Varieties

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

Bright red apple with creamy white flesh.

Superb, rich flavor.

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

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.

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.

A new orange-skinned pink-fleshed apple.

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.

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

A late-season apple from Australia, whose varietal name is Cripps Red and which is related to Pink Lady®.

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

One of the best early apple varieties, ripening in the UK in late August.

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

Medium-large fruit, gold-yellow flushed and striped orange-red. Flesh yellowish-cream. Firm and fairly juicy. Flesh rather coarsely textured, crisp.

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.

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

A new pink-fleshed apple variety with an orange skin.

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.

Golden yellow sprinkled with russet spots and streaks with cinnamon russet becoming solid at base. Rich, distinctive flavor; aromatic and sprightly. Excellent eating apple.

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

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

A traditional English mild bittersweet cider variety from Devon.

Large, greenish yellow fruit, flushed reddish-orange with red streaks. Firm, fine, creamy white, melting flesh. Very sweet with an aromatic flavor. Excellent keeper.

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

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.

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

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

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.

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

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

Another modern take on Golden Delicious, often with an attractive orange flush.

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.

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

Three Counties is an early-ripening bittersweet cider apple.

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

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.

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.

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

One of the best modern disease-resistant varieties, fairly sharp flavour

Bitter-sweet cider apple. Medium fruit, yellow skin flushed red.

Trinity is a new red-fleshed cooking apple, which also features dark pink blossom.

Solid red, no stripes.

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.

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.

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

Fruit very large, yellow-green flushed red-orange. Juicy, sweet flesh.

A sweet early-season English apple, grown commercially on a small scale. Has a good flavour and somewhat under-rated.

A popular Cox-style apple, with a later season and sharper flavour.

Primarily a cooking variety, notable for a delicate pineapple-like flavour. Cooks to puree.

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

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

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

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.

Vilberie is a traditional French hard-cider variety, producing a very tannic but sweet bittersweet juice.

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

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.

A very-early season dessert apple.

One of the best late fall varieties for dessert, sauce, cider, juice and storage. Doesn't shrivel. Medium sized, glossy green, red flushed fruit. White flesh, very crisp, juicy and tender, resembles NorthernSpy in taste.

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