||yellowish with a red blush
||medium, slightly conical and somewhat flattened on the ends; greenish-white flesh is crisp, fine-grained and juicy
||Pennsylvania 1840's ?
||yellow overlaid with dark reddish-orange
||medium or smaller; yellowish-white, tender, crisp, and very juicy flesh
||Fameuse X crab
||Yellow, red stripes
||Good flavored, sweet apple. Similar to Fameuse.
||NJ-24 x July Red
||bright pinkish-red blush over green ground color
||medium size, is oblate shape; greenish white to white flesh, moderately firm and juicy; released by the New Jersey Agricultural Experiment Station in 1971
||Golden Delicious x Jonathan
||light yellow, extensive bright red overlay
||medium to large, round to conical, faint hint of ribs; flesh cream-colored, juicy, firm, crisp, fine-textured; subacid, almost aromatic, rich, honeyed; award-winning dessert apple
||Jonathan X McIntosh
||Attractive, firm fruit with flavor similar to McIntosh; fruit hangs
well on tree.
||New York 1826 ?
||yellow, almost covered with dark red
||medium-sized; thin, tough skin; important commercial apple; good keeper
||Yellow russet with red blush
||Late-mid to late
||Juicy, hard, excellent keeper. Makes delicious cider.
||North Carolina mid-1800's ?
||green and red
||McIntosh X Liveland Raspberry
||Yellow, washed crimson
||Mid to late-mid
||Juicy, white-fleshed, aromatic. Somewhat similar to McIntosh.
||North Carolina before 1800 ?
||dull yellow, raised russet patches, occasional greenish spots, pale red flush on the sunny side
||large to very large, distinctive irregular globular form; tender yellow flesh, juicy and rich, pleasant subacid flavor; good keeper
||Pennsylvania before 1878 ?
||greenish-yellow, striped and shaded with dull red
||medium, roundish to slightly oblate; moderately juicy, rich, pleasant and sweet
red wash & stripes
||A rich-flavored, sweet and spicy apple excellent for fresh eating.
||Malinda X Northern Spy
||Very high dessert quality. Excellent keeper.
||Dolgo X Haralson
||One of the very best apple-crabs. Stores well, good fresh after a mellowing
period, very productive.
||North Carolina 1935 ?
||greenish-yellow covered with deep red and overlaid with darker red striping
||Mid to late
||yellowish-white, fine-grained, crisp and juicy flesh
||Arkansas 1893 ?
||pale green overlaid with deep red and dark red stripes
||medium to large, rounded and often ribbed at the stem end; crisp, firm and juicy yellow flesh
|King of Pippin
||England before 1800 ?
||golden yellow with a reddish-orange blush and prominent red striping
||small (around 2" in diameter), oblong-conical in shape and sometimes lopsided; creamy white flesh is fine-grained and juicy; almond-like or nutty taste
||Georgia before 1860 ?
||yellowish-orange, stripes and splashes of red
||medium-sized; coarse yellow flesh; tender, juicy and flavorful
||Tennessee 1855 Limbertwig x Winesap ?
||yellow skin almost completely covered with deep red
|| large and roundish; yellow, fine-grained aromatic flesh
||England 1819 ?
||green and yellow, occasional scarlet streaks
|| large and roundish; irregular, uneven surface is overlaid with rough gray and black russet and distinctive welts and knobs; soft and sweet creamy flesh is fine-grained with a sweet flavor; looks more like a potato than an apple
||Elk River x Dutchess
||Primarily used as an ornamental, this tree matures to a large, rounded
shape. It has maple-shaped leaves which turn a beautiful red in the Fall,
and yields a large green crabapple..
||North Carolina 1800's ?
||greenish-yellow, blushed and striped with red
|| medium or smaller; sweet flesh is tender, fine-grained and juicy
||very small, slightly flattened; crisp, juicy, white flesh; wonderful flavor, highly aromatic; famous old apple dating back hundreds of years
||New York 1845 ?
||yellow overspread with bright red and splashed with carmine, pale, russeted dots
||medium to large; firm white flesh, tender, crisp, and very sweet; distinctive, pleasing aroma
||New York 1848 ?
||pale yellow nearly covered with pinkish-red and purplish-carmine striping
||medium or larger, often strongly ribbed; yellowish-white flesh, fine-grained, crisp, tender, and juicy; one of the best dessert apples
||Missouri 1860's ?
||bright red darkening to purplish at the base
||medium or larger; thin somewhat waxy skin; greenish-yellow, hard, breaking, and aromatic flesh; excellent keeper; good cooking apple
||Green cooking apple especially nice for pies, cobblers, etc.
||North Carolina before 1877 ?
||greenish-yellow , slight red blush, numerous dark russet dots
||large; greenish-white, tender, and juicy flesh
||Macoun X Perdue 54-12
||New variety. Juicy, fine-textured white flesh with good flavor. Resistant
to scab, fireblight, cedar apple rust, and mildew.
||Yellow with blush
||Large, round and tender white-fleshed fruit.
||Large apple of good quality which sells well at roadside stands. Tree
bears at a young age.
||Montgomery X Yellow Transparent
||Very similar to Yellow Transparent, but is larger and stores better.
||greenish, ripens to a rich yellow
||Early to mid
||large; greenish-yellow, firm, crisp, and very juicy flesh
||Virginia 1850 ?
||dark mahogany-red, distinctive whitish dots
||Early to mid
||medium size; yellowish flesh, crisp and juicy; good keeper
||yellow covered with red stripes, gray and white dots
||Early to mid
||medium size; yellowish flesh, crisp and flavorful and slightly subacid