|Ripens in Wisconsin
|A Jonathan cross from Japan and introduced in 1953. Bright, solid red skin. White flesh, firm and juicy, crisp and slightly coarse. Excellent for fresh and processing but only keeps about 3-4 weeks.
|Raised by Dr. Ashmead of Gloucester, England about 1700. A small, round apple. Skin is greenish yellow to golden brown with a tinge of brownish orange. Yellowish firm flesh is firm, crisp, and aromatic. Best quality for dessert use, keeps well. Often used in cider.
|Greenish-yellow to orange skin with red streaks. Flesh tinged with yellow, moderately juicy and crisp. A dessert and kitchen apple.
|Smooth yellow skin with firm, white flesh that is slow to brown. Crispy and crunchy.
|A chance seedling discovered in 1959 in Cobden, Illinois. Round conic fruit resembles Golden Delicious. Skin is deep yellow ground with up to 50% light red blush. Flesh is firm with flavor between Jonathan and Golden Delicious. Very long storage life.
|Calville Blanc d'Hiver
|Probably developed in France or Germany in 1598. Smooth, greenish yellow to pale yellow with light blush. Yellowish white flesh, tender, sweet, aromatic. Has most Vitamin C of any dessert apple and more than even an orange. Late season.
|Yes-1598; France or Germany
|Tender skin, smooth, glossy, yellowish white splashed with pinkish red, striped. White, fine textured flesh. Good dessert apple but does not keep a long time.
|Yes-1850 New York or Conn.
|A bud mutation of Fireside found in Menomonie, Wisconsin by Wm. Connel. Large fruit and red skin. Flavor similar to Red Delicious. Good dessert apple. Keeps well.
|Cox Orange Pippin
|A seeling cross developed in England in 1825 by Richard Cox. Medium to large size. Thin skin washed in orange-red. Yellow flesh is firm, crisp, tender, very juicy and sprightly subacid. Very aromatic. Very good dessert apple
|Yes - 1825 England
|Duchess of Oldenburg
|Originally thought to be from Russia, it may have originated in Germany in the early 1700s. Pale greenish-yellow to pale yellow color with irregular splashes and stripes of bright red or mottled crimson. Tinged yellow flesh is rather firm, moderately fine textured, crisp, juicy, sprightly subacid and aromatic. An early apple. Very good for kitchen use.
|Cross between McIntosh x Golden Delicious. Introduced in 1966. Medium sized, red with slight striping. Firm, tender and juicy, Good dessert apple, stores well.
|Released by Univ of Minnesota in 1943. Skin is medium tough, greenish yellow, with medium red stripes and splashes of dark red. Flesh is yellowish subacid to sweet, pleasant, very rich. Stores well.
|Introduced in 1960. Medium sizes, pale to golden yellow striped with red. Yellow flesh is fine textured, firm crisp and very juicy, very sweet. Good dessert apple.
|Similar to Golden Delicious, yellow gold with a blush. White flesh, slow to brown, firm, juicy, good flavor. Keeps exceptionally well for an early apple.
|Sometimes confused with an English apple named Golden Russet, This apple originated in New Jersey in the late 1700s. It is medium to large size, thick but tender skin almost always covered in greenish or yellowish russet. Greenish-yellow flesh is rather fine textured, moderately crisp, tender, juicy, aromatic, agreeably subacid. Good to best use: dessert, cider, and cooking.
|Yes-1790s, New Jersey
|A chance seedling from Australia, this popular apple is green to greenish yellow with some fine russet. Flesh is crisp, hard, juicy and tart. Good quality for eating, cooking and salads. Late to very late in season, keeps well.
|Perhaps originating in the garden of Castle of Graefenstein in northern Germany, the Gravenstein apple reached Denmark about 1669. Larger in size, the skin is greenish-yellow to orange-yellow overlaid with light and dark red stripes. The yellowish-white flesh is firm, crisp, juicy, sweet-tart taste. Very good for kitchen use.
|Mid Sept-Early Oct
|A variation of Northern Spy, introduced in 1938. Deep crimson color.
|Developed in Minnesota in 1913 and named after Charles Haralson, superintendent of the MN Fruit Breeding Farm. Medium to large size. Skin is greenish yellow overlaid with dark red. White flesh is fine, mild, firm and pleasant. Good for kitchen or dessert use. Flavor improves with storage.
|Introduced by Univ of Minnesota. Skin 50-70% blushed scarlet over lemon yellow. Flesh is cream colored, coarse and very crisp and juicy. Excellent dessert apple.
|Introduced in 1969 from Univ of Minnesota. Medium to large apple with yellow skin and bronze blush. Flesh crisp, yellow and juicy with Golden Delicious flavor. Excellent dessert apple. Stores well.
|Believed to have originated as a seedling in 1780 near Hubbarston, MA. To differientiate it from other varieities, it was called 'Nonesuch.' The original tree was still alive in 1875. The large fruit has rough skin with dots or russet. The whitish flesh is moderately firm, sprightly subacid. Best for dessert or kitchen use.
|Univerity of Minnesota variety introduced in 1979. Small to medium with red skin, flesh light yellow, fine grained, hard, very crisp and juicy. Flavor very sweet and aromatic. Mellows with age, stores well.
|Rumored to date back to Roman times, this apple originated in France. Recorded as grown in the gardens of Louis XIII in 1628. Ladies of that time carried the apples with them as a deodorant or perfume. Small in size, they are smooth, glossy, clear pale yellow and deep red blush. Flesh is white, crisp, firm, juicy, pleasantly aromatic and mostly sweet. Very good for dessert and culinary use.
|Introduced in 1950 from Univ of Minnesota, bright, attractive medium dark red with darker red stripes. Light, creamy yellow flesh. Fine textured, medium tender, juicy, pleasantly mild acid. Good dessert and cooking apple. Can keep to January.
|Skin thin, pale, waxen yellow blushed crimson. Moderately crisp, tender and very juicy. Good quality for dessert, and cooking.
|Yes-1810, New Jersey
|Originated in Europe, probably brought to England from France. Small to medium apple with orange skin streaked with red. Flesh yellow, firm, rich, sweet, aromatic. Good dessert apple.
|Originally from Ontario, Canada. Medium to large size, skin thin, moderately tender, very smooth, whitish to pale greenish yellow with flushed and striped with bright red. Moslty with flesh is fine textured, very tender, crisp, very juicy and aromatic. Very sweet when fully ripe. Excellent dessert apple.
|Named for Monroe County, New York, this apple is a cross between Jonathan x Rome Beauty. Medium to large and round, skin is 100% red with somewhat russeted. Yellowish cream flesh is firm, crisp, medium textured and slighty subacid. Good for dessert or cooking.
|Also known commercially as Crispin, it was developed in Japan in 1930. Named after Mutsu Bay in Japan. Skin is smooth, dull, golden-yellow with an orange blush. Flesh is yellowish white, crisp, mildly subacid. Very good for dessert, sauce and cider use.
|Grown from seed in East Bloomfield, NY. Large to very large fruit. Highly colored with green, yellow and pinkish-red. Flesh is yellowish to white, very tender, crisp, very juicy, sprightly aromatic. Very good for dessert, cooking, and processing.
|Yes-1800; New York
|Grown from a seed in Iola, Wisconsin. Won first prize at the 1893 Chicago World's Fair. Smooth skin, pale yellow to greenish. Flesh is medium texture, firm, crisp and juicy. Excellent cooking apple. Very long storage.
|Introduced in 1944 from California, this apple is medium to large in size. The cream and pale green skin has a light crimson cheek. Rich, aromatic flesh. Good quality for dessert, sauce and pies.
|A seedling of unknown parentage from the Univ of Minnesota Fruit Breeding Farm planted in 1914. Medium to large in size, skin about 50% bright red over yellow. Medium tender, juicy, sprightly subacid, rich, pleasant. Best for dessert or culinary use, keeps well.
|Developed by Purdue, Rutgers and Illinois (hence the name PRIma) and released in 1970. Yellow color with bright red blush. Yellow, crisp, rich flesh. Excellent dessert apple.
|Another co-op by Purdue, Rutgers and Illinois. Released in 1974. Skin is yellow ground color covered in bright red blush. Crisp flesh, medium texture, pleasant and mild, aromatic, Very good dessert apple.
|Mutation of Cortland from Nova Scotia. Bright red, with a crisp white flesh that is extremely juicy with a sweet-tart flavor. Good for eating, cooking and baking. Excellent in salads.
|An offspring of Honeycrisp, this apple was discovered by Wisconsin apple grower, Doug Shefelbine. Everything you like about Honeycrisp - sweet-tart flavor, crunchy, crisp and very juicy but it ripens earlier. Excellent dessert apple.
|Believed to be the only US-developed commercial pear, it may have been discovered from a chance seedling in Pennsylvania. A beautiful pear that is good for fresh eating or canning. Thanks to the US Pear Organization.
|Found on a farm in Roxbury, Mass in the early 1600's. Most likely the oldest named apple in North America. Skin is usually covered with greenish to yellowish-brown russet. Flesh is white, firm, somewhat coarse, juicy and sprightly subacid. Good to very good for kitchen use.
|Also called Fameuse or Snow Apple, thought to have come from Canada by French settlers around 1700. May have been distributed by French missionaries. Medium sized, light bright red to deep purplish black and may be striped. Flesh very white, often streaked red, very tender, juicy and sprightly subacid. Very good for dessert, cooking, and processing.
|This apple was developed in British Columbia, Canada and released in 1936. The medium sized apple is bright red covered by dark red and numerous dots. Flesh is white with pink tinge, moderately crisp, tender, moderateley fine textured and juicy. Similar to McIntosh but later in season.
|Also known as "Arlet", this is a cross between Golden Delicious and Idared. Originated in Switzerland. 70-90% Red skinned medium to large apple. Creamy white flesh is fine textured, firm, sweet-tart flavor. Very good quality, stores fairly well.
|Sometimes incorrectly referred to as "Talman Sweet." Developed by Tolman family in Massachusetts as early as 17th century. Pale yellow to whitish yellow with faint russet. White flesh is firm but neither tendor nor crisp. Rather hard and rather dry to moderately juicy. Decidedly sweet, good to very good dessert and cooking apple.
|Tompkins County King
|The apple may have originated in New Jersey but was planted in Tompkins County, NY. The name differentiates from other apples named 'King.' It is large to very large, fine yellow smooth skin with some russet. Flesh is yellowish, rather coarse, crisp, juicy, aromatic, subacid. Good to very good for dessert and cider.
|Said to have originated in Cuyuga County, New York around 1843. Got its name due to the very large apples is produces. Thick skinned, greenish becoming yellow washed, mottled, or splashed with bright red. Coarse flesh is whitish tinged with yellow, moderately juicy, tender and subacid.
|Yes-1843, New York
|Originated in Minnesota and grown from seed about 1860. Wealthy is pale yellow with narrow stripes of crimson and splashes of red. Fine textured flesh is crisp, tender, very juicy, agreeably subacid and somewhat aromatic. It is a very good dessert apple.
|Mid to Late Sept
|This unusually named apple originated in Westfield, MA in 1796. Medium to large size, its smooth, tough skin is deep yellowish-green splashed with rather dull to bright pinkish-red. Whitish flesh is tender and mild. A good dessert, cooking and cider apple.
|Considered one of America's oldest and most popular apple varieties. As described in the Domestic Encyclopedia of 1803, "An autumn fruit, of deep red colour, and sweet, but not sprightly taste; makes excellent cyder..." Greenish yellow blushed with bright red, striped and blotched with dark purplish red. Very firm, tender, coarse, crisp flesh. Good to very good dessert and cider use.
|Yes-1700s, New Jersey
|Grown from seed in Indiana by David Flory, he sent a box of apples to the Greening Nursery where they were pronounced "the most beautiful and delicios apples" they had ever seen. Large in size, greenish yellow with a light red blush. Medium fine textured flesh, moderately juicy, mild subacid, slightly aromatic. Good to very good quality.
|Said to have come from Worchester, England around 1874. Medium to large size, roundish. Pale yellow skin almost entirely blushed red, numbeous russet dots. White, firm, crisp, sweet, perfumed flesh. Fresh eating.
|Grown from a seed on the Wolf River in Waupaca County Wisconsin, this large round apple was believed to have descended from an Alexander apple. One account is that a Quebec lumberman moved his family to Wisconsin in 1852. Along the way, he bought a bushel of apples and planted the seeds where he settled. One of those seeds became the Wolf River apple. This very large yellow and green apple is blushed with deep red. It's flesh is slightly tinged yellow, moderately coarse and juicy. It is a cooking apple and well known for baking. May weigh up to one pound each!
|Originated in New Jersey, it was noted as an old variety in 1806. Can be small to very large size, smooth, bright pale lemon yellow to brownish red in the sun. Flesh is yellowish or creamy white, tender, juicy, crisp, sweet and slighty subacid. Very good for dessert or kitchen use.
|Yes-1700s, New Jersey
Most apple descriptions derived from The Illustrated History of Apples in the United States and Canada; by Daniel J. Bussey, edited by Kent Whealy