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

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  • Aceymac 

    Resembles McIntosh in taste, appearance, shape, and flesh. Slightly firmer than McIntosh. Aceymac may be Spartan with new name.
  • Adams's Pearmain 

    Photo of Adams's Pearmain
    Classic Victorian 'pearmain' shape apple with a nutty sweet flavour.
  • Adanac 

    Medium-sized, yellow-green underecolor with striped red wash. Good dessert quality. The apple name, Adanac, is Canada spelled backwards.
  • Airlie Red Flesh 

    A red-fleshed apple variety from the USA, sometimes known as Hidden Rose® or Aerlies Red Flesh.
  • Akane 

    Photo of Akane
    One of the best early-season apples, better known in the USA than Europe, but would appeal to European tastes too.
  • Akero 

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    An heirloom apple variety from Sweden, quite widely grown in Scandanavia, very handsome fruit.
  • Albany Beauty 

    A red skinned form of Gravenstein.
  • Alderman 

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    An English (possibly Scottish) culinary apple, thought to have originated in the 1920s.
  • Alexander 

    An old and attractive culinary apple, cooks to a puree.
  • Alfriston 

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    A large traditional English cooking apple.
  • Alkmene 

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    A very attractive early Cox-style apple, slightly sharper than Cox, sometimes known as Early Windsor.
  • Allen's Everlasting 

    An old russeted variety from Ireland, and as the name suggests, a good keeper.
  • Allington Pippin 

    Photo of Allington Pippin
    A versatile English apple, with a strong pineapple-like flavour, useful for both cooking and eating.
  • Almata 

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    A red-fleshed apple variety.
  • Ambrosia 

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    A 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 

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    An 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 

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    An attractive small yellow apple, with a pineapple-like flavour. Popular in northern Europe.
  • Anna 

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    A very early season Golden Delicious style apple variety from Israel, noted for its very low chill requirement of less than 300 hours.
  • Annie Elizabeth 

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    A popular English culinary apple, which keeps its shape when cooked.
  • Antonovka 

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    A popular small green culinary apple variety from Russia. Also of importance as a rootstock because of its ability to tolerate extreme cold.
  • Antonovka Kamenichka 

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    A culinary apple from the Ukraine, possibly a more colored form of Antonovka.
  • Api Etoile 

    Very 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 

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    An unusual and little-known apple variety noted for its apricot-like flavor.
  • Ard Cairn Russet 

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    An old apple variety from Ireland, with a flavor reminiscent of bananas.
  • Ariane 

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    A 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 

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    A long-keeping tart apple from Arkansas, USA - which goes almost black in storage.
  • Arlet 

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    A sweet mid-season dessert apple, developed in Switzerland and related to Golden Delicious.
  • Arlington Pippin 

    An attractive yellow/green apple with some red/orange flush. Shares its name with an old Gloucestershire (UK) pear variety.
  • Aroma 

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    A modern apple from Sweden, developed during the 1950s.
  • Aromatic Russet 

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    A high quality russet-style variety, sharper than Egremont Russet, with a rich flavour and occasionally a hint of lemon.
  • Arthur Turner 

    A well-known early season culinary apple. Cooks to a sweet puree. Grows easily in most situations.
  • Arthur W Barnes 

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    An attractive and popular mid-season culinary apple, very versatile in the kitchen, cooks to a puree.
  • Ashmead's Kernel 

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    A 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 

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    Bright red blush over yellow-green. Keeps better than Golden Delicious.
  • Bailey Sweet 

    Distinctly 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 

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    A very popular old American apple variety, widely grown for culinary use, and a good keeper.
  • Ballarat Seedling 

    Large, green with red blush. Coarse, hard flesh. Subacid. Winter keeper, keeping several months without refrigeration. Excellent cooking apple.
  • Bardsey 

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    Discovered growing on an island off the coast of North Wales, and considered very disease-resistant.
  • Barnack Beauty 

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    An attractive old English cooking apple.
  • Barry 

    Medium to large fruit with an intense solid dark red skin. Lasts 3 months in storage.
  • Baumann's Reinette 

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    Sharp/sweet flavour but fairly bland, quite chewy - looks better than it tastes
  • Baya Marisa 

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    A modern red-fleshed apple variety with a good flavour, developed in Germany, and also known as Tickled Pink.
  • Beacon 

    Beacon is a bright red early-season apple with a soft flesh, noted for its cold hardiness.
  • Beautiful Arcade 

    Fruit is yellow splashed with red. Short storage period.
  • Beauty of Bath 

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    A popular English garden apple from the Victorian era, one of the first to ripen.
  • Beauty of Hampshire 

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    An attractive 19th century dessert apple, possibly related to Blenheim Orange
  • Bedfordshire Foundling 

    Large angular cooking apple
  • Beeley Pippin 

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    A relatively unknown English 19th century dessert apple.
  • Belle de Boskoop 

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    A popular old dual-purpose apple from the Netherlands.
  • Belmac 

    Very good flavored Mac-type.
  • Belmont 

    Large, yellow. Tender flesh. Mild.
  • Ben Davis 

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    Once a commercial variety in US. Large, attractive fruit. Bright red over yellow. Firm, coarse flesh. Not particularly flavorful. Winter keeper.
  • Benoni 

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    A mid-season heritage variety from Massachusetts, USA, with a pleasant sweet flavor.
  • Berner Rosen  

    A popular Swiss apple variety, although not well-known elsewhere
  • Bess Pool 

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    Late keeping eating apple. Flesh rather dry with sweet pleasant flavor.
  • Beverley Pippin 

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    A very rare English apple from the town of Beverley in East Yorkshire, can be seen at the Beverley Millenium Orchard.
  • Beverly Hills 

    Pale, greenish-yellow skin with an orangish red flush and streaked dark red, russet dotes. Slightly tart flavor.
  • Billie Bound 

    Sweet, pleasant, lightly russeted apple of medium size to small.
  • Binet Rouge 

    A French (hard) cider apple variety from the Normandy region.
  • Bismarck 

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    Cooks to golden yellow puree.
  • Black Amish 

    Dark purple colored apple
  • Black Gilliflower 

    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 

    Round deep purple fruit with a black bloom.
  • Blackjon 

    A brighter red than Jonathan.
  • Blacktwig 

    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.
  • Blenheim Orange 

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    An 18th century English dual-purpose apple which remains very popular as a garden variety.
  • Bloody Ploughman 

    A blood red apple from Scotland with a mild but sweet flavour.
  • Blue Pearmain 

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    An heirloom American apple variety, commonly found in New York state. Named for the blue-colored bloom.
  • Blushing Golden 

    Fruit 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 

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    Medium-sized fruit, skin smooth and yellowish with red cheek. Flesh firm and fine grained. Refreshing, sprightly, subacid flavor.
  • Bolero 

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    One 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 

    Fruits are large with attractive pale red striping. Flesh is creamy color, crunchy, tender, juicy and slightly tart. Keeps well in storage.
  • Bonza 

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    A chance seedling discovered in Australia.
  • Bottle Greening 

    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.
  • Bountiful 

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    An 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 

    A French (hard) cider apple variety.
  • Braddick's Nonpareil 

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    A 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 

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    Braeburn was the first of the new wave of bi-colored supermarket apple varieties, and re-established the importance of flavor in commercial apples.
  • Braestar 

    Redder and ripening 3 to 5 days earlier than Braeburn.
  • Bramley 20 

    A naturally less vigorous sport of the famous English cooking apple.
  • Bramley's Seedling 

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    Bramley'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 

    Medium-sized fruit, yellow-green with red stripes
  • Bright Future 

    One of the last varieties developed by English apple breeder Hugh Ermen, introduced in 2008 in conjunction with organic charity Garden Organic.
  • Britemac 

    Photo of Britemac
    Good McIntosh type. Large and attractive, brightly colored and the best for eating. Sweet, juicy, crisp, white flesh.
  • Broad-eyed pippin 

    A good quality and very old English culinary apple.
  • Broadholme Beauty 

    A mild-flavoured cooking apple, related to James Grieve.
  • Brock 

    Fruit is large and pinkish red over cream in color. Flavor is mildly sweet but distinctive.
  • Brown Snout 

    Brown Snout is a traditional English hard-cider variety, producing a mild bittersweet juice.
  • Brown Sweet 

    Fruits 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 Apple 

    A traditional English cider variety, produces sharp juice.
  • Brown's Seedling 

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    An English culinary variety from Stamford. Rated by Hogg as handsome, excellent for culinary use, and a good keeper.
  • Brownlees Russet 

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    A popular English apple from the Victorian era, widely grown at the time and esteemed for its flavour and blossom.
  • Broxwood Foxwhelp 

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    A sport of the old English Foxwhelp cider variety, produces a bittersharp juice. Considered one of the best cider varieties.
  • Brushy Mountain Limbertwig 

    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.
  • Buckingham 

    Pale 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 

    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.
  • Bulmer's Norman 

    Specifically a cider variety. Bittersweet flavor.
  • Bundy's Ringwood Red 

    We have no information about this variety, other than that it probably originates from Ringwood in the southern UK.
  • Burgundy 

    Photo of Burgundy
    Fruit 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 

    Sharp acidic cooker, very juicy
  • Calville Blanc d'Hiver 

    Photo of Calville Blanc d'Hiver
    The perfect choice for tarte aux pommes, its spicy aromatic flavor makes it one of the world's top culinary apples.
  • Calville Rouge d'Automne 

    Large, 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 

    A modern sweet variety, reminscent of Red Delicious.
  • Campfield 

    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 

    Glossy 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 

    Streaked bright red. Very good flavor, very sweet, juicy.
  • Cardinal Von Galen 

    Cooking and juice apple. Large, bright red fruit.
  • Carlos Queen 

    Large, green with red blush.
  • Carmeliter Reinette 

    Medium-sized, golden fruit flushed red and russeted. Sweet and aromatic.
  • Carroll 

    Excellent eating apple, also for cooking.
  • Catshead 

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    An ancient English apple, cooks to sharp firm puree.
  • Cellini 

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    An unusual Victorian variety, primarily a culinary apple but can be eaten fresh. One of the best examples of the aniseed component of apple flavours.
  • Chantecler 

  • Charden 

    A modern French apple derived from Golden Delicious but with better disease resistance.
  • Charles Ross 

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    Handsome, juicy, versatile English classic - good for old-fashioned English cooking.
  • Cheddar Cross 

    Medium 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 

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    A modern English apple variety, derived from Cox's Orange Pippin and Golden Delicious.
  • Chehalis 

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    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.
  • Chenango Strawberry 

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    Medium 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 

    Often shows dark red stripes and splashes of the solid red fruit. Keeps in storage one month longer than others of it's type.
  • Chieftain 

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    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.
  • Chinook 

    Small. Cherry red blush over yellow. Outstanding dessert quality. Very long keeper.
  • Chisel Jersey 

    Cider apple. Fruit green with red flush. Bittersweet flavor.
  • Chivers Delight 

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    Delightful, easy-going apple, sweet, juicy, crunchy - and some aromatic qualities
  • Christmas Pearmain 

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    Nice apple flavour, sweet but with refreshing sharpness, firm rather than crunchy
  • Christmas Pippin 

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    A modern Cox-style variety, found growing by a roadside.
  • Cinnamon Spice 

    Medium sized apple, dark red with some yellow background color. Cinnamon flavored.
  • Clark's Seedling 

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    An English culinary apple from the 1920s, uncertain origins. Widely known as Royal George.
  • Claygate Pearmain 

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    A popular Victorian dessert apple, named after the village where it was discovered.
  • Cockett's Red 

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    A small but pretty red eating apple from Cambridgeshire, with a somewhat sharp flavour which mellows in storage.
  • Cockpit Improved 

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    A Yorkshire cooker, cooks to a sweet puree. An improved version of the original Cockpit.
  • Coconut Crunch 

    A crisp, hard, winter apple which has a strong resemblance to Northern Spy, one of its parents.
  • Coeur de Boeuf 

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    Another ancient French cooker, cooks to lemon coloured sweet puree
  • Cole's Quince 

    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.
  • Connell Red 

    Very 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 

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    Old-fashioned variety from Cornwall, some pineapple flavours, very enjoyable
  • Cornish Gilliflower 

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    An important English apple of the Victorian era, with a good sweet aromatic flavour.
  • Cortland 

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    One of the more successful McIntosh offspring, with all the usual characteristics, including the sweet vinous flavour.
  • Cottenham Seedling 

    A well-regarded early 20th century cooking apple from the east of England with a good pedigree.
  • Court Of Wick 

    Small to medium. Conical. Golden yellow skin, blushed red and spotted with russet. Flavor is strong and fruity.
  • Court Pendu Plat 

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    Ancient French dessert variety, rich intense unique flavour
  • Cox's Orange Pippin 

    Photo of Cox's Orange Pippin
    This is the benchmark for flavor in apples - from a good tree in a good year it can achieve exceptional flavor.
  • Crawley Beauty 

    Primarily 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 

    Does not color well. Softens in storage. Greasy skin.
  • Crimson Crisp 

    Small 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 

    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.
  • Crofton 

    Red 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 

    An excellent new variety from France - sweet, crisp, juicy - one of the best mid-season varieties.
  • D'Arcy Spice 

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    An old apple variety from the county of Essex in south-east England with several unusual characteristics, and notable for its spice-like flavour.
  • Dabinett 

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    A very high quality English cider variety, provides a bittersweet juice for cider making.
  • Daliclass 

    Essentially an improved Elstar, with a bit more sharpness.
  • Dalitron 

    A modern yellow apple developed in France. Being promoted in the UK by M&S under the name Amelia.
  • Dandee Red 

    Bright red. McIntosh flavor. Keeps 3 months (very long for its season).
  • Davey 

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    Highly colored, bright red, distinctly flavored, of Baldwin texture and keeping qualities. Good, brisk taste, hint of strawberry flavor, crisp and juicy.
  • Dawn 

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    A good-looking dessert variety, fairly sharp flavour
  • Dayton 

    Fruit is medium-large, full red and sweet.
  • Decio 

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    Probably the oldest variety in existence, thought to date back to Roman times
  • Delblush 

    Medium, oblong, conical shape. Golden yellow with orange blush. Lenticels prominent. Crisp, firm, and juicy. Sweet, subacid, intensely aromatic to some. Keeps well.
  • Delcon 

    Full sized, dark red fruits shaped like a Delicious. Sweet, crisp, juicy, white flesh. Good fresh and for pies. Keeps into the winter.
  • Delicious 

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    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.
  • Delprim 

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    A good quality early-season variety, developed by the Delbard nursery in France, with an interesting pedigree. Deserves to be more widely grown.
  • Detroit Red 

    Classic deep red apple. Soft, snow white flesh. Curious ridges about the calyx.
  • Devonshire Quarrenden 

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    A very old English apple variety, historically important because of its strawberry-like flavour.
  • Diamond Jubilee 

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    Sharp puree, crisp juicy dessert later in season
  • Discovery 

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    A popular English early apple variety, and a good choice for the garden.
  • Doctor Harvey 

    Originates from East Anglia in the 1600s. Named after Dr Gabriel Harvey of Cambridge.
  • Doctor Matthews 

    Red and red-striped skin with fine crisp, juicy, creamy flesh. It has a mild but aromatic flavor. An excellent keeper.
  • Dog's Snout 

    A primitive green culinary apple, peculiar to the county of Yorkshire.
  • Dorsett Golden 

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    A remarkable early-season apple, well-adapted to tropical climates and with a very low chill requirement.
  • Duchess of Oldenburg 

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    An 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 

    Duchess's Favourite is a small red traditional summer eating apple from the 19th century.
  • Duke of Devonshire 

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    An important Victorian apple with a distinctive fruity flavour, and often russeted. Continues to be quietly popular.
  • Dulcet 

    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.
  • Dumelow's Seedling 

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    One of the best cooking apples of the Victoria era. More correctly known as Dumeller's Seedling.
  • Earliblaze 

    These 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 

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    As an early season apple, Earligold is a good eating and cooking apple.
  • Early Fuji 

    Similar to regular Fuji, but harvests six weeks earlier.
  • Early Harvest 

    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 

    Small, sprightly, aromatically flavored with solid rich dark red skin and crisp yellowish flesh sometimes streaked with red.
  • Eddie April 

    A large apple with a firmer flesh than Yellow Delicious and a fine strawberry aroma.
  • Edith Smith 

    Medium size. Red blush over cream.
  • Edward VII 

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    A popular English garden cooking apple, very easy to grow.
  • Egremont Russet 

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    The definitive English russet apple, with the charateristic sweet/dry "nutty" flavour.
  • Elise 

    A 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 

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    One of the best offspring of Cox's Orange Pippin, with a distinct aniseed flavor.
  • Elstar 

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    One of the best Golden Delicious offspring, the sweet/sharp flavor is more reminscent of Cox's Orange Pippin.
  • Elton Beauty 

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    An attractive early-season English apple, related to James Grieve.
  • Emneth Early 

    Also 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 

    Photo of Empire
    One of the best McIntosh-style apples, with a good sweet vinous flavor, and easy to grow.
  • Empress 

    Fruit is medium sized, 90% red, with excellent eating quality and the aromatics of Jonamac.
  • Enterprise 

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    A modern American late-season disease-resistant apple with a sharp flavor and good keeping qualities.
  • Epicure 

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    Small, firm early apple. Very good dessert quality. Often known as Laxton's Epicure.
  • Erwin Bauer 

    Eating apple. Medium size fruit, deep yellow skin with stripes. Flesh especially hard and crisp with sweet aromatic flavor.
  • Esopus Spitzenburg 

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    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.
  • Estivale 

    A very good early/mid-season apple from France, also known as Delcorf and Delbarestivale.
  • Etter's Gold 

    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.
  • Evelina 

    Evelina is a red-coloured sport of Pinova, a modern disease-resistant apple related to Golden Delicious and Cox's Orange Pippin.
  • Excel Jonagold 

    More acid than Jonagold.
  • Exeter Cross 

    Small to medium size. Red stripes over greenish yellow. Crisp, sweet, juicy with sharp flavor.
  • Fall Pippin 

    Photo of Fall Pippin
    Large, 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 

    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.
  • Falstaff 

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    Popular garden apple tree, very heavy crops, easy to grow, very juicy.
  • Fameuse 

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    A very hardy apple variety. Also known as the Snow Apple of Quebec, from plantings in early French settlements in Quebec.
  • Fearn's Pippin 

    An attractive old English dessert variety from the 18th century.
  • Feltham Beauty 

    Photo of Feltham Beauty
    An early season English apple, ripens in mid-August. The flavour is sweeter than most early varieties.
  • Fiesta 

    Photo of Fiesta
    One of the best Cox-style apples, and much easier to grow. Often marketed as Red Pippin.
  • Filippa 

    Considered one of the best seedlings of Gravenstein.
  • Fireside 

    Photo of Fireside
    Large 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 

    Flesh is fine textured and very sweet. Good russet resistance. Sizes easily to 3" and hangs well on the tree.
  • Five Crown Pippin 

    Medium size. Green.
  • Flamenco 

    Photo of Flamenco
    A columnar or ballarina style apple variety.
  • Florina 

    Photo of Florina
    Medium to large. Very attractive purple-red over yellow. Medium firm. Aromatic. Keeps well.
  • Forfar 

    Photo of Forfar
    Versatile cooker, recommended for apple charlotte
  • Fortune 

    Photo of Fortune
    A 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 

    Photo of Foster's Seedling
    A surprisingly good-looking Victorian cooking apple, which cooks to a very sharp puree
  • Foxwhelp 

    Dusky red skin, flesh is considered bitter sharp. Strictly for cider.
  • Franklin 

    Well-colored fruit. Tender, crisp flesh, mild flavor. Resembles shape of Delicious, but far superior in eating quality.
  • Frauen Rotacher 

    Medium 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 

    Photo of Freedom
    Good multi-use apple. Medium to large red fruit on almost invisible yellow skin. Crisp, juicy, sweet, good-tasting flesh. Subacid, sprightly flavor.
  • Freyberg 

    Photo of Freyberg
    The sweetness of Golden Delicious married to strong flavour of Cox - but takes after Golden Delicious. Also known as Freyburg.
  • Frostbite 

    One 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 

    Photo of Fuji
    Developed 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 

    Photo of Gala
    One of the most widely-grown apple varieties, with a sweet pleasant flavour, and good keeping qualities.
  • Gala Supreme 

    Similar to Gala with striped red color and a snappy sweet flavor.
  • Galarina 

    Small 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 

    Photo of Galloway Pippin
    A good quality Scottish cooking apple.
  • Gano 

    Fruit 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 

    Very 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 

    A disease resistant McIntosh type.
  • Gascoyne's Scarlet 

    Photo of Gascoyne's Scarlet
    Produces a pink juice
  • Gavin 

    Photo of Gavin
    Early attempt to breed a scab-resistant dessert apple, surprisingly good sweet/sharp flavour - an under-rated apple
  • George Carpenter 

    The color is a brighter yellow and the scarlet more abundant, brighter and deeper.
  • George Cave 

    Photo of George Cave
    A very early English apple, popular as a garden apple variety.
  • Gernes Red Acre 

    Glossy deep red skin encloses firm yellow flesh. Good flavor and an excellent keeper. Heat resistant.
  • Gilbert Gold 

    Crisp, juicy, and sweet with more flavor than its parent. Hangs well on the tree.
  • Ginger Gold 

    Photo of Ginger Gold
    An attractive yellow apple from Virginia
  • Gladstone 

    Photo of Gladstone
    An 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 

    Photo of Glockenapfel
    A very old European apple variety with a distinctive bell-like shape.
  • Gloster 

    Photo of Gloster
    Conic shape, attractive fully red fruit with calyx end shoulder bumps. Larger, mostly 3" diameter. Good flavor, crisp flesh. Tarter flavor than Delicious.
  • Golden Delicious 

    Photo of Golden Delicious
    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 

    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 

    Gold apple with pink blush on side of apple facing the sun. Taste similar to Haralson - mildly tart.
  • Golden Harvey 

    Photo of Golden Harvey
    Intense, sweet, sharp-flavored russet apple famous for strong cider.
  • Golden Noble 

    Photo of Golden Noble
    A sweet-flavoured cooking apple, and a good tree for the garden.
  • Golden Nugget 

    Photo of Golden Nugget
    A 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 

    An 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 

    Photo of Golden Pippin
    Yellow colored with a sharp, intense fruity flavor.
  • Golden Reinette 

    Photo of Golden Reinette
    A very old variety, popular in 18th and 19th centuries, a pleasant mild dry flavour.
  • Golden Russet 

    Photo of Golden Russet
    Golden Russet is usually considered as one of the best-flavored of the American russet apples.
  • Golden Spire 

    Photo of Golden Spire
    A good quality yellow cooking apple.
  • Golden Supreme 

    Yellow 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 

    Dessert and excellent sauce apple. Good for cider. Medium-large pale yellow fruit with very sweet, juicy, rich flavor.
  • GoldRush 

    Photo of GoldRush
    A modern disease-resistant apple variety related to Golden Delicious, with crisp hard flesh and a good sugar / acid balance.
  • Goodland 

    Excellent eating apple and a delicious and aromatic sauce apple. Roundish red and yellow fruit. Flesh crisp, juicy, tender.
  • Goof 

    A 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 

    Photo of Granny Smith
    The most instantly-recognised of all apples, and perhaps Australia's most famous export.
  • Gravenstein 

    An old apple variety from Denmark which remains very popular in both Europe and North America on account of its high quality flavor.
  • Green Balsam 

    A 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 

    An old green dual-purpose apple with a sweet-sharp flavour. This is probably not related to Harvey or Golden Harvey varieties.
  • Green Sweet 

    A 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 

    Photo of Greensleeves
    A good garden apple, with a pleasant but unexceptional flavour.
  • Grenadier 

    Photo of Grenadier
    If 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 

    Photo of Grimes Golden
    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 

    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 

    Green-yellow ribbed fruit with red stripes. Tender white flesh sometimes stained red. Qunce-like texture.
  • Hampshire 

    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 

    Selection of Red Haralson. Earlier, redder, and sweeter, without the common russeting problem many Haralsons have. Juicy, tart, firm flesh. Good keeper.
  • Haralson 

    Photo of Haralson
    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.
  • Harcourt 

    Fair quality.
  • Harrison 

  • Harry Masters Jersey 

    A traditional English cider apple variety, producing a bittersweet juice.
  • Hauer Pippin 

    Large, crisp, hard, juicy, tasty, tart apple
  • Hauxapfel 

    Known 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 

    Gourmet 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 

    Photo of Hawkeye Delicious
    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.
  • Hawley 

    Large 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 

    Excellent quality and a fine keeper. Green shading to pale yellow when ripe.
  • Hazen 

    Photo of Hazen
    Large 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 

    Yellow 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 

    Photo of Herefordshire Redstreak
    An 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 

    Photo of Herefordshire Russet
    A modern russet with an excellent strong Cox-like flavour, could displace Egremont Russet
  • Herrings Pippin 

    Photo of Herrings Pippin
    Excellent 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 

    Green to yellow, medium sized fruit. Soft, tart, juicy cooking apple.
  • Heyer 20 

    Medium to medium large yellowish green apple with a crisp, juicy, sweet flavor.
  • Histon Favourite 

    One 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 

    Fruit is large, round in shape with red stripes on a yellowish background. Pale yellow flesh with high sugar and excellent flavor.
  • Holiday 

    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 

    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.
  • Holstein 

    Photo of Holstein
    Noted for its excellent orange-yellow juice, fairly soft, slight pineapple flavour
  • Honey Pippin 

    Photo of Honey Pippin
    An English Cox-style apple, said to have a "honeyed" flavour.
  • Honeycrisp 

    Photo of Honeycrisp
    Sometimes 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 

    Photo of Honeygold
    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.
  • Hoople's Antique Gold 

    Stripes against a yellow background, sometimes russeted, medium to large size with russeting. Rich, lightly aromatic flavor, juicy sweet flesh with excellent flavor.
  • Horneburger Pfannkuchen 

    Photo of Horneburger Pfannkuchen
    A good quality late-season German culinary apple.
  • Horse 

    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.
  • Howgate Wonder 

    Photo of Howgate Wonder
    Very large cooker, not great flavour when cooked but excellent sharp juice
  • Hubbardston Nonesuch 

    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 

    Excellent eating apple. Large conical and elongated fruit. Dull yellow russet skin. Crisp, sugary flesh with nutty flavor.
  • Hunt Russet 

    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.
  • Hunthouse 

    A particularly hardy and productive old cooking apple, originating from the north east coast of Yorkshire.
  • Idared 

    Photo of Idared
    Idared is notable for its exceptional keeping qualities. It has a pleasant mild but undistinguished apple flavor.
  • Indo 

    Photo of Indo
    A very sweet variety from Japan.
  • Ingrid Marie 

    Photo of Ingrid Marie
    A Cox-style apple from Denmark, quite popular in northern Europe.
  • Initial 

    Initial is an early/mid-season disease-resistant variety from France, related to Gala.
  • Irish Peach 

    Photo of Irish Peach
    A very early season apple, thought to come from Ireland, and a popular garden variety in the UK.
  • Itzstedster Apfel 

    Pastel yellow with pastel pink cheek. Quite unusual, sweet-tart flavor with a hint of almond.
  • James Grieve 

    Photo of James Grieve
    A versatile cooking apple, excellent for juice, and widely used in breeding programmes.
  • Jazz 

    Photo of Jazz
    Proof that supermarket apples are no longer bland and boring, Jazz has crisp flesh with a superb rich peardrop flavor.
  • Jefferies 

    Choice early fall apple. Thin-skinned fruit, light red with darker red stripes. Flesh is juicy, crisp yet melting. Rich, pear-like flavor.
  • Jersey Mac 

    Medium sized red apple with yellow/green splashes. Flesh is crisp and juicy with a tart flavor. Does not store well.
  • Jester 

    Photo of Jester
    An attractive unpretentious apple, crisp and refreshing, nice flavour but rather bland.
  • Johnny Voun 

    An old English apple variety, possibly from Devon / Cornwall, possibly a cider apple variety.
  • Jonadel 

    Solid medium fruit, orange red streaked color. Flesh is yellowish white and fine grained.
  • Jonafree 

    Photo of Jonafree
    Medium size, bright red, fully or nearly fully colored. Flavor is Jonathan-like, but less acid. Keeps 10 weeks.
  • Jonagold 

    Photo of Jonagold
    A very popular commercial variety, with a good flavour. Inherits many of the good qualities of its parents Jonathan and Golden Delicious.
  • Jonagored 

    Photo of Jonagored
    Conical 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 

    As the name suggests, Jonagrimes is a cross between Jonathan and Grimes Golden.
  • Jonalicious 

    Photo of Jonalicious
    The 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 

    Photo of Jonamac
    Medium size, firm fruit with 90% dark red color over greenish background. Flesh firm, crisp, high quality with flavor similar to McIntosh.
  • Jonared 

    Photo of Jonared
    Flavor similar to Jonathan
  • Jonathan 

    Photo of Jonathan
    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 

    It has the crisper texture of the Baldwin combined with the Jonathan's distinctive aromatic flavor, and is a brighter red than either.
  • Jordan Russet 

    Photo of Jordan Russet
    Juicy, hard, red russet. Excellent keeper. Very winter hardy. Makes delicious cider.
  • Jubilee 

    Photo of Jubilee
    One of the lesser-known McIntosh-style apples.
  • July Red 

    Photo of July Red
    Very attractive, large, red fruit. Strongly scented with vinous or loganberry flavor; sweet, soft, juicy, white flesh.
  • Junami 

    A new bi-coloured apple from Switzerland, quite similar to Elstar in appearance.
  • Jupiter 

    Photo of Jupiter
    One of the best Cox-style varieties, slightly more robust flavour than Cox
  • Kalei 

    A recent disease-resistant introduction from Australia, derived from Gala.
  • Kandil Sinap 

    Photo of Kandil Sinap
    Tall cylindrical apple. Creamy, yellow porcelain-like skin with red blush. Crisp, juicy, fine-textured flesh, excellent flavor.
  • Kanzi 

    Photo of Kanzi
    A great modern dessert variety, derived from Braeburn.
  • Karin Schneider 

    Photo of Karin Schneider
    A red-colored sport of Ingrid Marie. Medium large fruit, yellow skinned with crimson. Sweet, aromatic flavor.
  • Karmijn de Sonnaville 

    Photo of Karmijn de Sonnaville
    A Cox-style apple from the Netherlands, very attractive autumnal colours, and the potential for very good flavor.
  • Katy 

    Photo of Katy
    A very attractive and easy-to-grow early apple variety from Sweden, properly called Katya - Katy is the anglicised name.
  • Keepsake 

    Photo of Keepsake
    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.
  • Kent 

    Greenish-yellow fruit that is flushed and striped red. Crisp, white flesh that is juicy with a sweet-sharp and aromatic flavor.
  • Kentish fillbasket 

    Photo of Kentish fillbasket
    A 19th century English cooker, "first rate quality" according to Hogg, and as the name suggests, a very large apple
  • Kerry Pippin 

    Photo of Kerry Pippin
    Small shiny yellow fruit, sometimes striped red. Crisp, crunchy, hard flesh.
  • Keswick Codlin 

    An old but ever-popular early-season English cooking apple.
  • Kidd's Orange Red 

    Photo of Kidd's Orange Red
    Marries the complex aromatic qualities of English Cox apples with the scented flavour of American Delicious. A good apple for the gardener as well.
  • Kiku 

    A red-sport of Fuji, grown primarily in Italy.
  • King Charles Pearmain 

    Photo of King Charles Pearmain
    An attractive 19th century pearmain-shaped apple with a dull golden yellow skin. The flesh is firm, fairly juicy, and strongly flavoured.
  • King Cole 

    Bright red Jonathan flush, smooth skinned dessert variety. Good brisk tasting fruit, keeps until January.
  • King David 

    Photo of King David
    A good quality American apple variety, notable for its resistance to fireblight.
  • King Luscious 

    Very large apple. Streaky, somewhat dull red over yellow green. Yellowish-white, fine-grained, crisp and juicy flesh.
  • King of the Pippins 

    Photo of King of the Pippins
    A 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 

    Photo of King of Tompkins County
    An old American variety from New Jersey. The fruit is very large, and keeps well.
  • King's Acre Pippin 

    Photo of King's Acre Pippin
    A good late-season English dessert apple, with a strong flavour. Keeps well.
  • Kingston Black 

    Photo of Kingston Black
    An important English hard-cider apple variety, producing a bittersharp juice.
  • Kinsei 

    Large blushed yellow apple that is sweet and firm. Some calyx russetting can occur in warmer districts. Storage is rated excellent.
  • Knobbed Russet 

    Green 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 Apple 

    Photo of Lady Apple
    Lady, or Api, is an old French apple variety with a good aromatic flavor, and many decorative uses.
  • Lady Henniker 

    A well-regarded large late-season Victorian apple variety, primarily a cooker.
  • Lady Hollendale 

    Photo of Lady Hollendale
    An attractive crimson-striped early-season English apple, originating in East Anglia.
  • Lady Sudeley 

    Photo of Lady Sudeley
    A well-known and attractive English early-season apple from the late Victorian era.
  • Lady Williams 

    Photo of Lady Williams
    An attractive red flushed Australian apple of uncertain parentage, but with excellent keeping qualities.
  • Lakeland 

    Photo of Lakeland
    Medium 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 

    Small and intensely flavored with a hint of pineapple
  • Lane's Prince Albert 

    Photo of Lane's Prince Albert
    A classic Victorian English cooking apple, and remains a popular garden variety.
  • Langton's Nonsuch 

    An old English variety, originating in Church Langton, Leicestershire, from which its name derives.
  • Late Harrison 

    Medium 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 

    Photo of Laxton's Fortune
    A 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 

    Photo of Laxton's Superb
    The definitive late Victorian dessert apple, firm, Cox-style but sweeter, understated but very "more-ish".
  • Leather Coat 

    Medium, golden-yellow skin covered with russeting. Sweet-sharp intense flavor.
  • Lemon Pippin 

    Photo of Lemon Pippin
    Good for drying. Small, yellow dotted fruit with greenish-white, crisp, acid flesh.
  • Liberty 

    Photo of Liberty
    Sounds like an heirloom variety, but actually a modern American apple variety, developed specifically for disease resistance.
  • Limbertwig 

    Medium size and deep or dull red color. Flesh is yellowish, hard, aromatic.
  • Limelight 

    Photo of Limelight
    Developed by UK apple breeder H. Ermen, based on the Greensleeves apple from East Malling Research Station.
  • Lindamac 

    One hundred percent red, otherwise same as McIntosh.
  • Little Pax 

    A new English apple variety, recently discovered at St. Cecilia's Abbey on the Isle of Wight.
  • Lobo 

    Photo of Lobo
    A McIntosh-style apple from Canada, generally believed to be better all-round than its parent.
  • Lodi 

    Photo of Lodi
    An attractive yellow early-season apple with a sharp flavor, best used for cooking.
  • Lombart's Calville 

    Medium-large yellow fruit. Sweet, juicy, rich flavor.
  • Lord Burghley 

    A well-regarded Victorian winter dessert apple, and an excellent keeper.
  • Lord Derby 

    Photo of Lord Derby
    A popular good-quality English cooking apple of the Victorian era.
  • Lord Hindlip 

    Photo of Lord Hindlip
    A versatile English dessert variety from the late Victorian era, and one of the longest-keeping apples.
  • Lord Lambourne 

    Photo of Lord Lambourne
    Popular garden variety, many uses, good balance of sweet and sharp
  • Lord Peckover 

    An early-season apple, originating from the East Anglia region of England, with an attractive crimson flushed skin.
  • Lubsk Queen 

    White porcelain-like skin with splashes and blushes of bright pink and red. Firm, tart snow-white flesh. Brisk flavor.
  • Lyman's Large Summer 

    Large, green fruit ripens yellow. Firm, crisp, and juicy.
  • Maclean's Favourite 

    A high quality late-season dessert apple with a rich sweet-sharp flavour. The tree is a heavy cropper but can be disease-prone.
  • Macoun 

    Photo of Macoun
    Another McIntosh style apple variety from the famous Geneva Research Station, and considered one of the better ones.
  • Magnum Bonum 

    Yellow medium size apple with patterns of red.
  • Magnum Gala 

    Larger apples than Gala.
  • Maiden's Blush 

    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.
  • Maigold 

    Crisp, juicy flesh; mildly subacid, sweet flavor. Slightly honeyed, mellowing to a citrus taste in storage. Bruise resistant. Keeps well in storage.
  • Mairac 

    A modern Swiss apple, derived from Gala and Maigold and released in 2002.
  • Malinda 

    Photo of Malinda
    Yellow apple with slight taste of pears. Not widely grown today, but parent of many University of Minnesota bred apples.
  • Maltster 

    Photo of Maltster
    A 19th century dual-purpose variety, with a very modern red-streaked appearance
  • Mantet 

    An early-season apple variety from Canada.
  • Marcoun 

    An old Italian apple variety, with a sweet flavour which keeps very well.
  • Margil 

    Photo of Margil
    A very old variety, with a good flavour.
  • McIntosh 

    Photo of McIntosh
    A crisp red apple with bright white flesh and refreshing sweet flavor.
  • McLean 

    Medium sized attractive pale yellow skinned apple, with a light blush. Flesh is mildly acid, with good quality.
  • McLellan 

    Light smooth, straw colored fruit, covered with stripes and marblings of lively red. Good sprightly taste of fruit in November. Crisp, firm flesh.
  • Melba 

    Attractive, high quality, yellow washed with crimson fruit. Very white, firm, crisp, sweet flesh. A sweet subacid flavor.
  • Melon 

    Photo of Melon
    Fruits very good quality. Medium large, skin yellow, red striped, round, oblate, conical with mild flavor.
  • Melrose 

    Photo of Melrose
    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.
  • Melrouge 

    Redder 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 

    Yellow with red stripes.
  • Meridian 

    Photo of Meridian
    An attractive well-flavoured modern English apple, difficult to detect the Cox parentage though.
  • Merton Charm 

    Photo of Merton Charm
    Medium 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 

    Size medium, shape intermediate to flat, skin yellow, striped pinkish red. Flesh tender, crisp, creamy. Flavor sweet to subacid.
  • Merton Knave 

    Photo of Merton Knave
    An early-season English dessert apple, raised in the mid twentieth century.
  • Merton Prolific 

    Photo of Merton Prolific
    An interesting cross between a cooker (Northern Greening) and a dessert apple (Cox's Orange Pippin).
  • Merton Russet 

    Photo of Merton Russet
    Small. Golden russet colored. Flesh very crisp, deep yellow, and juicy. Complex sweet/spicy flavor.
  • Merton Worcester 

    Photo of Merton Worcester
    An interesting early/mid season dessert variety, probably deserves to be better known.
  • Michelin 

    Michelin is a traditional French hard cider apple variety producing a medium bittersweet juice.
  • Miller's Seedling 

    A small early-season English apple, popular in late Victorian times.
  • Milo Gibson 

    Red and yellow fruit. A fine tasting apple with unique licorice flavor.
  • Milton 

    Photo of Milton
    Medium sized, pale yellow covered fruit with deep cherry red flush. Fine grained white flesh. Juicy with sweet hint of raspberry flavors.
  • MN 1734 

    Bronze russet fruit. Hard, yellow flesh. Rich flavor. Makes excellent tasting cider.
  • Mollie's Delicious 

    Photo of Mollie's Delicious
    A 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 

    Photo of Monarch
    Cooks to juicy puree, not as sharp as Bramley
  • Moore Sweet 

    Fruit 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 

    Photo of Morgan Sweet
    An old cider apple variety, popular in the "west country" of the UK, and sweet enough to eat fresh.
  • Morley's Seedling 

    A late-season English cooking apple, from Cambrideshire in eastern England.
  • Mother 

    Photo of Mother
    An old Massachusetts apple variety rated for its flavor.
  • Mountain Boomer 

    A 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 

    A 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 

    Excellent cider apple. Orange-red, smallish fruit. Sweet and aromatic.
  • Muscat de Bernay 

    Hard cider apple
  • Mutsu 

    Photo of Mutsu
    A versatile dual-purpose apple, sharp but still pleasant to eat fresh. Also known as Crispin.
  • Nectarapple 

    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.
  • Nehou 

    Hard cider apple. Apples are soft, medium size and easily bruised.
  • New Rock Pippin 

    An 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 

    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.
  • Newton Wonder 

    Photo of Newton Wonder
    A 19th century English cooking apple, still popular as a UK garden apple variety.
  • Newtown Pippin 

    Photo of Newtown Pippin
    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 

    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 

    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.
  • Nonnetit Bastard 

    An attractive late-season quality dessert apple from Denmark.
  • Nonpareil 

    Photo of Nonpareil
    A very old apple variety from France, which became very popular in England. It has a distinctive pear-drop flavour.
  • Norfolk Beauty 

    Photo of Norfolk Beauty
    Cooks to creamy puree, little sugar needed, slight lemon flavour
  • Norfolk Beefing 

    An old cooking apple variety from the east of England.
  • Norfolk Royal 

    Photo of Norfolk Royal
    A sweet old-fashioned apple, with a delicate melon flavour - very likeable
  • Norfolk Royal Russet 

    Photo of Norfolk Royal Russet
    Norfolk Royal Russet is one of the best-looking russet apples, with a superb rich sweet flavour.
  • Norland 

    Medium size. Green with red stripes.
  • Northern Greening 

    Photo of Northern Greening
    A 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 

    Glossy, bright red fruit with slightly tart flesh. Good flavor.
  • Northern Spy 

    Photo of Northern Spy
    A widely grown American heirloom apple variety. The fruit is late ripening and stores well.
  • Northfield Beauty 

    Medium 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 

    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.
  • Nova Easygro 

    Photo of Nova Easygro
    Fruit 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 

    Photo of Novamac
    Flattened fruit with 70% red stripe on green background. Crisp, tender, fine-textured flesh. Slight McIntosh flavor. Good quality.
  • Novaspy 

    Photo of Novaspy
    Novaspy 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 

    Photo of Nuvar Golden Hills
    A 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 

    Waxy golden skin nearly covered with crimson and streaked dark red. Rich, spritely flavor.
  • Ontario 

    Photo of Ontario
    Very 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 

    Photo of Opal
    A modern apple from the Czech Republic, related to Golden Delicious and Topaz.
  • Opal (Seabrook) 

    An early-season English apple, with very similar qualities to one of its parents, Worcester Pearmain.
  • Opalescent 

    Photo of Opalescent
    A popular large New England apple, sweet, crunchy, juicy, hint of strawberries - a well-flavoured apple.
  • Orange Sweet 

    Small, 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 

    High quality eating apple. Almost solidly bright red. Tender, crisp, juicy flesh. Very sweet and piquant flavor.
  • Orin 

    Yellow 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 

    An early-season American apple from the University of Minnesota.
  • Orkney 

    Photo of Orkney
    An attractive old apple, probably from Scotland
  • Orleans Reinette 

    Photo of Orleans Reinette
    An old-fashioned 18th century French apple, with a good reputation for flavour, but usually not a good cropper.
  • Ottawa 

    Very good early eating, cooking and sauce apple. Greenish-yellow washed and striped with red. Juicy and spicy.
  • Ozark Gold 

    Photo of Ozark Gold
    Very similar to Golden Delicious. Flavor is sweet, honeyed, very juicy with little acidity.
  • Pacific Beauty 

    Large. Limited storage life.
  • Pacific Rose™ 

    An attractive new late-season high-quality dessert apple from New Zealand.
  • Palmer Greening 

    Waxy 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 

    Greenish yellow in color, very tart until fully ripe, keeps well. Good for cooking, drying, cider or eating out of hand.
  • Parkland 

    Small to medium size. Green to yellow with red striping. Somewhat tart but plain cooking apple.
  • Paula Red 

    Photo of Paula Red
    One of the better early season eating apples. Small to medium apple, taste is mild.
  • Peasgood's Nonsuch 

    Photo of Peasgood's Nonsuch
    Highly 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 

    Translucent 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 

    An unusual red-fleshed apple from Cornwall or Devon in England. The bark, blossom, and leaves also have a dull-red tint.
  • Perrine Yellow Transparent 

    Tetraploid Yellow Transparent. Very big fruit, otherwise similar to Yellow Transparent.
  • Perry Russet 

    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 

    Large fruit with red flush over green skin. Flesh crisp and juicy with good subacid flavor.
  • Pilot 

    Large yellow fruit with red stripes and russet specks. Fine grained, crisp and juicy flesh.
  • Pine Golden Pippin 

    Photo of Pine Golden Pippin
    Russet. Sweet.
  • Pink Lady 

    Photo of Pink Lady
    One of the best-known modern apples, Pink Lady is actually a trademark and the variety is more correctly known as Cripps Pink.
  • Pink Pearl 

    Photo of Pink Pearl
    A pink-fleshed apple developed by Californian enthusiast Albert Etter in the 1940s.
  • Pink Pearmain 

    This 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 

    A 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 

    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.
  • Pinova 

    Photo of Pinova
    An attractive yellow apple with a pink/orange flush. Crops heavily and stores well. Also known as Pinata.
  • Pioneer 

    Light red striping with a yellow undercoat. Rich sweet tart flavor.
  • Pitmaston Pine Apple 

    Photo of Pitmaston Pine Apple
    An old English apple variety with an unusual flavour reminscent of pineapples.
  • Pixie 

    Photo of Pixie
    A popular garden variety, and a very good Cox substitute, quite sharp flavour
  • Pixie Crunch 

    Photo of Pixie Crunch
    Small, sweet flavored, crisp and juicy apple. Greenish-yellow base color with 90-100% red-purple overcolor.
  • Polka 

    Medium size. Round conical. Dark red blush over green. Sweet. Tastes like the variety Spartan.
  • Porter 

    Very 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 

    Photo of Porter's Perfection
    English cider apple. Cream coloured, flushed dark red. Bitter-sharp cider blending quality.
  • Pott's Seedling 

    Photo of Pott's Seedling
    Probably the parent of James Grieve, popular 19th century cooker
  • Prairie Spy 

    Photo of Prairie Spy
    All purpose. Red over yellow, attractive large fruit. Some russeting may occur. Excellent flavor, improves in storage. Extra long keeping winter apple.
  • Priam 

    Photo of Priam
    Medium range red over green-yellow. Keeps well through January.
  • Prima 

    Medium to large fruit with dark red blush over yellow. Juicy white flesh with mild subacid flavor.
  • Primate 

    Highly regarded early American summer eating apple. Medium-large, smooth, light green fruit, crisp, juicy, tart.
  • Princess 

    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 

    Photo of Priscilla
    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 

    Photo of Pristine
    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 

    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 

    Red skinned apple covered with small white dots. Soft texture, tart flavored.
  • Quebec Bell 

    Red fruit. Resembles Delicious in appearance and Northern Spy in quality. Keeps well.
  • Queen Cox 

    Photo of Queen Cox
    A popular self-fertile sport of Cox's Orange Pippin, similar excellent flavour but slightly easier to grow.
  • Quinte 

    Photo of Quinte
    Firm good quality early eating apple that ships well. Medium size, yellow, flushed red.
  • Rajka 

    Photo of Rajka
    A modern variety from the Czech Republic, bred specifically for disease resistance.
  • Rall's Janet 

    Pleasant flavor, flesh like McIntosh. Juicy.
  • Ramsdell Sweet 

    Red 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 

    Red, good quality. Becomes sweet when allowed to ripen fully.
  • Razor Russet 

    A 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 

    Eating, cooking and cider apple. Medium sized, crimson colored, flesh is juicy, tart and crisp with good flavor. Very short storage.
  • Red Baron 

    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 Berlepsch 

    Crisp, juicy, aromatic and fine-textured white flesh with a high Vitamin C content.
  • Red Bietigheimer 

    Large fruit is pale yellow to green overlaid with red. Firm, juicy white flesh is coarse and crisp with subacid flavor.
  • Red Bouquet Delicious 

    Fruit has dark red skin. Flesh is crisper and has better flavor than regular Red Delicious.
  • Red Delicious 

    Photo of Red Delicious
    One of the most famous American apple varieties, a sport of Delicious, known for its bright red color.
  • Red Devil 

    Photo of Red Devil
    Red 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 

    Photo of Red Falstaff
    A red-coloured sport of Falstaff, a popular garden apple tree.
  • Red Gold 

    This one gets a blue ribbon for being the sweetest tasting apple ever developed. Keeps for weeks in the refrigerator.
  • Red Gravenstein 

    Similar to Gravenstein but less tart.
  • Red Jonathan 

    A more deeply colored sport of the original Jonathan, with similar good flavor and keeping qualities.
  • Red June 

    Photo of Red June
    Classic southern apple prized for over a century as a good tasting early apple.
  • Red Prince 

    A 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 

    A redder-colored sport of Rome Beauty.
  • Red Royal Limbertwig 

    One 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 

    As the name suggests, notable for its pink-stained flesh and resulting pink juice.
  • Red Windsor 

    Photo of Red Windsor
    A red sport of Alkmene, with the same strong Cox-style flavour, but with a distinctly different appearance. Also known as Sweet Lilibet.
  • Red Winesap 

    Medium size apple, with a thick red skin and crisp, crunchy, and juicy flesh.
  • Redcort 

    Crisp sweet apple that is good for eating and cooking. Similar to a Cortland.
  • Redfield 

    Medium to large apple. Dark red with dark red flesh. Juice is red. Not for fresh eating.
  • Redfree 

    Medium size, glossy fruit with 90% bright red color. Smooth, waxy, russet-free skin. Light flesh is crisp and juicy.
  • Redsleeves 

    Red flushed, smooth skinned, dessert variety. Sweet, lightly aromatic, crisp, juicy flesh; can be weakly flavored.
  • Redwell 

    Large, well colored fruit; red over yellow skin. Cream colored flesh. Mild, excellent flavor. Keeps until January in storage.
  • Regent 

    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.
  • Reinette du Canada 

    Photo of Reinette du Canada
    An old French russet variety, and remains the definitive French russet variety. Also known as Reinette Blanche du Canada.
  • Reinette Grise du Canada 

    Photo of Reinette Grise du Canada
    A more russeted form of the popular Reinette du Canada. Grown commercially in France and Italy.
  • Reinette Russet 

    Larger 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 

    Light pink-orange over green-yellow. Long conical shape.
  • Reverend Morgan 

    Pinkish red colored skin with good quality fruit. Superb flavor and texture.
  • Reverend W Wilks 

    Good early cooker, and easy to grow.
  • Revival 

    Large, orange-yellow with red stripes, crisp and very good taste, looks like Red Delicious and Winter Banana, better than either parent.
  • Rhode Island Greening 

    Photo of Rhode Island Greening
    One of the oldest American varieties, known since the 1650s, and widely planted in the USA. Its main use is in cooking.
  • Ribston Pippin 

    Photo of Ribston Pippin
    Famous Yorkshire apple variety, probably the parent of Cox's Orange Pippin.
  • Richared Delicious 

    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.
  • Richelieu 

    Medium size. Attractive, juicy, crisp. Very good flavor. Mild to subacid with high sugar and aroma.
  • Rival 

    A Cox-style cooking apple, commercially successful in the 1920s.
  • Rocket Red Braeburn 

    Very intense red blush with narrow, intense stripes.
  • Rome Beauty 

    Photo of Rome Beauty
    An extremely attractive and productive red cooking apple, widely-grown in North America.
  • Rosemary Russet 

    A classic English russet apple from the Victorian era, though not as well known as its contemporaries.
  • Rosette 

    An early-season pink-fleshed apple variety, similar to Discovery.
  • Rouville 

    Red over pale green-yellow. Oblate. Juicy.
  • Roxbury Russet 

    Photo of Roxbury Russet
    Probably the first apple variety originating in North America, as a seedling from a variety brought from Europe by early settlers.
  • Royal Empire 

    Distinctly 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 

    Orange-red sweet, crisp medium-size fruit.
  • Royal Russet 

    Large and characteristic russet skin is brown with a greenish-yellow undercast. The yellow flesh has a sweet, nut-like flavor.
  • Royal Somerset 

    Photo of Royal Somerset
    A culinary apple from Somerset, keeps well, and widely-used for making cider. Described by the 19th century writer Hogg as "very excellent".
  • Rubens 

    Photo of Rubens
    An attractive modern apple from Italy which is now being promoted in European supermarkets.
  • Rubens (UK NFC) 

    Photo of Rubens (UK NFC)
    A dry and fairly soft apple with a noticeable hint of bananas, and a very attractive old-fashioned appearance.
  • Rubinette 

    Photo of Rubinette
    Probably the best-tasting apple in the world.
  • Rubinette Rosso 

    A red-colored natural bud-mutation of Rubinette, trademarked as Rafzubex.
  • Rubinola 

    A mid-season disease-resistant variety from the Czech Republic, with a very good flavor.
  • Ruby Jon 

    Creamy, white flesh and crisp, juicy eating quality similar to old-fashioned Jonathan, with 100% Jonathan flavor and size.
  • Runkel 

    Medium to large. Pink over green-yellow. Smooth and waxy with pronounced lenticels. Sweet, rich flavor. Very juicy, fairly crisp.
  • Rusty Coat 

    Darker than Golden Russet with drier flesh. Very good flavor, excellent for drying, sauce and eating.
  • Saint Edmund's Pippin 

    Photo of Saint Edmund's Pippin
    A popular russet apple with the characteristic sandpaper skin and sweet flavour. Often known as St. Edmund's Russet.
  • Saint Everard 

    One 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 

    Medium. Russet.
  • Sandow 

    Similarity 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 

    An English apple variety from the Victorian era, or possibly earlier, with a good flavour, deserves to be more widely grown.
  • Sansa 

    Red, medium large. Sweet with acid. Resembles Gala flavor.
  • Santana 

    Photo of Santana
    A 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 

    A modern apple variety developed in France, related to Rubinette.
  • Saturn 

    Photo of Saturn
    An excellent modern English apple variety, developed at the famous East Malling research station.
  • Scarlet Crofton 

    Medium size. Sweet.
  • Scarlet Gala 

    Unusually 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 

    Very attractive medium sized round dessert apple. White, firm, crisp, melting flesh. Juicy and mildly subacid with good flavor.
  • Scarlet Surprise 

    One of the most striking examples of a red-fleshed apple variety.
  • Scarlett O'Hara 

    Fruit is round-conic, full blushed red, sweet and juicy. Hangs extremely well to the tree and sugars increase greatly until early October.
  • Schmidtberger Reinette 

    Medium sized fruit is green, flushed and striped red. Sweet-sharp, aromatic flesh.
  • Scotch Bridget 

    Photo of Scotch Bridget
    A reliable Scottish cooking apple that is also widely-grown in north-west England.
  • Scotch Dumpling 

    An early-ripening culinary apple, which cooks to a frothy puree.
  • Scrumptious 

    Photo of Scrumptious
    A new early-season English dessert apple, with very good flavour.
  • Sekai Ichi 

    Color 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 

    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.
  • Senshu 

    This 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 

    Blush. Approximates flavor of Fuji in spite of much shorter growing season.
  • Shamrock 

    Medium 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 

    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 

    The red elongated fruit is crisp, sweet, and great for fresh eating.
  • Shenandoah 

    Photo of Shenandoah
    Quite similar to its parent Opalescent, and a pleasant sweet apple in its own right
  • Shiawassee 

    Yellow fruit covered with red flush and darker streaks. Crisp, juicy, aromatic, subacid flavor.
  • Shinsei 

    Resembles Golden Delicious but harder. Medium size, round, greenish yellow fruit. Firm, fine grained white flesh. Very sweet, scented, crisp & juicy.
  • Shizuka 

    Same parentage as Mutsu (Crispin). Large. Yellow with red-orange blush. Sweeter with less acid than Mutsu (not necessarily preferable), but excellent flavor.
  • Sierra Beauty 

    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.
  • Silken 

    Medium size. Cream colored translucent. No blush or stripe pattern. Very clear, no visible lenticels. Crisp, juicy, excellent flavor. Short season, not a keeper.
  • Sinta 

    Medium 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 

    The tree under which the famous scientist gained the inspiration for his theory of gravitation.
  • Sir Prize 

    Large greenish yellow fruit. High quality, but very thin tender skin that bruises easily. Very sweet, scented taste, crisp & juicy.
  • Skinner's Seedling 

    Greenish-yellow apple, blushed pink, good for cooking and eating. Flesh white and fine-grained.
  • Smitten 

    A typical modern fresh-tasting apple from New Zealand, related to Falstaff, Fiesta, Gala, and Braeburn.
  • Smokehouse 

    Photo of Smokehouse
    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.
  • Smoothee Golden Delicious 

    Continues 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 

    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.
  • SnowSweet 

    A cold-hardy red apple from the University of Minnesota.
  • Sonya 

    Photo of Sonya
    A 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 

    Old English culinary and cider apple. Fruit medium, skin greenish yellow flushed purple red. Flesh soft, fine stained pink. Flavor aromatic, subacid, vinous.
  • Spartan 

    Photo of Spartan
    Attractive, crunchy, sweet, easy to grow, and with the characteristic delicate wine-like "vinous" flavor of the McIntosh family of apples.
  • Spencer 

    Large 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 

    Large golden yellow fruit 75% covered with bright red stripes. Tender skin. Fine grained firm crisp yellow flesh, sprightly and sweet. Stores well.
  • Spijon 

    The fruits are large, of good quality, and have a very attractive red blush.
  • Splendour 

    A popular commercial apple variety in New Zealand.
  • Starking Delicious 

    A 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 

    Photo of Starkrimson
    Crisp, dense flesh, very sweet, quite juicy - a Delicious-style apple
  • Starkrimson Red Delicious 

    The first super strain of Delicious. Has the "black" red when fully colored. Flavor not as good as predecessors.
  • Starr 

    Large, yellow-green fruit. Crisp, tart and juicy flesh.
  • State Fair 

    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 

    An old American dual-purpose apple variety, popular in Virginia. Descended from Winesap, and in most respects an even better apple.
  • Stearns 

    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.
  • Stirling Castle 

    A popular Victorian cooking apple from Stirling in Scotland, produces a good-flavoured puree.
  • Stoke Red 

    A classic English cider variety, producing a high-quality bittersharp juice.
  • Strawberry Parfait 

    Photo of Strawberry Parfait
    Early season apple with hints of strawberry flavoring
  • Strawberry Pippin 

    Medium sized fruit is striped and flushed red. Crisp, juicy flesh that is quite sweet.
  • Sturdeespur 

    Bright 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 

    A popular Victorian dessert apple variety, notable for its exceptional keeping qualities.
  • Summer Champion 

    Medium-sized round-conical shaped. Yellow skin covered with red and pink stripes. Flesh semifirm, nearly white with subacid flavor.
  • Summer Mac 

    Bright red apple with creamy white flesh.
  • Summer Pearmain 

    Superb, rich flavor.
  • Summer Rambo 

    Attractive, large, brightly striped, red fruit. Breaking, crisp, exceptionally juicy flesh. Subacid, aromatic flavor.
  • Summer Rose 

    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 

    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.
  • Suncrisp 

    Good 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 

    A modern disease-resistant apple with an attractive yellow blush.
  • Sundowner 

    Photo of Sundowner
    A late-season apple from Australia, whose varietal name is Cripps Red and which is related to Pink Lady®.
  • Sunny Brook 

    Medium size. Bright red over yellow. Fair dessert quality. Good cooking apple.
  • Sunrise 

    Photo of Sunrise
    One of the best early apple varieties, ripening in the UK in late August.
  • Sunset 

    Photo of Sunset
    Popular garden alternative to Cox, easier to grow, and has a similar flavour albeit lacking some of the depth.
  • Suntan 

    Medium-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 

    One 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 

    Small, green winter apple with creamy white, red stained flesh.
  • Sutton Beauty 

    Uniform 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 

    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 

    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 Alford 

    Fruit small-medium, pale yellow blushed pink. Sweet, juicy flesh. High quality.
  • Sweet Bough 

    Medium-large green apple. Juicy, tender flesh, honeyed sweetness.
  • Sweet Coppin 

    A traditional English mild bittersweet cider variety from Devon.
  • Sweet Delicious 

    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 

    Large, red striped fruit. Firm, crisp, aromatic flesh. Moderately acidic.
  • Sweet Winesap 

    An 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 

    Deep red coloration over a yellow breaking background. Crisp, juicy, sweet fruit.
  • Swiss Limbertwig 

    Most unusual color of purplish maroon with dots, medium in size, very good apple for fresh eating.
  • Tallow Pippin 

    Fruit 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 

    Sweet to mild bittersweet type. Greenish-yellow skin with red flush.
  • Telstar 

    Small, oblate (flat). Has the same parentage as Gala. Strong, complex flavor. Sweeter than Cox with less acid.
  • Tentation 

    Photo of Tentation
    Another modern take on Golden Delicious, often with an attractive orange flush.
  • Thoday's Quarrenden 

    A 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 

    Colors to a deep burgundy three weeks earlier than standard Empire.
  • Tioga 

    Large green, turning to yellow skinned late apple. Mild but mellow flavor.
  • Toko 

    Fruit 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 

    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.
  • Tom Putt 

    An old English cider apple which can also be used as a cooking apple.
  • Topaz 

    One of the best modern disease-resistant varieties, fairly sharp flavour
  • Tremlett's Bitter 

    Bitter-sweet cider apple. Medium fruit, yellow skin flushed red.
  • Triple E Fuji 

    Solid red, no stripes.
  • Tsugaru 

    75% 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 

    Yellow 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 

    Round, dull red fruit. Resembles Stayman, but is more crack resistant and eating quality is not as good. Stores well.
  • Twenty Ounce 

    Fruit very large, yellow-green flushed red-orange. Juicy, sweet flesh.
  • Tydeman's Early Worcester 

    Photo of Tydeman's Early Worcester
    A sweet early-season English apple, grown commercially on a small scale. Has a good flavour and somewhat under-rated.
  • Tydeman's Late Orange 

    Photo of Tydeman's Late Orange
    A popular Cox-style apple, with a later season and sharper flavour.
  • Upton Pyne 

    Photo of Upton Pyne
    Primarily a cooking variety, notable for a delicate pineapple-like flavour. Cooks to puree.
  • Uttwiler Spätlauber 

    An old Swiss apple variety, enjoying new-found popularity because of its alleged anti-aging properties.
  • Vanderpool Red 

    Medium-small red fruit. Very firm and flavorful. Stays juicy in storage until April.
  • Victory 

    A McIntosh-style apple. Snow white coarse flesh. Aromatic and juicy with good acidity.
  • Viking 

    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 

    Bright yellow fruit with pink blush. Crisp juicy flesh with flavors similar to Newtown Pippin. Should be stored to reach peak flavor.
  • Virginia Greening 

    A 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 

    Photo of Vista Bella
    A very-early season dessert apple.
  • Wagener 

    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 

    Medium to large, variable sized green apple with thin red striping and crisp, firm juicy flesh.
  • Walter Pease 

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

    Dark red with green. Tastes like Red Delicious.
  • Wantage 

    4 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 

    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.
  • Wayne 

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

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

    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.
  • Weirouge 

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

    A medium-sized late-season cooking apple from Nottinghamshire.
  • Westfield Seek-no-Further 

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

    Large cooking apple. Lightly colored red over pale undercolor.
  • White Astrachan 

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

    An intensely flavoured English apple, related to Cox and Worcester Pearmain.
  • William's Pride 

    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 

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

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

    A Cox-style apple, easy to grow.
  • Winter Banana 

    Photo of Winter Banana
    Named for the alleged banana-like flavour.
  • Winter Gem 

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

    Photo of Winter Wonder
    A modern English variety, developed as a "traditional" English apple.
  • Winterstein 

    Attractive, pink/red late apple that has a crisp, flavorful subacid taste.
  • Wismer's Dessert 

    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.
  • Wolf River 

    Photo of Wolf River
    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.
  • Woolbrook Russet 

    A cooking apple, related to Bramley's Seedling.
  • Worcester Pearmain 

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

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

    Fruit quality and color identical to standard Fuji.
  • Yarlington Mill 

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

    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.
  • Yellow Bellflower 

    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.
  • Yellow Ingestrie 

    Photo of Yellow Ingestrie
    An attractive old yellow apple, with quite a strong apple flavour
  • Yellow Transparent 

    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.
  • York Imperial 

    Good cooking/baking apple and excellent keeper.
  • Yorkshire Greening 

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

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

    Photo of Zari
    An attractive modern commercial apple variety, related to Delcorf and Elstar.
  • Zestar! 

    Photo of Zestar!
    Early season apple with a good crisp sweet-tart flavor.
  • Zuccalmaglio's Reinette 

    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.

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