Alaska Apples have very pale white skin. Inside, they have white, crisp, juicy flesh. Cooking Tips For fresh-eating. History Notes Alaska Apples were derived from a seedling grown in Humboldt County, California, USA, by an Alfred Etter (died November 1950) from Bedfordshire Foundling apples, who called it Bedfordshire Junior. A George Roeding, Jr. obtained a…
American Apples
Amberoso Apples
Amberoso Apples are generally 2 ½ inches (6 cm) wide, with light red skin. They have yellowish flesh that is crisp and juicy. Cooking Tips For fresh-eating. History Notes Amberoso Apples were developed by Albert Etter. Language Notes Amberoso Apples is a trademarked name.
American Beauty Apples
American Beauty Apples Courtesy: USDA ARS Image Gallery. Ref k9008-7 © Amanda A. Newton American Beauty are large, slightly conical apples. They have yellow skin covered with red flushes and brown dots. Inside, they have a small core, with dense, yellowish flesh that is sweet, tender and juicy. The tree is a reliable producer every…
Arkansas Black Apple
A deep red fragrant apple, with one side a red so deep it’s almost purple or black. The yellow flesh is firm and crisp. Cooking Tips Good for cider and cooking, include pies and baking. Makes good applesauce. You can also eat it fresh, if you like a tart apple. Storage Hints Keeps well, about…
Arkansas Sweet Apples
Arkansas Sweet Apples are medium-sized, with yellow skin covered with a dark-red flush. Inside, their off-white flesh is crisp and sweet. History Notes Arkansas Sweet Apples were first documented in 1905 by the United States Department of Agriculture, from samples sent to them by a Henry Grabin of Scott County, Arkansas, USA The apples were…
Atalanta Apples
Atalanta Apples are a small crab apple hybrid. They have golden skin with pink or dark red dots on it. The skin is tender, so it can bruise easily. Inside they have white, firm, crunchy, aromatic, juicy flesh with good flavour. Some people think they detect hints of citrus in the taste. The apples ripen…
Aunt Rachel Apples
Aunt Rachel are medium to large-sized applies. The skin is striped with red, and covered with white dots. Inside, the apples have white, firm, somewhat tart, juicy flesh. The apples ripen over 2 to 3 weeks in South Carolina from late July to early August. History Notes Aunt Rachel Apples originated in Chatham County, North…
Autumn Arctic Apples
Autumn Arctic Apples have red and yellow skin. Inside, their flesh is soft and sweet with good flavour. The apples ripen in September. The tree is a very hardy, abundant bearer. Cooking Tips For fresh-eating History Notes Autumn Arctic Apples were developed in Vermont in 1952 from a cross between Arctic and Northern Spy apples.
Autumn Gold Apples
Autumn Gold Apples have yellowish-green skin flushed with pink or bright red, and juicy flesh inside. Cooking Tips For fresh-eating. Storage Hints Stores well. History Notes Autumn Gold Apples were developed by a Jack Hein in 1985 in Tieton, Washington, USA from a chance seedling.
Bailey Apples
Bailey are medium to large-sized apples. They are generally round, but sometimes conical. They have tender, smooth, bright-yellow skin flushed with deep red, with a golden-brown russetting at one end. Inside, they have yellowish, coarse, firm, crisp, tender flesh. The flesh is juicy with sweet, good flavour. Bailey Apples ripen in October. Cooking Tips For…
Baldwin Apple
Baldwin Apple is a medium to large-sized apple. The skin can be red or red with some yellow, with an occasional small bit of russeting on the bottom. The thick skin and firm flesh enables it to survive shipping and handling well. It is juicy with a sharp, tart taste. The tree tends to be…
Beacon Apples
Beacon are medium-sized apples with bright-red skin. Inside, the juicy flesh is slightly red-tinged with a somewhat mealy texture, but good flavour. The fruit ripens late August. Cooking Tips For fresh-eating or cooking, particularly baking. Makes a pinkish applesauce. Storage Hints Does not store well. History Notes Beacon Apples were developed from a cross between…
Belmont Apples
Belmont are large-sized apples, with gold coloured, waxy skin. Inside, they have crisp, tender flesh with a good mild flavour that balances sweet and sour in its taste. The apple does not ship well as it bruises easily, so it has not been widely commercialized. Cooking Tips For cooking or fresh eating History Notes Belmont…
Black Limbertwig Apples
Black Limbertwig Apples are medium to large-sized apples with dark red skin. Inside, they have aromatic, yellow, juicy flesh with a spicy taste. The apples ripen late September, early October. Cooking Tips Good for fresh-eating. Very good for cider, apple butter. Storage Hints Stores well. History Notes Black Limbertwig Apples were first recorded at a…
Black Oxford Apples
Black Oxford Apples have dark purply-red skin with a dark blue “bloom” on it. The tree is very cold hardy, but it does tend to bear every other year. Cooking Tips Good for cooking and cider; also fresh-eating. History Notes Black Oxford Apples originated in Maine, USA, in the 1860s.
Blacktwig Apples
Blacktwig are medium to large-sized apples with greenish-yellow skin, with red flushes on it. Inside they have firm, finely-textured, juicy, yellowish flesh. The taste is very tart. Ripens late September, early October. Cooking Tips Good for fresh eating, cooking and cider. Has good tannin for cider. History Notes Blacktwig Apples originated in Tennessee around 1830…
Brushy Mt. Limbertwig Apples
Brushy Mt. Limbertwig Apples are round. They have bright yellow skin with a pale red blush and some russetting. Inside the flesh is crisp, juicy and aromatic. The apples ripen in October. Cooking Tips For fresh-eating. Storage Hints Stores well — sometimes until June. History Notes Origin is presumed to be the Brushy Mountains in…
Buckingham Apples
Buckingham Apples are large-sized with a short stalk. They have pale yellow, tough, thick skin, mostly flushed with red, and covered with white dots. Inside they have tender, juicy, yellowish, crisp flesh, with a tangy flavour. The trees grow well in warmer areas of the American South. History Notes Speculation as to the origin of…
Bullock Apples
Bullock are small to medium-sized apples. They have pale yellow skin with some coppery russetting. Sometimes there is a good deal of russetting. Inside they have very firm, yellow flesh, with a mild but rich and spicy flavour. The apples ripen from September to November. They can stay on the tree even after the leaves…
Buncombe Apples
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. Cooking Tips Fresh-eating. Storage Hints Store for up to a few months. History Notes Buncombe Apples were mentioned by John A. Warder (1812-1883) in his 1867 book, “American pomology: apples.”…
Burgundy Apples
Burgundy are large-sized apples with very deep red, smooth, glossy skin. Inside, they have crisp, sweet flesh with a touch of sourness to its taste. When ripe, the apples will stay on the trees for up to 3 weeks. Cooking Tips For fresh-eating, or cider. Storage Hints Store for up to 1 month only. History…
Cameo Apples
The Cameo® is a newish apple that looks like a Red Delicious without the bumps on the bottom. Its skin has a creamy coloured background covered with a red blush and white speckles. The flesh is sweet and tart, with a crisp, dense, firm texture. Cameo is a trademarked apple that is owned and promoted…
Campfield Apples
Campfield are medium-sized apples. They are round, but somewhat flattened. They have smooth, greenish-yellow skin, that is red on the side that gets the sun, with small yellow dots. Inside, they have white, firm, flesh with a sweet, rich taste. Cooking Tips For cider. Traditionally used along with Harrison apples in the mix. Storage Hints…
Caney Fork Limbertwig Apples
As for other Limbertwig apples: crisp, juicy, yellowish flesh with good flavour. Cooking Tips A cooking apple. History Notes Caney Fork Limbertwig Apples are reputed to have originated in the south-west corner of Kentucky state, in what is now known as the “Land Between the Lakes” area. The Caney Fork river, which drains into this…