| Aarguer Jubilaums |
Aargauer Jubilaums, Aargauer Jubilaumsapfel, Neuenhoffer, Jubile d'Argovie, Jubilee d'Argovie | Large greenish apple with distinct ribbing. |
| Abbondanza |
Belfort | Originated in Italy near the town of St Piefro Capofiume in Bolonia in 1896. |
| Abondance |
| French before WWII. Green apple blushed red on the sun-side. Subacid to sweet coarse fruit. |
| Abrikosinis |
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| Abrim |
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| Accordian |
| flesh slightly yellowish, fine grained, juicy, crisp, subacid |
| Aceymac |
| Resembles McIntosh in taste, appearance, shape, and flesh. Slightly firmer than McIntosh. Aceymac may be Spartan with new name. |
| A.C. Goldspice |
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| Acklam Russet |
| Originated at Acklam, Yorkshire. Recorded in 1768. Fruits have a firm, greenish-white flesh with a sweet sharp flavor. This variety has very attractive and unusual dark brown russeting with good scab resistance. |
| Acme |
| Acme apple was raised by W P Seabrook & Sons, Boreham , Essex, UK in 1944 from the seedling of a Worcester Pearmain x Rival possibly pollinated by Cox's Orange Pippin.
Quite large, irregular flat-round shaped fruit. Pretty crimson flush and stripes over a smooth yellow skin. Crisp, juicy yellow flesh. Quite rich, fruity flavor.
Moderately vigorous tree. Heavy cropping but biennial. |
| A.C Russet |
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| Adam |
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| Adams |
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| Adams's Pearmain |
| It was introduced to England in 1826 by Robert Adam, under the name Norfolk Pippin. Yellow streaked with lively red on the sunny side and covered with a delicate brown russet. Flesh rich and sugary. Excellent for a small tree, bearing early, regularly, and profusely on slender shoots, and most amendable to pruning. Ripens Late. |
| Adanac |
| Medium-sized, yellow-green underecolor with striped red wash. Good dessert quality. The apple name, Adanac, is Canada spelled backwards. Will keep 2-3 months in storage. Early-midseason |
| Adersleber Kalville |
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| Adina |
| The Adina Apple originated in Australia. It has a sweet white flesh that is very firm. It is best when eaten fresh, but it is still an excellent cooker. |
| Advance |
| Red over green apple. |
| Agnes |
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| Airlie Red Flesh |
| Discovered by William Schulz of Philomath, Oregon who named it Airlie Red Flesh, possibly after the hamlet of Airlie in Oregon (between Corvallis and Independence). The name appears to be have become corrupted and it is now usually known as Aerlies Red Flesh. One of the best red fleshed varities. |
| Aitiaiskoye Descenthoye |
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| Aivania |
| Bulgarian winter apple. Medium large apple with white sweet flesh. Yellow with red blush on the sunny side. Durable but sensitive to scab. Ripens in late September. |
| Akane |
| One of the best early-season apples, better known in the USA than Europe, but would appeal to European tastes too. Japan 1937. |
| Akero |
| An heirloom apple variety from Sweden, quite widely grown in Scandanavia, very handsome fruit. |
| Akin |
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| Alabaster |
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| Alamanc Pound |
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| Alaska Etter |
| Developed and patented by Albert Etter. Large apple with white skin. Seedling of Bedfordshire Foundling. |
| Alaska Pink |
| Medium size yellow apple with pink flesh. |
| Albany Beauty |
| A red skinned form of Gravenstein.
Synonyms: Red Gravenstein, Roter Gravensteiner, Rosenapfel |
| Albemarle Pippin |
| A synonym for Newtown Pippin. |
| Alberta Buff |
| Alberta Buff Green/blush red apple. It is larger and later ripening than Norkent. It has a sharp, sweet flavour like Honeycrisp. It is consistently picked the best apple, for flavor at the Devonian gardens fall fruit festival in Alberta. It has excellent eating and keeping qualities. Very Hardy. |
| Alberta Red |
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| Alderman |
| An English (possibly Scottish) culinary apple, thought to have originated in the 1920s. |
| Alexander |
| An old and attractive culinary apple, cooks to a puree. introduced to the English market in 1805. |
| Alexas Crab |
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| Alfred Jolibois |
| A dessert apple from a seedling raised by nurseryman Alfred Jolibois in the Burgundy region (France) during the 1940s.
Medium size and round to round-conic. Green base with a dark red blush and some striping with a lilac blush at maturity. The flesh is greenish, firm, fine-grained. Sweet tart, with strawberry and vanilla flavors. Moderately vigorous and produces heavy crops. |
| Alfriston |
| A large traditional English cooking apple. |
| Alice |
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| Alkmene |
| A very attractive early Cox-style apple, slightly sharper than Cox, sometimes known as Early Windsor. Brandenburg, Germany 1930. |
| Allegheny Seedling |
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| Allen's Everlasting |
| An old russeted variety from Ireland, and as the name suggests, a good keeper. |
| Allington Pippin |
| A versatile English apple, with a strong pineapple-like flavour, useful for both cooking and eating. |
| Allum |
| Allum is thought to have originated in Rockingham County, North Carolina in the 1840’s. Favored for its fine storage qualities. Fruit is medium sized with deep red skin and tender, crisp and juicy white flesh. Flavor is rather tart. Ripens November to December. |
| Alma Sweet |
| Alma Sweet is a small apple up to 2" in diameter. It gets red blush to streaks when ripe and is a short, donut-shaped apple. It is very sweet when ripe and a little bland. It is great for making apple sauce as it eliminates the need to add sugar and adds body to the sauce, making it creamy and sweet. |
| Almata |
| Red fleshed apple developed in South Dakota. Medium size fruit, Very cold hardy, Tart but when fully ripe can be eaten out of hand. |
| Almey |
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| Almond |
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| Alpinist |
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| Als Mystery |
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| Altaiska Sweet |
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| Altal Mountain |
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| Altlander Pfankuchanapfel |
| A medium-large apple that has a flat to very flat shape and is tart-sweet with a mild eating flavor. It has broken orange-red stripes on a yellow/green background. It cooks to a pulp with no texture on the tongue. |
| Alton |
| Early McIntosh X NY 845, Red wash over yellow, White, fine-grained flesh bleeding to pink when fully ripe. Pleasant flavor, good for eating or cooking. Not a keeper. Early ripening |
| Alvania |
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| Amanishiki |
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| Amberoso |
| Small, tart crab apple hybrid with a full spicy flavor. It has a fine, breaking, yet tender texture. Ripens in Early October. |
| Ambitious |
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| Ambrosia |
| A sweet modern apple variety from western Canada, quite similar to Golden Delicious. Discovered as a chance seedling in an orchard in British Columbia. |
| Amed |
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| Amelia |
| Amelia’s Apple is a yellow skin variety that provides an alternative to Golden Delicious for color in the fruit bowl. It is distinguished from its more common cousin by its distinctive heart-shape and a smooth, vibrant, lemony-yellow peel. It also has different eating qualities with yellowish-white flesh which is quite dense and crunchy. There is a good level of juice, a pleasing balance of sweetness to acid and an attractive mild flavor. |
| Amere Berthecourt |
| A popular French bittersweet cider apple. Bears good crops of greenish-yellow fruit with a pink blush. |
| Amere De Bellevue |
| A French bittersweet cider apple. |
| Amere Forestier |
| French Douce Amere (Sweet Bitter) cider apple cultivar. |
| American Beauty |
| Arose in Sterling, Massachusetts around the 1850’s, but the exact date of origin is unknown. It is a large, dark-red apple, sweet and aromatic with slightly chewy flesh. The flavor has often been described as vinous. It is regarded as a high-quality fruit and is a very productive, annual apple. Ripens late September to October. |
| American Forestier |
| French bittersweet cider apple. Small, round conic. Green base colour over which is a dense pattern of red striping covering the sun exposed face. |
| American Golden Russet |
| This apple originated in New Jersey in the late 1700s. Its skin is a rusty-coated, golden color sometimes described as bronze. The fruit is excellent for fresh eating, drying, and especially for making cider. Fruit size is medium or below. It is well known for its sugary juice. Flesh is yellow, crisp, aromatic, and subacid. Ripens from September through October. |
| American Mother |
| A synonym for Mother. |
| American Pippin |
| Also known as Grindstone. Discovered in England; 1872 introduction. Best known for its use in cider, this one is almost as well suited to being a cooker and is a passable fresh-eating apple in a pinch. Firm and juicy, with a mild flavor. Medium-sized green-yellow apple with red stripes. Generallly harvested in August. |
| American Summer Pearmain |
| An excellent early eating apple, also good for cooking. Medium size, yellow-green fruit is flushed and streaked red to purple red. Sweet, very juicy flesh. Dating to the early 1800s or earlier. |
| Amism |
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| Amur Naliv |
| Small to medium, round to round flattened with distinctly angular sides. The base color is green, washed over most of the apple, excepting the shaded face as well as around the stem cavity. The stem is very short and somewhat slender, set in a fairly wide, funnel shaped cavity. The eye is small and closed, set in a shallow and wide basin. The flesh is greenish, fine-grained and firm. |
| Amzr Gauthier |
| French bittersweet cider apple from the 1940s. Highly astringent. |
| Ananas Berzeniki |
| Found as a wild seedling in the Vilnius region of eastern Lithuania, in the early 1900s by Dr. Adam Hrebnicki. Large tending to very large, round conic, faintly ribbed. The base color is greenish yellow maturing to yellow with a faint orange blush on the sun exposed face. Red lenticels. The flesh is pale yellowish, firm. Juicy with a good, sweet-tart balance with a wine flavor. |
| Ananas Reinette |
| First noted in France in the 1500s. An attractive small yellow apple, with a pineapple-like flavour. Popular in northern Europe. |
| Ananas Rouge |
| Small to medium size, round conic, often lopsided. The base colour is gold yellow which is washed more than 50 per cent with a rich red on sun exposed surfaces and flushes of pale red streaked across shaded areas. There are scattered light coloured lenticels visible against the red. Flesh is yellowish white, stained pink under the skin. Fine grained, firm. Sweet, lightly tart with a pronounced pineapple flavour which matures to strawberry in storage. |
| Anaros |
| An open pollinated-seedling of Antonovka developed at Agriculture Canada's Dominion Experimental Farm in Rosthern, Saskatchewan. A good choice of crabapple for jelly and juice. |
| Anis Aliy K32 |
| Originated in the Volga region of the former Soviet Union. Small to medium size, round flattened, often with distinctly angular sides. The flesh is tinged pale green. Juicy and sweet-tart. |
| Anisim |
| Originated in Russia. The flesh is lightly greenish. Fine-grained. Juicy and lightly sweet tart. Small to medium size. Round to round conic. The base color is greenish yellow, washed dark red. Usually develops a heavy, blue bloom on the surface when nearing maturity. Small white lenticels. |
| Anna |
| A very early season Golden Delicious style apple variety from Israel, noted for its very low chill requirement of less than 300 hours. |
| Annie Elizabeth |
| A popular English culinary apple, which keeps its shape when cooked. |
| Ann Trio |
| Small, round crabapples about the size of a cherry. Base colour is orange over which is washed bright red. Takes on a white bloom at maturity. The flesh is yellow. Acidic. |
| Anoka |
| Mercer X Duchess, red-yellow, Bears at a young age. Good for culinary use. Early-midseason |
| Antonovka |
| A popular small green culinary apple variety from Russia. Also of importance as a rootstock because of its ability to tolerate extreme cold. 1826 Russia. |
| Antonovka 1.5 pounds |
| Large, almost white skinned fruit. Very crisp, juicy refreshing white flesh. Name was chosen to conjure up the image of cool, white majesty. An Albert Etter named seedling. |
| Antonovka Kamenichka |
| A culinary apple from the Ukraine, possibly a more colored form of Antonovka. |
| Antonovka Mitchurin |
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| Antonovka Ottawa |
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| Antonovka Shafran |
| Antonovka X Reinette D’ Orleans cross made to improve storage in 1902. |
| Antonovka Zheltaia |
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| Apfel Aus Grunheide |
| Translates to Green Heather Apple. A very juicy variety with a balanced ratio of sugar and acid. The fruits can reach a considerable size and weigh 450 to 600 grams. The tree is alternating, but bears plenty every two years. As a trellis tree, it can be placed very well on house walls and walls. |
| Api |
| A synonym for Lady Apple. |
| Api Etoile |
| Very unusual oblate (flattened) shape looking like a rounded star from the end. A little larger than the Lady apple. Excellent flavor - aromatic with sufficient acid and a sweet fruity taste. |
| Api Rose |
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| Apple Babe |
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| Apricot |
| An unusual and little-known apple variety noted for its apricot-like flavor. |
| Ard Cairn Russet |
| An old apple variety from Ireland, with a flavor reminiscent of bananas. |
| Ariane |
| A modern French dessert apple variety, with built-in resistance to scab. Ariane is an attractive red/yellow colour and has a pleasant mild apple flavour. |
| Arkansas Black |
| A very disease resistant, long-keeping tart apple from Arkansas prior to 1886. Goes almost black in storage. |
| Arkansas Black Spur |
| Arkansas Black Spur is a more compact form of Arkansas Black apple. In spur growth the buds of the branches are closer together. The result is more flowering and leafing in a shorter distance. |
| Arkansas Sweet |
| In 1905, Henry Grabin of Scott County, Arkansas sent the first samples of Arkansas Sweet to the USDA, thus bringing this fine apple to the public’s attention. It was believed to be a lost variety until 1993 when we discovered it still being grown by John Kenyon of Lacon, Illinois. Fruit is medium-sized with yellow skin overlaid with crimson and darker red stripes. The whitish flesh is crisp, sweet, and crunchy. Ripens early winter and is a fair keeper. |
| Arkcharm |
| Raised at the University of Arkansas, USA and received by the National Fruit Collection, Brogdale in 1997. Fruits have juicy, soft flesh with a fairly pleasant flavor. |
| Arlet |
| Arlet is a modern Golden Delicious-style apple, developed in Switzerland. It was patented in 1989, but the original cross between Golden Delicious (seed parent) and Idared was carried out in the 1950s. In appearance it more closely resembles Idared, with a yellow skin color overlaid with large areas of red. The flavor is pleasant and juicy, reasonably well balanced between sharp and sweet, but essentially mild. |
| Arlington Pippin |
| An attractive yellow/green apple with some red/orange flush. Shares its name with an old Gloucestershire (UK) pear variety. |
| Aroma |
| A modern apple from Sweden, developed during the 1950s. |
| Aromat De Vara |
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| Aromatic Russet |
| A high quality russet-style variety, sharper than Egremont Russet, with a rich flavour and occasionally a hint of lemon. |
| Arrow |
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| Arthur Turner |
| A well-known early season culinary apple. Cooks to a sweet puree. Grows easily in most situations. |
| Arthur W Barnes |
| An attractive and popular mid-season culinary apple, very versatile in the kitchen, cooks to a puree. |
| Ashford Striped |
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| Ashmead's Kernel |
| A very old apple variety, with a drab appearance which belies a unique peardrop flavour. Ashmead's Kernel is also one of very small number of English apple varieties that also thrives in North America. |
| Ashton Brown Jersey |
| Ashton Brown Jersey is a relatively young cider apple variety grown at the National Fruit and Cider Institute, Long Ashton, Bristol in 1903. It’s a cider apple with hard tannins producing full-bodied medium bittersweet cider. Ashton Brown Jersey is not often found as a single variety, it’s rather used as part of a blend. |
| Asterus |
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| Astrachan Crab |
| Red Astrachan open pollinated, Small, flavorful fruit. Abundance of white flowers. Early season |
| Astrachan Red |
| Russian, |
| Astrachan Striped |
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| Astrachan White |
| Medium fruit size, skin whitish-green. Fine, tender, very white flesh that is sweet, subacid, perfumed. Good crisp very early apple. |
| Astraken Rouge |
| Originated from Russia in the early 1800s. Fruits have firm, crisp, fairly juicy flesh with a sweet and fair flavor. |
| Atalanta’s Gold |
| This little golden apple combines robust and delicate elements to provide a distinctive and pleasurable eating experience. The impeccable texture of the juicy flesh enhances the lively flavor that displays a hint of citrus. Atalanta's Gold ripens in October; because of its tender skin it should be handled with finesse. |
| Atha |
| Originated in Alabama around 1915. Open pollenated seedling of Red Astrachan. Similar to Yellow Transparent but ripens 6 weeks later and is firmer. |
| Atlas |
| Ottawa, Canada 1898. Winter St Lawrence X Duchess, red, Tender skin, good for cooking and eating. White flesh against dark red skin. Keeps well. Tree a strong grower and productive. Midseason |
| August Beauty |
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| August Queen |
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| Aunt Cora's Field Apple |
| Aunt Cora died in the 1970s at age ninety-seven after a lifetime as a well-known African American midwife in Bath County, Birginia. Her father grew these trees from seed while enslaved to a very cruel master in Bath County. Fruit is small, roundish to slightly oblate, greenish yellow with dark red stripes and spots of russet. Flesh is whitish, moderately juicy with a nutty flavor. Subacit to almos sweet. Ripens in October and is a good keeper |
| Aunt Cora's Yard Apple |
| Aunt Cora died in the 1970s at age ninety-seven after a lifetime as a well-known African American midwife in Bath County, Birginia. Her father grew these trees from seed while enslaved to a very cruel master in Bath County. Fruit is large and yellow with a blush. |
| Aunt Rachel |
| Originated as local apple in Chatham County, North Carolina. One of the best early season apples. Apple expert Lee Calhoun has helped to spread this little-known apple across North Carolina. The tree is disease resistant, a fast grower, and its limb structure is such that pruning is made much easier. The tree begins to fruit early, producing excellent apples of medium to large size. The apples are red with darker stripes, covered with prominent light dots and Very attractive. The flesh is white, firm, mildly tart, and juicy with very fine flavor. It is good for eating and cooking. It ripens over a period of several weeks in late July and early August. |
| Aunt Sally |
| Fruit medium to large; skin pale yellow with gray specks; flesh tender, subacid. Ripe September-October. Originated in North Carolina around 1875. |
| Auralia |
| Possible seedling of Cox's Orange Pippin which originated in Germany around 1930. Small to medium size, round to round flattened. Yellow, blushed orange on the sun exposed face. Thin skin marked with scattered, small russet lenticels. The flesh is white, fine grained and crisp. Very juicy and sweet. Intense, rich flavors. Bruises easily. |
| Autumn Arctic |
| Arctic X Northern Spy, red-yellow striped, Good tasting, productive, scab resistant. Midseason
Very good dessert fruit with a nice flavor balance, some banana essence, tropical and pineapple. Medium-large deeply ribbed blocky green fruit usually with a red blush, russet netting, and a deep cavity. Crowned with those “Red Delicious” bumps around the blossom end. |
| Autumn Gold |
| Bright red blush over yellow-green. Keeps better than Golden Delicious. |
| Autumn Pearmain |
| Originated in England and known to have been in existence in the late 1500s. The trees at Brogdale are indistinguishable from Herefordshire Pearmain. A dessert apple of quite reasonable quality as a garden variety. Fruit has a pleasant, slightly aromatic flavour. |
| Autumn Strawberry |
| Originated around 1848 in Aurora, New York, and was quite popular and widely sold by many southern nurseries. It is a most attractive apple and considered one of the best dessert apples available. It is very well suited for the home orchard as it tends to ripen over a period of several weeks. It is a vigorous, healthy, and long-lived tree producing moderate to heavy yields biennially or nearly annually. Fruit is medium or larger and often strongly ribbed. The skin is pale yellow nearly covered with pinkish-red and purplish-carmine striping. The yellowish-white flesh is fine-grained, crisp, tender, and juicy. Ripens September to October. |
| Auvil Early Fuji |
| Auvil Early Fuji was discovered by the late world famous, Washington state apple grower, Grady Auvil. Auvil Early Fuji has all the attributes of regular fuji, but harvests 5-6 WEEKS earlier, usually by mid-September. |
| Averarius |
| Green-yellow with red striping, Medium size, repens very early, before Yellow Transparent. Flesh white, sweet juicy. Vigorous grower. |
| A.W. Barnes |
| Raised in 1902 at Eaton Gardens, Chester, by N.F. Barnes, head gardener to the Duke of Westminster. Named after his son, Arthur, who was a Captain in the 9th Battalion of the Cheshire Regiment and was killed in combat. The flesh is greenish, fine?grained and crisp. Very juicy and tart. |
