Varieties

A pleasant flavored apple of good size, attractive appearance and excellent dessert quality, too mild for culinary purposes. Fruits striped red, crisp.

Dark red with green. Tastes like Red Delicious.

4 or 5 separate distinct flavors and aromas. It is a fall apple and should be picked with McIntosh. Yellow, conical, medium sized apple.

A 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.

Dessert, canning, freezing and sauce apple. Large fruit.

Wayside is a mid-season dessert apple, probably a seedling of Charles Ross, which it resembles in appearance and flavour.

Excellent 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.

A red-fleshed apple variety which has been used as the basis for commercial development of new red-fleshed apples.

A medium-sized late-season cooking apple from Nottinghamshire.

Creamy yellow fruit streaked red with some russeting. Crisp, tender, juicy and aromatic flesh with distinctive flavor. Not recommended for cooking.

Large cooking apple. Lightly colored red over pale undercolor.

Medium fruit size, skin whitish-green. Fine, tender, very white flesh that is sweet, subacid, perfumed. Good crisp very early apple.

An intensely flavoured English apple, related to Cox and Worcester Pearmain.

Fruit is medium in size and slightly conic in shape with a rich aromatic flavor. Apples are 70-80% red with excellent eating quality.

WineCrisp, formerly known as Coop31, is a modern disease-resistant variety developed by the Universities of Prudue, Rutgers and Illinois.

Often known as Virginia Winesap, a tart small apple, and like many US heirloom varieties, keeps well in store.

A Cox-style apple, easy to grow.

Named for the alleged banana-like flavour.

A late-season modern English apple with a good aromatic flavour.

A modern English variety, developed as a "traditional" English apple.

Attractive, pink/red late apple that has a crisp, flavorful subacid taste.

Medium to large yellow fruit shaded and striped with bright red. Intense, rich flavor, sweet-sharp, pineapple acidity. Excellent flavor and exceedingly fine, tender texture.

Named 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.

A cooking apple, related to Bramley's Seedling.

A popular early-season English apple, sometimes with a strawberry flavour. Often used in breeding programmes to develop other early varieties.

Small, flattened, greenish yellow fruit. Brisk, densely fruity. Delicious flavor.

Fruit quality and color identical to standard Fuji.

High quality English cider apple. Firm, medium-sized fruit. Sweet to slightly bittersweet.

Small sized conic shaped apple. Striped dark red fruit over pale yellow skin. Flesh is yellowish-white and can be slightly red under the skin.

Excellent 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.

An attractive old yellow apple, with quite a strong apple flavour

Well-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.

Good cooking/baking apple and excellent keeper.

A very old culinary apple from Yorkshire, also known as Yorkshire Goosesauce.

German russet-style apple, but sharper than Egremont Russet, tastes of nettles when straight from the tree. Keeps for 3-4 months.

An attractive modern commercial apple variety, related to Delcorf and Elstar.

Early season apple with a good crisp sweet-tart flavor.

Flavored 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.