Cannon Pearmain are medium-sized apples. They have smooth, yellow skin with a dark red flush, dotted with yellow. Inside, the flesh is crisp, coarse, juicy, yellow and aromatic. The flavour improves in storage.. These apples are considered best when grown at high altitudes. They do not bruise easily. Cooking Tips Generally branded as all-purpose. Storage…
American Apples
Carolina Red June Apples
Carolina Red June are small to medium-sized apples. They have glossy, pale-yellow skin flushed with red on the side that gets the sun. Inside the white flesh is occasionally streaked red near the skin. The flesh is crisp, tender, finely-grained and juicy, with good taste. Carolina Red June Apples are popular in the American South,…
Carter’s Blue Apples
Carter’s Blue are medium to large-sized apples. They have greenish-yellow skin flushed with dull red and covered with a bluish bloom. Inside, they have white, crisp, juicy, fragrant flesh. The fruit ripens in September. Cooking Tips For fresh-eating. Storage Hints Does not store well. History Notes Carter’s Blue Apples were being grown in the 1840’s…
Celestia Apple
Celestia has pale green skin that sometimes turns yellowish as it ripens, with pale red or brown blushes. The flavour is mild, and the flesh is crisp and juicy. Cooking Tips Good for eating fresh. History Notes The apple was being grown in North America by the 1880s. It was in the collection at Cornell’s…
Champlain Apple
A medium-sized apple with smooth, greenish-yellow, tender skin that ripens slowly. Sometimes there will be light russeting on the skin. The apple is round but not always regularly so. The white, fine-grained flesh is tender and juicy, sometimes with a tinge of yellow. The taste has just a bit of tartness. The trees are usually…
Chehalis Apples
Chehalis are large-sized apples. They have greenish-yellow skin with a pink blush on the side that had the sun. Inside they have off-white, crisp, finely-textured flesh that is juicy and sweet. The fruit bruises easily. The tree is self-fertile. Cooking Tips For fresh-eating and baking. History Notes Chehalis Apples were developed from a seedling found…
Chenango Strawberry Apples
Chenango Strawberry are small to medium-sized apples. They are round, and somewhat tall. They have very tender yellowish-white skin, with stripes of pink flush on the side that got the sun. Inside, they have tender, white, flesh that is juicy with concentrated flavour. The flesh is so aromatic that their scent carries even just sitting…
Christmas Pink Apples
Christmas Pink® are medium-sized apples, with cream-coloured skin. Inside, they have firm, deep pink coloured, juicy flesh. The apples have a tart flavour that mellows in storage, and is ideal around Christmas. The name of the apple is trademarked. Cooking Tips For fresh-eating. History Notes Christmas Pink Apples were developed by Albert Etter in Humboldt…
Cinnamon Spice Apples
Cinnamon Spice are medium-sized apples. They have yellow skin flushed with dark red. Some people think they detect a note of cinnamon in the taste. Cooking Tips For fresh-eating. History Notes Cinnamon Spice Apples were developed from a seedling found near Bolinas, California by a Jesse Schwartz.
Cole’s Quince Apples
Cole’s Quince are large-sized, ribbed apples. They have yellow skin flushed with red, and firm, juicy flesh, with a mild taste. Some people think they detect a hint of quince in the aroma and taste. Cooking Tips Harvest in July as a cooking apple, or in August as a fresh-eating apple. Storage Hints Does not…
Connell Red Apples
Connell Red are large-sized, round, aromatic apples with solid red skin. They have a mild, somewhat tart flavour. If picked too early, though, the flavour can be bland. The tree is an abundant bearer, and hardy. Cooking Tips Fresh-eating. A few sources say it can be used for cooking, but others advise against it, save…
Cortland Apples
Cortland Apples © Denzil Green Cortland Apples have dull-red skin on a yellow background. The finely-grained white flesh is tender, juicy, and slow to brown when exposed to air. The Cortland tree produces good yields regularly every year. Cooking Tips Cortland’s tendency to brown slowly makes it useful for fruit salads. The apple is also…
Criterion Apple
Criterion is an all-purpose apple: for eating fresh, for use in pies, salads or sauce, or for drying. It looks like a Red Delicious in shape, but its smooth skin is greenish, turning yellow with a red blush. The flesh is firm, sweet, juicy, and crisp, with a mild taste. Cooking Tips The flesh is…
Dakota Gold Apples
Dakota Gold are medium to large-sized with yellow skin covered with red. Inside, they have firm, crunchy flesh with a mild, slightly tart taste. The tree is very hardy and an abundant bearer. The apples ripen mid-August to mid-September. Cooking Tips For fresh-eating or cooking into pies or sauce. Storage Hints Dakota Gold Apples do…
Davey Apples
Davey Apples have bright-red skin, and crisp, juicy flesh. The apples ripen in late September. Cooking Tips For fresh-eating. Storage Hints Stores well. History Notes Davey Apples were developed from a McIntosh apple seedling discovered in 1928 by a S. Lothrop Davenport. He was the director of the Worcestershire County Horticultural Society in Massachusetts. The…
Dayton Apples
Dayton are medium to large-sized apples, slightly oval in shape. They have dark red skin with green around the stem end. Inside, they have crisp, pale yellow, juicy flesh, with a slightly tart taste. The apples are ready to pick mid-September. Cooking Tips For cooking: baking, sauces. History Notes Dayton Apples were called at first…
Detroit Red Apples
Detroit Red are medium to large-sized, slightly oval apples with some ribbing. The thick, tough skin is red, ranging to bright red to a red so dark it is almost black. The riper the apple is, the darker the skin. It has soft, coarse, juicy, aromatic white flesh, occasionally tinged red near the skin, with…
Dixie Red Delight Apples
Dixie Red Delight are medium to large-sized apples with yellow skin covered by red. Inside, it has crisp, juicy flesh. The flavour is a balance of sweet and tart. The tree blooms late in spring. The apples ripen in the American South in late December. Cooking Tips For fresh-eating. Storage Hints Stores well. History Notes…
Doctor Matthews Apples
Doctor Matthews are round, large-sized apples. They have yellow skin covered with pale red flushes. Inside, they have white, tender, crisp, juicy, aromatic flesh, with a good sweet flavour. The apples ripen in August. Storage Hints Does not store well. History Notes Doctor Matthews Apples originated in Tennessee, possibly developed by a Dr. W.F. Matthews…
Early Harvest Apples
Early Harvest are medium to large-sized apples. They have smooth, pale yellow thin skin. Occasionally, the skin has a pale orange blush to it, and occasionally specks that turn from white to brown as the apple ripens. Inside, the apple has a small core. The flesh is tender, crisp, juicy and very white, with a…
Early Joe Apples
Early Joe are medium-sized, slightly oval apples. They have thin skin that is greenish-yellow with dark red flushes. Inside, the flesh is off-white, crisp, tender and juicy, with good flavour. The apples ripen July to August. Cooking Tips For fresh-eating. History Notes Early Joe Apples were developed around 1800 by Heman Chapin of East Bloomfield,…
Early Strawberry Apples
Early Strawberry are medium-sized apples a bit lopsided in shape, with dark red skin. Inside, they have juicy, tender, crisp white or off-white flesh, often with flushes of red in it. The flesh is aromatic with good flavour. The apples ripen in June, July or August, depending on location. Cooking Tips For fresh-eating. History Notes…
Empire Apples
Empire apples have waxy, bright red skin that is a bit tough, enabling them to stand up well to shipping. The flesh is fragrant and crisp, and sweet but not sugary, with some off-setting tartness. In fact, there is enough tartness that some American cider makers will use Empires in their cider. Otherwise, best used…
Enterprise Apples
Enterprise Apples are medium to large-sized with smooth, somewhat tough, thick skin that is a glossy red over a yellow or greenish-yellow background. The finely-textured flesh is pale yellow, crisp, firm and juicy. Best used as a fresh-eating apple. Storage Hints Tart when first harvested, but flavour mellows with storage. Stores well. History Notes Development…