Fruit Descriptions

Apple DescriptionUsesStorageOrigins
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.
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.
AmbrosiaCrisp, 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.
Arkansas BlackJuicy, 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.
Ashmead's KernelMouth puckering just off the tree, turning juicy, crisp, sweet with nutty flavor, and has a russet skinFresh eating, cooking, desserts, cider.Up to 3 months at 32-38°F, its flavor improving in storageAshmead’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.
Belle de BoskoopCrisp, 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.
BlondeeA 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.
BraeburnVery 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.
Black GilliflowerAlso 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 CiderUp to 2 months at 32-38°F.Connecticut, late 1700’s.
Bramley's SeedlingAlso 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.
Calville Blanc D'HiverFlesh is tender and juicy, with an aromatic rich tartly sweet, spicy flavor.  Very high in Vitamin C (exceeds that of an orange)!  Also known as Winter White Calville or Calvite.  Gourmet culinary apple of France.Featured in Monet’s 1879 painting “Apples & Grapes.” Fresh eating, pies, tarts, sauce, cider. An excellent multi-purpose apple!Up to 2 months at 32-38°F.France, 1598; Introduced to the United States in 1700’s.
Cameo (Carousel)Crisp, crunchy, sweet with hint of tartness.Fresh eating, dessert, salad (does not brown when cut).Up to 4 months at 32-38°F, flavor improving with storage.Found as a chance seedling in a Red and Golden Delicious orchard in the Wenatchee River Valley of Washington State in 1987, perhaps accidental hybrid of Winesap and Delicious.
CortlandLarger, yet less tart than its parent, the McIntosh; thin skin covering paper white, tart and tangy, extremely juicy flesh.Fresh eating, dessert, salad (slow to brown when cut).Up to 2 months at 32-38°F, flavor improving with storage.McIntosh x Ben Davis cross, developed by the New York State Agricultural Experiment Station in 1898.
Cox's Orange PippinFirm, juicy, sweet-tart, nutty, with red and yellow russet skin.Dessert, sauce, cider, drying, freezing.2-3 months at 32-38°F.In the early 1800’s Richard Cox of Bucks, England, noted an exceptional tree among others he had planted. He gave it the name Cox’s Orange Pippin, referring to its unusual color, and an old term that signifies this is an apple raised from seed; found in many successful crosses.
Crimson CrispNew exciting variety.  Small to medium. Very bright mid-range red over yellow.  Very good, rich flavor. Moderately acid, spicy. Explosively crisp and tangy.Fresh eating, cider, drying and cooking.Up to 5 months at 32-38°F.Purdue Research Institute, 2006.  A Rubin x Vanda cross.
Crimson TopazFruit is medium in size, crisp and juicy, balanced, with both tart and sweet flavor. It has a 70% orange-red striping color over a yellow background.Fresh eating, cooking.2-3 months  at 32-38°F.Developed in the Czech Republic
CriterionJuicy, honey-sweet.Fresh eating, cooking, freezing, drying, salad (slow to brown when cut).Up to 2 months at 32-38°F.Genetic mix includes Red Delicious, Yellow Delicious, and Winter Banana; Discovered as a chance seedling near Parker, Washington, and introduced in 1973.
Dabinett CrabA small, greenish-yellow skin apple flushed with red.  Produces a bittersweet, astringent juice which makes a soft, full-bodied vintage cider. A very aromatic apple.Wonderful in cider.  Spiced apples & also jelly.Up to 2 months at 32-38°F.Arose in Martock, Somerset, England. Believed to be a seedling of Chisel Jersey.
Dolgo CrabOval fruit ripening to a very strawberry red in late summer, about the size of small plums. Sweeter and larger than other crabapples.Excellent for eating fresh, making pies, butter, jams, rich ruby red jellies, ciders and sauces.Up to 2 months at 32-38°F.From Russia.
EarligoldPale yellow, tart, firm, and juicy. As the name implies, this is one of the earliest apples, ripening in late JulyFresh eating, dessert, sauce.Up to 2 months at 32-38°F.Selah Washington  (chance seedling)
ElstarCrisp, juicy, unique, intensely sweet-tart with an aromatic flavor.Fresh eating, dessert, sauce, baking.2-3 months at 32-38°F, flavor develops and mellows with storage.Golden Delicious x Ingrid Marie (which is half Cox’s Orange) cross, developed in the Netherlands in the 1950’s and introduced to America in 1972. It is still very popular in Europe.
EmpireCrisp, tender, dessert-quality flesh, juicy, sweet-tart.  Blessed with both qualities of both parents.Good all-purpose apple: Fresh eating, dessert, cider.2-3 months at 32-38°F.Red Delicious x McIntosh cross, originated in New York and introduced in 1966.
Fameuse (Snow Apple)Name comes from almost pure white flesh stained crimson near the skin. Tender flesh with aromatic, distinctive flavor.Fresh eating, cider.Up to 2 months at 32-38°F.Parent of McIntosh, Quebec 1600’s.
Fiesta Red PippinCrisp, juicy, sweet and tangy.Fresh eating, dessert.Up to 1 month at 32-38°F.Origins: Cox’s Orange Pippin x Idared cross, developed in the UK in 1987.
FujiCrisp, crunchy, firm, delectably sweet, with thick skin.  When water core appears, you can savor the fullest flavor this variety allows.Fresh eating, dessert, cooking (although tough skin and flesh take longer to soften).4-5 months at 32-38°F, excellent shelf life even at room temperature.Developed in Japan in 1962 from two American parents, Ralls Janet and Red Delicious; Named after Japan’s tallest and most sacred mountain. Japan’s most popular apple.
Gala Crisp, firm, and always sweet.Fresh eating, cider (loses flavor when cooked).3-4 month at 32-38°F.Developed in New Zealand in the 1920’s as a cross between Golden Delicious and Kidd’s Orange Red, but the apple was not named and introduced until the 1960’s.
Ginger GoldBest of early goldens; refreshing, firm, crisp, juicy, sweet-tart.Fresh eating, dessert, cooking, baking, cider.Up to 2 months at 32-38°F.Found as a chance seedling of unknown parentage in the Virginia orchards of Clyde and Ginger Harvey in 1982.
Glocken ApfelFlesh is crisp and tart.  This golden apple with rosy tinged skin is considered by the Swiss as the best for strudel. Water cores on tree.  Unusual bell shape, swelling out at the top and narrower at the lower half, not unlike a Swiss cowbell.Dessert, baking. Excellent stewed or baked, or eaten as a dessert apple when fully ripe. They have piquancy when cooked, and a lovely lemony tang when eaten raw.Up to 3 months at 32-38°F;Switzerland. A customer gave Randy twigs from a Glocken apple tree brought over from Switzerland. Randy grafted the gift and now, it’s one of his favorites.
Golden DeliciousCrisp, juicy, mellow flavor, thin skin.Fresh eating, dessert, baking, drying, cider (distinctive aroma carries over in cider).3-4 months at 32-38°F; Handle gently, bruises easily.Unrelated to the Red Delicious, probably began as a chance seedling between two old cultivars, Grimes Golden and Golden Reinette, in West Virginia in the early 1900’s.
Golden RussetA juicy sweet firm apple.  Medium sized, round to oblong in shape, with pale yellow skin overlaid with a rough, golden-russet coating.Excellent for fresh eating, desserts, and drying, but is most noted for making hard cider. (High sugar content can produce a cider with up to 7% alcohol content).Excellent keeper at 32-38°F. This variety keeps best in humid conditions.A famous, old “Southern” apple which originated in Burlington County, New Jersey in the 1700′s.
Golden SupremeMedium sized apple that is greenish yellow and  has smooth skin.  Cream-colored flesh that is a little firmer and is more highly-flavored than its parent. Sweet, juicy, flavorful, smooth-textured.Fresh eating, dessert, cooking, drying, cider.3-4 months at 32-38°F.Open-pollinated seedling of Golden Delicious.
Granny SmithCrisp, firm, bruise-resistant, very tart, bright green skin (yellowish Grannies will be sweeter than green).Fresh eating, dessert, salad (slow to brown when cut).5-6 months at 32-38°F, gaining sweetness with storage.It is said that this seedling was found in Marie (Granny) Smith’s orchard near Sidney, Australia in the late 1800’s.
GravensteinMedium size.  Crisp when eaten fresh.  Good tangy flavor.Fresh eating, desserts, sauces, cider.  Wonderful in cooking.Up to 2 months at 32-38°F.  Not a good keeper.Thought to have originated in either Russia or Italy, before becoming established in an area near the German-Danish border. It made its way into the US in the late 1700’s or early 1800’s.
Grimes GoldenRoundish or slightly oblong in form, the fruit is small to medium in size, and the skin is greenish-yellow, ripening to a clear yellow. It is sometimes roughened with yellow or russet dots. The yellowish flesh is crisp and tender, with a spicy, sweet flavor.Good all-purpose dessert and cooking apple, cider, hard cider.Up to 2 months at 32-38°F.West Virginia, in 1804, near the town of Fowlersville. This town is near Wellsburg, WV, where John Chapman, better known as Johnny Appleseed, and his brother established a nursery. Grimes Golden is believed to be one of the parents of Golden Delicious.
Hanner's JumboLarge Apple.  Crisp, juicy, and sweet, with deep claret red skin.Fresh eating, baking, cider.2-3 months at 32-38°F.The largest apple on record weighed 3¼ pounds. Was discovered by the Hanner Family in their orchard of Hood River Oregon in the 1950’s.
HokutoLarge, crisp, juicy and very sweet, with excellent flavor and aroma.  Late harvest season.Fresh eating, baking, dessert, cider.Up to 2 months at 32-38°F.Fuji x Mutsu (Crispin) cross.
HokotuiVery sweet, crisp and juicy, with excellent flavor. The Japanese say this apple is 'better than Fuji' with its high sugar content and excellent flavor.  Early harvest season.Fresh eating, baking, dessert, cider.Up to 2 months at 32-38°F.Fuji x Mutsu (Crispin) cross.
Honey CrispDescribed as "explosively crisp," making an excellent fresh eating apple. The flesh is crisp, dense, and juicy with a good balance of sweet and tart and possessing a delicate aroma. A wonderful all purpose apple that stores remarkably well.Fresh eating, pies, cider, sauce, drying.4-5 months at 32-38°F.University of Minnesota developed this apple from a cross between Macoun and Honeygold. The original seedling was planted in 1962 and was evaluated in Minnesota and New York before being released in 1991.
Hudsen's Golden GemCrisp, juicy, sweet, pear-like, with russet skin. Lopsided and small but very tasty.Fresh eating, cider.Up to 2 months at 32-38°F.Discovered along a fence row, as a chance seedling at Hudson Nursery in Tangent, Oregon. Introduced in 1931.
IdaredFairly large, bright red Jonathan type. Creamy white flesh is firm with a nice crunch when first picked, often lacking flavor.  Over time the aromatic white flesh develops greater sweetness and complexity.Excellent dessert qualities (holds its shape), or as part of a cider blend.Up to 3 months at 32-38°F.Developed, then released in 1942 by Leif Verner at the Idaho Agricultural Experiment Station in Moscow, Idaho. Cross between Jonathan and Wagoner.
Initial Has a red blush over a yellow background. Fruit is crisp with a mild acidic flavor.Fresh eating.Very short shelf life.Developed by Lespinasse, INRA Angers, France.  Introduced 1980.  Gala x Redfree cross.
JonagoldOne of the finest dessert and culinary apples on the market, with lively aroma and sweet-tart flavor when at its prime. There are over 70 strains of this variety and depending on the strain and climate; the color varies from pale green-gold with a faint red stripe, to solid red.Fresh eating, dessert, cider.  Loses some character when cooked.Up to 3 months at 32-38°F.Golden Delicious X Jonathan, a relatively new American apple, developed in New York and introduced in 1968.
JonathanCrisp, finely-textured, juicy flesh, spicy tangy flavor. Thin skinned.Fresh eating, sauce, cider (adds spiciness); Does not hold shape when baked.Up to 2 months at 32-38°F.Discovered in New York in the early 1800’s. One of the best of the important old commercial apples grown in North America.
Kandil SinapTall, narrow and cylindrical with a creamy yellow porcelain-like skin blushing a brilliant red. Crisp, juicy, fine-grained flesh with good flavor.Fresh eating, cider.Up to 2 months at 32-38°F.Turkey or Russia 1800’s...
KingCrisp, juicy, slightly coarse, sweet-tart, aromatic; Called the king of apples for its size and flavor.Water core in directed flavor. Fresh eating, dessert, cooking.Up to 2 months at 32-38°F.The first seedling probably sprouted in New Jersey and was brought to New York in 1804.
Kingston BlackA small to medium dark red apple. Fine, complex combination of sweet, sharp and bitter qualities.Produces one of the best bitter sharp juices for hard cider.Up to 2 months at 32-38°F.Originates from Kingston, near Taunton, Somerset, United Kingdom. Introduced 19 th century.
Lady AppleCrisp, juicy, hints of citrus, sweet with hint of tartness.  Diminutive size.Fresh eating.  Wonderful for caramel apples. Decorating (survives freezing and thawing, perfect for outdoor wreaths).Up to 4 months at 32-38°F for eating; longer for decorating.Longest history among any fruit variety, going back to the 17 th century orchards of Louis XIII and possibly beyond that to ancient Rome. In Colonial times, it was a Christmas treat for children.
Liberty Crisp, juicy, sweet flesh.  Very disease resistant.Fresh eating, dessert, canning, and cooking.Up to 2 months at 32-38°F.  Flavor improves with storage.Developed in New York in 1978 from a cross between Macoun and an experimental variety.
LindaMacSolid, bright red blush with no striping. Crisp, sweet flavor of a true mcintosh.Outstanding flavor. Eat fresh or useful in cooking any dish.Up to 1 month at 32-38°F.  Flavor improves with storage.A true Mcintosh
Little Devil'sA chance seedling found on this orchard.Ciders, sauces, and Jellies.Up to 2 months at 32-38°F.Kiyokawa Orchards, Parkdale, OR.
LodiMedium-sized apples with thick greenish yellow skin. Flesh is white, tender, soft, and juicy. Tart with a hint of sweetness.Lauded for sauce. Cooks down quickly, preserving flavor.Best at harvest.  Not a good keeper.1924 cross between Montgomery and Yellow Transparent by New York State Agricultural Experiment Station at Geneva.
Lubsk QueenFirm, tart, juicy, with red and pink-blushed shiny white skin.Fresh eating, dessert, sauces, baking.2-3 months at 32-38°F.An old Russian strain introduced in Canada in the latter part of the 19 th century.
MacounUnderneath the Macoun’s dark red, purplish flushed skin, is snow-white flesh that is crisp, and firm, sweet with a hint of berry. Regarded as one of the finest eating apples in the Northeast.Fresh eating, dessert.Up to 2 months at 32-38°F.McIntosh x Jersey Black cross, developed in 1923 by New York State Agricultural Experiment Station in Geneva and named after Canadian fruit grower W.T. Macoun.
Manchurian CrabExtremely tart.  Seldom eaten raw. Crab apples are an excellent source of pectin. Spiced apples, beautiful ruby-colored jelly with a full spicy flavor.Small amount of crab apples in cider contributes an interesting flavor.Up to 2 months at 32-38°F.
McIntoshTender, crisp, juicy, spicy, sweet-tart.Fresh eating, dessert, cider, sauces (cooks down nicely). For pies, use it in combination with a sturdier apple, or the filling is apt to be too mushy.Up to 2 months at 32-38°F; It gets soft in storage but the flavor holds up well.Discovered by John McIntosh as a chance seedling in 1796 in Ontario, Canada. McIntosh’s good genes can be found in several well-known varieties, including Cortland, Empire, Jonamac, Macoun, and Spartan.
MelroseTender, velvety texture; sweet-tart flavor.Fresh eating, baking.3-4 months at 32-38°F; When allowed to age several weeks after harvest, its distinctive fruity aroma will develop to its fullest.Jonathan x Red Delicious cross; Dates back to World War II and is the official apple of Ohio.
MichinokuRound to oblate, Solid red with prominent lenticels; Firm, crisp, juicy, good flavor, sweet, attractive,Fresh eating. Cooking.Up to 1 month at 32-38°F.Aomori, Japan 1981
Mtn. Rose (Red Flesh)Crisp.  Flavorful.  Dark red flesh, with greenish-gold skin. Originally called Airlie Red Flesh and later Hidden Rose.Fresh eating, dessert, salad (does not brown when cut).2-3 months at 32-38°F.Discovered in Airlie Oregon.
Mutsu (Crispin)Crisp, juicy, spicy flavor with hint of tartness.Fresh eating.  Cooking with its complex flavor, it is best enjoyed as a dessert apple but it also makes tasty sauce and cider.3-4 months at 32-38°F.Named Crispin by Western marketers, Mutsu was developed in Japan in the 1930’s as a cross between Golden Delicious and Indo, arrived in the US in the late 1940’s.
Newtown PippinSimilar in taste and texture to a Grannysmith, with more of a sweet-tart flavor.Fresh eating. Cooking.Up to 4 months at 32-38°F.
Northern SpyJuicy, sweet-tart, high in Vitamin C.Fresh eating, cooking. Excellent for pies (holds shape well).3-4 months at 32-38°F; Bruise easily due to thin skin.Sprouted from a seed in New York around 1800. The site of the original tree, between Holcomb and Victor in New York
OrinDelicately sweet, juicy, aromatic apple with a subtle pear-like flavor. Very honeyed, pale yellow flesh.  Yellow skin is blushed red-orange and dotted with conspicuous white lenticels.Excellent for fresh eating.Up to 3 4 months at 32-38°F.A Golden Delicious cross.  Comes from Japan (Aomori Apple Research Station), where it is considered a delicacy.
OrtleyCreamy white flesh that is tender crisp and juicy.Fresh eating.Up to 2 months at 32-38°F.Originated in the 1800's in New Jersey. Known in the South as White Bellflower
Pink Delight (Red Flesh)Beautiful, large, creamy yellow and red fruit with deep pink and white striped flesh.  Crisp, sweet and aromatic.Fresh eating, desserts, sauces, baking.Up to 2 months at 32-38°F.One of the tastiest of the red fleshed varieties.
Pink Pearl (Red Flesh)Unassuming greenish yellow exterior.  Crisp, very tart, aromatic pink flesh, with a hint of grapefruit.Fresh eating, desserts, pies, sauces.  (Makes beautiful pink sauce).2-3 months at 32-38°F.Descended from an old English variety.  Was developed in California and introduced in 1944.
PristineMedium, yellow apple with smooth, glossy skin. Creamy, white flesh, crisp & juicy. High in sugar content.Fresh eating, baking, cooking into applesauce.Very short shelf life.Co Op 10 x Camuzat. Introduced to United States in 1994-Developed by PRI.
Rall's Janet (Genet)Medium in size and roundish-oblate in shape, the greenish-yellow skin is flushed, mottled, and streaked with pink and red. The yellowish flesh of this apple has a greenish tinge and is dense, crisp, and tender with a tart-sweet balance of flavor. When cut, the flesh exudes a sweet aroma.Dessert, cider.Up to 3 months at 32-38°FRalls was one of a number of American seedling varieties imported by the Japanese to establish an apple breeding program.
Rambo A greenish yellow apple with dull red stripes. beloved for its distinctive flavor and aroma.fresh eating, cooking and baking, jelly, and drying.Up to 4 months at 32-38°F.It may date back to the American colony of New Sweden, when in 1637 Peter Gunnarsson Rambo, a Swedish immigrant, arrived on the Kalmar Nyckel.
Red DeliciousSweet, mellow flavor; Thick skinFresh eating; thick skin may be peeled. Not good for cooking as it does not hold its shape.Up to 4 months at 32-38°F.Discovered as a seedling in Iowa sometime between 1868 and 1872. The owner of the orchard, Jesse Hiatt, named the exceptional fruit it produced “Hawkeye”
RedfreeSmall to medium, nearly round apple, russet-free with a 90% red wash over yellow background color. Moderately firm, sweet-tart, mild, rather insipid, crisp & juicy. Flesh is slow to brown.Fresh eating, drying, desserts.Storage: Up to 1 month at 32-38°F.Developed by the co-operative breeding program at Purdue, Rutgers, Illinois co-op.  Introduced in 1981.
Red Golden DeliciousA red version of Golden DeliciousFresh eating, cooking.Up to 1 month at 32-38°F.Was given scion wood by neighbor, Mr. Suzuki.
Red RomeCrisp, firm slightly mealy, tart. Flesh is somewhat mealy-textured when raw.Ultimate baking apple (flavor becomes richer as it bakes).Up to 2 months at 32-38°F.Named for Rome Township Ohio, where it originated in the 1820’s, and lends its name to many cultivars including Rome Beauty and Red Rome.
Red Ruben Striking, striped or solid light red color.  Its taste is sweet like that of the Gala, but more aromatic.  Its texture is more solid and crunchy than that of Elstar. Overall, has a tangy, sweet with maybe a hint of melon in the flavor.Fresh eating. Cooking.Short shelf life at 32-38°F.Developed in 1985 by an Italian apple growers consortium rom Ferrara. Cross between an Elstar and Gala.
Ribston PippinIrregular shape due to unequally large ribs. Greenish yellow flushed with brownish-orange and numerous red stripes.  Flesh is pale yellow, rich, firm, and juicy. A strong-tasting ‘aromatic’ apple. Flavor is at its best about a month after being picked. Also known as “Glory of York”.Fresh, desserts and makes a sweet/sharp juice/cider.Up to 2 months at 32-38°F.First grown in 1707 in the UK and was popular by the 1800’s when was first shipped to America.  Thought to be one of the parents of Cox’s Orange Pippin.
Roxbury RussettGreyish-green russett apple known for its good winter keeping qualities as well as its suitability for making cider and juiceCider.Up to 4 months at 32-38°F.Believed to be the oldest apple variety bred in the United States, having first been seen in the mid-1600s in the former Town of Roxbury, now part of Boston...
RubinetteCrisp, creamy, yellow, juicy flesh; honey sweet-tartFresh eating, dessert2-3 months at 32-38°FGolden Delicious x Cox’s Orange Pippin cross; Originated in Switzerland in 1966 and was made available to the public in 1982.
Ruby JonThe red striping over the greenish-yellow ground color makes a great presentation. The fruit has the slightly tart flavor. Crisp, juicy and delicious.Fresh eating and cookingat 32-38°F.Red Jonathan sport.  Related to the gala apple.
RubyMacOutstandingly firm, vibrant red blush covering 100% of the fruit without striping. Flesh has a slight tinge of light green.Outstanding flavor.  Eat fresh or useful in cooking any dish.Up to 1 month at 32-38°F.A true McIntosh
SansaFirm, crisp, juicy, exceptionally sweet! Great lunch box apple!Fresh eating, desserts, cooking, cider.Up to 2 months at 32-38°F.Akane (Tokyo Rose) from Japan x Gala in New Zealand. Released in 1988.
Scarlet Surprise (Red Flesh)Medium-sized, red-fleshed fruit is sweet and flavorful.Good for drying, cooking, and eating fresh.Up to 2 months at 32-38°F.
Sekai IchiThe Sekai Ichi is very sweet, crisp, juicy and tender. This Japanese apple is a choice quality apple sold predominately for gift use.Fresh eating, dessert, cider.Up to 3 months at 32-38°F.Red Delicious X Golden Delicious; developed in Japan. The name translates to “World’s Number One.”
SmoothieCrisp, juicy, mellow flavor, thin skin.Fresh eating, dessert, baking, drying, cider (distinctive aroma carries over in cider).3-4 months at 32-38°F; Handle gently, bruises easily.A sport of Golden Delicious.
SonataFirst known as Corail, then Pinova, now Sonata, this apple has a flavor similar to Golden Delicious, with bright, fluorescent pink red in a partial blush over yellow skin.Fresh eating, dessert, cooking.Up to 3 months at 32-38°F.(Duchess of Oldenburg x Cox’s Orange Pippin) x Golden Delicious. Breeding Program, Pillnitz, Germany
Spartan Pure white juicy, crisp flesh.  Has an excellent aromatic, vinous flavor.Great for cooking and eating.Up to 2 months at 32-38°FMcIntosh x Newton Pippin; Developed at the British Columbia Station. Introduced 1936.
SpigoldA potential Replacement for Northern Spy; has the same fine texture, pleasant flavor, and flesh color.Fresh eating, cooking. Excellent for pies (holds shape well).3-4 months at 32-38°F; Bruise easily due to thin skin.Red spy x Golden Delicious cross. Developed in New York.
SpitzenbergIts flesh is crisp and fine-grained, with an aromatic, spicy character.Fresh eating. Flavor is transformed during baking, intensifying and becoming surprisingly rich and fullUp to 3 months at 32-38°FFound in the late 1700s on a farm in New York's Hudson Valley by a Dutch settler named Spitzenberg.
SplendourBeautiful, large carmine red apple with creamy, crisp flesh. Sweet tasting and very low in acid.  Has little core.  A popular commercial apple variety in New Zealand.Fresh eating, cooking.Keeps  well over winter at 32-38°F.Discovered originally in a garden at Napier, New Zealand by Charles Roberts in 1948.-Orange Pippin Cultivar ID: 1187. Parentage unknown.
Spokane BeautyVery large fruit to 2 lbs.  Mild tart flavor. Flesh is snow white, firm, crisp, and slightly acidic. Winner of taste tests for largest apple.Good for drying, cooking, and eating fresh. (puree, applesauce, apple butter)Up to 2 months at 32-38°F.Originally discovered in Walla Walla Washington.
Stayman WinesapA close relative of the Winesap, with firm, juicy, fine-grained flesh and tart, winy flavor; less sharp than the Winesap.This apple has a rich, high flavor when ripe and can be eaten fresh, used for cooking or for cider.Up to 3 months at 32-38°F.Seedling discovered by Dr. J. Stayman in Kansas in 1866 and introduced in 1895.
Summer PearmainMedium size, yellow-green fruit is flushed and streaked red to purple red. Sweet, very juicy flesh.Fresh eating, baking, sauce.Up to 2 months at 32-38°F.United States, early 1800s
SweetieHas a beautiful red blush on a golden-green skin. Intense sweet taste and crunchy texture.Fresh eatingGood KeeperBest attributes of two parents — Gala's excellent sugars alongside the firm-crisp texture of Braeburn.
Swiss Gourmet (Arlet)Medium sized.  Swiss Gourmet's flavor is mild, pleasant, juicy, and sweet. Comparable to a Gala.Best for fresh eating, or mid-season dessert.Up to 2 months at 32-38°F.Developed by Bernhard Krapf at the Swiss Federal Research Station Wadenswill Switzerland Golden Delicious X Idared. Introduced: 1958
Thom EmpireA redder version of the classic Empire Apple. Crisp, tender, dessert-quality flesh, juicy, sweet-tart.  Blessed with both qualities of both parents.Good all-purpose apple: Fresh eating, dessert, cider.2-3 months at 32-38°F.Red Delicious x McIntosh cross, originated in New York and introduced in 1966.
TsugaruYellow with red blush, the Tsugaru ("SUE-GA-ROO") resembles Golden Delicious, but is firmer fleshed. Intensely sweet apple.  Crisp apple.Fresh eating, desserts, sauce, cider.Up to 4 months at 32-38°F.Golden Delicious X Jonathan cross from Japan.
ValstarRed striped over creamy golden background. Crisp, firm, juicy, sweet with a hint of tartness. This apple is sweeter than Elstar without the fullness.Fresh eating, dessert, sauce, cider.Up to 2 months at 32-38°F.Supposedly a red strain of Elstar.
Westfield ("Seek no further")A small, lopsided apple with russet skin. A sweet apple with honey Nut Flavors. Fresh eating and dryingUp to 3 months at 32-38°FWestfield Massachusetts, 1700’s.
Wickson CrabapplesA small, round, spicy apple, intensely sweet with a pronounced acid tang. Often referred to as a large crabapple. Has red striping over a buttery yellow peel;  It’s flesh is both juicy and fragile. Fresh eating and baking. A perfect cider and champagne cider apple.Good storage life at 32-38°FDeveloped by: Albert Etter, an apple enthusiast known for his work on pink-fleshed and red-fleshed apples. (dating back to 1944), thought to be a cross of Newtown Pippin and Esopus Spitzenburg.
WinesapDescribed as a perfect distillation of a crisp Fall day, the Winesap’s flesh is very juicy and aromatic, with rich, wine-like, tart-sweet flavor.Exceptional in the kitchen, its distinctive aroma and flavor remain after cooking and enhance any recipe.  Wonderful for hard cider.Up to 4 months at 32-38°F.Thought to have come from New Jersey and by 1817 it was recorded as an important cider apple in that state.
Winter BananaThis apple's flesh is mild, crisp and juicy.Makes a good dessert or cider apple but is not especially good in the kitchen because some of its character is lost when cooked.Up to 2 months at 32-38°F; Handle gently, bruises easily.Found about 100 years ago as a seedling growing on a farm in Indiana
Wolf RiverAn antique variety known best for its large size. It is an early season apple. The finish is very pale reddish blush on yellow background.Excellent for cooking and baking. Holds shape when cooked.Up to 2 months at 32-38°FAlexander seedling? Discovered in Wolf River, Wisconsin, USA in the 1870’s
Wynooche EarlyLarge, yellow apple with red stripes, soft, juicy with an interesting flavor and aftertaste.Fresh eating and cookingUp to 1 week at 32-38°F.Near Aberdeen, WA.
Yarlington MillSmall, yellow apples. Sweet to bittersweet.Fresh eating, cider.Up to 3 months at 32-38°F.The original Yarlington Mill apple tree was found growing out of a wall at a water mill in Yarlington North Cadbury, Somerset, England in 1898.
Zabergau ReinetteThis russet variety is of German origin and looks like a potato and tastes like a nut. The skin on the Zabergau is a russet gold and bronze, its flesh is crisp and white.Fresh eating, dessert, cooking.Up to 3 months at 32-38°F.Germany.
ZestarBright red with greenish-gold. Crisp, firm, juicy, sweet with a hint of tartness.  Very similar to the Honeycrisp texture.Fresh eating, dessert, sauce, cider.Up to 3 months at 32-38°F.University of Minnesota, 1998.
Organic Crimson CrispNew exciting variety.  Small to medium. Very bright mid-range red over yellow.  Very good, rich flavor. Moderately acid, spicy. Explosively crisp and tangy.Fresh eating, cider, drying and cooking.Up to 5 months at 32-38°F.Purdue Research Institute, 2006.  A Rubin x Vanda cross.
Organic MacounUnderneath the Macoun’s dark red, purplish flushed skin, is snow-white flesh that is crisp, and firm, sweet with a hint of berry. Regarded as one of the finest eating apples in the Northeast.Fresh eating, dessert.Up to 2 months at 32-38°F.McIntosh x Jersey Black cross, developed in 1923 by New York State Agricultural Experiment Station in Geneva and named after Canadian fruit grower W.T. Macoun.
Organic Pink LadyThe apple shape is ellipsoid, it has a distinctive blush mixed with a green "background." The taste is a sharp sweet-tart.Fresh eating.Up to 3 months at 32-38°F.Cross between a Golden Delicious and Lady Williams (Western Australia).