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Varieties: 716 | Reset list
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Aceymac appleResembles McIntosh in taste, appearance, shape, and flesh. Slightly firmer than McIntosh. Aceymac may be Spartan with new name.
Adams's Pearmain appleClassic Victorian 'pearmain' shape apple with a nutty sweet flavour.
Adanac appleMedium-sized, yellow-green underecolor with striped red wash. Good dessert quality. The apple name, Adanac, is Canada spelled backwards.
Airlie Red Flesh appleA red-fleshed apple variety from the USA, sometimes known as Hidden Rose® or Aerlies Red Flesh.
Akane appleOne of the best early-season apples, better known in the USA than Europe, but would appeal to European tastes too.
Akero appleAn heirloom apple variety from Sweden, quite widely grown in Scandanavia, very handsome fruit.
Albany Beauty appleA red skinned form of Gravenstein.
Alderman appleAn English (possibly Scottish) culinary apple, thought to have originated in the 1920s.
Alexander appleAn old and attractive culinary apple, cooks to a puree.
Alfriston appleA large traditional English cooking apple.
Alkmene appleA very attractive early Cox-style apple, slightly sharper than Cox, sometimes known as Early Windsor.
Allen's Everlasting appleAn old russeted variety from Ireland, and as the name suggests, a good keeper.
Allington Pippin appleA versatile English apple, with a strong pineapple-like flavour, useful for both cooking and eating.
Almata appleA red-fleshed apple variety.
Ambrosia appleA sweet modern apple variety from western Canada, quite similar to Golden Delicious. Discovered as a chance seedling in an orchard in British Columbia.
American Summer Pearmain appleAn excellent early eating apple, also good for cooking. Medium size, yellow-green fruit is flushed and streaked red to purple red. Sweet, very juicy flesh.
Ananas Reinette appleAn attractive small yellow apple, with a pineapple-like flavour. Popular in northern Europe.
Anna appleA very early season Golden Delicious style apple variety from Israel, noted for its very low chill requirement of less than 300 hours.
Annie Elizabeth appleA popular English culinary apple, which keeps its shape when cooked.
Antonovka appleA popular small green culinary apple variety from Russia. Also of importance as a rootstock because of its ability to tolerate extreme cold.
Antonovka Kamenichka appleA culinary apple from the Ukraine, possibly a more colored form of Antonovka.
Api Etoile appleVery unusual oblate (flattened) shape looking like a rounded star from the end. A little larger than the Lady apple. Excellent flavor - aromatic with sufficient acid and a sweet fruity taste.
Apricot appleAn unusual and little-known apple variety noted for its apricot-like flavor.
Ard Cairn Russet appleAn old apple variety from Ireland, with a flavor reminiscent of bananas.
Ariane appleA modern French dessert apple variety, with built-in resistance to scab. Ariane is an attractive red/yellow colour and has a pleasant mild apple flavour.
Arkansas Black appleA long-keeping tart apple from Arkansas, USA - which goes almost black in storage.
Arlet appleA sweet mid-season dessert apple, developed in Switzerland and related to Golden Delicious.
Arlington Pippin appleAn attractive yellow/green apple with some red/orange flush. Shares its name with an old Gloucestershire (UK) pear variety.
Aroma appleA modern apple from Sweden, developed during the 1950s.
Aromatic Russet appleA high quality russet-style variety, sharper than Egremont Russet, with a rich flavour and occasionally a hint of lemon.
Arthur Turner appleA well-known early season culinary apple. Cooks to a sweet puree. Grows easily in most situations.
Arthur W Barnes appleAn attractive and popular mid-season culinary apple, very versatile in the kitchen, cooks to a puree.
Ashmead's Kernel appleA very old apple variety, with a drab appearance which belies a unique peardrop flavour. Ashmead's Kernel is also one of very small number of English apple varieties that also thrives in North America.
Autumn Gold appleBright red blush over yellow-green. Keeps better than Golden Delicious.
Bailey Sweet appleDistinctly sweet and of very good quality, but not a very good keeper. Skin tender, clear bright yellow largely covered with deep red. Flesh tinged with yellow, firm, moderately juicy, decidedly sweet.
Baldwin appleA very popular old American apple variety, widely grown for culinary use, and a good keeper.
Ballarat Seedling appleLarge, green with red blush. Coarse, hard flesh. Subacid. Winter keeper, keeping several months without refrigeration. Excellent cooking apple.
Bardsey appleDiscovered growing on an island off the coast of North Wales, and considered very disease-resistant.
Barnack Beauty appleAn attractive old English cooking apple.
Barry appleMedium to large fruit with an intense solid dark red skin. Lasts 3 months in storage.
Baumann's Reinette appleSharp/sweet flavour but fairly bland, quite chewy - looks better than it tastes
Baya Marisa appleA modern red-fleshed apple variety with a good flavour, developed in Germany, and also known as Tickled Pink.
Beacon appleBeacon is a bright red early-season apple with a soft flesh, noted for its cold hardiness.
Beautiful Arcade appleFruit is yellow splashed with red. Short storage period.
Beauty of Bath appleA popular English garden apple from the Victorian era, one of the first to ripen.
Beauty of Hampshire appleAn attractive 19th century dessert apple, possibly related to Blenheim Orange
Bedan appleBedan is a traditional French bittersweet cider variety.
Bedfordshire Foundling appleLarge angular cooking apple
Beeley Pippin appleA relatively unknown English 19th century dessert apple.
Belle de Boskoop appleA popular old dual-purpose apple from the Netherlands.
Belmac appleVery good flavored Mac-type.
Belmont appleLarge, yellow. Tender flesh. Mild.
Ben Davis appleOnce a commercial variety in US. Large, attractive fruit. Bright red over yellow. Firm, coarse flesh. Not particularly flavorful. Winter keeper.
Benoni appleA mid-season heritage variety from Massachusetts, USA, with a pleasant sweet flavor.
Berner Rosen appleA popular Swiss apple variety, although not well-known elsewhere
Bess Pool appleLate keeping eating apple. Flesh rather dry with sweet pleasant flavor.
Beverley Pippin appleA very rare English apple from the town of Beverley in East Yorkshire, can be seen at the Beverley Millenium Orchard.
Beverly Hills applePale, greenish-yellow skin with an orangish red flush and streaked dark red, russet dotes. Slightly tart flavor.
Billie Bound appleSweet, pleasant, lightly russeted apple of medium size to small.
Binet Rouge appleA French (hard) cider apple variety from the Normandy region.
Bismarck appleCooks to golden yellow puree.
Black Amish appleDark purple colored apple
Black Gilliflower appleVery uniform in shape and size. Large, oblong, conical ribbed fruit. Dark red deepening to almost black. Greenish white flesh. Rich, mild, sweet flavor and distinctive aroma. Hangs long on the tree but must not be allowed to over ripen as flesh soon becomes dry.
Black Oxford appleRound deep purple fruit with a black bloom.
Blackjon appleA brighter red than Jonathan.
Blacktwig appleFruit large to medium with green to yellow skin, flushed red. Flesh yellow, very firm. The ultimate in a tart apple. Tannic juice adds kick to sweet or hard cider.
Blenheim Orange appleAn 18th century English dual-purpose apple which remains very popular as a garden variety.
Bloody Ploughman appleA blood red apple from Scotland with a mild but sweet flavour.
Blue Pearmain appleAn heirloom American apple variety, commonly found in New York state. Named for the blue-colored bloom.
Blushing Golden appleFruit is yellow with up to 50% of the fruit surface covered with a dirty orange-pink blush. Waxy yellow skin is rough, bruise resistant and will not shrivel even in storage. Flesh is yellowish white with a subacid flavor and a fermented aftertaste. Shape is conic and fruits weigh 0.35 to 0.4 pounds. A full rich flavor that develops in storage.
Boiken appleMedium-sized fruit, skin smooth and yellowish with red cheek. Flesh firm and fine grained. Refreshing, sprightly, subacid flavor.
Bolero appleOne of the 'Ballerina' style apple varieties, developed from a McIntosh sport called Wijcik which grows in a naturally columnar style with no side-branches.
Bonnie Best appleFruits are large with attractive pale red striping. Flesh is creamy color, crunchy, tender, juicy and slightly tart. Keeps well in storage.
Bonza appleA chance seedling discovered in Australia.
Bottle Greening appleGood keeper. Fruit large to medium sized. Skin thick, tough, green with yellow cast blushed red on one side. Flesh tender and very juicy, almost melting. Excellent quality. Bruises easily.
Bountiful appleAn easy-to-grow cooking apple, retains shape when cooked, fairly sweet for a cooker. Unusually for a cooking apple, it is quite modern - introduced by East Malling Research Station in the 1960s.
Bouteille de Lisieux appleA French (hard) cider apple variety.
Braddick's Nonpareil appleA little-known but high quality English dessert apple. Braddick's Nonpareil has a strong sharp flavour but with some underlying sweetness too - imagine sour honey (in a nice way) and you have it.
Braeburn appleBraeburn was the first of the new wave of bi-colored supermarket apple varieties, and re-established the importance of flavor in commercial apples.
Braestar appleRedder and ripening 3 to 5 days earlier than Braeburn.
Bramley 20 appleA naturally less vigorous sport of the famous English cooking apple.
Bramley's Seedling appleBramley's Seedling is the definitive English cooking apple. It produces heavy crops of large apples with a sharp acidic flavour, which cook down to a smooth puree.
Breakey appleMedium-sized fruit, yellow-green with red stripes
Bright Future appleOne of the last varieties developed by English apple breeder Hugh Ermen, introduced in 2008 in conjunction with organic charity Garden Organic.
Britemac appleGood McIntosh type. Large and attractive, brightly colored and the best for eating. Sweet, juicy, crisp, white flesh.
Broad-eyed pippin appleA good quality and very old English culinary apple.
Broadholme Beauty appleA mild-flavoured cooking apple, related to James Grieve.
Brock appleFruit is large and pinkish red over cream in color. Flavor is mildly sweet but distinctive.
Brown Snout appleBrown Snout is a traditional English hard-cider variety, producing a mild bittersweet juice.
Brown Sweet appleFruits large ovate to oblong conic. Often narrow sharply towards the apex, sometimes ribbed and irregular. Skin moderately thick, tough, green or yellow, sometimes with red cheek and often russetted. Flesh is tinged with yellow, fine and rather tender. Juicy, very sweet.
Brown's AppleA traditional English cider variety, produces sharp juice.
Brown's Seedling appleAn English culinary variety from Stamford. Rated by Hogg as handsome, excellent for culinary use, and a good keeper.
Brownlees Russet appleA popular English apple from the Victorian era, widely grown at the time and esteemed for its flavour and blossom.
Broxwood Foxwhelp appleA sport of the old English Foxwhelp cider variety, produces a bittersharp juice. Considered one of the best cider varieties.
Brushy Mountain Limbertwig appleOne of a group of antique American apples known as 'Limbertwigs', most of which are good keepers and useful for culinary purposes, often with an aromatic or spicy flavor.
Buckingham applePale yellow flushed and mottled with red, and striped and blushed with bright red. The surface is covered with white dots. Shape is oblate and somewhat irregular with tough thick skin is tough and flesh juicy, yellow, crisp and sprightly subacid. It has a small core and a short stalk.
Buff appleLarge in size, the shape is flat, rectangular, convex and it is ribbed at the eye and prominently on the body. The greenish white flesh is fine-grained, crisp and sweet in flavor.
Bulmer's Norman appleSpecifically a cider variety. Bittersweet flavor.
Bundy's Ringwood Red appleWe have no information about this variety, other than that it probably originates from Ringwood in the southern UK.
Burgundy appleFruit is large, round, very intense pigment, almost blackish red. Solid blush without stripes. Skin is smooth and glossy. Flesh crisp, subacid, very good eating quality. Fruits hang well for 3 weeks after harvest ripe. Storage life is short, no more than a month.
Bushey Grove appleSharp acidic cooker, very juicy
Calville Blanc d'Hiver appleThe perfect choice for tarte aux pommes, its spicy aromatic flavor makes it one of the world's top culinary apples.
Calville Rouge d'Automne appleLarge, with characteristic ribbed shape. Skin pale red with a tinge of yellow. Sweet, slight strawberry flavor with tender, juicy flesh. Good fresh and for baked apples, keeps its form with a smooth creamy texture.
Cameo appleA modern sweet variety, reminscent of Red Delicious.
Campfield appleA cider apple of medium size. Skin is smooth and red, with small indistinct yellow spots and side away from the sun is typically greenish yellow. The flesh is white, firm, sweet and rich. Form is round, flattened and somewhat sunk at the ends.
Candy Crisp appleGlossy yellow, and generally russet free apple with an extremely mild, somewhat pear-like flavor. Large, conical fruits is occasionally blushed with soft pink.
Captain Kidd appleStreaked bright red. Very good flavor, very sweet, juicy.
Cardinal Von Galen appleCooking and juice apple. Large, bright red fruit.
Carlos Queen appleLarge, green with red blush.
Carmeliter Reinette appleMedium-sized, golden fruit flushed red and russeted. Sweet and aromatic.
Carroll appleExcellent eating apple, also for cooking.
Catshead appleAn ancient English apple, cooks to sharp firm puree.
Cellini appleAn unusual Victorian variety, primarily a culinary apple but can be eaten fresh. One of the best examples of the aniseed component of apple flavours.
Charden appleA modern French apple derived from Golden Delicious but with better disease resistance.
Charles Ross appleHandsome, juicy, versatile English classic - good for old-fashioned English cooking.
Cheddar Cross appleMedium in size, flattened shape, and indistinctly ribbed at the eye and on the body. The skin is green and covered with russet. The creamy white finely textured flesh is subacid to slightly sweet in flavor. Savory with mellow acidity; crisp, juicy.
Cheerfull Gold appleA modern English apple variety, derived from Cox's Orange Pippin and Golden Delicious.
Chehalis appleLarge greenish yellow apple, usually with a pink blush on exposed side. Resembles Golden Delicious in looks and flavor but larger, crisper and more elongated. Crisp, cream colored flesh. Medium-fine texture. Sweet, slightly honeyed, juicy eating and baking apple.
Chenango Strawberry appleMedium to large fruit smooth, yellowish or greenish-white skin striped with crimson. Flesh juicy, mildly subacid, aromatic with a hint of strawberries. Skin smooth and tough. Pick when skin starts to turn milky.
Cherry Cox appleOften shows dark red stripes and splashes of the solid red fruit. Keeps in storage one month longer than others of it's type.
Chieftain appleFruits are medium in size, round, and bright red. Flesh firm, juicy, white. Flavor subacid, milder than Jonathan but more sprightly than Delicious. Dual purpose, high quality. Keeps well.
Chinook appleSmall. Cherry red blush over yellow. Outstanding dessert quality. Very long keeper.
Chisel Jersey appleCider apple. Fruit green with red flush. Bittersweet flavor.
Chivers Delight appleDelightful, easy-going apple, sweet, juicy, crunchy - and some aromatic qualities
Christmas Pearmain appleNice apple flavour, sweet but with refreshing sharpness, firm rather than crunchy
Christmas Pippin appleA modern Cox-style variety, found growing by a roadside.
Cinnamon Spice appleMedium sized apple, dark red with some yellow background color. Cinnamon flavored.
Clark's Seedling appleAn English culinary apple from the 1920s, uncertain origins. Widely known as Royal George.
Claygate Pearmain appleA popular Victorian dessert apple, named after the village where it was discovered.
Cockett's Red appleA small but pretty red eating apple from Cambridgeshire, with a somewhat sharp flavour which mellows in storage.
Cockpit Improved appleA Yorkshire cooker, cooks to a sweet puree. An improved version of the original Cockpit.
Coconut Crunch appleA crisp, hard, winter apple which has a strong resemblance to Northern Spy, one of its parents.
Coeur de Boeuf appleAnother ancient French cooker, cooks to lemon coloured sweet puree
Cole's Quince appleCooking apple in July, eating apple when ripe. Large, ribbed yellow fruit with a firm red juicy flesh. Mild, rich quince flavor and aroma. Very rare.
Connell Red appleVery productive, very hardy, large dark red high quality eating apple. Connell Red is a gorgeous Fireside type. A good late keeping apple for northern areas.
Cornish Aromatic appleOld-fashioned variety from Cornwall, some pineapple flavours, very enjoyable
Cornish Gilliflower appleAn important English apple of the Victorian era, with a good sweet aromatic flavour.
Cortland appleOne of the more successful McIntosh offspring, with all the usual characteristics, including the sweet vinous flavour.
Cosmic Crisp appleMarketed as a new non-GMO non-browning apple, Cosmic Crisp inherits reliability and disease-resistance from Enterprise and crisp flavor from Honeycrisp. Originally known as WA38.
Cottenham Seedling appleA well-regarded early 20th century cooking apple from the east of England with a good pedigree.
Court Of Wick appleSmall to medium. Conical. Golden yellow skin, blushed red and spotted with russet. Flavor is strong and fruity.
Court Pendu Plat appleAncient French dessert variety, rich intense unique flavour
Cox's Orange Pippin appleThis is the benchmark for flavor in apples - from a good tree in a good year it can achieve exceptional flavor.
Crawley Beauty applePrimarily a culinary variety, cooks to a puree with a delicate apple flavour - but can be eaten fresh after storing. Good disease resistance and tolerates a wide range of soil types.
Creston appleDoes not color well. Softens in storage. Greasy skin.
Crimson Crisp appleSmall to medium. Very bright mid-range red over yellow. Extremely crisp. Very good, rich flavor. Sweet/sharp flavor, spicy. Originally known as Coop 39.
Criterion appleLarger fruit with dark red skin underlaid with stripes. Crisp pure white flesh resists browning when cut. Tart tangy flavor. Dessert quality. Excellent for eating out of hand, cooking, and cider.
Crofton appleRed Delicious shape, Yellow Delicious character. Yellowish green skin with a beautiful distinctive reddish pink blush. Mildly sweet flesh. Good for fresh eating, cooking, freezing, drying.
Cybele Delrouval appleAn excellent new variety from France - sweet, crisp, juicy - one of the best mid-season varieties.
D'Arcy Spice appleAn old apple variety from the county of Essex in south-east England with several unusual characteristics, and notable for its spice-like flavour.
Dabinett appleA very high quality English cider variety, provides a bittersweet juice for cider making.
Daliclass appleEssentially an improved Elstar, with a bit more sharpness.
Dalitron appleA modern yellow apple developed in France. Being promoted in the UK by M&S under the name Amelia.
Dandee Red appleBright red. McIntosh flavor. Keeps 3 months (very long for its season).
Davey appleHighly colored, bright red, distinctly flavored, of Baldwin texture and keeping qualities. Good, brisk taste, hint of strawberry flavor, crisp and juicy.
Dawn appleA good-looking dessert variety, fairly sharp flavour
Dayton appleFruit is medium-large, full red and sweet.
Decio appleProbably the oldest variety in existence, thought to date back to Roman times
Delblush appleMedium, oblong, conical shape. Golden yellow with orange blush. Lenticels prominent. Crisp, firm, and juicy. Sweet, subacid, intensely aromatic to some. Keeps well.
Delcon appleFull sized, dark red fruits shaped like a Delicious. Sweet, crisp, juicy, white flesh. Good fresh and for pies. Keeps into the winter.
Delicious appleOne of the most famous and important American apple varieties. The original Delicious has a flavor that many find superior to the numerous sports such as Red Delicious that have been developed from it.
Delprim appleA good quality early-season variety, developed by the Delbard nursery in France, with an interesting pedigree. Deserves to be more widely grown.
Detroit Red appleClassic deep red apple. Soft, snow white flesh. Curious ridges about the calyx.
Devonshire Quarrenden appleA very old English apple variety, historically important because of its strawberry-like flavour.
Diamond Jubilee appleSharp puree, crisp juicy dessert later in season
Discovery appleA popular English early apple variety, and a good choice for the garden.
Doctor Harvey appleOriginates from East Anglia in the 1600s. Named after Dr Gabriel Harvey of Cambridge.
Doctor Matthews appleRed and red-striped skin with fine crisp, juicy, creamy flesh. It has a mild but aromatic flavor. An excellent keeper.
Dog's Snout appleA primitive green culinary apple, peculiar to the county of Yorkshire.
Dorsett Golden appleA remarkable early-season apple, well-adapted to tropical climates and with a very low chill requirement.
Duchess of Oldenburg appleAn attractive early-season apple, originating from Russia in the 18th century, and now quite widely grown in northern Europe and the USA.
Duchess's Favourite appleDuchess's Favourite is a small red traditional summer eating apple from the 19th century.
Duke of Devonshire appleAn important Victorian apple with a distinctive fruity flavour, and often russeted. Continues to be quietly popular.
Dulcet appleDeep red apple with a faint stripe and pronounced lenticels. Flesh is white, crisp and enhanced with a mild, sweet flavor that is very aromatic.
Dumelow's Seedling appleOne of the best cooking apples of the Victoria era. More correctly known as Dumeller's Seedling.
Earliblaze appleThese semi-tart apples are crisp with just the right mixture of sweetness and zip for fresh off the tree eating. Smooth striped skin is cherry red and very attractive.
Earligold appleAs an early season apple, Earligold is a good eating and cooking apple.
Early Fuji appleSimilar to regular Fuji, but harvests six weeks earlier.
Early Harvest appleCooking apple, especially good for sauce, and eating apple when fully ripe. Golden with slight blush of brownish orange. Crisp, tender, creamy white flesh with subacid flavor
Early Strawberry appleSmall, sprightly, aromatically flavored with solid rich dark red skin and crisp yellowish flesh sometimes streaked with red.
Eddie April appleA large apple with a firmer flesh than Yellow Delicious and a fine strawberry aroma.
Eden appleDeveloped in Canada in the 1970s and introduced around 2006 under the trade name Eden, the flesh of this variety does not turn brown when cut. Not to be confused with the English variety called Eden which was introduced in the 1950s.
Edith Smith appleMedium size. Red blush over cream.
Edward VII appleA popular English garden cooking apple, very easy to grow.
Egremont Russet appleThe definitive English russet apple, with the charateristic sweet/dry "nutty" flavour.
Elise appleA new apple variety developed to have low levels of the allergenic compounds which can cause mild allergic reaction to apples in some people.
Ellison's Orange appleOne of the best offspring of Cox's Orange Pippin, with a distinct aniseed flavor.
Elstar appleOne of the best Golden Delicious offspring, the sweet/sharp flavor is more reminscent of Cox's Orange Pippin.
Elton Beauty appleAn attractive early-season English apple, related to James Grieve.
Emneth Early appleAlso known as Early Victoria, Emneth Early is a very early-season "codlin" type apple. It was grown commercially in East Anglia and elsewhere, particularly for jam production.
Empire appleOne of the best McIntosh-style apples, with a good sweet vinous flavor, and easy to grow.
Empress appleFruit is medium sized, 90% red, with excellent eating quality and the aromatics of Jonamac.
Enterprise appleA modern American late-season disease-resistant apple with a sharp flavor and good keeping qualities.
Epicure appleSmall, firm early apple. Very good dessert quality. Often known as Laxton's Epicure.
Erwin Bauer appleEating apple. Medium size fruit, deep yellow skin with stripes. Flesh especially hard and crisp with sweet aromatic flavor.
Esopus Spitzenburg appleOne of the great American apple varieties, thought to be Thomas Jefferson's favourite. Noted for its spicy flavour, and for its susceptibility to any and every disease afflicting apples.
Estivale appleA very good early/mid-season apple from France, also known as Delcorf and Delbarestivale.
Etter's Gold appleMedium to large, greenish yellow fruit ripening to a clear golden color. Excellent eating quality. Good for cooking. Flesh remains crisp and juicy even after months in storage.
Evelina appleEvelina is a red-coloured sport of Pinova, a modern disease-resistant apple related to Golden Delicious and Cox's Orange Pippin.
Excel Jonagold appleMore acid than Jonagold.
Exeter Cross appleSmall to medium size. Red stripes over greenish yellow. Crisp, sweet, juicy with sharp flavor.
Fall Pippin appleLarge, yellow fall apple. Good flavor and keeper. Flesh tender, rich and of very good quality. Excellent for eating but especially desirable for culinary use.
Fallawater appleGood sauce and culinary apple. Large, green fruit turning to light green upon ripening. Sometimes over 6 inches in diameter. Subacid to mildly sweet flavor.
Falstaff applePopular garden apple tree, very heavy crops, easy to grow, very juicy.
Fameuse appleA very hardy apple variety. Also known as the Snow Apple of Quebec, from plantings in early French settlements in Quebec.
Fearn's Pippin appleAn attractive old English dessert variety from the 18th century.
Feltham Beauty appleAn early season English apple, ripens in mid-August. The flavour is sweeter than most early varieties.
Fiesta appleOne of the best Cox-style apples, and much easier to grow. Often marketed as Red Pippin.
Filippa appleConsidered one of the best seedlings of Gravenstein.
Fireside appleLarge conical fruit. Green skin with scarlet stripes and sometimes a mottled orange flush. Crisp, sweet, juicy greenish white to yellow flesh. Excellent eating apple.
Firmgold appleFlesh is fine textured and very sweet. Good russet resistance. Sizes easily to 3" and hangs well on the tree.
Five Crown Pippin appleMedium size. Green.
Flamenco appleA columnar or ballarina style apple variety.
Florina appleMedium to large. Very attractive purple-red over yellow. Medium firm. Aromatic. Keeps well.
Forfar appleVersatile cooker, recommended for apple charlotte
Fortune appleA very good North American eating apple with a "spicy" flavor. Fruit large, with an attractive color. Flesh yellow. Subject to bitter pit.
Foster's Seedling appleA surprisingly good-looking Victorian cooking apple, which cooks to a very sharp puree
Foxwhelp appleDusky red skin, flesh is considered bitter sharp. Strictly for cider.
Franklin appleWell-colored fruit. Tender, crisp flesh, mild flavor. Resembles shape of Delicious, but far superior in eating quality.
Frauen Rotacher appleMedium sized fruit with greenish-yellow skin flushed and striped with red and with russet dots. Flesh is firm, crisp, white and fine-textured with a sweet subacid flavor.
Freedom appleGood multi-use apple. Medium to large red fruit on almost invisible yellow skin. Crisp, juicy, sweet, good-tasting flesh. Subacid, sprightly flavor.
Freyberg appleThe sweetness of Golden Delicious married to strong flavour of Cox - but takes after Golden Delicious. Also known as Freyburg.
Frostbite appleOne of the first varieties developed by the University of Minnesota, but only released around 2008. Previously known as MN 447. Frostbite has played an important role in the development of many other cold-hardy varieties.
Fuji appleDeveloped in Japan, but an all-American cross of Red Delicious and Ralls Janet. A very attractive modern apple, crisp, sweet-flavoured, and keeps well.
Gala appleOne of the most widely-grown apple varieties, with a sweet pleasant flavour, and good keeping qualities.
Gala Supreme appleSimilar to Gala with striped red color and a snappy sweet flavor.
Galarina appleSmall to medium size. Variable reddish coloring over green-yellow (when not fully colored). Some ribbing. Five-pointed calyx end. Smooth, thick, tough skin. Keeps 4+ months in excellent condition, holding flavor better than Gala.
Galloway Pippin appleA good quality Scottish cooking apple.
Gano appleFruit has light yellow skin that is striped and flushed red. It turns purple-red upon ripening. Flesh firm, crisp and juicy, subacid flavor.
Garden Royale appleVery balanced, mild, and subacidic. Light yellow with splashes of orange, green, and red. It is considered by many to be one of the best eating apples of late summer and early autumn. The flesh is firm, very tender, aromatic, and with a delicate, pleasant acid flavor.
Garland appleA disease resistant McIntosh type.
Gascoyne's Scarlet appleProduces a pink juice
Gavin appleEarly attempt to breed a scab-resistant dessert apple, surprisingly good sweet/sharp flavour - an under-rated apple
George Carpenter appleThe color is a brighter yellow and the scarlet more abundant, brighter and deeper.
George Cave appleA very early English apple, popular as a garden apple variety.
Gernes Red Acre appleGlossy deep red skin encloses firm yellow flesh. Good flavor and an excellent keeper. Heat resistant.
Gilbert Gold appleCrisp, juicy, and sweet with more flavor than its parent. Hangs well on the tree.
Ginger Gold appleAn attractive yellow apple from Virginia
Gladstone appleAn old English summer apple, dating back to the 1780s, but re-introduced in 1868 by Mr Jackson of Blakedown Nursery as Jackson's Seedling. Renamed Gladstone in 1883.
Glockenapfel appleA very old European apple variety with a distinctive bell-like shape.
Gloster appleConic shape, attractive fully red fruit with calyx end shoulder bumps. Larger, mostly 3" diameter. Good flavor, crisp flesh. Tarter flavor than Delicious.
Golden Delicious appleUndoubtedly one of the most important apple varieties of the 20th century, both as a commercial variety in its own right, and as breeding stock for many other varieties. Very good flavor when home-grown.
Golden Earl appleVery hard, yellow apple. The flesh is very coarse and dryish. The flavor has components of both Honeygold and Haralson with the crunchiness of Northwestern Greening. Interesting traits of this apple are the ripeness bumps and deep calyx.
Golden Haralson appleGold apple with pink blush on side of apple facing the sun. Taste similar to Haralson - mildly tart.
Golden Harvey appleIntense, sweet, sharp-flavored russet apple famous for strong cider.
Golden Noble appleA sweet-flavoured cooking apple, and a good tree for the garden.
Golden Nugget appleA small, broadly conical, long-stemmed predominately yellow fruit with orange streaks and splashes. Crisp, juicy flesh with extra sweet, rich, mellow flavor. Fine for eating out of hand, excellent for pies, sauce and apple butter. Short keeping life.
Golden Pearmain appleAn extremely good eating apple of medium size and rather flat form. The skin is rough with a large portion of bright russet mingled with red toward the sun when fully ripe. The flesh is rich, tender and rather dry. It is a good uniform bearer. Valuable for cider and for family use.
Golden Pippin appleYellow colored with a sharp, intense fruity flavor.
Golden Reinette appleA very old variety, popular in 18th and 19th centuries, a pleasant mild dry flavour.
Golden Russet appleGolden Russet is usually considered as one of the best-flavored of the American russet apples.
Golden Spire appleA good quality yellow cooking apple.
Golden Supreme appleYellow with pink blush, medium to large fruit, ideally conic but often somewhat oblate. White to light-cream colored flesh is firm, moderately crisp, and juicy to very juicy. The flavor is sweet to mildly sweet and pleasant with little or no detectable acid.
Golden Sweet appleDessert and excellent sauce apple. Good for cider. Medium-large pale yellow fruit with very sweet, juicy, rich flavor.
GoldRush appleA modern disease-resistant apple variety related to Golden Delicious, with crisp hard flesh and a good sugar / acid balance.
Goodland appleExcellent eating apple and a delicious and aromatic sauce apple. Roundish red and yellow fruit. Flesh crisp, juicy, tender.
Goof appleA round, medium sized apple, pale green overlaid with deep purplish-red, and faint yellow streaks. White flesh is crisp, juicy and moderately subacid.
Granny Smith appleThe most instantly-recognised of all apples, and perhaps Australia's most famous export.
Gravenstein appleAn old apple variety from Denmark which remains very popular in both Europe and North America on account of its high quality flavor.
Green Balsam appleA 19th century variety grown in a small part of the county of North Yorkshire, and known as "the farmer's wife's apple".
Green Harvey appleAn old green dual-purpose apple with a sweet-sharp flavour. This is probably not related to Harvey or Golden Harvey varieties.
Green Sweet appleA desirable late keeping apple excellent for either eating or culinary use. It holds it's flavor and remains crisp, brittle and juicy until spring. Skin grass-green becoming a pretty yellow with a thin brownish red blush in highly colored specimens. Flesh greenish-white, tender, fine grained, juicy, very sweet.
Greensleeves appleA good garden apple, with a pleasant but unexceptional flavour.
Grenadier appleIf you want an early-season English cooking apple, this is the one - good flavour for all sorts of culinary uses, very easy to grow, and crops well.
Grimes Golden appleGreat historical interest as the probable parent of Golden Delicious, with similar sweet flavour and good keeping qualities, and widely planted during early 20th century.
Grove appleFruit is medium large, conic in shape, having a dull finish, striped orange-red over yellow green. The flesh is pale cream color, very sweet and juicy.
Haas appleGreen-yellow ribbed fruit with red stripes. Tender white flesh sometimes stained red. Qunce-like texture.
Hampshire appleFruits are large and uniformly round to oblate with 100% red blush with little striping. Skin is thin and tough, flesh creamy white, slow to discolor. Subacid, yet mildly sweet, sprightly, good aromatics. Has excellent storage life.
Haralred appleSelection of Red Haralson. Earlier, redder, and sweeter, without the common russeting problem many Haralsons have. Juicy, tart, firm flesh. Good keeper. Haralred is the tradename, the variety name is Lautz.
Haralson appleGood baking, eating and cider apple. Flesh is crisp, juicy, firm. Mildly tart flavor, not acid. Holds its shape and texture in baking. Retains good flavor in keeping.
Harcourt appleFair quality.
Harry Masters Jersey appleA traditional English cider apple variety, producing a bittersweet juice.
Hauer Pippin appleLarge, crisp, hard, juicy, tasty, tart apple
Hauxapfel appleKnown as a cider apple, very good for cooking and baking. Excellent eating for those who enjoy a crisp, tart apple. Medium to large fruit. Red stripes over green skin.
Hawaii appleGourmet dessert apple with a flavor and aroma like pineapple. Large, yellow fruit with light pinkish orange striping gives overall orange appearance. Exceptionally sweet flavor is largely influenced by Gravenstein.
Hawkeye Delicious appleThis is the original Delicious, the one that earned the name. This genuine original strain of the world's most widely grown apple has never been improved on as far as eating quality is concerned, superior to all spur types.
Hawley appleLarge fruit with smooth, waxy skin, greenish yellow in color with an inconspicuous brown blush. Russet dots and flecks cover most of the surface, especially toward the cavity and the stem is about 3/4" long in a wide, deep cavity. The flesh is yellowish white, fine-grained, soft, juicy and subacid.
Hayne's Seedling appleExcellent quality and a fine keeper. Green shading to pale yellow when ripe.
Hazen appleLarge round dark red fruit. Greenish yellow, medium firm, juicy, very sweet flesh; mildly subacid flavor. Pleasant for eating, good dessert and cooking apple. Named after both the nearby town of Hazen, and Dean Arlon Hazen, the Director of the North Dakota Experiment Station.
Henry Clay appleYellow and red fruit is similar to Yellow Transparent. Medium size, shaped flat to intermediate. Ribbed at eye and on the body, often asymmetric. Skin green with pinkish orange flush, russet dots and occasional russet patches. Flesh is soft, juicy, greenish white, flavor slightly acid.
Herefordshire Redstreak appleAn old English cider variety producing a bittersharp juice. Although grown commercially in the 18th century, it was almost unknown by the mid-19th century. The Improved Redstreak variety in the UK National Fruit Collection is assumed to be an example of the original variety.
Herefordshire Russet appleA modern russet with an excellent strong Cox-like flavour, could displace Egremont Russet
Herrings Pippin appleExcellent eating and cooking apple. Fruit large, deep green, colored crimson on one side. Flesh crisp but tender when ripe. Spicy flavor, pleasing aroma.
Heyer 12 appleGreen to yellow, medium sized fruit. Soft, tart, juicy cooking apple.
Heyer 20 appleMedium to medium large yellowish green apple with a crisp, juicy, sweet flavor.
Histon Favourite appleOne of a number of apple varieties developed by the Chivers family, who owned a well-known jam manufacturing business in Histon, Cambridgeshire. Histon Favourite is a late-season eating apple, which according to Taylor achieved "medium prices only" in local markets.
Hokuto appleFruit is large, round in shape with red stripes on a yellowish background. Pale yellow flesh with high sugar and excellent flavor.
Holiday appleHigh quality fine flavored eating apple. It has inherited the good eating qualities of it's parents with the rich flavor of Jonathan and the white juicy flesh of Macoun. Shiny bright red over yellow skin with a prominent dotting.
Holly appleLarge outstandingly beautiful apple has the color of the holly berry. Its shape is conic, sometimes having a blockish appearance. The glossy skin is evenly blushed with pinkish to deep, solid red. The creamy white flesh is mild in flavor, juicy and quite sweet, similar to Delicious. It keeps well until January. Fruit hangs well on the tree.
Holstein appleNoted for its excellent orange-yellow juice, fairly soft, slight pineapple flavour
Honey Pippin appleAn English Cox-style apple, said to have a "honeyed" flavour.
Honeycrisp appleSometimes marketed as Honey Crisp or Honeycrunch, this is a crisp, and predominantly sweet, modern variety from the USA. It was developed by the University of Minnesota specifically for growers in cold climates, and is one of the most cold-hardy of apple varieties.
Honeygold appleHardy substitute for Golden Delicious developed especially for cold northern areas. Golden Delicious flavor, Haralson hardiness. Medium to large golden to greenish fruit with very smooth finish and reddish bronze blush. Flavor is sweeter and more bland than Golden Delicious. High quality. Superior storage qualities.
Hoople's Antique Gold appleStripes against a yellow background, sometimes russeted, medium to large size with russeting. Rich, lightly aromatic flavor, juicy sweet flesh with excellent flavor.
Horneburger Pfannkuchen appleA good quality late-season German culinary apple.
Horse appleGreenish yellow in color usually with a pink blush. The fruit is medium to large. It is very tart until fully ripened. Firm white flesh white stained red. A little tough, sprightly, subacid, aromatic.
Howgate Wonder appleVery large cooker, not great flavour when cooked but excellent sharp juice
Hubbardston Nonesuch appleLarge, rugged fruit with red skin, highlight of gold. Flesh hard, crisp yet fine-grained. Sprightly and rich flavor, becoming sweeter when fully ripe.
Hudson's Golden Gem appleExcellent eating apple. Large conical and elongated fruit. Dull yellow russet skin. Crisp, sugary flesh with nutty flavor.
Hunt Russet appleFruit medium sized, golden russet with broken patches of smooth bright red on the cheek. It is quite attractive for a russet apple, excellent in quality and a good keeper. Known to keep in root cellars over a year.
Hunthouse appleA particularly hardy and productive old cooking apple, originating from the north east coast of Yorkshire.
Idared appleIdared is notable for its exceptional keeping qualities. It has a pleasant mild but undistinguished apple flavor.
Indo appleA very sweet variety from Japan.
Ingrid Marie appleA Cox-style apple from Denmark, quite popular in northern Europe.
Initial appleInitial is an early/mid-season disease-resistant variety from France, related to Gala.
Irish Peach appleA very early season apple, thought to come from Ireland, and a popular garden variety in the UK.
Itzstedster Apfel applePastel yellow with pastel pink cheek. Quite unusual, sweet-tart flavor with a hint of almond.
James Grieve appleA versatile cooking apple, excellent for juice, and widely used in breeding programmes.
Jazz appleProof that supermarket apples are no longer bland and boring, Jazz has crisp flesh with a superb rich peardrop flavor.
Jefferies appleChoice early fall apple. Thin-skinned fruit, light red with darker red stripes. Flesh is juicy, crisp yet melting. Rich, pear-like flavor.
Jersey Mac appleMedium sized red apple with yellow/green splashes. Flesh is crisp and juicy with a tart flavor. Does not store well.
Jester appleAn attractive unpretentious apple, crisp and refreshing, nice flavour but rather bland.
Johnny Voun appleAn old English apple variety, possibly from Devon / Cornwall, possibly a cider apple variety.
Jonadel appleSolid medium fruit, orange red streaked color. Flesh is yellowish white and fine grained.
Jonafree appleMedium size, bright red, fully or nearly fully colored. Flavor is Jonathan-like, but less acid. Keeps 10 weeks.
Jonagold appleA very popular commercial variety, with a good flavour. Inherits many of the good qualities of its parents Jonathan and Golden Delicious.
Jonagored appleConical shaped apple with streaky red blush, crackled with russet that masks large tan lenticels. Light Yellow green flesh. Very juicy and sweet, tempered with a little tartness.
Jonagrimes appleAs the name suggests, Jonagrimes is a cross between Jonathan and Grimes Golden.
Jonalicious appleThe perfect combination of sugar and spice - taste of Red Delicious and the tart freshness of Jonathan. A crisp texture makes it ideal for eating, cooking or fresh eating. Keeps extremely well. 2½ to 3 inch fruit is bright red with yellow under color.
Jonamac appleMedium size, firm fruit with 90% dark red color over greenish background. Flesh firm, crisp, high quality with flavor similar to McIntosh.
Jonared appleFlavor similar to Jonathan
Jonathan appleA classic American variety, and widely regarded as one of the best flavoured with a good sweet/sharp balance. A precocious and productive tree in US apple-growing regions.
Jonwin appleIt has the crisper texture of the Baldwin combined with the Jonathan's distinctive aromatic flavor, and is a brighter red than either.
Jordan Russet appleJuicy, hard, red russet. Excellent keeper. Very winter hardy. Makes delicious cider.
Jubilee appleOne of the lesser-known McIntosh-style apples.
July Red appleVery attractive, large, red fruit. Strongly scented with vinous or loganberry flavor; sweet, soft, juicy, white flesh.
Junami appleA new bi-coloured apple from Switzerland, quite similar to Elstar in appearance.
Jupiter appleOne of the best Cox-style varieties, slightly more robust flavour than Cox
Kalei appleA recent disease-resistant introduction from Australia, derived from Gala.
Kandil Sinap appleTall cylindrical apple. Creamy, yellow porcelain-like skin with red blush. Crisp, juicy, fine-textured flesh, excellent flavor.
Kanzi appleA great modern dessert variety, derived from Braeburn.
Karin Schneider appleA red-colored sport of Ingrid Marie. Medium large fruit, yellow skinned with crimson. Sweet, aromatic flavor.
Karmijn de Sonnaville appleA Cox-style apple from the Netherlands, very attractive autumnal colours, and the potential for very good flavor.
Katy appleA very attractive and easy-to-grow early apple variety from Sweden, properly called Katya - Katy is the anglicised name.
Keepsake appleUnattractive, irregularly shaped, 2.25 to 2.75 inch diameter, 90% red fruit. Fine grained, hard, very crisp, juicy light yellow flesh. Strongly aromatic flavor. Very hardy. Mellows with age. Attains peak fresh eating quality in January or February. Keeps in storage through April.
Kent appleGreenish-yellow fruit that is flushed and striped red. Crisp, white flesh that is juicy with a sweet-sharp and aromatic flavor.
Kentish fillbasket appleA 19th century English cooker, "first rate quality" according to Hogg, and as the name suggests, a very large apple
Kerry Pippin appleSmall shiny yellow fruit, sometimes striped red. Crisp, crunchy, hard flesh.
Keswick Codlin appleAn old but ever-popular early-season English cooking apple.
Kidd's Orange Red appleMarries the complex aromatic qualities of English Cox apples with the scented flavour of American Delicious. A good apple for the gardener as well.
Kiku appleA red-sport of Fuji, grown primarily in Italy.
King Charles Pearmain appleAn attractive 19th century pearmain-shaped apple with a dull golden yellow skin. The flesh is firm, fairly juicy, and strongly flavoured.
King Cole appleBright red Jonathan flush, smooth skinned dessert variety. Good brisk tasting fruit, keeps until January.
King David appleA good quality American apple variety, notable for its resistance to fireblight.
King Luscious appleVery large apple. Streaky, somewhat dull red over yellow green. Yellowish-white, fine-grained, crisp and juicy flesh.
King of the Pippins appleA good early/mid-season dual-purpose variety, thought to originate from 18th century France (where it is known as Reine de Reinettes) but widely grown in England since Victorian times.
King of Tompkins County appleAn old American variety from New Jersey. The fruit is very large, and keeps well.
King's Acre Pippin appleA good late-season English dessert apple, with a strong flavour. Keeps well.
Kingston Black appleAn important English hard-cider apple variety, producing a bittersharp juice.
Kinsei appleLarge blushed yellow apple that is sweet and firm. Some calyx russetting can occur in warmer districts. Storage is rated excellent.
Knobbed Russet appleGreen and yellow fruit, sometimes scarlet streaked in the sun. Uneven surface is overlaid with rough gray and black russet, welts and knobs; worthy of its name. Crisp, rich, sugary, highly flavored flesh of the highest quality.
Lady AppleLady, or Api, is an old French apple variety with a good aromatic flavor, and many decorative uses.
Lady Henniker appleA well-regarded large late-season Victorian apple variety, primarily a cooker.
Lady Hollendale appleAn attractive crimson-striped early-season English apple, originating in East Anglia.
Lady Sudeley appleA well-known and attractive English early-season apple from the late Victorian era.
Lady Williams appleAn attractive red flushed Australian apple of uncertain parentage, but with excellent keeping qualities.
Lakeland appleMedium sized fruit dark red striped. Flesh is yellow sometimes slightly tinged with red. Fine textured, juicy, and mildly acid. Excellent for pies and sauce. Good all-purpose apple. Good keeper, keeping until December.
Lamb Abbey Pearmain appleSmall and intensely flavored with a hint of pineapple
Lane's Prince Albert appleA classic Victorian English cooking apple, and remains a popular garden variety.
Langton's Nonsuch appleAn old English variety, originating in Church Langton, Leicestershire, from which its name derives.
Late Harrison appleMedium in size and round to oblong in shape, the yellow skin has black dots, and the yellow flesh is coarse and dry
Laxton's Fortune appleA popular English Cox-style variety, with a sweeter flavour and easier to grow, raised by the famous Laxton Bros. nursery in Bedford, UK.
Laxton's Superb appleThe definitive late Victorian dessert apple, firm, Cox-style but sweeter, understated but very "more-ish".
Leather Coat appleMedium, golden-yellow skin covered with russeting. Sweet-sharp intense flavor.
Lemon Pippin appleGood for drying. Small, yellow dotted fruit with greenish-white, crisp, acid flesh.
Liberty appleSounds like an heirloom variety, but actually a modern American apple variety, developed specifically for disease resistance.
Limbertwig appleMedium size and deep or dull red color. Flesh is yellowish, hard, aromatic.
Limelight appleDeveloped by UK apple breeder H. Ermen, based on the Greensleeves apple from East Malling Research Station.
Lindamac appleOne hundred percent red, otherwise same as McIntosh.
Little Pax appleA new English apple variety, recently discovered at St. Cecilia's Abbey on the Isle of Wight.
Lobo appleA McIntosh-style apple from Canada, generally believed to be better all-round than its parent.
Lodi appleAn attractive yellow early-season apple with a sharp flavor, best used for cooking.
Lombart's Calville appleMedium-large yellow fruit. Sweet, juicy, rich flavor.
Lord Burghley appleA well-regarded Victorian winter dessert apple, and an excellent keeper.
Lord Derby appleA popular good-quality English cooking apple of the Victorian era.
Lord Hindlip appleA versatile English dessert variety from the late Victorian era, and one of the longest-keeping apples.
Lord Lambourne applePopular garden variety, many uses, good balance of sweet and sharp
Lord Peckover appleAn early-season apple, originating from the East Anglia region of England, with an attractive crimson flushed skin.
Lubsk Queen appleWhite porcelain-like skin with splashes and blushes of bright pink and red. Firm, tart snow-white flesh. Brisk flavor.
Lyman's Large Summer appleLarge, green fruit ripens yellow. Firm, crisp, and juicy.
Maclean's Favourite appleA high quality late-season dessert apple with a rich sweet-sharp flavour. The tree is a heavy cropper but can be disease-prone.
Macoun appleAnother McIntosh style apple variety from the famous Geneva Research Station, and considered one of the better ones.
Magnum Bonum appleYellow medium size apple with patterns of red.
Magnum Gala appleLarger apples than Gala.
Maiden's Blush appleCooking, dessert and cider apple, also dries well. Flat, round pale yellow-skinned fruit with crimson blush. Crisp, tender flesh with sharp acid flavor that mellows with ripening.
Maigold appleCrisp, juicy flesh; mildly subacid, sweet flavor. Slightly honeyed, mellowing to a citrus taste in storage. Bruise resistant. Keeps well in storage.
Mairac appleA modern Swiss apple, derived from Gala and Maigold and released in 2002.
Malinda appleYellow apple with slight taste of pears. Not widely grown today, but parent of many University of Minnesota bred apples.
Maltster appleA 19th century dual-purpose variety, with a very modern red-streaked appearance
Mantet appleAn early-season apple variety from Canada.
Marcoun appleAn old Italian apple variety, with a sweet flavour which keeps very well.
Margil appleA very old variety, with a good flavour.
McIntosh appleA crisp red apple with bright white flesh and refreshing sweet flavor.
McLean appleMedium sized attractive pale yellow skinned apple, with a light blush. Flesh is mildly acid, with good quality.
McLellan appleLight smooth, straw colored fruit, covered with stripes and marblings of lively red. Good sprightly taste of fruit in November. Crisp, firm flesh.
Medaille d'Or appleA traditional French bittersweet cider variety.
Melba appleAttractive, high quality, yellow washed with crimson fruit. Very white, firm, crisp, sweet flesh. A sweet subacid flavor.
Melon appleFruits very good quality. Medium large, skin yellow, red striped, round, oblate, conical with mild flavor.
Melrose appleOfficial Ohio State apple. Large flattened fruit. Yellowish green skin flushed and streaked dark red with russet spots. Firm, coarse, juicy creamy white flesh. Slightly acid flavor. Very good cooking and dessert qualities. Best after Christmas when it develops it's fruity aroma.
Melrouge appleRedder sport of Melrose with more intense flavor. An excellent flavored dessert apple. Size is large and roundish flat. Very good for cooking. Stores well.
Mendocino Cox appleYellow with red stripes.
Meridian appleAn attractive well-flavoured modern English apple, difficult to detect the Cox parentage though.
Merton Charm appleMedium sized flat shaped fruit, rectangular, convex, not ribbed; skin greenish yellow, sometimes with a slight brownish red flush. Flesh tender, crisp, creamy white; flavor sweet subacid.
Merton Delight appleSize medium, shape intermediate to flat, skin yellow, striped pinkish red. Flesh tender, crisp, creamy. Flavor sweet to subacid.
Merton Knave appleAn early-season English dessert apple, raised in the mid twentieth century.
Merton Prolific appleAn interesting cross between a cooker (Northern Greening) and a dessert apple (Cox's Orange Pippin).
Merton Russet appleSmall. Golden russet colored. Flesh very crisp, deep yellow, and juicy. Complex sweet/spicy flavor.
Merton Worcester appleAn interesting early/mid season dessert variety, probably deserves to be better known.
Michelin appleMichelin is a traditional French hard cider apple variety producing a medium bittersweet juice.
Miller's Seedling appleA small early-season English apple, popular in late Victorian times.
Milo Gibson appleRed and yellow fruit. A fine tasting apple with unique licorice flavor.
Milton appleMedium sized, pale yellow covered fruit with deep cherry red flush. Fine grained white flesh. Juicy with sweet hint of raspberry flavors.
MN 1734 appleBronze russet fruit. Hard, yellow flesh. Rich flavor. Makes excellent tasting cider.
Mollie's Delicious appleA very good to excellent early apple ripening. Fruits are large to very large, conical in shape with a pinkish red color. Has an exceptionally pleasing aftertaste. This quality can be maintained in storage for at least 10 weeks under refrigeration.
Monarch appleCooks to juicy puree, not as sharp as Bramley
Moore Sweet appleFruit medium to large. Uniform in size and shape. Shape roundish. Skin smooth, rather pale in color, being yellow or greenish overspread with a red or pinkish red blush and dulled by greyish scarfskin. Flesh tinged with yellow or green, moderately firm, moderately fine grained, tender, rather dry, sweet, good.
Morgan Sweet appleAn old cider apple variety, popular in the "west country" of the UK, and sweet enough to eat fresh.
Morley's Seedling appleA late-season English cooking apple, from Cambrideshire in eastern England.
Mother appleAn old Massachusetts apple variety rated for its flavor.
Mountain Boomer appleA huge round apple, some specimens being larger than a saucer. It is a pale yellow with an occasional blush where exposed to the sun. Flavor and texture are exceptional, considering the size of the fruit.
Moyer's Spice appleA rather large apple of the Yellow Bellflower group: yellow, often blushed with red. Flesh is moderately crisp, coarse, very juicy, mildly subacid, becoming sweet or nearly so. Good to very good in flavor and quality.
Muscadet de Dieppe appleExcellent cider apple. Orange-red, smallish fruit. Sweet and aromatic.
Muscat de Bernay appleHard cider apple
Mutsu appleA versatile dual-purpose apple, sharp but still pleasant to eat fresh. Also known as Crispin.
Nectarapple appleMaroon skin colored apple with yellow undercolor. Skin is chewy like a nectarine, and displays unique cracking near the calyx lobe. Flavor and scent similar to a nectarine.
Nehou appleHard cider apple. Apples are soft, medium size and easily bruised.
New Rock Pippin appleAn old English late-season dessert apple variety originating from Cambridgeshire. Highly regarded by 19th century writers for its dry firm flesh and rich flavour and hint of anise.
Newell's Late Orange appleFlat-round, sometimes irregular shape. Good size, solid yellow-green fruit entirely covered with minute green or black dots. Firm, crisp, juicy, rich white flesh.
Newton Wonder appleA 19th century English cooking apple, still popular as a UK garden apple variety.
Newtown Pippin appleAlso known as Albermarle Pippin. Made famous by none other than Thomas Jefferson, who grew them in his orchard at Monticello. One of the first US apple exports to the UK.
Niagara appleFruits are medium to large in size, roundish conic and irregular in shape, with deep red blush and stripe over pale yellow. The flesh is white and similar to McIntosh, very sweet and juicy, skin tough.
Nittany appleCrisp, juicy yellow flesh tart apple, 3 to 3.25 inches in diameter. About 50 to 90% of the surface is covered with a dull red color. Shape is truncate to conical. Good eaten fresh but also good choice for a cooking apple as it holds its shape when cooked.
Nonnetit Bastard appleAn attractive late-season quality dessert apple from Denmark.
Nonpareil appleA very old apple variety from France, which became very popular in England. It has a distinctive pear-drop flavour.
Norfolk Beauty appleCooks to creamy puree, little sugar needed, slight lemon flavour
Norfolk Beefing appleAn old cooking apple variety from the east of England.
Norfolk Royal appleA sweet old-fashioned apple, with a delicate melon flavour - very likeable
Norfolk Royal Russet appleNorfolk Royal Russet is one of the best-looking russet apples, with a superb rich sweet flavour.
Norland appleMedium size. Green with red stripes.
Northern Greening appleA very old English apple, widely grown by the 19th century and probably the forebear of many of the major Victorian-era culinary apples.
Northern Lights appleGlossy, bright red fruit with slightly tart flesh. Good flavor.
Northern Spy appleA widely grown American heirloom apple variety. The fruit is late ripening and stores well.
Northfield Beauty appleMedium to large fruits, predominately red in color. Hangs well to the tree. Maintains it's quality longer both on the tree and in storage. Shape is intermediate to flat, rectangular, asymmetric. Skin whitish yellow, striped and splashed with red. Flesh crisp, white with subacid flavor. Excellent all purpose apple.
Northwestern Greening appleBeneath its tough skin the greenish yellow flesh is firm, juicy and mildly tart. Best when cooked into sauce or made into pies as it does not rate high for fresh eating.
Nova Easygro appleFruit is large, oblate, 80% red stripe over greeninsh yellow ground. Stores well in cold storage. Flesh is snow white, firm, crisp, mildly sweet, slightly juicy. Slightly tough at picking but mellows in storage. Recommended for cooking, salads & eating fresh.
Novamac appleFlattened fruit with 70% red stripe on green background. Crisp, tender, fine-textured flesh. Slight McIntosh flavor. Good quality.
Novaspy appleNovaspy is a further development of the "Nova" series of apples from Agriculture and Agri-Food Canada based in Nova Scotia. As the name suggests it has Northern Spy in its ancestry.
Nuvar Golden Hills appleA sweet juicy modern mid-season variety, based on Greensleeves but perhaps a bit sweeter. Colour is yellower than Greensleeves and sometimes has a pink tinge to it.
Oliver appleWaxy golden skin nearly covered with crimson and streaked dark red. Rich, spritely flavor.
Ontario appleVery good eating, juice and cooking apple. Medium-large fruit with green skin flushed and striped red. Flesh fine textured, very juicy, sprightly and aromatic.
Opal appleA modern apple from the Czech Republic, related to Golden Delicious and Topaz.
Opal (Seabrook) appleAn early-season English apple, with very similar qualities to one of its parents, Worcester Pearmain.
Opalescent appleA popular large New England apple, sweet, crunchy, juicy, hint of strawberries - a well-flavoured apple.
Orange Sweet appleSmall, somewhat conical fruit, medium in size. Pale yellow apple often somewhat blushed, nearly orange yellow when ripe. Flesh tinged with yellow, moderately fine grained, tender, moderately sweet. Skin tough.
Orenco appleHigh quality eating apple. Almost solidly bright red. Tender, crisp, juicy flesh. Very sweet and piquant flavor.
Orin appleYellow skin is blushed red-orange and dotted with conspicuous white lenticels. Sweet, very honeyed, pale yellow flesh, but of little taste or acidity of fruit. Shares same parentage as Mutsu.
Oriole appleAn early-season American apple from the University of Minnesota.
Orkney appleAn attractive old apple, probably from Scotland
Orleans Reinette appleAn old-fashioned 18th century French apple, with a good reputation for flavour, but usually not a good cropper.
Ottawa appleVery good early eating, cooking and sauce apple. Greenish-yellow washed and striped with red. Juicy and spicy.
Ozark Gold appleVery similar to Golden Delicious. Flavor is sweet, honeyed, very juicy with little acidity.
Pacific Beauty appleLarge. Limited storage life.
Pacific Rose™ appleAn attractive new late-season high-quality dessert apple from New Zealand.
Palmer Greening appleWaxy green-yellow skin shaded red. White flesh with yellow cast. Crisp, firm, tender & juicy. Excellent for eating fresh. Rather attractive in color, quite variable in size. Good quality, but mild in flavor and eventually becoming nearly sweet.
Park's Pippin appleGreenish yellow in color, very tart until fully ripe, keeps well. Good for cooking, drying, cider or eating out of hand.
Parkland appleSmall to medium size. Green to yellow with red striping. Somewhat tart but plain cooking apple.
Peasgood's Nonsuch appleHighly esteemed culinary apple. Large pale yellow-green fruit, deepening to orange-yellow with short stripes of bright red and some russet patches. Good acid-sweet flavor, cooks to a froth.
Peck's Pleasant appleTranslucent yellow skin with blush. Highly aromatic, the flesh is tender, pleasantly flavored and ranks very good to best in quality. Color green becoming bright yellow with orange-red blush, sometimes partly deepening to pink.
Pendragon appleAn unusual red-fleshed apple from Cornwall or Devon in England. The bark, blossom, and leaves also have a dull-red tint.
Perrine Yellow Transparent appleTetraploid Yellow Transparent. Very big fruit, otherwise similar to Yellow Transparent.
Perry Russet appleIt is a large yellow green apple often with shiny skin and only occasionally covered with a fine russet. It has juicy fine grained yellow flesh, rich and acidic in flavor and excellent for pies.
Pettingill appleLarge fruit with red flush over green skin. Flesh crisp and juicy with good subacid flavor.
Pilot appleLarge yellow fruit with red stripes and russet specks. Fine grained, crisp and juicy flesh.
Pine Golden Pippin appleRusset. Sweet.
Pink Lady appleOne of the best-known modern apples, Pink Lady is actually a trademark and the variety is more correctly known as Cripps Pink.
Pink Pearl appleA pink-fleshed apple developed by Californian enthusiast Albert Etter in the 1940s.
Pink Pearmain appleThis apple obtains a red striped skin when mature, with an upside-down shape. Flesh is a deeper pink tone which varies with climatic changes. Tart and aromatic flavor.
Pink Princess appleA medium sized apple, light green skin turning yellow with a few faint red stripes. Pink colored flesh similar to that of Pink Pearl, but sweeter, with a nice fruity flavor.
Pink Sparkle appleDistinctive upside down shape, broad base narrow at the stem. Develops a red striped skin when ripe, flesh is deep pink, but varies according to climate. Tart mildly sweet with distinctive aromatic flavor.
Pinova appleAn attractive yellow apple with a pink/orange flush. Crops heavily and stores well. Also known as Pinata.
Pioneer appleLight red striping with a yellow undercoat. Rich sweet tart flavor.
Pitmaston Pine AppleAn old English apple variety with an unusual flavour reminscent of pineapples.
Pixie appleA popular garden variety, and a very good Cox substitute, quite sharp flavour
Pixie Crunch appleSmall, sweet flavored, crisp and juicy apple. Greenish-yellow base color with 90-100% red-purple overcolor.
Polka appleMedium size. Round conical. Dark red blush over green. Sweet. Tastes like the variety Spartan.
Porter appleVery good eating, canning and cooking apple. Pure yellow skin with crimson blush, tender, sweet and juicy flesh. Retains its form with cooking.
Porter's Perfection appleEnglish cider apple. Cream coloured, flushed dark red. Bitter-sharp cider blending quality.
Pott's Seedling appleProbably the parent of James Grieve, popular 19th century cooker
Prairie Spy appleAll purpose. Red over yellow, attractive large fruit. Some russeting may occur. Excellent flavor, improves in storage. Extra long keeping winter apple.
Priam appleMedium range red over green-yellow. Keeps well through January.
Prima appleMedium to large fruit with dark red blush over yellow. Juicy white flesh with mild subacid flavor.
Primate appleHighly regarded early American summer eating apple. Medium-large, smooth, light green fruit, crisp, juicy, tart.
Princess appleMedium size. Round to oblate round. Yellow to whitish pale yellow skin. Fine, crisp, breaking texture. Very spicy, very juicy, very aromatic. May develop off-flavor in storage.
Priscilla appleMedium in size. 65% red blush over yellow background. Crisp, coarse, mildly subacid. White to slightly greenish flesh. Good flavor and quality. Will store for three months. Fruit hangs well.
Pristine appleBeautiful lemon-yellow apple with a perfect finish. This high quality apple is very productive and is a good keeper for an early apple.
Pumpkin Sweet applePrized for baking, good for canning or eating. Yellow skin marbled with greenish-yellow and a brown flush. Sweet, nonacid flesh is crisp and juicy.
Puritan appleRed skinned apple covered with small white dots. Soft texture, tart flavored.
Quebec Bell appleRed fruit. Resembles Delicious in appearance and Northern Spy in quality. Keeps well.
Queen Cox appleA popular self-fertile sport of Cox's Orange Pippin, similar excellent flavour but slightly easier to grow.
Quinte appleFirm good quality early eating apple that ships well. Medium size, yellow, flushed red.
Rajka appleA modern variety from the Czech Republic, bred specifically for disease resistance.
Rall's Janet applePleasant flavor, flesh like McIntosh. Juicy.
Ramsdell Sweet appleRed apple of good size and very good quality. In season from mid-autumn to mid-winter. Skin thin, rather tough, smooth yellow nearly overspread with an attractive dark red with a blue bloom. Flesh tinged with yellow firm, fine, tender, juicy, very sweet, quality good to very good.
Raritan appleRed, good quality. Becomes sweet when allowed to ripen fully.
Razor Russet appleA russeted sport of Golden Delicious, discovered in Kentucky in the 1970s. A great russet apple with excellent flavor. Medium sized with golden bronze skin, almost entirely covered with a yellowish brown russet. Flesh is firm, slightly coarse yellowish white. Remarkable for its sugar content. Great for fresh eating and for cooking.
Red Astrachan appleEating, cooking and cider apple. Medium sized, crimson colored, flesh is juicy, tart and crisp with good flavor. Very short storage.
Red Baron appleMedium size. Coarse, dryish flesh. Pear-flavored. Acceptable mild (non-tart) cooking apple. Not very juicy. Orange blush over yellow, resembling traditional peach coloring.
Red Berlepsch appleCrisp, juicy, aromatic and fine-textured white flesh with a high Vitamin C content.
Red Bietigheimer appleLarge fruit is pale yellow to green overlaid with red. Firm, juicy white flesh is coarse and crisp with subacid flavor.
Red Bouquet Delicious appleFruit has dark red skin. Flesh is crisper and has better flavor than regular Red Delicious.
Red Delicious appleOne of the most famous American apple varieties, a sport of Delicious, known for its bright red color.
Red Devil appleRed Devil is an attractive modern English mid-season apple, developed by the influential English apple enthusiast Hugh Ermen. It is notable for its attractive pink juice.
Red Falstaff appleA red-coloured sport of Falstaff, a popular garden apple tree.
Red Gold appleThis one gets a blue ribbon for being the sweetest tasting apple ever developed. Keeps for weeks in the refrigerator.
Red Gravenstein appleSimilar to Gravenstein but less tart.
Red Jonathan appleA more deeply colored sport of the original Jonathan, with similar good flavor and keeping qualities.
Red June appleClassic southern apple prized for over a century as a good tasting early apple.
Red Prince appleA deep red sweet apple. Unusually for a modern commercial apple Red Prince arose the old-fashioned way, discovered growing as a chance seedling in an orchard in 1994.
Red Rome appleA redder-colored sport of Rome Beauty.
Red Royal Limbertwig appleOne of the best for eating fresh, for apple butter, and cider - an all purpose apple. Apple is large, round, and some will be a bit conical. Red and greenish yellow with stripe and white dots. Very aromatic, firm, and crisp, very rich unusual pleasing taste.
Red Sauce appleAs the name suggests, notable for its pink-stained flesh and resulting pink juice.
Red Windsor appleA red sport of Alkmene, with the same strong Cox-style flavour, but with a distinctly different appearance. Also known as Sweet Lilibet.
Red Winesap appleMedium size apple, with a thick red skin and crisp, crunchy, and juicy flesh.
Redcort appleCrisp sweet apple that is good for eating and cooking. Similar to a Cortland.
Redfield appleMedium to large apple. Dark red with dark red flesh. Juice is red. Not for fresh eating.
Redfree appleMedium size, glossy fruit with 90% bright red color. Smooth, waxy, russet-free skin. Light flesh is crisp and juicy.
Redsleeves appleRed flushed, smooth skinned, dessert variety. Sweet, lightly aromatic, crisp, juicy flesh; can be weakly flavored.
Redwell appleLarge, well colored fruit; red over yellow skin. Cream colored flesh. Mild, excellent flavor. Keeps until January in storage.
Regent appleMedium size fruit. Bright red over yellow. Very pleasing flavor and texture. Honeyed, plenty of acidity, crisp, crackling, juicy flesh. Cooked keeps shape, light flavor, sweet, fruity. Delicately flavored. Fruits store into the winter.
Reinette Clochard appleA pretty yellow-skinned traditional French apple.
Reinette du Canada appleAn old French russet variety, and remains the definitive French russet variety. Also known as Reinette Blanche du Canada.
Reinette Grise du Canada appleA more russeted form of the popular Reinette du Canada. Grown commercially in France and Italy.
Reinette Russet appleLarger than Golden Russet. Pleasant, very sweet flavor. Brownish yellow with faint red stripes on sunny side. Prominent lenticels. Picks 1 to 2 weeks earlier than Golden Russet
Retina appleLight pink-orange over green-yellow. Long conical shape.
Reverend Morgan applePinkish red colored skin with good quality fruit. Superb flavor and texture.
Reverend W Wilks appleGood early cooker, and easy to grow.
Revival appleLarge, orange-yellow with red stripes, crisp and very good taste, looks like Red Delicious and Winter Banana, better than either parent.
Rhode Island Greening appleOne of the oldest American varieties, known since the 1650s, and widely planted in the USA. Its main use is in cooking.
Ribston Pippin appleFamous Yorkshire apple variety, probably the parent of Cox's Orange Pippin.
Richared Delicious appleOnly fair color (blush), but better tasting than most modern strains. Flavor is rich and complex, with hint of coconut. Shape is bloated compared to Delicious, with wide middle.
Richelieu appleMedium size. Attractive, juicy, crisp. Very good flavor. Mild to subacid with high sugar and aroma.
Rival appleA Cox-style cooking apple, commercially successful in the 1920s.
Rocket Red Braeburn appleVery intense red blush with narrow, intense stripes.
Rome Beauty appleAn extremely attractive and productive red cooking apple, widely-grown in North America.
Rosemary Russet appleA classic English russet apple from the Victorian era, though not as well known as its contemporaries.
Rosette appleAn early-season pink-fleshed apple variety, similar to Discovery.
Rouville appleRed over pale green-yellow. Oblate. Juicy.
Roxbury Russet appleProbably the first apple variety originating in North America, as a seedling from a variety brought from Europe by early settlers.
Royal Empire appleDistinctly redder than fruit from standard Empire, with 90% of the surface covered with dark purplish and red stripes. Taste is similar to Empire.
Royal Gala appleOrange-red sweet, crisp medium-size fruit.
Royal Russet appleLarge and characteristic russet skin is brown with a greenish-yellow undercast. The yellow flesh has a sweet, nut-like flavor.
Royal Somerset appleA culinary apple from Somerset, keeps well, and widely-used for making cider. Described by the 19th century writer Hogg as "very excellent".
Rubens appleAn attractive modern apple from Italy which is now being promoted in European supermarkets.
Rubens (UK NFC) appleA dry and fairly soft apple with a noticeable hint of bananas, and a very attractive old-fashioned appearance.
Rubinette appleProbably the best-tasting apple in the world.
Rubinette Rosso appleA red-colored natural bud-mutation of Rubinette, trademarked as Rafzubex.
Rubinola appleA mid-season disease-resistant variety from the Czech Republic, with a very good flavor.
Ruby Jon appleCreamy, white flesh and crisp, juicy eating quality similar to old-fashioned Jonathan, with 100% Jonathan flavor and size.
Runkel appleMedium to large. Pink over green-yellow. Smooth and waxy with pronounced lenticels. Sweet, rich flavor. Very juicy, fairly crisp.
Rusty Coat appleDarker than Golden Russet with drier flesh. Very good flavor, excellent for drying, sauce and eating.
Saint Edmund's Pippin appleA popular russet apple with the characteristic sandpaper skin and sweet flavour. Often known as St. Edmund's Russet.
Saint Everard appleOne of the more unusual Cox-derived apples, Saint Everard is the result of Cox pollinated by a well-regarded old English variety, Margil. As might be expected it has a high quality aromatic flavour. However it suffers from the cultural difficulties of Cox's Orange Pippin and did not achieve commercial success.
Sam Young appleMedium. Russet.
Sandow appleSimilarity to its parent Northern Spy. Creamy flesh color and long keeping quality, but it has a fuller flavor, is hardier, and redder and less troubled by scab. Bright scarlet stripes and flush. Sweet, juicy melting flesh; definite flavor of raspberries. Quality very high. Aromatic, juicy and crisp.
Sans Pareil appleAn English apple variety from the Victorian era, or possibly earlier, with a good flavour, deserves to be more widely grown.
Sansa appleRed, medium large. Sweet with acid. Resembles Gala flavor.
Santana appleA modern apple from the Netherlands, with a pleasant vinous flavour and bred specifically for reduced levels of proteins which can cause allergic reactions for some people.
Sapora appleA modern apple variety developed in France, related to Rubinette.
Saturn appleAn excellent modern English apple variety, developed at the famous East Malling research station.
Scarlet Crofton appleMedium size. Sweet.
Scarlet Gala appleUnusually bright red color distinguishes it from other Galas. It is a medium sized apple. Oval to round in shape and slightly taller than other strains. Flesh is yellow, extremely firm, very juicy, and sweet and mildly aromatic.
Scarlet Pippin appleVery attractive medium sized round dessert apple. White, firm, crisp, melting flesh. Juicy and mildly subacid with good flavor.
Scarlet Surprise appleOne of the most striking examples of a red-fleshed apple variety.
Scarlett O'Hara appleFruit is round-conic, full blushed red, sweet and juicy. Hangs extremely well to the tree and sugars increase greatly until early October.
Schmidtberger Reinette appleMedium sized fruit is green, flushed and striped red. Sweet-sharp, aromatic flesh.
Scotch Bridget appleA reliable Scottish cooking apple that is also widely-grown in north-west England.
Scotch Dumpling appleAn early-ripening culinary apple, which cooks to a frothy puree.
Scrumptious appleA new early-season English dessert apple, with very good flavour.
Sekai Ichi appleColor of fruit varies form pale pink to darker red with red stripes. Sometimes solid red in the sun. Crisp, breaking, juicy flesh. Very sweet fine mild flavor.
Senator appleA flattish round, medium size apple. Almost solid red over green background with prominent white or russet dots. Tender, crisp, juicy flesh. Most refreshing flavor.
Senshu appleThis Fuji-type apple has a wonderful sweet flavor with a crisp, juicy texture. Pink stripe over green. Small to medium fruit, round to oblate.
September Wonder Fuji appleBlush. Approximates flavor of Fuji in spite of much shorter growing season.
Shamrock appleMedium size fruit is very similar in appearance to Granny Smith. Flesh is creamy light green and has a coarse texture with a sprightly flavor similar to McIntosh.
Sharon appleYellow fruit striped with red. Flesh sweet, soft & juicy. Can lack acidity and taste woody. Generally similar to McIntosh, but sweeter and firmer. High quality.
Shay appleThe red elongated fruit is crisp, sweet, and great for fresh eating.
Shenandoah appleQuite similar to its parent Opalescent, and a pleasant sweet apple in its own right
Shiawassee appleYellow fruit covered with red flush and darker streaks. Crisp, juicy, aromatic, subacid flavor.
Shinsei appleResembles Golden Delicious but harder. Medium size, round, greenish yellow fruit. Firm, fine grained white flesh. Very sweet, scented, crisp & juicy.
Shizuka appleSame parentage as Mutsu (Crispin). Large. Yellow with red-orange blush. Sweeter with less acid than Mutsu (not necessarily preferable), but excellent flavor.
Sierra Beauty appleLarge blocky handsome apple. Greenish yellow skin. Striped or blushed with red. Juicy very crisp moderately sweet flesh. Rich, tart, sprightly flavor. Excellent for eating fresh or cooking. Good keeper.
Silken appleMedium size. Cream colored translucent. No blush or stripe pattern. Very clear, no visible lenticels. Crisp, juicy, excellent flavor. Short season, not a keeper.
Sinta appleMedium sized fruits are pale yellow, sometimes almost white with a pinkish blush in the sun. Crisp, juicy, deep cream flesh; sweet, aromatic flavor superior to either parent.
Sir Isaac Newton's Tree appleThe tree under which the famous scientist gained the inspiration for his theory of gravitation.
Sir Prize appleLarge greenish yellow fruit. High quality, but very thin tender skin that bruises easily. Very sweet, scented taste, crisp & juicy.
Skinner's Seedling appleGreenish-yellow apple, blushed pink, good for cooking and eating. Flesh white and fine-grained.
Smitten appleA typical modern fresh-tasting apple from New Zealand, related to Falstaff, Fiesta, Gala, and Braeburn.
Smokehouse appleLarge, flattish shape, yellow flushed and striped red. Flesh crisp, yellowish, moderately fine-grained. Fresh cider flavor. Very good quality cooking, eating, and baking apple. Keeps well through March.
Smoothee Golden Delicious appleContinues to be the most russet-resistant Golden Delicious strain, allowing quality Goldens to be grown where proneness to russetting would otherwise prohibit Golden production. Essentially the same as Golden Delicious except for skin smoothness and russet resistance.
Snow Sweet appleSweet with a slight tart balance and rich overtones. Firm, snow white flesh is very slow to oxidize when exposed to air. 3-inch oblate shaped fruit, 70-85% bronze-red blush over a green-yellow background.
SnowSweet appleA cold-hardy red apple from the University of Minnesota.
Sonya appleA very new apple variety, but already popular with fans of sweeter apples - and one of the most popular pages on this website.
Sops in Wine appleOld English culinary and cider apple. Fruit medium, skin greenish yellow flushed purple red. Flesh soft, fine stained pink. Flavor aromatic, subacid, vinous.
Spartan appleAttractive, crunchy, sweet, easy to grow, and with the characteristic delicate wine-like "vinous" flavor of the McIntosh family of apples.
Spencer appleLarge nearly solid red or red striped over green fruit. Very sweet with crisp juicy flesh. Fine flavor. Core smaller than McIntosh. Excellent eating quality.
Spigold appleLarge golden yellow fruit 75% covered with bright red stripes. Tender skin. Fine grained firm crisp yellow flesh, sprightly and sweet. Stores well.
Spijon appleThe fruits are large, of good quality, and have a very attractive red blush.
Splendour appleA popular commercial apple variety in New Zealand.
Starking Delicious appleA striped improvement of the original Delicious, inferior in color and typiness compared to today's selections, but superior in taste. Much more complex flavor with a honey component.
Starkrimson appleCrisp, dense flesh, very sweet, quite juicy - a Delicious-style apple
Starkrimson Red Delicious appleThe first super strain of Delicious. Has the "black" red when fully colored. Flavor not as good as predecessors.
Starr appleLarge, yellow-green fruit. Crisp, tart and juicy flesh.
State Fair appleFruit is round, conic, medium sized. Fruit is brilliantly striped with reddish orange over a yellow background. Creamy flesh is firm, juicy aromatic and sweet and firmer than most early varieties. Moderately subacid flavor. Excellent for fresh eating. Keeps well for a summer apple.
Stayman appleAn old American dual-purpose apple variety, popular in Virginia. Descended from Winesap, and in most respects an even better apple.
Stearns appleRed stripes and a yellow background. It's creamy white flesh, although crisp to the teeth, is melting and tender and almost dissolves on the tongue. Its flavor has a rich luscious pure apple taste. Good savory taste. Plenty of sweetness, acidity, & juice. Fruits up to 3" in circumference.
Stirling Castle appleA popular Victorian cooking apple from Stirling in Scotland, produces a good-flavoured puree.
Stoke Red appleA classic English cider variety, producing a high-quality bittersharp juice.
Strawberry Parfait appleEarly season apple with hints of strawberry flavoring
Strawberry Pippin appleMedium sized fruit is striped and flushed red. Crisp, juicy flesh that is quite sweet.
Sturdeespur appleBright cherry-red blush fruit. Creamy, high quality flesh. Color reaches full bright red ahead of maturity which is in the middle area of Red Delicious strains. Known for it's aromatic flavor and fresh eating quality.
Sturmer Pippin appleA popular Victorian dessert apple variety, notable for its exceptional keeping qualities.
Summer Champion appleMedium-sized round-conical shaped. Yellow skin covered with red and pink stripes. Flesh semifirm, nearly white with subacid flavor.
Summer Mac appleBright red apple with creamy white flesh.
Summer Pearmain appleSuperb, rich flavor.
Summer Rambo appleAttractive, large, brightly striped, red fruit. Breaking, crisp, exceptionally juicy flesh. Subacid, aromatic flavor.
Summer Rose appleExcellence both for eating and stewing. The size is moderate, the form flat, the skin smooth of a beautiful yellow resembling yellow wax, blended with red in streaks and blotches. The flesh is sweet, sprightly, and juicy.
Summer Treat appleFruits are large to very large, of angular, oblong-conic shape, with glossy skin blushed 70-100% brilliant red. The coarse, cream colored flesh is crisp, sweet, and good fresh from the tree when the fruits are ripe. Fruits hang well, but lose quality quickly and become mealy if not harvested. Storage life is short.
Sunburst appleA new orange-skinned pink-fleshed apple.
Suncrisp appleGood looking yellow apple with a 0-40% orange-red blush. Flavor is sweet yet mildly subacid, said to be intense. Cream colored flesh, not prone to browning. Fruit can be stored up to 6 months in cold storage.
Sundance appleA modern disease-resistant apple with an attractive yellow blush.
Sundowner appleA late-season apple from Australia, whose varietal name is Cripps Red and which is related to Pink Lady®.
Sunny Brook appleMedium size. Bright red over yellow. Fair dessert quality. Good cooking apple.
Sunrise appleOne of the best early apple varieties, ripening in the UK in late August.
Sunset applePopular garden alternative to Cox, easier to grow, and has a similar flavour albeit lacking some of the depth.
Suntan appleMedium-large fruit, gold-yellow flushed and striped orange-red. Flesh yellowish-cream. Firm and fairly juicy. Flesh rather coarsely textured, crisp.
Superchief Spur Red Delicious appleOne of the best red sports of Red Delicious. Starts out as a stripe and fills in to a solid red a full ten days ahead of its parent.
Surprise appleSmall, green winter apple with creamy white, red stained flesh.
Surprize appleA new pink-fleshed apple variety with an orange skin.
Sutton Beauty appleUniform and symmetrical shape, beautiful color and pleasant quality makes it an excellent eating apple. Too mild for culinary use. Flesh slightly tinged with yellow, rather firm, moderately fine-grained, crisp, tender, juicy, mild subacid.
Swaar appleLarge, dull yellow fruit with russet dots. Uncommon flavor and richness, spicy and aromatic. The creamy white flesh is firm textured with a sweet and aromatic flavor and the flavor will improve with storage. It will soften and mellow somewhat like a pear until slightly soft at which time it has velvety, tender and beautifully balanced flesh.
Swayzie appleGolden yellow sprinkled with russet spots and streaks with cinnamon russet becoming solid at base. Rich, distinctive flavor; aromatic and sprightly. Excellent eating apple.
Sweet Alford appleFruit small-medium, pale yellow blushed pink. Sweet, juicy flesh. High quality.
Sweet Bough appleMedium-large green apple. Juicy, tender flesh, honeyed sweetness.
Sweet Coppin appleA traditional English mild bittersweet cider variety from Devon.
Sweet Delicious appleLarge, greenish yellow fruit, flushed reddish-orange with red streaks. Firm, fine, creamy white, melting flesh. Very sweet with an aromatic flavor. Excellent keeper.
Sweet Sixteen appleLarge, red striped fruit. Firm, crisp, aromatic flesh. Moderately acidic.
Sweet Winesap appleAn attractive red winter apple, symmetrical, uniform, medium to large size. It is excellent in quality for dessert or for baking or other culinary uses. Skin tough, smooth, pale yellow or greenish nearly overspread with bright light red with carmine stripes. Flesh nearly white, firm, rather fine, moderately crisp, tender, juicy, distinctly sweet, good to very good.
SweeTango appleDeep red coloration over a yellow breaking background. Crisp, juicy, sweet fruit.
Swiss Limbertwig appleMost unusual color of purplish maroon with dots, medium in size, very good apple for fresh eating.
Tallow Pippin appleFruit rather large. Clear yellow with waxy surface. Flesh a little coarse, very juicy, sprightly, subacid, and desirable for either dessert or culinary uses. It is apt to drop as it ripens.
Taylor appleSweet to mild bittersweet type. Greenish-yellow skin with red flush.
Telstar appleSmall, oblate (flat). Has the same parentage as Gala. Strong, complex flavor. Sweeter than Cox with less acid.
Tentation appleAnother modern take on Golden Delicious, often with an attractive orange flush.
Thoday's Quarrenden appleA mid/late season English dessert apple, raised in Cambridge in the mid 20th century, but thought to be related to the early-season Devonshire Quarrenden.
Thome Empire appleColors to a deep burgundy three weeks earlier than standard Empire.
Tioga appleLarge green, turning to yellow skinned late apple. Mild but mellow flavor.
Toko appleFruit is conic oblate, irregular and ribbed. This skin has a dull, rough finish and rather unattractive color, yellow-green with brownish-orange blush. The flesh is greenish yellow, firm, crisp, aromatic and slightly subacid. Flavor and keeping quality are excellent.
Tolman Sweet appleExcellent for cider and drying, also a good dessert and baking apple. Large green or yellow apple, sometimes blushed red with lines of russet, often marked by a suture top to bottom. Flesh is firm, dry to moderately juicy, decidedly sweet. Historically, a highly esteemed "sweet" apple.
Tom Putt appleAn old English cider apple which can also be used as a cooking apple.
Topaz appleOne of the best modern disease-resistant varieties, fairly sharp flavour
Tremlett's Bitter appleBitter-sweet cider apple. Medium fruit, yellow skin flushed red.
Triple E Fuji appleSolid red, no stripes.
Tsugaru apple75% red over color on yellow background. Medium sized, mid- season maturing fruit. Resembles Golden Delicious, but firmer fleshed. Weakly flavored, sweet-tart, crisp and juicy.
Tumanga appleYellow with an orange blush, very juicy, pleasantly aromatic, sweet, mildly subacid, a strong grower and regular bearer. A good keeper, its flavor heightens as it is kept in storage until March. Light skinned.
Turley Winesap appleRound, dull red fruit. Resembles Stayman, but is more crack resistant and eating quality is not as good. Stores well.
Twenty Ounce appleFruit very large, yellow-green flushed red-orange. Juicy, sweet flesh.
Tydeman's Early Worcester appleA sweet early-season English apple, grown commercially on a small scale. Has a good flavour and somewhat under-rated.
Tydeman's Late Orange appleA popular Cox-style apple, with a later season and sharper flavour.
Upton Pyne applePrimarily a cooking variety, notable for a delicate pineapple-like flavour. Cooks to puree.
Uttwiler Spätlauber appleAn old Swiss apple variety, enjoying new-found popularity because of its alleged anti-aging properties.
Vanderpool Red appleMedium-small red fruit. Very firm and flavorful. Stays juicy in storage until April.
Victory appleA McIntosh-style apple. Snow white coarse flesh. Aromatic and juicy with good acidity.
Viking appleVery deep, dark maroon to purple color. Highly aromatic. Crisp and juicy, richly flavorful with acid component. Outstanding flavor retention when cooked. Keeps about 1 month.
Vilberie appleVilberie is a traditional French hard-cider variety, producing a very tannic but sweet bittersweet juice.
Virginia Gold appleBright yellow fruit with pink blush. Crisp juicy flesh with flavors similar to Newtown Pippin. Should be stored to reach peak flavor.
Virginia Greening appleA large, oblate, yellowish-green apple with hard, firm flesh. Valued as a late keeper. Flesh creamy yellow or greenish, very firm, hard, breaking, coarse, moderately juicy, mild, subacid becoming somewhat sweet.
Vista Bella appleA very-early season dessert apple.
Wagener appleOne of the best late fall varieties for dessert, sauce, cider, juice and storage. Doesn't shrivel. Medium sized, glossy green, red flushed fruit. White flesh, very crisp, juicy and tender, resembles NorthernSpy in taste.
Waltana appleMedium to large, variable sized green apple with thin red striping and crisp, firm juicy flesh.
Walter Pease appleA pleasant flavored apple of good size, attractive appearance and excellent dessert quality, too mild for culinary purposes. Fruits striped red, crisp.
Waltz appleDark red with green. Tastes like Red Delicious.
Wantage apple4 or 5 separate distinct flavors and aromas. It is a fall apple and should be picked with McIntosh. Yellow, conical, medium sized apple.
Washed Russet appleA very large russet apple. Markings and shadings of yellow and bronze russet with patches of clear shiny skin gave it the appearance of having been washed. Crisp, juicy flavorful flesh useful for eating or culinary purposes. Sometimes develops a pronounced reddish brown cheek when exposed to the sun.
Wayne appleDessert, canning, freezing and sauce apple. Large fruit.
Wayside appleWayside is a mid-season dessert apple, probably a seedling of Charles Ross, which it resembles in appearance and flavour.
Wealthy appleExcellent dessert and multi-use apple, picked a few weeks early for cooking. Beautiful fruit ripens to bright red across the surface. Crisp, juicy flesh. Refreshing, sprightly, vinous flavor.
Weirouge appleA red-fleshed apple variety which has been used as the basis for commercial development of new red-fleshed apples.
Wellington appleA medium-sized late-season cooking apple from Nottinghamshire.
Westfield Seek-no-Further appleCreamy yellow fruit streaked red with some russeting. Crisp, tender, juicy and aromatic flesh with distinctive flavor. Not recommended for cooking.
Westland appleLarge cooking apple. Lightly colored red over pale undercolor.
White Astrachan appleMedium fruit size, skin whitish-green. Fine, tender, very white flesh that is sweet, subacid, perfumed. Good crisp very early apple.
William Crump appleAn intensely flavoured English apple, related to Cox and Worcester Pearmain.
William's Pride appleFruit is medium in size and slightly conic in shape with a rich aromatic flavor. Apples are 70-80% red with excellent eating quality.
WineCrisp appleWineCrisp, formerly known as Coop31, is a modern disease-resistant variety developed by the Universities of Prudue, Rutgers and Illinois.
Winesap appleOften known as Virginia Winesap, a tart small apple, and like many US heirloom varieties, keeps well in store.
Winston appleA Cox-style apple, easy to grow.
Winter Banana appleNamed for the alleged banana-like flavour.
Winter Gem appleA late-season modern English apple with a good aromatic flavour.
Winter Wonder appleA modern English variety, developed as a "traditional" English apple.
Winterstein appleAttractive, pink/red late apple that has a crisp, flavorful subacid taste.
Wismer's Dessert appleMedium to large yellow fruit shaded and striped with bright red. Intense, rich flavor, sweet-sharp, pineapple acidity. Excellent flavor and exceedingly fine, tender texture.
Wolf River appleNamed after the place where it was found. Notable for its very large size, primarily used for cooking. The tree is exceptionally cold hardy and disease resistant.
Woolbrook Russet appleA cooking apple, related to Bramley's Seedling.
Worcester Pearmain appleA popular early-season English apple, sometimes with a strawberry flavour. Often used in breeding programmes to develop other early varieties.
Wyken Pippin appleSmall, flattened, greenish yellow fruit. Brisk, densely fruity. Delicious flavor.
Yakata Fuji appleFruit quality and color identical to standard Fuji.
Yarlington Mill appleHigh quality English cider apple. Firm, medium-sized fruit. Sweet to slightly bittersweet.
Yates appleSmall sized conic shaped apple. Striped dark red fruit over pale yellow skin. Flesh is yellowish-white and can be slightly red under the skin.
Yellow Bellflower appleExcellent cooking and cider variety. Good dessert apple later in season as flavor develops with time. 13.61% sugar. Large to medium-sized fruit. Smooth, lemon yellow skin blushed red to red-orange. Juicy and aromatic.
Yellow Ingestrie appleAn attractive old yellow apple, with quite a strong apple flavour
Yellow Transparent appleWell-known early summer apple, good for drying, freezing, sauce, juice and wine. Transparent pale yellow skin. Crisp, light-textured, juicy flesh. Very sweet flavor. Not good storer.
York Imperial appleGood cooking/baking apple and excellent keeper.
Yorkshire Greening appleA very old culinary apple from Yorkshire, also known as Yorkshire Goosesauce.
Zabergau Reinette appleGerman russet-style apple, but sharper than Egremont Russet, tastes of nettles when straight from the tree. Keeps for 3-4 months.
Zari appleAn attractive modern commercial apple variety, related to Delcorf and Elstar.
Zestar! appleEarly season apple with a good crisp sweet-tart flavor.
Zuccalmaglio's Reinette appleFlavored with tones of wild strawberry, quince, pineapple, ripe pear and a fine floral touch. Rough sticky skin flushed brown-red with faint red stripes and some russeting. Fine grained flesh.


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subset: commoncrawl