Varieties

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.

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

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.

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.

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.

A modern russet with an excellent strong Cox-like flavour.

Excellent eating and cooking apple. Fruit large, deep green, colored crimson on one side. Flesh crisp but tender when ripe. Spicy flavor, pleasing aroma.

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

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

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.

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

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.

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.

Noted for its excellent orange-yellow juice, fairly soft, slight pineapple flavour

An English Cox-style apple, said to have a "honeyed" flavour.

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.

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.

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

A good quality late-season German culinary apple.

Greenish yellow in color usually with a pink blush. The fruit is medium to large. It is very tart until fully ripened. Firm white flesh white stained red. A little tough, sprightly, subacid, aromatic.

Very large cooker, not great flavour when cooked but excellent sharp juice

Large, rugged fruit with red skin, highlight of gold. Flesh hard, crisp yet fine-grained. Sprightly and rich flavor, becoming sweeter when fully ripe.

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

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.

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

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

A very sweet variety from Japan.

A Cox-style apple from Denmark, quite popular in northern Europe.

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

A very early season apple, thought to come from Ireland, and a popular garden variety in the UK.

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

A high quality French cooking apple with a crisp juicy acidic flesh.

A versatile cooking apple, excellent for juice, and widely used in breeding programmes.

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

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

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

An attractive unpretentious apple, crisp and refreshing, nice flavour but rather bland.

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

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

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

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

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.

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

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.

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

Flavor similar to 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.

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

Juicy, hard, red russet. Excellent keeper. Very winter hardy. Makes delicious cider.

One of the lesser-known McIntosh-style apples.

Very attractive, large, red fruit. Strongly scented with vinous or loganberry flavor; sweet, soft, juicy, white flesh.

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

One of the best Cox-style varieties, slightly more robust flavour than Cox

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

Tall cylindrical apple. Creamy, yellow porcelain-like skin with red blush. Crisp, juicy, fine-textured flesh, excellent flavor.

A great modern dessert variety, derived from Braeburn.

A red-colored sport of Ingrid Marie. Medium large fruit, yellow skinned with crimson. Sweet, aromatic flavor.

A Cox-style apple from the Netherlands, very attractive autumnal colours, and the potential for very good flavor.

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

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.