What is an antique apple?

An antique apple generally predates the widespread use of refrigerated boxcars during the 1940's for the transportation of produce. Since refrigerated boxcars allowed apples to be shipped great distances, varieties with transportation-hardy characteristics gained prominence. Gradually this led to a decline of the varieties available to the consumer. Most antique apples are at least 50 years old. Antique apples are not the products of university variety selection programs and they usually have some historical significance.

Apple varieties

• Alexander

(1700's, Russia) Crispy and tart; cooks to a juicy lemon puree

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• Ashmead's Kernel

(1790, England) Strong sweet, sharp flavor; long esteemed by connoisseurs

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• Autumn Berry (Wild Berry)

(USA) Very aromatic yellow flesh; flavor reminiscent of pineapple

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• Avocado Apple

(USA) Oval shaped; Unusual semi-sweet flavor

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• Beacon
(Canada) Excellent tart apple for fresh eating

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• Black Gilliflower

(1700's, Connecticut) Pear like flavor and unusual conical shape

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• Black Twig

(1833, Tennessee) Ultimate tart apple; excellent for fresh eating and tannic acid adds a kick to cider

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• Calville Blanc d'Hiver

(1598) Antique variety from France, where it was grown in the king's gardens at Orleans; one of the premier gourmet apples, still served for dessert in the finer Parisian restaurants; tart, strong, distinctive flavor

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• Chenango Strawberry

(1800's, Chenango county, New York) Delicate, beautiful variety with fragrance resembling roses

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• Cornish Gilliflower

(1813, United Kingdom) Knobby exterior with yellow, perfumed flesh; intensely flavored, reminiscent of cloves; very aromatic, it was prized during the Victorian era; still popular in English gardens

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• Cortland

(1926, New York) A Ben Davis X McIntosh cross; sprightly, especially good for salads 

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• Cox's Orange Pippin
  (1830 England) Considered by many to be one of the best fresh eating varieties; flesh is juicy and rich, with an aromatic, intense flavor

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• Criterion
  (1973;  Parker, Washington)  Red Delicious, Golden Delicious and Winter Banana offspring; flesh is crispy and juicy; taste is mild and sweet with just a hint of tartness

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• Duchess of Oldenberg
  (1700's, Russia)  Savory, brisk, and juicy; soft, creamy flesh; tart eating apple; excellent in the kitchen
• Early McIntosh
  (1930, USA)  Cross between McIntosh and Red Delicious; sweet with some acidity; mainly a fresh eating apple

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• Early Red Bird
  (1850, Canada)  First apple of the season; sweet/tart flavor with a hint of rasberry fruit

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• Egremont Russet
  (1872,  England)  Flesh is creamy, densely textured; sometimes referred to as a connoisseur's apple, this variety has a distinctively nut-like taste

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• Empire
  Cross between McIntosh and Red Delicious; crisp, clean taste, with the slight sweetness of its parent, McIntosh

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• Esopus Spitzenberg
  (1790's, USA)  Long considered among the finest dessert apples; grown by Thomas Jefferson on his orchards at Monticello; crisp, dense flesh has a rich, nut-like flavor which is chacteristic of older varieties

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• Florence Crab
  Used to make red apple jelly; very good eating variety; spicy taste

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• Gala
  Cross between Cox's Orange Pippin and Red Delicious; delicious for fresh eating, as it is juicy and mildly sweet

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• Geneva Early
  (Modern, USA)  First dessert apple of the season

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• Golden Delicious
  One of the most popular varieties in the world; mild and slightly sweet, with just the right amount of tang in its juice

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• Golden Russet
  (1845, USA)  Comparable to the finer European gourmet apples; terrific for cider-making and fresh eating; the rich, dense flesh contains the full flavor of sugar and honey

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• Gravenstein
  (1600's, Europe) Possibly the oldest and most distinctive summer variety;  juicy, breaking, spicy taste; excellent for dessert and culinary use

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• Grimes Golden
  (1832, USA)  A gourmet delight when at its best; rich, honeyed flavor with aromatic, perfumed skin; very good for cider, sauces, fresh eating

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