Varieties

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

A popular large New England apple, sweet, crunchy, juicy, hint of strawberries - a well-flavoured apple.

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.

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

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.

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

An attractive old apple, probably from Scotland

An old-fashioned 18th century French apple, with a good reputation for flavour, but usually not a good cropper.

A modern red apple with a sharper flavor, with natural resistance to apple scab.

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

Very similar to Golden Delicious. Flavor is sweet, honeyed, very juicy with little acidity.

Large. Limited storage life.

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

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.

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

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

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.

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. A good variety for attracting deer as the apples stay on the tree into winter.

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

Tetraploid Yellow Transparent. Very big fruit, otherwise similar to Yellow Transparent.

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.

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

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

Russet. Sweet.

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

A pink-fleshed apple developed by Californian enthusiast Albert Etter in the 1940s.

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.

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.

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.

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

Light red striping with a yellow undercoat. Rich sweet tart flavor.

An old English apple variety with an unusual flavour reminscent of pineapples.

A popular garden variety, and a very good Cox substitute, quite sharp flavour

Small, sweet flavored, crisp and juicy apple. Greenish-yellow base color with 90-100% red-purple overcolor.

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

Very good eating, canning and cooking apple. Pure yellow skin with crimson blush, tender, sweet and juicy flesh. Retains its form with cooking.

English cider apple. Cream coloured, flushed dark red. Bitter-sharp cider blending quality.

Probably the parent of James Grieve, popular 19th century cooker

As the name suggests Prairie Magic was developed in Manitoba specifically for the cold climate of the Canadian prairies.

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

Medium range red over green-yellow. Keeps well through January.

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

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

Prince William is a modern bittersweet cider variety from the famous Long Ashton Research Station.

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.

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.

Beautiful lemon-yellow apple with a perfect finish. This high quality apple is very productive and is a good keeper for an early apple.

Prized for baking, good for canning or eating. Yellow skin marbled with greenish-yellow and a brown flush. Sweet, nonacid flesh is crisp and juicy.

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

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

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

Firm good quality early eating apple that ships well. Medium size, yellow, flushed red.

A modern variety from the Czech Republic, bred specifically for disease resistance.

Pleasant flavor, flesh like McIntosh. Juicy.

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.

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

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.

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

Medium size. Coarse, dryish flesh. Pear-flavored. Acceptable mild (non-tart) cooking apple. Not very juicy. Orange blush over yellow, resembling traditional peach coloring.