Item Synonyms Description
Back Steifapfel
Badami Golden Delicious Same shape, size and colour as the Golden Delicious, but little or no russet in or around the stem. Occasionally more of a reddish blush than the Golden Delicious. In addition, it tends to show a bit more of a conic shape at times.
Baddow Pippin A synonym for D'Arcy Spice.
Bailey Sweet Distinctly sweet and of very good quality, but not a very good keeper. Skin tender, clear bright yellow largely covered with deep red. Flesh tinged with yellow, firm, moderately juicy, decidedly sweet.
Bakers Delicous Bakers Delicious is an apple with a misleading name as it is an eater and not a baker. Named after Baker's Nursery of Codsall, Wolverhampton who first introduced the apple in 1932. Handsome, large round-conical fruit. Bright orange flush over gold skin.
Baker Sweet The flesh is yellowish, firm. Juicy, sweet with good flavor. Synonyms: Late Golden Sweet, Longstem Sweet, Winter Golden Sweet
Bald Mountain Bald Mountain originated as a seedling on Warrior Bald Mountain in Macon County, North Carolina when George Crawford, one of the first settlers in the area, found the wild tree already growing there. Fruit is medium-sized, roundish to almost conical in shape. It has light green skin with irregular broken stripes of dark red on the sunny side. The greenish-yellow flesh is juicy fine-grained with a pleasant sub-acid flavor. Ripens in the winter in the mountains, October in warmer areas and is a good keeper.
Baldwin A very popular old American apple variety, widely grown for culinary use, and a good keeper. 1740 Willmington, Massachusetts.
Ballarat Seedling Large, green with red blush. Coarse, hard flesh. Subacid. Winter keeper, keeping several months without refrigeration. Excellent cooking apple.
Balls Choice English cider apple. Self-sterile.
Ballyfatten An Irish heritage variety first noted in 1802, the culinary Apple Ballyfatten is from the village of that name in Co. Tyrone, and was long popular in Northern Ireland. The fruit is large and round, green with a strong red flush; the flesh is firm, white, dry and slightly acid, cooking to a smooth purée, and an excellent baker. The fruit sweetens in storage, and can then be eaten raw. Apple Ballyfatten is resistant to scab, so it's a good choice for damp areas.
Balsam A synonym for Green Balsam.
Baltimore Synonym for Mère de Ménage
Baltimore Pound highly praised by the locals who told me where to find this apple in the south edge of Wilkes Co., NC at a deserted home place; very large, greenish yellow, juicy, for cooking or fresh eating, ripe September.
Banana Dodd Arose in a pasture lane, over the fence from a Tolman Sweet orchard owned by Howard Dodds of Heuvelton, New York, USA. Fruits have a fine subacid flavour with a banana-like aroma.
Banana Pippin A strikingly beautiful apple, large to very large, yellow with streaks of red, conical, a softer apple for baking or fresh eating, ripe September in Watauga Co., NC.
Banana Summer
Banane Amere Extreme Douce Amere (Sweet Bitter) apple discovered by award-winning cider maker Claude Jolicoeur on his property. Should make up no more than 15-20% of a cider blend. Very vigorous and cold hardy.
Bancroft Developed in the 1930s, Quality fair when ripe, improves with storage. Exceptionally good keeper. Ripens in November
Banks Synonym for Gravenstein
Banner Yellow a beautiful, very large yellow apple, slightly pointed, good tasting, and ripe in September.
Baptist (Claygate Permain) Green skin with splashes of red on one side. Russet on the bottom half and a little near the top. Long and very stout stem. Crisp and very sweet. Juice runs down your chin when you bite into it, Excellent! Ripens October 28. Found at the Babtist Bible College, formerly the TB Hospital, in Salem, OR. The students used these apples to make apple cider for Halloween. After a misguided pruning to this old tree in 1990, it wasn’t bearing and was cut down about three years later. The tree was later identified as Claygate Permain
Bardsey Discovered growing on an island off the coast of North Wales, and considered very disease-resistant.
Barkers Liner
Barkley Rome Large, green with red stripes. A good semi-acid eating apple that keeps its shape for baking.
Barnack Beauty Originated from the village of Barnack, Cambridgeshire, UK c1840. Introduced by W & J Brown of Stamford c1870. Received the RHS Award of Merit in 1899 and a First Class Certificate in 1909. Medium sized, round to oval fruit. Bright orange-red flush and stripes over yellow skin. Some russet patches. Juicy and very crunchy yellow flesh. Quite sharp refreshing taste. Good keeper. Useful as a cooking apple as well as a dessert apple. Very spreading, hardy, tip bearing tree. Heavy cropper but with a tendency to produce small fruit. Ornamental tree with attractive blossom and colourful fruit. Does well on chalky soils.
Baron Wolseley Synonym for Dewdney's Seedling
Barry Medium to large fruit with an intense solid dark red skin. Lasts 3 months in storage.
Basakirian Beauty
Bascombe Mystery An old English variety of unknown origin first recorded in 1831. Medium sized, round fruit with green skin. Dull in appearance. Crisp flesh with a strong sweet-sharp flavor.
Bates Lobo A bud mutation of Lobo developed by Willard Bates at Stevensville, Pennsylvania (U.S.A.) in the 1950s.
Battleford This apple variety originated in North Battleford in 1945. A very hardy large yellow apple splashed with red, ideal for cooking; the perfect combination of accent and fruit tree, ideal for home landscapes; eating apples. Ornamental Features: White flowers with shell pink overtones.
Baujade A French bred Granny Smith-type without the thick skin of a Granny Smith apple. Ripening late season. Medium size, sweet and aromatic. Well suited to warmer areas. Disease resistant to perfect for organic growing. Spur bearing.
Baumann's Reinette The flesh is faintly yellowish, very firm, coarse grained and crunchy. Very juicy, sweet-tart with a distinctive flavour of strawberries. Can be bland when not ripened fully.
Baxters Permain A vigorous tree which was grown in Norfolk as early as 1821. Greenish yellow fruit, with orange tinges, red streaks and occasional russeting. The crisp fruit is dual purpose, with white, juicy, tangy flesh, richly flavoured, and which keeps its shape when cooked. A heavy and regular cropper. The fruit stores well, to January or February. Pollination Group 5
Baya Marisa A modern red-fleshed apple variety with a good flavour, developed in Germany, and also known as Tickled Pink.
Beachamwell Also called Beachamwell Seedling and, originally, Motteux’s Seedling. Mr Motteux of Beachamwell, in Norfolk, raised it, probably in the middle of the 18th century, according to Bunyard. The fruit is small with a dark green skin, ripening to pale yellow, tinged red on the sunny side, with occasional russet. The yellow flesh is juicy and Hogg calls it “a rich and deliciously flavoured dessert apple, of the highest excellence”. Bunyard, in 1920, reported that it was almost out of cultivation, though old trees can still be found locally. Ripe by November and lasting to April, it is a hardy, good bearer. It can be rather variable in appearance and the amount of russet. Pollination Group 4
Beacon Large, red apple with soft, sweet flesh. Good apple for eating fresh or cooking. Ripens in September. Noted for its cold hardiness.
Beautiful Arcade One of the few apples that can be grown true from seed most of the time, though not dependably. Notes: The variety produces excellent, cold-hardy root stock which dwarfs to 65% of natural size. It is also valuable as a pollinator for other apple trees.
Beauty of Bath A popular English garden apple from the Victorian era, one of the first to ripen.
Beauty of Hampshire An attractive 19th century dessert apple, possibly related to Blenheim Orange
Beauty of Hants Beauty of Hants apple was raised probably from a Blenheim Orange seedling at Basset, Southampton, UK before 1850. Very similar to a Blenheim Orange.
Beauty of Kent Unknown origin but presumed to have arisen in Kent, UK. First recorded 1790. Received RHS Award of Merit 1901. Grown in Victorian England. Large, round-conical fruit. Bright red flush and stripes over greenish yellow skin. The sharp, juicy, flesh cooks to a pale creamy yellow puree requiring little added sugar. Acidity fades in storage making it suitable for use as a dessert apple by December. Moderately vigorous tree. Good, precocious cropper.
Beauty of The World Large, round and very slightly pointed, blushed and striped with an attractive red, juicy and slightly tart. Oct.
Beckley Red (Bew) Owned by Mr and Mrs Freddie Bew, their tree was substantially old when they arrived half a century ago. The medium sized apple is unusually oval, with flattened ends, regular and smooth, heavily covered with glossy dark crimson and with the hint of darker stripes, over a pale yellow skin. It is sometimes ripe in September but is best left to mature completely on the tree. It keeps to the end of the year. The flesh is very white, firm, with a good balance between sweetness and sharpness. When cooked it does not immediately respond to traditional uses, and may have been one of those used for drying. The flavour is tangy and aromatic. A very striking apple. Pollination Group 3
Beckley Red (Holcroft) Owned by John and Judy Holcroft, the tree looks a good century old. It is an early season apple, not keeping beyond September, medium sized, flat, round and almost all covered with deep glossy red, over a green skin. It is crisp, sweet and with a rich flavour. The flesh is often streaked and flushed with carmine. Very free spurring and good for restricted forms. Pollination Group 4
Bedan A popular Normandy bitter sweet cider apple in use since the Middle Ages. Can be used for a single varietal cider or blended.
Bedan des Parts Bedan des Parts is a traditional French hard-cider variety, widely-grown in the cider-producing region of Normandy. It produces a good quality bittersweet juice, usually blended with other varieties. The apples are typically harvested towards the end of November, when the skin has turned from yellow-green to golden-orange.
Bedford Small crabapple, round flattened. The base colour is tan over which is a red wash, dark red on the sun exposed faces, pale on the shaded face. The stem is long and slender, set in a shallow, funnel shaped, lightly russetted cavity. The calyx is small and closed, set in a very shallow basin. A light bloom on the skin. Developed by Experimental Farm in Brandon, Manitoba (Canada). Fruited first time in 1916.
Bedford Pippin A cross between ‘King of the Pippins’ and ‘Ribston Pippin’ from the Laxton Bros. Nursery in England around 1913. Medium, conical fruits are yellow with a dark red blush and darker red stripes. The flesh is firm, crisp, and flavorful with spicy notes. Good for fresh eating and cooking; slow to brown when cut. The trees are medium spreading growers. The fruit ripens in Sept to Oct in Zone 4.
Bedfordshire Foundling First recorded in Bedfordshire around 1800. A large flat-round yellow apple sometimes with a dull orange flush. Some russet patches. Coarse, firm acidic flesh. Keeps shape well when cooked.
Beeley Pippin A relatively unknown English 19th century dessert apple.
Beforest Canada Seedling of Forest. The flesh is white, firm crunchy. Juicy, sweet, winey and spiced.
Belle De Boskoop Belle de Boskoop is an apple cultivar which originated in Boskoop, Netherlands, where it began as a chance seedling in 1856. Variants include Boskoop red, yellow and green. This rustic apple is firm, tart and fragrant. Greenish-gray tinged with red, the apple stands up well to cooking.
Belle De Pontoise A seedling from an open pollinated Alexander, raised by R my Senior, a professional gardner at Pontoise (France) in 1869. First made public in the 1879 edition of the Soci t Centrale d’Horticulture de France. The flesh is white, tender, fine grained, juicy and sweet tart ranging to tart depending on the growning conditions.
Belle Et Bonne This is a highly regarded heritage cooking apple. Keeps well for about four months in cold storage. This apple has been around for several hundred years and we find mention of it by pharmacist and naturalist John Parkingson in 1629 as well as by naturalist John Worlildge in 1676. However, it virtually disappeared for some time until an old tree was discovered growing in a garden near Norwich (UK) by botanist John Lindley who mentions it in his writings in 1831 Check for origins in France. Medium tending to large, conical and quite narrow at the crown. The skin is smooth and thick, pale greenish yellow with reddish streaks on the sun exposed face and patches of russet. The stemk is short, slender and set against a fleshy lip.
Belle Fille Normande French cider apple but also used for making a fragrant, lemon yellow sauce and it keeps its shape for making pies and tarts. Large to very large and long conic, often lopsided. The skin is green, maturing to yellow and washed with red on the sun exposed face. Marked with large reddish lenticels. The stem is medium long and medium thick, set in a deep and narrow cavity which is surrounded with a patch of russet. The eye is closed or partly closed and medium size, set in a basin that varies considerably from apple to apple.
Belle Fleur De Krasnyi Developed in 1914 by Russia's notable horticulturalist Ivan V. Michurin in Michurinsk, Russia. Bellefleur Kitika crossed with pollen from Yakhontovoye ( Antonovka x Niedzwetzkyana ). The flesh is white with pink stains next to the skin and often around the core. Firm and somewhat dry. Sweet and aromatic.
Bellefleur Double Large, smooth cooking and eating apple with red blush, sweet and sour.
Bellefleur Kitaika Bellefleur-Kitika apple was raised in 1908 from Yellow Bellefleur x Kitaika (Malus prunifolia) by I V Michurin at Michurinsk, Russia as part of his breeding programme to raise hardy varieties suitable for the harsh Russian climate. Large, pink flushed fruit. Soft, sweet flesh. Heavy cropper.
Bellefleur Large Mouche A cooking apple which makes a fragrant, brisk sauce.
Bellefleur Rekord Developed in western Russia during the early 1900s by Ivan Michurin by crossing Bellefleur Kitika with pollen from Jahon. Large, round. Green base colour is almost completely washed red. Frequently with surface cracks. The flesh is firm, red under the skin and white at the core. Slightly astringent. Browns quickly when exposed to air.
Bellefleur Rouge Medium to large size. Yellow base colour washed red with darker red striping. The flesh is yellowish, firm. Juicy and sweet.
Belle Norman Cider apple.
Belmac Very good flavored Mac-type. Ripens early October. Very disease resistant cultivar developed in Quebec- scab immune, mildew resistant. Very productive. Deep red fruit with sweet, crisp flesh, stores well in refrigeration. Mid-season bloom.
Belmont Belmont is an outstanding apple which might remind you of Cox’s Orange Pippin with its high quality flavor. This attractive apple originated in the garden of a Mrs. Beam of Lancaster County, Pennsylvania and was eventually moved to Belmont County, Ohio, where it gained a well-deserved popularity. The fruit is medium to large in size, mostly round in shape. The skin is thick, smooth and waxen with a clear yellow background with a slight reddish-orange blush. The creamy yellow flesh is crisp, tender, juicy and subacid in flavor. Ripens late September to early October.
Ben Davis Once a commercial variety in US. Large, attractive fruit. Bright red over yellow. Firm, coarse flesh. Not particularly flavorful. Winter keeper.
Ben Davis Black Crisp, rich tangy mild sweet flavor. Stores well. Considered better eating apple than the Ben Davis.
Benham Tennessee late 1800s. medium to large, slightly flattened, light yellow (sometimes with a slight amount of red), a softer juicy apple, ripe July to early August.
Beni No Mai Red stripe, rather small. Open pollinated Fuji, Japan, T. Murakami, in 1989. Released in 1993.
Benoni An early season variety originating in Dedham, Massachusetts around 1832. A high-quality dessert apple with smooth yellowish-orange skin mostly covered with bright red and deep carmine striping. The yellow flesh is fine-grained, crisp and juicy.
Bentley Sweet Although mentioned in nursery catalogs in 1845, the exact origin of Bentley’s Sweet is unknown, but probably arose in Virginia in the early part of the 19th century. It is known as an intensely sweet apple with extremely long-keeping qualities. Skin is greenish-yellow with stripes and splashes of light and dark red. The yellowish-white flesh is fine-grained, crisp, firm, juicy, and very sweet. Ripens late fall to early winter and keeps until April or May.
Benwells Large
Berkeley Pippin Presumed originating at Berkeley, Gloucestershire, and known at the start of the 20th century, when considered a cider variety. Though it tends to have a little tannin, in the flesh, it is actually a good dessert apple, medium sized, flattened round, often conical and irregular. It is often quite late to ripen fully, late in October, and carries a heavy bloom over a prettily striped apple,. The flesh is sweet, crisp and juicy. The apples are better in November and can be stored to the year end, though becoming drier.
Berner Rosen A popular Swiss apple variety, although not well-known elsewhere
Bessemianka Michurina Cider apple.
Bess Pool Late keeping eating apple. Flesh rather dry with sweet pleasant flavor.
Bethel Red, striped, An excellent keeper with crisp, firm, yellowish flesh. Late ripening
Betsy Deaton Large, round, beautifully colored with red, delightful slightly tart taste, ripe late September. A great local apple found in Yancey and Mitchell Counties, NC.
Bevan's Favorite First described in 1859, this apple is prized for its early ripening period, good flavor, and beauty. The tree is vigorous and productive. The fruit’s size is medium, its skin yellow with many red stripes and possibly a red blush on the side facing the sun. The flesh is juicy, crisp, and fine-grained. The apples ripen in early to mid July.
Beverley Pippin A very rare English apple from the town of Beverley in East Yorkshire, can be seen at the Beverley Millenium Orchard.
Beverly Hills Pale, greenish-yellow skin with an orangish red flush and streaked dark red, russet dotes. Slightly tart flavor.
Bietigheimer Red A very old, very large and colorful apple of German origin. Bietigheimer was first described in Europe in 1598, where it was known as Roter Stettiner. It was brought into this country in the 1880’s. Because of its large size and coarse tough flesh, it is considered a cooking apple. Roundish to slightly conical in shape, with pale yellow skin overlaid with dark and light red striping. Ripens August to September, and not a good keeper.
Billie Bound Sweet, pleasant, lightly russeted apple of medium size to small.
Bills Red Flesh One of the most striking examples of a red-fleshed apple variety. The red tendency dominates this apple, with not only the skin and flesh but also the leaves, wood, and blossoms all having a very pronounced red stain to them. This apple also goes by the trademarked names Firecracker and Scarlet Surprise.
Billy Bound A sweet, pleasant, lightly russeted apple of medium size to small. The fruit is blocky shape, uniform and scab free. The tree is large and spreading with a biennial bearing habit. Ripens in October
Bilodeau Bittersharp Cider Apple from Canada. Bilodeau is a mystery crab-apple, promoted by Claude Jolicoeur, that’s good in cider due to its high sugar and high acid. Back in the 1980s, a nursery mis-labelled a tree and a person named Bilodeau grew this crab-apple without knowing what variety it was.
Binet Blanc Cider apple. Small to medium, round to round conic, sometimes flattened. Golden yellow base colour, sometimes blushed pink on the sun exposed face.The eye is tightly closed, set in a large and moderately deep basin.The stem is very short and stout, set in a wide, moderately deep, russeted cavity.
Binet Rouge Binet Rouge is a traditional small French hard cider apple. It is one of the varieties authorised for use in the production of cider classified in the "appellation d'origine controlee" of the Pays Auge, in the region of Normandy. It is not the easiest of varieties to grow, but it produces a very high quality bittersweet juice.
Binet Violet Used almost exclusively for cider. One of a number highly prized, French cider varietals. Bittersweet.
Bisbee Giant Winesap Found near Hood River, Oregon (U.S.A.) by Roy Bisbee in 1963, possibly a seedling of Winesap. Round conic with angular faces. The base colour is green, over which is a deep red wash. A slight bloom develops on the skin as the fruit ripens. The stem is medium long and medium stout, set in a deep and narrow, russetted cavity. The flesh is greenish white, medium-grained, firm. Browns quickly on exposure to air.
Bishops Pippin Delicious crisp, tender, juicy, aromatic light lemon- yellow fruit is excellent for fresh eating, pie or sauce. Vigorous tree is productive of medium to large fruit that ripens late and keeps well. Widely planted throughout northern CA by the early settlers, it originated in Burlington, NJ sometime before 1806.
Bismarck Bismarck apple is an old Tasmanian variety that can be grown to exhibition standard. Sharp and juicy cooking to very well flavoured golden, yellow puree.
Black Amish A wonderful apple and quite stunning in appearance. A very dependable annual bearer of dark red apples which hang well on the tree. Fruit is large to very large with varying shades of red and deep maroon depending on the amount of sun exposure. The yellowish flesh is crisp, fine-grained and very juicy with a refreshing tangy-sweet flavor. Ripens September to October.
Black Beauty very large to very large, black/red, somewhat conical, and tart, for general purpose use, ripe late September
Black Crofton Developed in the 1940s in the Huon Valley of Tasmania (Australia). Medium size, round. Base colour is greenish yellow over which is a bright red wash. Fine russetting. Sharp cider apple.
Black Gilliflower Very uniform in shape and size. Large, oblong, conical ribbed fruit. Dark red deepening to almost black. Greenish white flesh. Rich, mild, sweet flavor and distinctive aroma. Hangs long on the tree but must not be allowed to over ripen as flesh soon becomes dry. Connecticut 1700s or American 1841
Black Jack Fruit is completely dark red and flattened. Very hard; can often be found on the ground in March in perfect condition, Sweet apple that keeps though the winter and spring.
Blackjon A brighter red than Jonathan.
Black Oxford Maine, early 1800s. Very dark red to nearly black, Great for eating, cooking, cider and drying. Very hard when picked; at its best after a couple of months in storage. Tends toward bienniel bearing. Late ripening
Black Prince This early to middle season dessert apple is deep red, with the red colouring extending, in patches, deep into the flesh of the apple. It is sweet and pleasant, but the flavor and texture do not last.
Blacktwig Fruit large to medium with green to yellow skin, flushed red. Flesh yellow, very firm. The ultimate in a tart apple. Tannic juice adds kick to sweet or hard cider.
Blahova Ruzena A cross of American Mother and James Grieve. Developed in 1945 by V. Blaha in Libovice, North Bohemia, (Czech Republic). Tested in 1960. Juicy and sweet, fruity and mildly aromatic.
Blairmont Sweet with a fruity flavor and moderately firm non-breaking texture. Short storage life. Released by Jim Thompson, USDA, Byron, Georgia. Circa 1982. Ripens in mid-August.
Blanc Mollet Blanc Mollet is astringently bittersweet, and makes a great cider even when blended with more commercially available apples like Johnathan, Granny, Jonagold, or Delicious. Growing along wide branch angles over a long harvest period, Blanc Mollet’s are fun to grow and yield in abundance.
Blaze Raised as a seedling in 1939 at the University of Illinois, Blaze is a mid-season fresh-eating apple that makes up for its low profile by delivering good flavour and an attractive appearance. Relatively unknown, perhaps, but it’s got a lot going for it, including that nice flavor, good looks and reasonable keeping ability. Parents are Collins and Fanny.
Blenheim Orange An 18th century English dual-purpose apple which remains very popular as a garden variety. England 1740.
Bloody Ploughman A blood red apple from Scotland with a mild but sweet flavour.
Blue Pearmain An heirloom American apple variety, commonly found in New York state. Named for the blue-colored bloom. Mild and aromatic, with firm, dense flesh. Will keep all winter. Late ripening
Blue Ridge King Discovered in Virginia during the mid-1990s, this variety scores highly in both looks and taste. Fruit is attractive with glossy red skin overlaid with darker red striping. Flesh is fine grained, juicy, and mildly sweet. King Luscious stores well in refrigeration, and known for excellent pie making.
Blushing Golden Fruit is yellow with up to 50% of the fruit surface covered with a dirty orange-pink blush. Waxy yellow skin is rough, bruise resistant and will not shrivel even in storage. Flesh is yellowish white with a subacid flavor and a fermented aftertaste. Shape is conic and fruits weigh 0.35 to 0.4 pounds. A full rich flavor that develops in storage.
Blush June A synonym for Red June.
Blush Pippin Medium to large, slightly elongated, lemon yellow with a bright pink blush, firm, tart, prominent dots on skin, ripe October. A more attractive version of the Yellow Pippin.
Blush Rosette An Albert Etter apple. Part of the Rosetta collection. Ripens in September. The flavor is robust and complex. high in sugar, acids and memorable aromatics.
Bob White (Crab)
Bodil Neergaard The variety is found approx. 1850 in a field fence at Flintinge on Lolland. Named after the lady at the nearby manor "Fuglsang". The tree forms a large domed crown with something hanging growth. The fruit is medium-sized with high truncated cone shape. The base color is green, which at maturity will be hot pale yellow. Sunny side may become brownish. The flesh is white, brittle and very juicy with a sweet little berry-like spicy flavor. Very fine eating apple. Can be picked mid-October and will keep well into winter.
Bohnapfel Found growing as a wild seedling in the late 1700s at Neuwieder Becken in the middle Rhine Valley, (Germany). This wild seedling developed into a highly regarded European cider apple. Sharp cider apple.
Boiken Medium-sized fruit, skin smooth and yellowish with red cheek. Flesh firm and fine grained. Refreshing, sprightly, subacid flavor.
Bolero One of the 'Ballerina' style apple varieties, developed from a McIntosh sport called Wijcik which grows in a naturally columnar style with no side-branches.
Bonne Hotture Though there seems to be no record of its origins, it was believed to have originated in the Loire River Valley several centuries ago. In his "Dictionnaire de pomologie: Pommes" (published in 1873), French pomologist André Leroy states that this apple was widely grown in the Maine et Loire Departments situated west of Paris. It was a favoured item in the region's markets through the 1800s and early 1900s. The flesh is white, fine-grained and melting. Juicy, very sweet with a slight tartness, and aromatic with a nutty flavor.
Bonnie Best Fruits are large with attractive pale red striping. Flesh is creamy color, crunchy, tender, juicy and slightly tart. Keeps well in storage.
Bonza A chance seedling discovered in Australia.
Borsdorfer One of the oldest known apples. Are mentioned already in 1561 and may have derived from Borsdorf in Sachsen, Germany. In Sweden it has been since the 1600s. It is mentioned in the first real Danish overview of fruit varieties from 1782nd. Has been the main variety in Central Europe. The fruit is medium in size with smooth skin, yellow-white base color and shiny red on the sunny side. The flesh is juicy, mildly acidic with delicate sweetness and aroma. Picked first in October and used from November to March. Dessert and eating apple.
Boskoop Rouge An upright, deciduous apple tree with ovate, serrated, dull green leaves, white flowers in spring and lumpy, crisp, sour to tart, red-mottled apples ready for harvest in mid- to late autumn.
Bossom Fruit large and conical, handsomely and regularly formed. Skin, pale greenish yellow, considerably covered with russet and occasionally marked with bright red next the sun. Flesh yellowish white, tender, crisp, juicy and sugary with a pleasant sub-acid flavor.
Botetourt Green Botetourt Green is the name given to a tree discovered by Peter Letcher growing along I-64 in Botetourt County, Virginia. He presumes it to be a chance seedling. It is a good-sized green apple with a tart-sweet flavor. Has yet to fruit for Vintage Virginia Apples. May have promise as a dessert apple.
Bottle Greening Good keeper. Fruit large to medium sized. Skin thick, tough, green with yellow cast blushed red on one side. Flesh tender and very juicy, almost melting. Excellent quality. Bruises easily.
Bountiful An easy-to-grow cooking apple, retains shape when cooked, fairly sweet for a cooker. Unusually for a cooking apple, it is quite modern - introduced by East Malling Research Station in the 1960s.
Bouteille de Lisieux A French (hard) cider apple variety.
Bowden Seedling According to some sources, this may actually be the same as the Jonathan discovered near Woodstock New York (USA) in the early 1800s and subsequently planted in Devon (UK).
Braddick's Nonpareil A little-known but high quality English dessert apple. Braddick's Nonpareil has a strong sharp flavour but with some underlying sweetness too - imagine sour honey (in a nice way) and you have it.
Bradleys Beauty A very hardy and disease resistant variety found on the mosses in Witherslack by Mr. Bob Bradley in 1975, thought to be a wilding originating in the mid 20th C. A mid season dual purpose apple which sweetens as it matures. Pick from October, for use to year end. Trees are upright and vigorous. Fruit large, conical with deep & open eye, ripening from light green to yellow with red flecks. Flesh crisp, drops to a sauce on cooking.
Braeburn Braeburn was the first of the new wave of bi-colored supermarket apple varieties, and re-established the importance of flavor in commercial apples.
Braestar Redder and ripening 3 to 5 days earlier than Braeburn.
Bramley 20 A naturally less vigorous sport of the famous English cooking apple.
Bramley's Seedling Bramley's Seedling is the definitive English cooking apple. It produces heavy crops of large apples with a sharp acidic flavour, which cook down to a smooth puree.
Bramtot (France) Cider, Small to medium apple with green skin and dull orange blush, partially russeted. Flavor subacid very stringent, ripens early October. Produces cider with extra high sugar content.
Brandywine Crab An outstanding Crabapple, Malus 'Brandywine' is an upright, broad-rounded deciduous tree with a long season of interest. Opening from deep rose-red buds, masses of very fragrant, double pink, roselike blossoms appear in mid spring, just as the foliage is unfolding.
Breakey Medium-sized fruit, yellow-green with red stripe
Breakwells Seedling A hard cider variety, Breakwells Seedling is a pretty rare apple discovered in Monmouth, a little town on the Welsh border, a little over a century ago. Produces handsome striped red cider apples. It produces a heavy crop of fruit. It’s also self fertile so it sets good crops without pollination. Produces a bitter-sharp juice.
Brettacher Apple of German origin from the early 1900s; a chance seedling with Lebel thought to be parent. Lebel is a French culinary green apple. Brettacher is also regarded for culinary purposes for its tart flavor with a hint of spice. Also used for cider and juicing. In studies, the Brettacher was found to be high in ascorbic acid and polyphenolics, making it a great source of antioxidants via simply drinking its delicious juice. Harvest in mid-September.
Bright Future One of the last varieties developed by English apple breeder Hugh Ermen, introduced in 2008 in conjunction with organic charity Garden Organic.
Britegold Originated at the now-closed Smithfield Experimental Farm in Trenton, Ontario (Canada), as part of Agriculture Canada's program to develop disease-resistant cultivars using Vf genetics. The Britegold is a cross of Sandel with pollen from an experimental variety (Platt's Red Melba x ( Jonathan x F2 26829-2-2)). Released in 1980.
Britemac Good McIntosh type. Large and attractive, brightly colored and the best for eating. Sweet, juicy, crisp, white flesh. Melba X Kildare, red striped, Flesh white, juicy and crisp. Eating quality as good or better than McIntosh. Midseason
Broadeyed Pippin A good quality and very old English culinary apple.
Broadholme Beauty A mild-flavoured cooking apple, related to James Grieve.
Brock Fruit is large and pinkish red over cream in color. Flavor is mildly sweet but distinctive.
Brogan Raised from a seed in Knox County,Tennessee, USA, mid-20th century. Firm and juicy, with an appealing strong apple flavor.
Brogden The tree originated by a roadside in southern Alabama around 1945 where a road crew took notice of this fine flavored and attractive fruit. This is a good variety for growing in warmer climates as it requires a relatively low number of chilling hours. A large, mostly red fruit ripening August to September.
Brookland Originated with the Morden Research Station, Agriculture Canada, by Dr. C. R. Ure, for the Prairie Fruit Breeding Cooperative, selected as 17C-23-33 at the AHRC, Brooks, Alberta and tested as PF1, and released by the Morden Research Station, Agriculture Canada in 1980. The tree is moderately vigorous, compact round to spreading, and annually productive. It is hardy to Zone 2a and resistant to fire blight. The fruit is smallmedium size, 5-6 cm (2-2 2 ") in diameter, oblate, and matures in late August to early September. The skin is thin, greenish base, blushed and lightly streaked or striped with light red. The flesh is whitish, somewhat coarse, but sweet but with good flavor. It is good for eating fresh and for cooking.
Brownlees Russet A popular English apple from the Victorian era, widely grown at the time and esteemed for its flavour and blossom. Sharp or Bittersharp Cider, A dual purpose apple, the flesh is tender, subacid and aromatic. In season from January to April. An upright compact tree, it is very hardy, succeeding in cold poorly drained soils. It is virtually disease free. Cropping is irregular according to one report, whilst others say that it crops prolifically. Harvest the fruit in mid October or later.
Brown Russet A synonym for Leather Coat.
Brown's Apple A traditional English cider variety, produces sharp juice. England early 1900s. Bitter sharp cider
Brown Snout Brown Snout is a traditional English hard-cider variety, producing a mild bittersweet juice.
Brown's Seedling An English culinary variety from Stamford. Rated by Hogg as handsome, excellent for culinary use, and a good keeper.
Brown's South Lincoln Beauty A synonym for Allington Pippin.
Brown Sweet Fruits large ovate to oblong conic. Often narrow sharply towards the apex, sometimes ribbed and irregular. Skin moderately thick, tough, green or yellow, sometimes with red cheek and often russetted.   Flesh is tinged with yellow, fine and rather tender. Juicy, very sweet.
Brown Thorn Bittersweet hard cider
Broxwood Foxwhelp A sport of the old English Foxwhelp cider variety, produces a bittersharp juice. Considered one of the best cider varieties.
Brugger Reinette Likely originated in the region of Brugg (Germany). Large. Round to round flattened. Green washed red with ndarked stripes. Light coloured lentices. The eye is partly open and set in a narrow, shallow basin. The stem is very short and medium stout, set in a shallow and wide cavity. Tough skinned. The flesh is white. Crisp. Sweet.
Brush College Large, red with white dots, firm flesh, tart. Questionable quality, needs more testing.
Brushy Mountain Limbertwig One of a group of antique American apples known as 'Limbertwigs', most of which are good keepers and useful for culinary purposes, often with an aromatic or spicy flavor.
Bryson's Seedling Once believed to be extinct, this unique North Carolina apple was rediscovered several years ago by that dedicated apple hunter, Tom Brown, of Clemmons, NC. Bryson’s Seedling originated in Jackson County, NC, and was first described in a 1904 catalog from the Maryland Nursery Company of Baltimore. Fruit is very broad, enormous and very flattened in appearance. The rough skin is mostly greenish-yellow and overlaid with light and dark red. The greenish-white flesh is firm, crunchy and juicy. Ripens in late October and stores extraordinarily well, keeping firm and solid well into March.
Buckeye Beauty Chance seedling discovered on the farm of Clem C. Wilcox on Thanksgiving day, 1913. Medium to large, yellow. Flavor becomes richer as it ages in keeping.
Buckingham Pale yellow flushed and mottled with red, and striped and blushed with bright red. The surface is covered with white dots. Shape is oblate and somewhat irregular with tough thick skin is tough and flesh juicy, yellow, crisp and sprightly subacid. It has a small core and a short stalk. Virginia 1700s.
Buckley Giant Originated in Washington State in 1935. Large to very large cooking apple which does not keep well.
Buff Large in size, the shape is flat, rectangular, convex and it is ribbed at the eye and prominently on the body. The greenish white flesh is fine-grained, crisp and sweet in flavor.
Bullet Southern U.S. heirloom apple varieties that ripens late and keeps well.
Bullock The Bullock apple tree is said to of originated in Burlington County, New Jersey in the 1700's. Considered one of the parents to our cherished Golden Russet. Back in the day it was one of the most popular apple varieties for cider in the states. Bullock apples are small to medium-sized apples. They have pale yellow skin with some coppery russetting. Often fruit is covered in a good deal of russetting. Inside they have very firm, yellow flesh, with a mild but rich and spicy flavor. Good for fresh-eating, drying, cider. Can make a cider with an alcohol content up to 7%. Heavy bearing tree.
Bulmer's Norman Specifically a cider variety. Bittersweet flavor.
Buncombe Buncombe Apples were mentioned by John A. Warder (1812-1883) in his 1867 book, “American pomology: apples.” Their origin is presumed to be Buncombe County, North Carolina, USA sometime in the 19th century. Buncombe are medium to large-sized, tallish apples. They have smooth yellow skin flushed with deep dark red. Inside, they have yellowish, tender, sweet, juicy flesh.
Bundy's Ringwood Red Chance seedling discovered in Ringwood in the southern UK by Mark Barnett. The apple is somewhat interesting as it is small and a very deep red, once bitten in found the flesh also a deep red and very sweet to taste. Named for Donald Bundy.
Bunkum The origin of this mid-summer apple is a bit unclear and is often confused with Buncombe, a large red apple which originated in North Carolina. A wonderful apple for frying or applesauce. Fruit is large and blocky with uneven ribs. Smooth greenish-yellow skin covered with brownish dots. Fine flavor but tends to drop from the tree prematurely. Flesh yellowish, firm, juicy and sweet. Ripens August to September.
Burford Red Flesh The Burford Red Flesh apple tree has beautiful red flesh inside crimson skin. One of the venerable Tom Burford's discoveries, the Burford Red Fleshed apple is crisp, juicy and tart. Great for ciders and makes lovely red/pink sauces, chutneys and beverages. Fruit sweetens a bit in storage. Also attractive as an ornamental with greenish-bronze leaves in the summer and fall foliage of glowing, awe-inspiring orange-red leaves. Best for cider and as a novelty in the garden.
Burgundy Fruit is large, round, very intense pigment, almost blackish red. Solid blush without stripes. Skin is smooth and glossy. Flesh crisp, subacid, very good eating quality. Fruits hang well for 3 weeks after harvest ripe. Storage life is short, no more than a month. Monroe C NY 18491, dark red, Very high quality dessert apple. Beautiful appearance. Hangs well without premature drop. Tree a vigorous grower, bears annually. Midseason
Burling Green According to apple collector Lee Calhoun, Burning Green is probably the same apple as Burner Green, a variety first mentioned in 1868 by the Illinois Horticultural Society. This apple was located in Mitchell County, North Carolina by Calhoun. Fruit medium-sized or smaller, round; skin pale greenish-yellow. Ripens August or later.
Bushey Grove Sharp acidic cooker, very juicy
Butterball With its cascade of speckled yellow-coloured fruits Malus Butterball is perhaps the prettiest of all crab-apples for autumn color. Butterball is also a good choice if you want to make crab apple jelly. The fruitlets hang on the tree for an extended period, and can be used for cooking throughout this period. The spring blossom is pure white.