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

Apple varieties

  • Obelisk Apple
    A synonym for Flamenco.
  • Waxy golden skin nearly covered with crimson and streaked dark red. Rich, spritely flavor.
  • Ontario Apple
    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.
  • A modern apple from the Czech Republic, related to Golden Delicious and Topaz.
  • 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
  • Orleans Reinette Apple
    An old-fashioned 18th century French apple, with a good reputation for flavour, but usually not a good cropper.
  • Otava Apple
    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.