(1700's, Russia) Crispy and tart; cooks to a juicy lemon puree
- Ashmead's Kernel
(1790, England) Strong sweet, sharp flavor; long esteemed by connoisseurs
- Autumn Berry (Wild Berry)
(USA) Very aromatic yellow flesh; flavor reminiscent of pineapple
(USA) Oval shaped; Unusual semi-sweet flavor
(Canada) Excellent tart apple for fresh eating
- Black Gilliflower
(1700's, Connecticut) Pear like flavor and unusual conical shape
- Black Twig
(1833, Tennessee) Ultimate tart apple; excellent for fresh eating and tannic
acid adds a kick to cider
- 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
- Chenango Strawberry
(1800's, Chenango county, New York) Delicate, beautiful variety with fragrance
- 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
(1926, New York) A Ben Davis X McIntosh cross; sprightly,
especially good for salads
- 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
(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
- 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
- Early Red Bird
(1850, Canada) First apple of the season; sweet/tart flavor with a
hint of rasberry fruit
- Egremont Russet
(1872, England) Flesh is creamy, densely textured; sometimes
referred to as a connoisseur's apple, this variety has a distinctively
Cross between McIntosh and Red Delicious; crisp, clean taste, with the
slight sweetness of its parent, McIntosh
- 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
- Florence Crab
Used to make red apple jelly; very good eating variety; spicy taste
Cross between Cox's Orange Pippin and Red Delicious; delicious for fresh
eating, as it is juicy and mildly sweet
- Geneva Early
(Modern, USA) First dessert apple of the season
- 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
- 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
(1600's, Europe) Possibly the oldest and most distinctive summer
variety; juicy, breaking, spicy taste; excellent for dessert and
- 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
(California 1940's; Golden Delicious x Gravenstein) Pineapple flavor
- Hooples Antique Gold
(Otway, Ohio) One of the most beautiful of all apples. Bud mutation of Golden Delicious. Extra-ordinary flavor.
- Hubbardston Nonesuch
(Hubbardston, Massachussetts, early 1800's ) Very aromatic yellow flesh; flavor reminiscent of pineapple
- Jefferis Red
(c. 1848; Isaac Jefferies, Newlin township, Chester county, Pennsylvania) Medium-sized fruit; yellow, blushed, and splashed with red; tender flesh, sub-acid; ripens in September and continues in season until early winter
- Jacob's Strawberry
(England, c. 1849-50) Bright yellow skin, flushed reddish-orange and striped red; fine-grained flesh is firm, crisp; slightly sub-acid sweet flavor; good dessert apple
(Jonathan x Golden Delicious; c. 1968) Creamy yellow flesh; sweet and juicy; excellent sweet-tart dessert apple
(1920, USA; Jonathan x Grimes Golden) Crispy, tart, fabulous flavor. Excellent for eating and apple sauce
(Ulster county, New York; c.early 1800s) Flavor can vary from mild to tart, depending on where it is grown; thin, tough skin; flesh is crisp, fine-textured and juicy; good for fresh eating and cooking into sauces
- Kidds Orange Red
(1924, New Zealand; Cox's Orange Pippen x Red Delicious) Warm white flesh is crisp and juicy; sweetly aromatic; ripens in late September and stores well through January
- King David
(1893, Arkansas; Jonathan x Arkansas Black?) Cream-colored flesh is coarse and crisp with a spicy, wine-like flavor. The tough skin makes it good for processing (pies, sauce, cider)
(1923, New York State Agricultural Experiment Station, McIntosh x Jersey Black) Dark red color; white flesh is firm, juicy and aromatic; delicious for fresh eating and in pies
- Maiden Blush
(New Jersey, late 18th Century) A multi-purpose apple, suited to eating fresh, baking, making cider; pale yellow flesh is crisp and tender
(Ohio, c. early 1940s; Jonathan x Red Delicious) With rich flavor and coarse, juicy flesh, Melrose is a good fresh-eating apple, especially when left to age a little while after picking. In storage it develops a warm, fruity aroma. It has a touch of Red Delicious sweetness. Melrose is an excellent choice for kitchen use, retaining its shape and flavor in the oven.
Old fashioned variety, unique sweet-tart flavor. Delicious as dessert apple and a good pie maker. Seldom found except at farmstands
- Mollie's Delicious
(1966, Rutgers University; Golden Delicious x Red Gravenstein) Delightful summer variety, harvested in late August to early September; the greenish-white flesh is sweet and crisp; appeals to those who like a mild tasting apple
- Mutsu (also called Crispin)
(1930's, Japan, Indo x Golden Delicious) Mutsu is a variety developed in Japan that is growing in popularity here. It is an excellent desert apple. Large and greenish-yellow, Mutsu is packed with juice with a perfect balance between sweet and tart. It makes great sauce, especially if the peel is left on for more flavor.
- Northern Spy
(c.1800, Canandaigua, New York) Yellowish-white flesh is juicy and sweetly tart, with a high vitamin C content; the quintessential baking apple, Spies are great for pies.
- Northwestern Greening
(1872, Waupaca county, Wisconsin; Golden Russet x Alexander?) The most popular non-red apple grown in the North Central states; tough yellowish skin with greenish yellow flesh that is firm, juicy, and mildly tart; primarily cooked into sauces and pies; ripens in October; a good keeper
- Old Church
(Wisconsin) Flavorful but very tart. Originated near Wisconsin First Free WIll Baptist Church.
(1914, USA) Flavor resembles Duchess of Oldenberg; semi-sweet, very juicy; excellent for fresh eating and pies.
- Orleans Reinette
(!776, France) Aromatic, nutty, sweet and firm
- Oxheart Pippin
(England) Choice eating; deep flavor with a lot of juice; excellent keeper
- Patton Greening
(USA) Juicy, crisp, plenty of scidity; excellent for pies and sauces; good for fresh-eating
- Pink Pearl
(1944, California) Named for the pink flesh which is hidden just beneath its yellow exterior. Crisp, tart, and aromatic, with a hint of grapefruit in the taste. Late summer variety, ripening in August and September
- Pitmaston Pineapple
(c. 1780, near Worcester, England) Once known as a premier English dessert apple, the flesh is juicy and honey-sweet, with a pineapple flavor. Modest size; russeted coloring; harvested in mid-September. Keeps well in storage.
- Prairie Spy
(1940, University of Minnesota) Creamy white flesh; juicy and flavorful; good for fresh eating and for cooking into pies and sauces. Keeps well through the winter.
- Red Astrachan
(Russia); Rather tart, juicy summer apple is good for eating and cooking.
- Red Baron
(1848) Golden Delicious X Red Delicious with a tart flavor
- Red Delicious, Richards
(1915, USA) Introduced by Start Brothers' Nursery
- Red Delicious, Starking
(1921, USA) Colored sport of Red Delicious introduced by Stark Brother's Nursery.
- Red Delicious, Starkrimsom
(1953, USA) Sport of Red Delicious introduced by Stark Brother's Nursery.
- Red Gold
(1930, USA) Golden Delicious X Red Delicious. Extremely juicy
- Red June
(1848, North Carolina or Tennessee) Sprightly flavored, crisp, juicy, summer apple.
- Rhode Island Greening
(USA) Excellent tart cooking apple.
- Russian Raspberry
(Russia) Very crispy, tart apple with a flovor resembling raspberries.
- Scarlet Surprise
(Recent, Oregon, USA) Red fleshed apple introduced by Oregon State University.
(1837, Lancaster County, PA) Reddish-yellow, flattish, exceptionally juicy apple. The original tree grew beside the smokehouse of William Gibbons in Lancaster County.
- Snow / Fameuse
(1730, Canada/France) Fameuse was cultivated in Canada by the early 1600's, probably originating from French seed. Tender, juicy, aromatic and good for eating and sauce.
- Sops of Wine
(1832, United Kingdom) This late summer apple is suitable for dessets, cooking, wine and cider. There is a strong licorice flavor.
(1962, New York, USA) Red Spy cross Golden Delicious. Developed at the New York experiment station.
- Spitzenberg, Esopus
(1790, USA) Crisp, juicy, sweet, and nutty. One of the favorite apples of Thomas Jefferson.
- St. Edmund's Pippon
(1870, England) Tastes similiar to a seckel pair and is quite juicy.
- Stayman Winesap
(1866, Kansas, USA) Very firm apple with a complex sweet-tart flavor. Began as a seedling of Winesap and is prized for cooking, eating, and storing.
- Summer Champion
(1800's) Large red apple with a great flavor.
- Summer Treat
(Recent, USA) High quality dessert apple that's tart and juicy.
(1804, Hudson Valley, NY) Heavy, solid apple with an almost nutty flavor.
- Sweet Sixteen
(1978, Minnesota, USA) Malinda x Northern Spy
- Tolman Sweet
(1750, New York) Light yellow, faintly russetted, fall apple. The sweetest apple grown.
(New Berlin, WI) Wild seedling with a tomoto shape and very rich flavor.
- Thonpkins County King
(1804 New York) Large to very large apple that is excellent for dessert and cooking, especially apple butter.
- Twenty Ounce Pippin
(1844, New York) Mammoth fall apple with outstanding cooking properties.
- Tydeman's Late Orange
(1930, United Kingdom) A cross made by H. Tydeman between Worcester Pearmain and McIntosh. Makes an excellent pie.
- Tydeman's Late Orange
(1930, United Kingdom) A cross between Laxton's Superb and Cox's orange Pippin. The flesh is firm. juicy, and deep yellow with a taste similiar to a Cox.
(Recent) Very flavorful and crisp with a unique flavor.
- Wealthy, June
(1860, Minnesota, USA) A yellow-red, medium sized all purpose fall apple with a mildly acid flavor.
- Westfield Seek-no-Further
(1796, Westfield, Massachusetts, USA) A marvelous eating apple with a crisp, complicated flavor.
- Weston's Winter Delight
(New Berlin, WI) A wild seedling with a yellow skin and strong vanilla flavor.
- White Pearmain
(1200's England) Oldest known English apple. It's very tart and makes excellent pies and sauce.
- Williams Early Red
(USA) Very crisp, rich, vanilla flavor.
- Winter Banana
(1876, Cass County, Indiana) Yellow apple with a pinkish red blush and banana like scent. Delicious dessert and cider apple.
- Wolf River
(1881, Fremont, WI, USA) Large apple suitable for cooking and drying.
- Yellow Bellflower
(1817, USA) Excellent choice for pies, sauces, and fresh eating. Cooks to a gold puree.
- Yellow Transparent
(1800, Russia) Refreshingly acidic well flavored apple. Cooks to a cream puree.
- Zaubergau Reinette
(1880, Wurtenberg, Germany) Largest of the russet apples with crisp white flesh and nutty flavor.