Apple varieties

A traditional late-season high quality dessert apple from northern France.

One of the most widely-grown apple varieties, with a sweet pleasant flavour, and good keeping qualities.

Similar to Gala with striped red color and a snappy sweet flavor.

Small to medium size. Variable reddish coloring over green-yellow (when not fully colored). Some ribbing. Five-pointed calyx end. Smooth, thick, tough skin. Keeps 4+ months in excellent condition, holding flavor better than Gala.

A good quality Scottish cooking apple.

Fruit has light yellow skin that is striped and flushed red. It turns purple-red upon ripening. Flesh firm, crisp and juicy, subacid flavor.

Very balanced, mild, and subacidic. Light yellow with splashes of orange, green, and red.  It is considered by many to be one of the best eating apples of late summer and early autumn. The flesh is firm, very tender, aromatic, and with a delicate, pleasant acid flavor.

A disease resistant McIntosh type.

Produces a pink juice

Early attempt to breed a scab-resistant dessert apple, surprisingly good sweet/sharp flavour - an under-rated apple

A bittersharp cider apple variety, found at the USDA repository at Geneva, but probably of English origin.

The color is a brighter yellow and the scarlet more abundant, brighter and deeper.

A very early English apple, popular as a garden apple variety.

Glossy deep red skin encloses firm yellow flesh. Good flavor and an excellent keeper. Heat resistant.

Crisp, juicy, and sweet with more flavor than its parent. Hangs well on the tree.

An attractive yellow apple from Virginia

An old English summer apple, dating back to the 1780s, but re-introduced in 1868 by Mr Jackson of Blakedown Nursery as Jackson's Seedling. Renamed Gladstone in 1883.

A synonym for Yellow Transparent.

A very old European apple variety with a distinctive bell-like shape.

Conic shape, attractive fully red fruit with calyx end shoulder bumps. Larger, mostly 3' diameter. Good flavor, crisp flesh. Tarter flavor than Delicious. It is a good variety for attracting deer as the apples stay on the tree into winter.

Undoubtedly one of the most important apple varieties of the 20th century, both as a commercial variety in its own right, and as breeding stock for many other varieties. Very good flavor when home-grown.

Very hard, yellow apple. The flesh is very coarse and dryish. The flavor has components of both Honeygold and Haralson with the crunchiness of Northwestern Greening. Interesting traits of this apple are the ripeness bumps and deep calyx.

Gold apple with pink blush on side of apple facing the sun. Taste similar to Haralson - mildly tart.

Intense, sweet, sharp-flavored russet apple famous for strong cider.

A sweet-flavoured cooking apple, and a good tree for the garden.

A small, broadly conical, long-stemmed predominately yellow fruit with orange streaks and splashes. Crisp, juicy flesh with extra sweet, rich, mellow flavor. Fine for eating out of hand, excellent for pies, sauce and apple butter. Short keeping life.

An extremely good eating apple of medium size and rather flat form. The skin is rough with a large portion of bright russet mingled with red toward the sun when fully ripe. The flesh is rich, tender and rather dry. It is a good uniform bearer. Valuable for cider and for family use.

Yellow colored with a sharp, intense fruity flavor.

A very old variety, popular in 18th and 19th centuries, a pleasant mild dry flavour.

Golden Russet is usually considered as one of the best-flavored of the American russet apples.

A good quality yellow cooking apple.

Yellow with pink blush, medium to large fruit, ideally conic but often somewhat oblate. White to light-cream colored flesh is firm, moderately crisp, and juicy to very juicy. The flavor is sweet to mildly sweet and pleasant with little or no detectable acid.

Dessert and excellent sauce apple. Good for cider. Medium-large pale yellow fruit with very sweet, juicy, rich flavor.

A modern disease-resistant apple variety related to Golden Delicious, with crisp hard flesh and a good sugar / acid balance.

Excellent eating apple and a delicious and aromatic sauce apple. Roundish red and yellow fruit. Flesh crisp, juicy, tender.

A round, medium sized apple, pale green overlaid with deep purplish-red, and faint yellow streaks. White flesh is crisp, juicy and moderately subacid.

The most instantly-recognised of all apples, and perhaps Australia's most famous export.

An old apple variety from Denmark which remains very popular in both Europe and North America on account of its high quality flavor.

A 19th century variety grown in a small part of the county of North Yorkshire, and known as 'the farmer's wife's apple'.

An old green dual-purpose apple with a sweet-sharp flavour. This is probably not related to Harvey or Golden Harvey varieties.

A desirable late keeping apple excellent for either eating or culinary use. It holds it's flavor and remains crisp, brittle and juicy until spring. Skin grass-green becoming a pretty yellow with a thin brownish red blush in highly colored specimens. Flesh greenish-white, tender, fine grained, juicy, very sweet.

A good garden apple, with a pleasant but unexceptional flavour.

If you want an early-season English cooking apple, this is the one - good flavour for all sorts of culinary uses, very easy to grow, and crops well.

Great historical interest as the probable parent of Golden Delicious, with similar sweet flavour and good keeping qualities, and widely planted during early 20th century.

Fruit is medium large, conic in shape, having a dull finish, striped orange-red over yellow green. The flesh is pale cream color, very sweet and juicy.