All about apples, pears, plums, and cherries - and orchards where they are grown

Apple varieties

If the variety you are looking for is not listed here, please let us know.

  • One 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.
  • Medium to large, variable sized green apple with thin red striping and crisp, firm juicy flesh.
  • 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.
  • Photo of Wellington ReinetteA synonym for Dumelow's Seedling.
  • 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.
  • A synonym for Yellow Transparent.
  • 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.
  • Photo of WinesapOften 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.
  • Photo of Winter BananaNamed for the alleged banana-like flavour.
  • A late-season modern English apple with a good aromatic flavour.
  • Photo of Winter WonderA 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.
  • Photo of Wolf RiverNamed 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.
  • Photo of Worcester PearmainA 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.

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