Fruit Descriptions

wdt_ID Apple Description Uses Storage Origins
1 Akane (Tokyo Rose) Juicy, crisp, tart-sweet, with bright red skin. Fresh eating, drying, cooking. (Makes delicate pink sauce if peel is left on). Enjoy at harvest, quality decreases with storage. Jonathan x Worcester Pearmain cross, Introduced in Japan in 1970.
2 Almata (Red Flesh) Pleasantly tart, crunchy, tender, juicy, fine-grained red flesh. Fresh eating, drying, and cooking. Up to 2 months at 32-38°F.  Not a good keeper. Dedham, Massachusetts, 1830’s.
3 Ambrosia Crisp, juicy, cream-colored flesh is sweet and aromatic, with an attractive red blush and faint stripes on a cream or yellow background. Fresh eating, cooking, cider, excellent for fresh salads as the flesh is slow to oxidize (brown). Up to 3 months at 32-38°F. A chance seedling found in southern British Columbia. Its probable parents are Golden Delicious and Starking Delicious.
4 Arkansas Black Juicy, crisp golden flesh with dark waxy skin. Fresh eating, cooking, cider (lends tartness to the blend). Up to 4 months at 32-38°F, flavor improving with storage. Thought to be a seedling of Winesap, originated in Benton County, Arkansas around 1870.
5 Ashmead's Kernel Mouth puckering just off the tree, turning juicy, crisp, sweet with nutty flavor, and has a russet skin Fresh eating, cooking, desserts, cider. Up to 3 months at 32-38°F, its flavor improving in storage Ashmead’s takes its name from the Cloucester, England physician who grew it in the 1700’s. A kernel is a fruit seed, or a tree grown from seed.
6 Belle de Boskoop Crisp, slightly dry, highly flavored, tart with russet skin; flavor may be daunting until it has had a chance to mellow and sweeten after harvest. Fresh eating, dessert, baking, cooking. Up to 2 months at 32-38°F, flavor improving with storage. Named after a small community in Holland where it originated in 1854. Came to America a couple of decades later.
7 Blondee A new variety for the early season. Has clear, yellow skin with smooth finish and very few lenticels.  The flesh has a sweet, juicy with a zing, crunchy texture.  Gala-type apple Has some resistance to browning. Very good for fresh eating, Up to 3 months at 32-38°F. Discovered by orchardists Tom and Bob McLaughlin of Portsmouth, Ohio.
8 Braeburn Very crisp, juicy, sweet-tart. Fresh eating, salad (browns slowly when cut); cooking decreases flavor yet retains tartness and shape. 4-5 months at 32-38°F. A chance seedling from New Zealand introduced in this country in 1952.
9 Black Gilliflower Also known as Black Sheepnose. Dark red, deepening almost too black. Greenish white flesh with rich, sweet flavor and distinctive aroma. Fresh eating, drying, and cooking, and good in hard Cider Up to 2 months at 32-38°F. Connecticut, late 1700’s.
10 Bramley's Seedling Also known as Bramley. Large, greenish-yellow with broad brown and red stripes. Flesh is firm, juicy, and sharply acid. Very high in Vitamin C! Best as a cooking apple, for sauce or pie. Up to 2 months at 32-38°F. Nottinghamshire, England, early 1800’s.