Arkansas Black- Extremely beautiful, medium size, smooth, round, dark purplish red fruits turn nearly black at maturity. Excellent keeper; mellows in storage. Ripens in late October. Originated in Benton County, Arkansas around 1870.
Ashmead's KernalSmallish greenish yellow with brown flush, usually covered with russet. Top quality eating apple that improves in storage. Introduced in the early 1700s.
Astrachan, Red- Small to medium, round to slightly flattened fruit; very pale creamy yellow skin. Excellent for sauce and pies. Tends to become mealy when overripe. Ripens unevenly from August to early September. Russian origin.
Baldwin(Woodpecker) - Large winter apple. Tough, smooth, bright red skin with white stars. Seedling that originated in Lowell, Massachusetts about 1740. Most widely planted apple of New England by 1852; most widely planted in U.S. until late 1920s.
Black Gilliflower(Sheepnose) - Large, oblong, conical ribbed fruit. Dark Red deepening almost to black. Greenish white flesh. Ripens in September or October depending on location. Thought to originate in Connecticut in the late 1700s.
Black Twig(Arkansas Black Twig) - Large to medium size fruit. Green to yellow skin flushed with red. Very firm, fine grained, yellow flesh. Excellent tart eating apple. Good for cooking. One of the best keeping southern apples. Introduced in 1933.
Blenheim(Blenheim Orange) - Excellent old English cooking apple.
Blushing Golden, Stark - Fruit has orange-red blush and is russet free. Waxy skin. Ripens mid-October. Looks like a waxy golden delicious. Good all-purpose apple.
Bramley's Seedling- Traditional cooking apple of the British Isles. Large flat greenish yellow fruit with broad, broken brown and red stripes. Ripens from early October to early November. Originated between 1809 and 1813.
Burgundy- Large, round, blackish red fruit with solid blush, but without stripes. Skin is smooth and glossy. Very good eating quality and makes great pies and sauce. Ripens in mid-September. Introduced in 1974.
Calville Blanc- Medium to large, flat fruit. Dull yellow skin with red splotches and irregular ribs. Highest Vitamin C content of any apple; more than orange juice. Considered the best apple for cider and cider vinegar. Also a good eating apple. First mentioned in the literature in 1798.
Chenango Strawberry- Medium to large, long, conical fruit. Shiny, almost translucent skin is smooth, tough, yellowish or greenish white and striped with crimson. Dessert quality; excellent for all uses. Ripens over several weeks during August. Originated either in Lebanon, New York or brought into Chenango County from Connecticut. Known since 1850.
Colvis Spice- Antique gold colored sport of Golden Delicious - great all-purpose apple - rare.
Commander York- Very intense, deep red solid fruit. Has all of the excellent processing qualities needed for the processing market.
Cortland- McIntosh x Ben Davis. Larger fruit with dark red skin. Dessert quality. Excellent for eating, cooking and cider. Absolute best for salads. Developed at the New York State Agricultural Experiment Station in 1898.
Cox's Orange Pippin(Cox Orange) - Regarded by the British as the finest flavored dessert apple. Medium size conical fruit with rather dull finish. Excellent processing apple for desserts, pies, cooking and cider. Seedling of Ribston Pippin from England in 1830.
Criterion- Cross between Red Delicious, Yellow Delicious and Winter Banana. Red Delicious shape; Yellow Delicious character. Good for fresh eating, cooking, freezing, drying or canning. Ripens in October.
Delicious, Mollies'- Summer apple not to be confused with Red Delicious. Attractive, large fruit with unique, slightly conic shape. Snappy, high quality flesh. Good, very distinctive flavor. Ripens in early August. Introduced in 1966 by the New Jersey Agricultural Experiment Station.
Delicious, Original- Faint pink stripes on greenish yellow background. More elongated and flavorful than Red Delicious.
Doctor- Very old Germantown, Pennsylvania apple named in honor of a physician. Ripens in October.
Duchess of Oldenburg- Commonly called Duchess. Almost too tart to eat fresh; makes excellent pies and sauces. Becomes mealy if overripe. Ripens during August. Originated in Russia; brought from England in 1835.
Emperor Alexander- Ripens in September. Parent of Wolf River probably - very similar.
Empire- McIntosh x Red Delicious. McIntosh type with better color and flavor, longer shelf life and refrigerated keeping ability. High quality dessert apple; also good for cider. Ripens two weeks after McIntosh. Developed at the Geneva Station. Introduced in 1966.
Esopus Spitzenburg(Spitz) - Thomas Jefferson's favorite; dessert apple for connoisseurs. Crisp, fine grained, spicy, juicy, yellowish flesh. Ripens during October. Originated in Esopus, New York. Introduced in 1790. One of our five favorites.
Fall Russet- Small, unattractive, yellowish green or golden russet fruit, often irregularly webbed with grey and dark green. Exceedingly high flavor; a combination of sweetness and tartness which later mellows into pear-like richness. Located in an old family orchard in Franklin, Michigan. Introduced in 1875.
Fallawater(Tulpehocken) - Very large, green fruit; some over 6" in diameter. Good for eating, applesauce and cooking. Originated in Bucks County, Pennsylvania. A great favorite there in the 19th century.
Fameuse(Snow, Snow Apple) - Small to medium fruit with beautiful red over cream skin. Name comes from its pure white flesh, occasionally stained crimson near the skin. Ripens during September. Originated from French seed planted in Canada in the late 1600s. Introduced to the U.S. in 1730.
Franklin- Delicious x McIntosh. Well-colored fruit. Resembles shape of Delicious, but far superior in eating quality. Ripens in late September. Introduced by the Ohio Agricultural Experiment Station.
Fugi- Ralls Janet x Delicious. High quality apple with fairly poor appearance. Developed in Japan in 1948. Introduced in the U.S. in 1962.
Gala- Golden Delicious x Cox's Orange). Crisp, dense, aromatic flesh. Fine flavor for a Golden; subacid or semisweet. Excellent quality. Introduced in 1965. We grow three varieties - Imperial, Royal and Fulford.
Golden Delicious- Chance seedling of Grimes Golden. Generally large, conic, golden yellow fruit. Firm, crisp, juicy, flavorful flesh. Mild, sweet, distinctive flavor. High quality; all-purpose. Sometimes serious russeting. Introduced in 1900.
Golden Noble- Large, round, clear bright yellow fruit, sometimes with few spots. Of great culinary value, cooking into a rich-flavored frothy puree. Introduced to the U.S. in 1820.
Golden Nugget- Small to medium, broadly conical orange-red fruit. Fine for eating fresh; excellent for pies, sauce and apple butter. A 1932 cross of Golden Russet and Cox's Orange Pippin.
Golden Russet(English Golden Russet) - The champagne of old-time cider apples. Used for cider, dried apples, fresh eating and cooking. Excellent keeper. Ripens late in October. Described by Downing in 1845.
Golden Supreme- Early ripening (September) golden delicious. Best yellow apple of its season.
Granny Smith- Green apple that is the standard for excellence by many first class bakeries like Robaire's. Problems occur because it ripens in late October, even early November in Midland and some years never ripens here. Hard, tart and a good keeper.
Gravenstein- Large, round to slightly flattened, orangish yellow fruit with red stripes. Unexcelled for cooking. Makes wonderful pies, desserts, sauces and cider. Ripens during August. Originated in Italy in the early 1600s. Introduced into the U.S. from Germany in 1790.
Grimes Golden(Grimes) - Medium to large, bright, golden yellow fruit. Excellent, juicy, cider apple; good for all kitchen uses except baking. Possible parent of Yellow Delicious. Originated with Thomas Grimes in the mountains of Brook County, West Virginia. Sold to New Orleans traders in 1804.
Holstein- Open pollinated seedling of Cox's Orange Pippin from Hamburg, Germany. Delicious, aromatic flavor of its parent Cox's Orange. Superior quality. Good keeper. Ripens in late September.
HoneycrispOutstanding new all purpose variety developed by the University of Minnesota in 1991. Ripens in late September. Crisp, mildly sweet and plenty of juice.
Hoople's Antique Gold- Bud mutation from standard Golden Delicious. Russet fruit with antique gold coloration. Discovered in the orchards of Mr. Harry Hoople in Otway, Ohio.
Hubbardston Nonesuch(Hubbardston) - Large, rugged fruit. Mostly red with golden highlight. Hard, crisp, yet fine grained flesh. One of the greatest Massachusetts apples of the 19th century.
Hudson's Golden Gem- Large, high quality russet. Conical, elongated fruit. Smooth, uniformly dull yellow russet skin; very long stem. Excellent dessert apple. Discovered as a fence row seedling. Introduced in 1931.
Ida Red(cross between Jonathan and Wagner) - Medium large red fruit. Excellent, all puprpose apple. Somewhat tart at harvest. Ripens mid October. Introduced in 1942.
Irish Peach(Early Crofton) - Ancient Irish apple. Small, green fruit with faint red stripes. Crisp, juicy, good for baking. Ripens during midsummer. Introduced in 1820.
Jerseymac- Early McIntosh strain; ripens 2-4 weeks earlier and colors better. useful for sauce, pies, eating fresh. Developed in New Jersey. Introduced in 1971.
Jonagold- Golden Delicious x Jonathan. Firm, cracking, juicy, slightly tart flesh. Superb, rich, full flavor. Finest dessert and eating quality; good cooking properties. Introduced in 1968.
Jonathan- Great all purpose red apple - slightly tart. Good for cooking and eating fresh. First description published in 1826.
Kandil Sinap- Tall, narrow, cylindrical-shaped apple. Creamy yellow porcelain-like skin washed with brilliant red blush. Crisp, juicy, fine grained flesh. Originated in Turkey.
Kidd's Orange Red- Cox's Orange Pippin x Red Delicious. Shape and size of Delicious; quality and coloring are much closer to Cox's Orange Pippin. Medium to large, red blushed fruit. Developed in New Zealand in 1924.
Knobbed Russet- Uneven surface is overlaid with rough grey and black russet, welts and knobs; worth of its name. Crisp, rich, sugary, highly flavored flesh of the highest quality. Introduced in 1819.
Lodi(Improved Yellow Transparent, Large Transparent) - Extra early, large, green cooking apple. Larger, firmer and keeps longer than Yellow Transparent; does not get mealy as fast. Fine white applesauce; great for early pies. Produced by the New York Fruit Testing Association in 1911.
Lyman's Large Summer- Large, smooth, green, sometimes yellow fruit. Good for table use or cooking. James Dougall of Amherstberg, Ontario exhibited this fruit on August 24, 1847. Thought to have been lost entirely. Accidentally rediscovered in 1941.
Macoun- McIntosh x Jersey Black. Size and shape like McIntosh; more striped with deeper red coloring. High quality, all-purpose, dessert apple. Fruit drops readily; bruises easily. Introduced in 1950.
Mahogany- Chief virtue is its color, but not a bad apple.
Maiden Blush- One of the oldest American apples. Flat, perfectly round fruit. Thin, tough, smooth, waxy, yellow skin with crimson blush. Fine for cooking, eating fresh, drying or making cider. Described in 1817 by Coxe as very popular in the Philadelphia market.
Melrose- Official Ohio state apple. Red Delicious x Jonathan. Large, flattened fruit. Very good cooking and dessert quality. Best for eating after Christmas when it develops its fruity aroma. Introduced in 1944.
Mother- American dessert apple. Medium to large, round oval fruit. Introduced in 1840.
Mutsu(Crispin) - Golden Delicious x Indo. Large, round, yellow fruit. Good dessert and processing apple. Applesauce award winner. Developed in Japan in 1948.
Newton Pippin- George Washington's favorite apple. Does not owe its success to good looks. Medium size, squat, yellowish green fruit, usually russeted around the stem. High quality; dessert and processing. Excellent for cider. Originated in Newtown, Long Island; early 1700s.
Northern Spy- Large, round, often flattened, greenish yellow fruit flushed and striped pinkish red with a delicate bloom and occasionally russet patches. Excellent, all-purpose apple, except for drying. Seedling discovered about 1800 by Herman Chain in East Bloomfield, New York.
Opalescent- Large fruit with smooth skin entirely covered with dark red, occasionally shading to purplish with splashes of carmine. Very beautiful, all purpose apple. Found as a sprout by George Hudson of Barry County, Michigan. He sent out specimens under the name Hudson's Pride of Michigan; was changed to Opalescent by Dayton Star Nurseries which first propagated it. Introduced in 1880.
Ozark Gold- Very similar to Golden Delicious but ripens three or more weeks earlier.
Paulared- New, popular, early apple. Beautiful, sold red blush fruit. All-purpose quality. Excellent for pies and sauce. Best applesauce we have ever eaten came from Paulareds - made by Florence Brubaker. Named after a Michigan orchard owner's wife.
Pearmain, Blue- Large, dark purplish red fruit with large dots and covered with dull bluish bloom. Old American variety once widely planted in New England. Introduced in 1833.
Peck's Pleasant- Bright yellow skin with red blush on one side. Wonderful keeper.
Pink PearlPink fleshed. Good dessert apple; makes colorful reddish applesauce. Introduced in 1944 by Albert Etter.
Pound Sweet- Very large, amber to golden fruit when fully ripe. Fine eating; the very best when baked.
Prairie Spy- Extra long-keeping winter apple. Large fruit with attractive red over yellow skin color. Crisp, juicy flesh with excellent flavor. All purpose. Blooms exceptionally late. Developed by the University of Minnesota Fruit Breeding Farm.
Prima- Medium to large, round fruit with dark red blush on bright yellow background. Ripens 10 days before McIntosh in late August.
Red Delicious - Most widely grown red apple in the U.S. Large, waxy, dark red fruit. Excellent dessert apple.
Redcort- Discovered as a limb mutation of Cortland at Marlboro, New York in the Hudson Valley. Most of the Cortlands we grown are Redcorts.
Redgold- Medium size fruit; gorgeous rose color overall with russet dots. Especially for those who prefer non-acid apples. Originated in Washington. Introduced in 1946.
Ribston- Classic dessert apple of England. Not attractive but fine, rich flavor and a pleasant aroma. One of the best for eating, cooking and cider. Originated in Yorkshire, England around 1700.
Rome Beauty, Red(Red Rome) - Improved color sport of Rome Beauty. Large, round, uniform size, brilliant red commercial culinary apple. Good baking apple. Superior keeper.
Roxbury Russet- Excellent old American cider apple. Good for eating fresh or cooking; excellent for cider. Originated in the Massachusetts town of Roxbury in the early 1600s.
Schweitzer's OrangeMedium size beautiful orage-red color. Good for all culinary purposes.
Smokehouse- Rather flattish shape. Red-striped yellow fruit. Very good quality cooking and baking apple. Derives its name from the fact that the original tree grew up next to the smokehouse of a Lancaster County farmer. Introduced in 1837.
Sops of Wine- Old English culinary and cider apple. Mediocre at best. Introduced in 1832.
Spartan- McIntosh x Newtown Pippin. McIntosh type; beautiful, medium size, dark red, almost mahogany, dessert quality apple. Pure white flesh; firmer than McIntosh. Superb for eating fresh.
Spigold- Northern Spy x Golden Delicious. Large, golden yellow fruit. Superior to either parent. Exceptionally high quality. Stores well. Developed at the Geneva Station. Introduced in 1962.
St. Edmunds Pippin- Most beautiful of all russets. Rich, pear-like flavor which reminds one of Seckel. Ripens in early September. Originated at Bury St. Edmunds in 1870.
Stayman Winesap- Dull red bloom over greenish base. Excellent firm cooking apple with spicy taste. Best for baking and cider. Good keeper. Introduced in 1866.
SwaarLarge dull yellow with brown specks. Undergoes a softening and mellowing process similar to pears. Means "heavy" in Dutch - originated in Dutch, New York.
Tolman Sweet- Sweet Greening x Old Russet. Round, medium to large fruit. Pale yellow skin, sometimes a little flushed with russet lines and often marked with a slightly rough suture line running from top to bottom. Highly esteemed for baking, stewing and making cider. Probably the hardiest of all New England apples. Described in 1822.
Tompkins King(Tompkins County King) - Large to very large fruit. Excellent for dessert, pies, sauce and cider. Tends to "water core" which creates translucent, very sweet patches in the flesh; shortens storage life, but many find it enhances flavor. Originated in New York about 1750. Introduced in 1804. One of our five favorites.
Twenty Ounce- As its name implies, this apple can reach enormous proportions. Premier cooking apple for more than 100 years. Our favorite pie apple. Introduced in 1840.
Virginia Gold- Golden Delicious x Albemarle Pippin. Smooth, clear, waxy skin. Crisp, juicy mildly subacide flesh; much firmer than either parent. Does not ripen to maximum quality and flavor unless held in cold storage until late January. Excellent for sauce and pies. Released by the Virginia Agricultural Experiment Station nearly 30 years ago.
Westfield Seek-No-Further- Not great looking and not for cooking, but makes good sauce. Excellent for eating fresh. Introduced in 1790.
Wolf River- Enormous fruits, often 1 lb. or more. Primarily used for baking and pies. Open-pollinated seedling of Alexander found growing on the banks of the Wolf River near Fremonth, Wisconsin in 1875.
Yellow Delicious- Large, tapered, conical fruit with golden yellow skin, sometimes blushed with rose. Best known as an eating apple but also excellent for pies, sauce and preserves.
Yellow Transparent- Medium to large fruit with transparent pale yellow skin. Excellent for cooking; some say it makes the best sauce. Wonderful for pies; also good for eating fresh. Originated in Russia. Introduced in 1870.
Zabergau Reinette- Huge, gold-brown russet fruit. Good all purpose apple. Originated in Wurtenburg, Germany.