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

Apple varieties

If the variety you are looking for is not listed here, please let us know.

  • A recent disease-resistant introduction from Australia, derived from Gala.
  • Photo of Kandil Sinap appleTall cylindrical apple. Creamy, yellow porcelain-like skin with red blush. Crisp, juicy, fine-textured flesh, excellent flavor.
  • Photo of Kanzi appleA great modern dessert variety, derived from Braeburn.
  • Photo of Karin Schneider appleA red-colored sport of Ingrid Marie. Medium large fruit, yellow skinned with crimson. Sweet, aromatic flavor.
  • Photo of Karmijn de Sonnaville appleA Cox-style apple from the Netherlands, very attractive autumnal colours, and the potential for very good flavor.
  • Photo of Katy appleA very attractive and easy-to-grow early apple variety from Sweden, properly called Katya - Katy is the anglicised name.
  • Photo of KatyaA synonym for Katy.
  • Photo of Keepsake appleUnattractive, 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.
  • Greenish-yellow fruit that is flushed and striped red. Crisp, white flesh that is juicy with a sweet-sharp and aromatic flavor.
  • Photo of Kentish fillbasket appleA 19th century English cooker, "first rate quality" according to Hogg, and as the name suggests, a very large apple
  • Photo of Kerry Pippin appleSmall shiny yellow fruit, sometimes striped red. Crisp, crunchy, hard flesh.
  • Photo of Keswick Codlin appleAn old but ever-popular early-season English cooking apple.
  • Photo of Kidd's Orange Red appleMarries the complex aromatic qualities of English Cox apples with the scented flavour of American Delicious. A good apple for the gardener as well.
  • A red-sport of Fuji, grown primarily in Italy.
  • Photo of King Charles Pearmain appleAn attractive 19th century pearmain-shaped apple with a dull golden yellow skin. The flesh is firm, fairly juicy, and strongly flavoured.
  • Bright red Jonathan flush, smooth skinned dessert variety. Good brisk tasting fruit, keeps until January.
  • Photo of King David appleA good quality American apple variety, notable for its resistance to fireblight.
  • Very large apple. Streaky, somewhat dull red over yellow green. Yellowish-white, fine-grained, crisp and juicy flesh.
  • Photo of King of the Pippins appleA 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.
  • Photo of King of Tompkins County appleAn old American variety from New Jersey. The fruit is very large, and keeps well.
  • Photo of King's Acre Pippin appleA good late-season English dessert apple, with a strong flavour. Keeps well.
  • Photo of Kingston Black appleAn important English hard-cider apple variety, producing a bittersharp juice.
  • Large blushed yellow apple that is sweet and firm. Some calyx russetting can occur in warmer districts. Storage is rated excellent.
  • A synonym for Broad-eyed pippin.
  • 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.

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