||Massachusetts 1740 ?
||yellow skin covered with dark red and crimson
||one-time leading commercial variety; yellowish-white flesh; firm, crisp, and juicy; keeps well
||McIntosh X Forest
||Quality fair when ripe, improves with storage. Exceptionally good keeper.
||Malus ioensis open pollinated
||Important not for the fruit, but for its flowers, which are double-petaled
and pink like miniature roses. Extremely sweet-smelling, perfuming the
air when in blossom.
|Belle de Boskoop
||greenish yellow skin, blushed with red
||large, flattened and regular in shape; excellent dessert apple; coarse, crisp, creamy flesh, with subacid flavor; cooks well; keeps well
||Pennsylvania 1800's ?
||large, globular in shape; yellowish flesh, tender and mild-flavored
||Southern US 1800's ?
||bright yellow mottled with dark and bright red blushing
||once important commercial variety; keeps extremely well
||Tennessee late 1800's ?
||greenish-yellow with occasional red blush
||medium in size, roundish to slightly conical; yellowish, tender, juicy and fine-grained flesh' slow to brown; excellent for freezing or drying
||Massachusetts around 1832 ?
||yellowish-orange mostly covered with bright red and deep carmine striping
||high-quality dessert apple; fine-grained, crisp and juicy flesh
||Virginia 1800 ?
||greenish-yellow with stripes and splashes of light and dark red
||fine-grained, crisp, firm, juicy, and very sweet flesh; keeps very well
||Salem, New Jersey 1842 ?
||greenish-yellow with broad red striping
||Old Southern US favorite; medium in size, slightly conical; crisp, moderately juicy, fine-grained flesh; not a good keeper
||Germany 1598 ?
||pale yellow to green with dark and light red striping
|| large size, roundish to slightly conical shape; coarse tough flesh, considered a cooking apple; not a good keeper
||varying shades of red
||large to very large size; yellowish crisp and fine-grained flesh
||Connecticut 1700's ?
||dark red to purplish with faint red striping
||medium to large, distinctly conical or tapered in shape; greenish-white, firm, coarse, aromatic and moderately juicy flesh. Also known as "Sheepnose"
||Winesap X ?
||greenish-yellow with dark red and indistinct dark red striping
||Early American apple; medium to large; yellow, firm, and juicy flesh with a mild subacid flavor; good keeper
||Oxfordshire, England 1740 ?
||dull greenish-yellow flushed with speckled reddish-orange
||large and somewhat flattened; creamy white, coarse, firm, and moderately juicy flesh
||Old American, unknown
||Juicy, firm flesh. Will keep all winter.
||English 1700's ?
||greenish-yellow, light red striping
||very large; excellent baking apple; tangy, sharp flavor and outstanding cider-making qualities
||Melba X Kildare
||Flesh white, juicy and crisp. Eating quality as good or better than
||Alabama ca. 1945 ?
||fine flavored; large; suited for warm climates
||Devon, England early 1900's ?
||vintage English cider apple, esteemed for its tangy, scented, fruity cider
||Virginia late 1700's ?
||yellow with dark red striping
||large and slightly conical; yellow, tender and juicy flesh; sprightly subacid flavor
||North Carolina 1850's ?
||light yellow, random red striping
||large, irregular-shaped; tender flesh; subacid flavor; favored for cooking, drying, and apple butter
||Southern US 1800's ?
||greenish, dull red and gray stripes and streaks
||medium sized; white and firm flesh; brisk flavor; excellent keeper
||North Carolina 1800's ?
||yellow skin covered with deep purplish-red
||Early to mid
||high quality dessert apple; medium to large and very oblong or conical; yellowish, tender, juicy and sweet flesh
||New York 1800's ?
||whitish-yellow splashed with two shades of red.
||Mid to late
||medium-sized, roundish conical in shape; white, tender, juicy and subacid flesh, sometimes with a red stain next to the skin; fine flavored apple
||Monroe X NY #18491
||bright pink overlaid with dark burgundy
||medium-sized, roundish conical in shape; white flesh, heavily stained with pink; sweet and crisp; very good dessert apple