level of
Summer Pippin- This is a tart apple that is perfect for baking.
Summer Treat- A sweet summer apple for eating out of hand. Available August and September.
Sunfuji- A variant of Fuji with more color. Spur type, medium to high vigor, precocious bearing.
Sunny Brook - A moderately hardy, medium sized apple, yellow with bright red blush; good cooking and storage quality.
Sunset- Mid season. Sunset looks like a flattened version of Cox's Orange. This is not entirely surprising, as it is a seedling of Cox, and has a very similar superb sweet complex flavor. The fruit are a bit smaller, but Sunset is considered easier to grow than Cox’s in cooler climate areas.
Sweet Sixteen- A Northern Spy offspring with a slight anise flavor. An outstanding cooker all around. Firm, crisp texture; moderately acid, aromatic. Blotchy red skin. Short storage life.
SweeTango- Cross of Zester and Honeycrisp. Complex, spicy, crisp and juicy. Early September.
Swiss Gourmet- Also called Arlet. A cross between Golden Delicious and a Ida Red. Originated in Switzerland. Firm flesh that is slightly tart but sweet.
Telstar - Mid season. A sister to Gala, derived form the cross of Kidd's orange red with a Cox's Orange. Unlike Gala, Telstar has a very rich and deep flavor, similar to Cox, but with less acid and much more sweetness. The apple is small to medium, flattened, and looks like a scruffy
version of Cox. At first the flesh is quite crisp and melting, but as the apples hang on the tree the flesh becomes soft and rather 'floury'.
Tompkins King- Very rich and aromatic apples that is a cooking apple, but can also be eaten out of hand. Available October through December.
Twenty Ounce - 'Cayuga Redstreak'. Available September through October. A very large, handsome, round, yellow apple striped and splashed with red. The trees start bearing early, and are regularly productive of its juicy, coarse yellow-fleshed sub acid fruit. It is a very good culinary
apple, but only an average dessert apple.
Tydeman’s Red- 'Tydeman's Early'. Early season, ripens a month before McIntosh. A cross made by H.Tydeman between Worcester Pearmain and McIntosh. A medium sized to large McIntosh type scarlet to dark red, juicy, crisp apple.
Tydeman’s Late Orange - Late season. A cross made by H.Tydeman between Laxton's Superb and Cox's Orange, Similar to a Cox in appearance, a little smaller and often russeted. The flesh is firm, very juicy, and deep yellow. It tastes similar to Cox as well, but it perhaps lacks some of the acid
notes in Cox.
Vista Bella - Very early season. A medium sized, glossy, very dark red apple of rather indifferent eating quality (it has a tendency to have watercore).
Wagener – October to December. An old variety (pre-1800). The medium to large, slightly flattened fruit are distinctly five sided. The color is predominantly a bright red over a pale yellow background. The flavor is very good, being aromatic, slightly acid, and sweet. The flesh is fine
grained, tender, crisp, and very juicy. It is a very good cooking apple as well as dessert apple.
Waltz - A remarkable naturally columnar shaped apple tree with short spurs and no major branches. These trees were bred in England to fit the modern small space garden. Dark red over green and similar in flavor to red delicious.
Wealthy- A good all purpose kitchen apple in season during September. Used for baking, freezing, cider and eating out of hand. The texture is coarse, but soft and has a sweet aroma.
Westfield Seek-No-Further- An old New England variety that is used as a dessert apple. Available October through November, it has a dense flesh, with a rich, complex flavor and an interesting aroma. It is used for eating out of hand.
Westland - A large cooking apple, ripens in mid to late August, yellowish with light red stripes; stores moderately well and has moderate hardiness.
Winesap- Dark red, very crisp, tart early; sweeter later in the season; extremely versatile, great for eating and baking. Winesaps
are believed to have originated in New Jersey more than 300 years ago. Great for any use, especially in pies, sauce, and cider.
Available November through May.
Winter Banana- This fruit was discovered in Indian around 100 years ago. An excellent pollinator, the fruit are large, pale
yellow, with a rose blush. The flesh is crisp, juicy, coarse, aromatic, with a good sugar: acid balance. Has a pleasant distinctive
aroma-but not of bananas! The fruit bruise very easily, so are hardly ever found in the shops. Available October.
Wolf River- An apple that usually grows to the size of a small pumpkin. Grown in Wisconsin. Used for making apple butter and drying. Has a low acid level that is moderately tart, but tender and juicy.
Worchester Pearmain - Mid season. Bright red over green ground color, Sweet with good if unremarkable flavor and has crisp white flesh.
Yellow Newton- A vigorous, spreading tree. The fruit is green to light yellow. The medium to large apple has fine dessert quality.
York Imperial- Medium to large apple with firm flesh that’s tartly sweet. Red skin with yellow streaks and off white flesh. Excellent cooking apple. Good for baking because it keeps it shape well. Used in cider making. Discovered near York, Pennsylvania around 1830. Available
October through April.
Zester- Flavors are complex. Crisp. Mid to late August. Common in the Midwest
© 2015 Jennifer M Denlinger
There are hundreds of varieties of apples in the world. Even though apples are not widely grown in Florida due to the large amount of chill hours needed for the fruit to bud, there are a few heirloom varieties grown on estates and private land that produce apples.
Even so, apples are found in the market and stores year round, and can be shipped in from apple producing regions. Here are just some of the apples that you may find around. What are your favorites?