	Aceymac apple Resembles McIntosh in taste, appearance, shape, and flesh. Slightly firmer than McIntosh. Aceymac may be Spartan with new name.
	Aerlies Red Flesh apple A red-fleshed apple variety from the USA, sometimes known as Hidden Rose or Airlie Red Flesh.
	Almata apple A red-fleshed apple variety.
	American Summer Pearmain apple 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.
	Apricot apple An unusual and little-known apple variety noted for its apricot-like flavor.
	Arkansas Black apple A long-keeping tart apple from Arkansas, USA - which goes almost black in storage.
	Autumn Gold apple Bright red blush over yellow-green. Keeps better than Golden Delicious.
	Baldwin apple A very popular old American apple variety, widely grown for culinary use, and a good keeper.
	Barry apple Medium to large fruit with an intense solid dark red skin. Lasts 3 months in storage.
	Beacon apple Beacon is a bright red early-season apple with a soft flesh, noted for its cold hardiness.
	Belmont apple Large, yellow. Tender flesh. Mild.
	Benoni apple A mid-season heritage variety from Massachusetts, USA, with a pleasant sweet flavor.
	Black Amish apple Dark purple colored apple
	Black Gilliflower apple Very 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 apple Round deep purple fruit with a black bloom.
	Blackjon apple A brighter red than Jonathan.
	Blacktwig apple Fruit 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.
	Blue Pearmain apple An heirloom American apple variety, commonly found in New York state. Named for the blue-colored bloom.
	Bonnie Best apple Fruits are large with attractive pale red striping. Flesh is creamy color, crunchy, tender, juicy and slightly tart. Keeps well in storage.
	Bottle Greening apple Good 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.
	Britemac apple Good McIntosh type. Large and attractive, brightly colored and the best for eating. Sweet, juicy, crisp, white flesh.
	Brock apple Fruit is large and pinkish red over cream in color. Flavor is mildly sweet but distinctive.
	Brushy Mountain Limbertwig apple One 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.
	Buff apple Large 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.
	Cameo apple A modern sweet variety, reminscent of Red Delicious.
	Campfield apple A 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 apple Glossy yellow, and generally russet free apple with an extremely mild, somewhat pear-like flavor. Large, conical fruits is occasionally blushed with soft pink.
	Chehalis apple Large 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.
	Chieftain apple Fruits 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.
	Cinnamon Spice apple Medium sized apple, dark red with some yellow background color. Cinnamon flavored.
	Cole's Quince apple Cooking 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.
	Cortland apple One of the more successful McIntosh offspring, with all the usual characteristics, including the sweet vinous flavour.
	Crimson Crisp apple Small to medium. Very bright mid-range red over yellow. Extremely crisp. Very good, rich flavor. Sweet/sharp flavor, spicy.
	Criterion apple Larger 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.
	Dayton apple Fruit is medium-large, full red and sweet.
	Delicious apple One 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.
	Detroit Red apple Classic deep red apple. Soft, snow white flesh. Curious ridges about the calyx.
	Doctor Matthews apple Red and red-striped skin with fine crisp, juicy, creamy flesh. It has a mild but aromatic flavor. An excellent keeper.
	Dulcet apple Deep red apple with a faint stripe and pronounced lenticels. Flesh is white, crisp and enhanced with a mild, sweet flavor that is very aromatic.
	Earligold apple As an early season apple, Earligold is a good eating and cooking apple.
	Early Harvest apple Cooking 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 apple Small, sprightly, aromatically flavored with solid rich dark red skin and crisp yellowish flesh sometimes streaked with red.
	Empire apple One of the best McIntosh-style apples, with a good sweet vinous flavor, and easy to grow.
	Empress apple Fruit is medium sized, 90% red, with excellent eating quality and the aromatics of Jonamac.
	Enterprise apple A modern American late-season disease-resistant apple with a sharp flavor and good keeping qualities.
	Esopus Spitzenburg apple One 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.
	Etter's Gold apple Medium 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.
	Fallawater apple Good sauce and culinary apple. Large, green fruit turning to light green upon ripening. Sometimes over 6 inches in diameter. Subacid to mildly sweet flavor.
	Fortune apple A very good North American eating apple with a "spicy" flavor. Fruit large, with an attractive color. Flesh yellow. Subject to bitter pit.
	Franklin apple Well-colored fruit. Tender, crisp flesh, mild flavor. Resembles shape of Delicious, but far superior in eating quality.
	Freedom apple Good multi-use apple. Medium to large red fruit on almost invisible yellow skin. Crisp, juicy, sweet, good-tasting flesh. Subacid, sprightly flavor.
	Gano apple Fruit has light yellow skin that is striped and flushed red. It turns purple-red upon ripening. Flesh firm, crisp and juicy, subacid flavor.
	Ginger Gold apple An attractive yellow apple from Virginia
	Golden Delicious apple Undoubtedly 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 apple Very 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 apple Gold apple with pink blush on side of apple facing the sun. Taste similar to Haralson - mildly tart.
	Golden Russet apple Golden Russet is usually considered as one of the best-flavored of the American russet apples.
	Golden Sweet apple Dessert and excellent sauce apple. Good for cider. Medium-large pale yellow fruit with very sweet, juicy, rich flavor.
	GoldRush apple A modern disease-resistant apple variety related to Golden Delicious, with crisp hard flesh and a good sugar / acid balance.
	Grimes Golden apple Great 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 apple Fruit 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 apple Green-yellow ribbed fruit with red stripes. Tender white flesh sometimes stained red. Qunce-like texture.
	Hampshire apple Fruits 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 apple Selection of Red Haralson. Earlier, redder, and sweeter, without the common russeting problem many Haralsons have. Juicy, tart, firm flesh. Good keeper.
	Haralson apple Good 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.
	Hauer Pippin apple Large, crisp, hard, juicy, tasty, tart apple
	Hawkeye Delicious apple This 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.
	Hazen apple Large round dark red fruit. Greenish yellow, medium firm, juicy, very sweet flesh; mildly subacid flavor. Pleasant for eating, good dessert and cooking apple.
	Hewe's Crab crab-apple A popular crab-apple, also widely known as Virginia Crab, and producing a high-quality cider juice.
	Holiday apple High 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 apple Large 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.
	Honeycrisp apple Sometimes marketed as Honey Crisp, this is a crisp, and predomoninantly 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 apple Hardy 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.
	Horse apple Greenish 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.
	Hubbardston Nonesuch apple Large, 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 apple Excellent eating apple. Large conical and elongated fruit. Dull yellow russet skin. Crisp, sugary flesh with nutty flavor.
	Hunt Russet apple Fruit 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.
	Idared apple Idared is notable for its exceptional keeping qualities. It has a pleasant mild but undistinguished apple flavor.
	Jefferies apple Choice early fall apple. Thin-skinned fruit, light red with darker red stripes. Flesh is juicy, crisp yet melting. Rich, pear-like flavor.
	Jonadel apple Solid medium fruit, orange red streaked color. Flesh is yellowish white and fine grained.
	Jonafree apple Medium size, bright red, fully or nearly fully colored. Flavor is Jonathan-like, but less acid. Keeps 10 weeks.
	Jonagold apple A very popular commercial variety, with a good flavour. Inherits many of the good qualities of its parents Jonathan and Golden Delicious.
	Jonagrimes apple As the name suggests, Jonagrimes is a cross between Jonathan and Grimes Golden.
	Jonamac apple Medium size, firm fruit with 90% dark red color over greenish background. Flesh firm, crisp, high quality with flavor similar to McIntosh.
	Jonathan apple A 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 apple It has the crisper texture of the Baldwin combined with the Jonathan's distinctive aromatic flavor, and is a brighter red than either.
	Keepsake apple Unattractive, 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.
	King David apple A good quality American apple variety, notable for its resistance to fireblight.
	King Luscious apple Very large apple. Streaky, somewhat dull red over yellow green. Yellowish-white, fine-grained, crisp and juicy flesh.
	King of Tompkins County apple An old American variety from New Jersery. The fruit is very large, and keeps well.
	Late Harrison apple Medium in size and round to oblong in shape, the yellow skin has black dots, and the yellow flesh is coarse and dry
	Liberty apple Sounds like an heirloom variety, but actually a modern American apple variety, developed specifically for disease resistance.
	Limbertwig apple Medium size and deep or dull red color. Flesh is yellowish, hard, aromatic.
	Lindamac apple One hundred percent red, otherwise same as McIntosh.
	Lodi apple An attractive yellow early-season apple with a sharp flavor, best used for cooking.
	Lyman's Large Summer apple Large, green fruit ripens yellow. Firm, crisp, and juicy.
	Macoun apple Another McIntosh style apple variety from the famous Geneva Research Station, and considered one of the better ones.
	Magnum Bonum apple Yellow medium size apple with patterns of red.
	Maiden's Blush apple Cooking, 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.
	Malinda apple Yellow apple with slight taste of pears. Not widely grown today, but parent of many University of Minnesota bred apples.
	McLellan apple Light smooth, straw colored fruit, covered with stripes and marblings of lively red. Good sprightly taste of fruit in November. Crisp, firm flesh.
	Melrose apple Official 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.
	Milton apple Medium sized, pale yellow covered fruit with deep cherry red flush. Fine grained white flesh. Juicy with sweet hint of raspberry flavors.
	Mother apple An old Massachusetts apple variety rated for its flavor.
	Nectarapple apple Maroon 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.
	Newell's Late Orange apple Flat-round, sometimes irregular shape. Good size, solid yellow-green fruit entirely covered with minute green or black dots. Firm, crisp, juicy, rich white flesh.
	Newtown Pippin apple Also 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 apple Fruits 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 apple Crisp, 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.
	Northern Lights apple Glossy, bright red fruit with slightly tart flesh. Good flavor.
	Northern Spy apple A widely grown American heirloom apple variety. The fruit is late ripening and stores well.
	Northwestern Greening apple Beneath 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.
	Oliver apple Waxy golden skin nearly covered with crimson and streaked dark red. Rich, spritely flavor.
	Opalescent apple A popular large New England apple, sweet, crunchy, juicy, hint of strawberries - a well-flavoured apple.
	Orenco apple High quality eating apple. Almost solidly bright red. Tender, crisp, juicy flesh. Very sweet and piquant flavor.
	Oriole apple An early-season American apple from the University of Minnesota.
	Ozark Gold apple Very similar to Golden Delicious. Flavor is sweet, honeyed, very juicy with little acidity.
	Paula Red apple One of the better early season eating apples. Small to medium apple, taste is mild.
	Perry Russet apple It 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 apple Large fruit with red flush over green skin. Flesh crisp and juicy with good subacid flavor.
	Pink Pearl apple A pink-fleshed apple developed by Californian enthusiast Albert Etter in the 1940s.
	Pink Sparkle apple Distinctive 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.
	Pixie Crunch apple Small, sweet flavored, crisp and juicy apple. Greenish-yellow base color with 90-100% red-purple overcolor.
	Porter apple Very good eating, canning and cooking apple. Pure yellow skin with crimson blush, tender, sweet and juicy flesh. Retains its form with cooking.
	Prairie Spy apple All purpose. Red over yellow, attractive large fruit. Some russeting may occur. Excellent flavor, improves in storage. Extra long keeping winter apple.
	Priam apple Medium range red over green-yellow. Keeps well through January.
	Prima apple Medium to large fruit with dark red blush over yellow. Juicy white flesh with mild subacid flavor.
	Primate apple Highly regarded early American summer eating apple. Medium-large, smooth, light green fruit, crisp, juicy, tart.
	Princess apple Medium 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 apple Medium 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 apple Beautiful 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 apple Prized 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 apple Red skinned apple covered with small white dots. Soft texture, tart flavored.
	Red Baron apple Medium size. Coarse, dryish flesh. Pear-flavored. Acceptable mild (non-tart) cooking apple. Not very juicy. Orange blush over yellow, resembling traditional peach coloring.
	Red Delicious apple One of the most famous American apple varieties, a sport of Delicious, known for its bright red color.
	Red Gold apple This one gets a blue ribbon for being the sweetest tasting apple ever developed. Keeps for weeks in the refrigerator.
	Red Gravenstein apple Similar to Gravenstein but less tart.
	Red June apple Classic southern apple prized for over a century as a good tasting early apple.
	Red Sauce apple As the name suggests, notable for its pink-stained flesh and resulting pink juice.
	Redcort apple Crisp sweet apple that is good for eating and cooking. Similar to a Cortland.
	Redfield apple Medium to large apple. Dark red with dark red flesh. Juice is red. Not for fresh eating.
	Redfree apple Medium size, glossy fruit with 90% bright red color. Smooth, waxy, russet-free skin. Light flesh is crisp and juicy.
	Regent apple Medium 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.
	Reverend Morgan apple Pinkish red colored skin with good quality fruit. Superb flavor and texture.
	Rhode Island Greening apple One of the oldest American varieties, known since the 1650s, and widely planted in the USA. Its main use is in cooking.
	Richared apple Only 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.
	Rome Beauty apple An extremely attractive and productive red cooking apple, widely-grown in North America.
	Roxbury Russet apple Probably the first apple variety originating in North America, as a seedling from a variety brought from Europe by early settlers.
	Runkel apple Medium to large. Pink over green-yellow. Smooth and waxy with pronounced lenticels. Sweet, rich flavor. Very juicy, fairly crisp.
	Rusty Coat apple Darker than Golden Russet with drier flesh. Very good flavor, excellent for drying, sauce and eating.
	Scarlet O'Hara apple Fruit is round-conic, full blushed red, sweet and juicy. Hangs extremely well to the tree and sugars increase greatly until early October.
	Scarlet Surprise apple One of the most striking examples of a red-fleshed apple variety.
	Seek-no-further apple Creamy yellow fruit streaked red with some russeting. Crisp, tender, juicy and aromatic flesh with distinctive flavor. Not recommended for cooking.
	Senator apple A flattish round, medium size apple. Almost solid red over green background with prominent white or russet dots. Tender, crisp, juicy flesh. Most refreshing flavor.
	September Wonder Fuji apple Blush. Approximates flavor of Fuji in spite of much shorter growing season.
	Sharon apple Yellow 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 apple The red elongated fruit is crisp, sweet, and great for fresh eating.
	Shenandoah apple Quite similar to its parent Opalescent, and a pleasant sweet apple in its own right
	Shiawassee apple Yellow fruit covered with red flush and darker streaks. Crisp, juicy, aromatic, subacid flavor.
	Sierra Beauty apple Large 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.
	Sir Prize apple Large greenish yellow fruit. High quality, but very thin tender skin that bruises easily. Very sweet, scented taste, crisp & juicy.
	Skinner's Seedling apple Greenish-yellow apple, blushed pink, good for cooking and eating. Flesh white and fine-grained.
	Smokehouse apple Large, 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.
	Snow Sweet apple Sweet 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.
	Spigold apple Large golden yellow fruit 75% covered with bright red stripes. Tender skin. Fine grained firm crisp yellow flesh, sprightly and sweet. Stores well.
	Spijon apple The fruits are large, of good quality, and have a very attractive red blush.
	Starkrimson apple Crisp, dense flesh, very sweet, quite juicy - a Delicious-style apple
	State Fair apple Fruit 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 apple An old American dual-purpose apple variety, popular in Virginia. Descended from Winesap, and in most respects an even better apple.
	Stearns apple Red 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.
	Strawberry Parfait apple Early season apple with hints of strawberry flavoring
	Summer Champion apple Medium-sized round-conical shaped. Yellow skin covered with red and pink stripes. Flesh semifirm, nearly white with subacid flavor.
	Summer Rose apple Excellence 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 apple Fruits 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.
	Sundance apple A modern disease-resistant apple with an attractive yellow blush.
	Swaar apple Large, 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 apple Golden yellow sprinkled with russet spots and streaks with cinnamon russet becoming solid at base. Rich, distinctive flavor; aromatic and sprightly. Excellent eating apple.
	Sweet Delicious apple Large, 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 apple Large, red striped fruit. Firm, crisp, aromatic flesh. Moderately acidic.
	SweeTango apple Deep red coloration over a yellow breaking background. Crisp, juicy, sweet fruit.
	Thome Empire apple Colors to a deep burgundy three weeks earlier than standard Empire.
	Tioga apple Large green, turning to yellow skinned late apple. Mild but mellow flavor.
	Tolman Sweet apple Excellent 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.
	Turley Winesap apple Round, dull red fruit. Resembles Stayman, but is more crack resistant and eating quality is not as good. Stores well.
	Victory apple Gold colored apple with grey russeting. Snow white coarse flesh. Aromatic and juicy with good acidity.
	Viking apple Very 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.
	Virginia Gold apple Bright yellow fruit with pink blush. Crisp juicy flesh with flavors similar to Newtown Pippin. Should be stored to reach peak flavor.
	Vista Bella apple A very-early season dessert apple.
	Wagener apple 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.
	Waltana apple Medium to large, variable sized green apple with thin red striping and crisp, firm juicy flesh.
	Wayne apple Dessert, canning, freezing and sauce apple. Large fruit.
	Wealthy apple 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.
	Wickson crab-apple Wickson Crab is an unusually sweet / sharp crab apple, becoming popular for cider production.
	William's Pride apple 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 apple WineCrisp, formerly known as Coop31, is a modern disease-resistant variety developed by the Universities of Prudue, Rutgers and Illinois.
	Winesap apple Often known as Virginia Winesap, a tart small apple, and like many US heirloom varieties, keeps well in store.
	Winter Banana apple Named for the alleged banana-like flavour.
	Winterstein apple Attractive, pink/red late apple that has a crisp, flavorful subacid taste.
	Wolf River apple 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.
	Yellow Bellflower apple 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.
	York Imperial apple Good cooking/baking apple and excellent keeper.
	Zestar! apple Early season apple with a good crisp sweet-tart flavor.