Apple

List of apple cultivars

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Over 7,500 cultivars of the apple are known. The following is a list of the more common and important cultivars, with the year and place of origin (where documented), and whether the apples each produces are for cooking, eating, or for making cider.

Contents

Table apples

Common name Origin First developed Comment Use
Adams Pearmain England 1826 It is a dessert apple, with a similar flavour to the Russet, first introduced under the name "Norfolk Pippin." Eating
Akane Japan 1970 Jonathan × Worcester Pearmain Eating
Ambrosia British Columbia Early 1980s Medium to large in size, mostly red coloration with yellow patches. Has cream colored flesh with a sweet, crisp, aromatic flavor and low acidity. Ambrosia trees are hardy and no major disadvantages have yet been identified. Eating
Anna Israel   The color is yellow with a red blush. This variety does not grow well in the cold and prefers heat and humidity. Eating
Annurca Campania, Italy 1876 (pre-77 A.D.?) Very old apple; possibly one of the oldest of all. Believed to be older than first mention in Pasquale's "Manuale di Arboricultura" in 1876. Believed to be the apple depicted in frescoes at ruins of Herculaneum and mentioned in Pliny the Elder's "Naturalis Historia". Eating
Antonovka Russia   Extremely tolerant of cold weather. Hardy. Cooking
Arkansas Black Arkansas c. 1870 Hard and crunchy; stores well. Very deep red so appears black from distance. Eating
Ashmead's Kernel England c. 1700 Small, very sweet and very tart Eating
Aurora Golden Gala British Columbia 2003 Dessert apple; medium size, sweet, juicy, crisp, firm, very long storage life Eating
Bailey New York c. 1840 Red apple with considerable white flecks. Has some russeting. Eating
Baldwin Massachusetts c. 1740 Sweet to subacid flavor. Also known as Woodpecker. Very old variety for North America. Makes lots of juice. Cooking, Eating
Beacon Minnesota 1936 Lively, juicy flavor and is good for baking, it does not keep extremely well. Cooking, Eating
Beauty of Bath England c. 1864 Deep red flush and streaks of red with a little russet. Early maturing but short season. Poor flavour so now rare. Eating
Belle de Boskoop Boskoop, Netherlands c.1856 Bright red, fairly large, early in season (end of august-early September) Cooking (Apple Sauce)
Ben Davis Southeastern United States   Noted for keeping well prior to refrigerated storage, but with a flavor compared with cork. Eating
Beverly Hills California, USA 1997 Slightly tart flavor. Likes warm weather. Eating
Blenheim Orange England c. 1740 Has greenish-yellow to orange skin streaked with red. Distinctive nutty flavour excellent for cooking. The vigorous tree is slow to come into crop but then produces heavily. Cooking, Eating
Bottle Greening c.1800
Braeburn New Zealand 1950s, Chance seedling. Dense apple, and becoming increasingly popular in the UK. Eating
Bramley Southwell, Nottinghamshire, England about 1809 One of the U.K.'s most popular apples. Green coloration. Works extremely well in British puddings and apple crumbles. Cooking
Breedon Pippin England c.1801 Sweet flavor. Originally raised by a parson in Berkshire. Rare. Eating
Brina Italy 1998 (released) PRI 2059-101 Op.Resistant to scab. Spreading habit with intermediate vigor, full flowering season is medium-late, production is heavy, fruit is medium or medium-large, smooth skin; white lenticels, no russet, excellent taste characteristics, ripening time: 1st week of October (Trentino.) Eating
Calville Blanc d'hiver France Approx 1598 Noted for unusual looks (somewhat lumpy on the side) but excellent reward when tried. Noted for having unusually high vitamin C content. Apple of choice for tarte tatin in France. Cooking
Cameo Washington 1980s Existence owed to freak accidental crossing of two most popular apples in world: Red and Golden Delicious. Retains prongs on bottom of latter parent but has flavor more resembling Golden. Eating
Carolina Red June Tennessee c. 1810 Has unusual habit of blossoming twice, and producing two crops per year. Very popular Civil War Era Southern apple. Does beautifully in humid weather. Cooking, Eating
Carroll   1947 Ripens early. Eating
Catshead England c. 1600 Sharp flavor. Lumpy shape and electric green coloring. Known to have been a variety planted in early Virginia by settlers as well as native England. Extremely rare in native UK; occasionally still found growing in Southern U.S. Cooking
Charles Ross Berkshire, England c. 1890 Has been a AGM winner. Orange/Red.Best cooked early in season. Good flavour, and sweet when eaten later in season. Multi-purpose
Cornish Gilliflower Cornwall 1813 Discovered as accidental seedling. Shy bearer. Eating
Cortland New York late 1890s Pale crisp flesh. Ripens in October in state of origin. Classic red coloration, nice crunch. Eating
Court Pendu Plat France 1613 Extremely old variety, may date from as early as Roman times. Popular during the Victorian era. Yellow/Light green, flushed with red. Eating
Cox's Orange Pippin Great Britain c. 1829 Mainly grown in UK, but also grown for export in NZ. Extremely popular apple in Europe. Eating
Cripps Pink ('Pink Lady') Australia early 1970s, western United States Crisp, very sweet and slightly tart. Light red, pink and light yellow-green striped skin. Cooking, Eating
Crispin Japan 1930 See Mutsu Eating
Criterion New York 1898 One of parents believed to be Ben Davis, but very tart unlike parent. Dark red skin underlaid with stripes. Cooking, Eating
Discovery Essex, England 1949 Possibly from an open pollinated Worcester Pearmain. Sharp flavour. Eating
Dorsett Golden Bahamas 1964 Grown from chance seedling of Golden Delicious. One of the most southerly apples grown in Western hemisphere. Eating
Duchess of Oldenburg Russia 1700 Has red stripes with splashes of green Cooking, Eating
Early Victoria Essex, England 1899 (Introduced) Possibly from Lord Grosvenor × Keswick Cod. Also called Emmeth Early. Ripens in late July. Pale yellow fruit. Eating
Edward VII England 1908 (Introduced) Possibly Blenheim Orange × Golden Noble. Ripens in autumn will keep until Easter. Cooking
Egremont Russet Sussex, England 1872 Brown russeting, excellent keeper. Eating
Ein Shemer Israel 1963 Zabidani (local var.) x Golden Delicious. This variety ripens in June. Tastes tart, does not do well in cold weather. Eating
Ellison's Orange Lincolnshire, England 1911 Cox's Orange Pippin × Calville Blanc Eating
Elstar Netherlands 1950s Golden Delicious × Ingrid Marie. Medium-sized, mostly red with yellow showing. Often used in desserts due to its sweet flavor. Cooking, Eating
Empire New York 1966 Lovely white subacid flesh. Tangy taste. Ruby red color. Eating
Enterprise Illinois 1993 Classic North American red apple. Stores well up to six months. Makes very good candy apple. Eating
Envy New Zealand 2009 Sweet and crispy, takes 4-8 hours after cutting to start browning. Eating
Epicure United Kingdom 1909 Yellowish apple with reddish blush. Good clean taste. Eating
Fiesta Kent, England 1972 Sometimes called Red Pippin. Claims both UK and US heritage: parents are Cox's Orange and Idared. Has flavour similar to first but storage, colouring, and cold tolerance of second. Eating
Fireside Minnesota 1943 Very fragrant. Yellow with red striping. Sweet apple, very popular in upper Midwest. Eating
Flower of Kent Kent, England 1700s This is the famous variety that inspired Isaac Newton's theories on the concept of gravity when it hit him on the head. Eating
Fortune   1904 Cox's Orange Pippin × Wealthy Eating
Fuji Japan 1930s Red Delicious × Ralls Genet. Sweet, crisp, dense flesh. Very long shelf life, even without refrigeration. Japan's predominant eating apple. Eating
Gala New Zealand 1970s Kidds Orange Red × Golden Delicious. Thinner skin. Very soft eating apple, well-suited for denture wearers. Eating
George Cave Essex, England 1923 Pale green-yellow fruit with red flush. Early harvest. Eating
George Neal Kent, England 1904 Received Award of Merit from R.H.S. in 1924. Pale green to yellow colour, will keep nicely until late autumn. Cooking
Ginger Gold Virginia late 1960s Tangy flavor, crunchy texture, pale green-yellow color. Noted for being an extremely early bearer (Europe: by September 1 California: late July, Eastern US: August.) Cooking, Eating
Golden Delicious Clay County, West Virginia [1] 1914 One of the most popular varieties in the world. Light green-yellow coloration, very sweet. Poor choice for baking. Eating
Golden Noble England 1820 Tree is short and stocky. Produces mint green fruit with blush of pink. Eating
Golden Orange Italy 1996 (released) PRI 1956-6 × Ed Gould Golden.Resistant to scab. Moderate vigor, spreading habit and medium-late blooming season, fruit is moderately large (207 g) and symmetric, skin is smooth, no russeting ripens some days after Golden Delicious, fruit is very attractive, large,good storage ability. Eating
Golden Russet New York before 1845 Very sweet russet. Believed to be close relative of British varieties grown in mid-nineteenth century. Cider, Eating
Golden Spire Lancashire, UK 1850 An old Northern English variety. Unusual tall and oblong with a tart flavour. Cider, Eating
Granny Smith Australia 1868 This is the apple once used to represent Apple Records. Also noted as common pie apple. Lime green coloring. Cooking, Eating
Gravenstein Schleswig-Holstein, Germany early 1600s Greenish coloring. Has a checkered history: German immigrants brought cuttings of this variety with them in the mid-19th century to the San Joaquin Valley and by planting it laid the foundation of a very large agribusiness. Has many sports. Cultivated in German speaking nations and U.S. West Coast. Cooking
Greensleeves Kent, England 1966 Golden Delicious × James Grieve; good garden apple, with a pleasant but unexceptional flavour. Eating
Grenadier England before 1862 Possibly one of the weirdest of all British apples: it is ribbed and lumpy with a tough coat, looks as though it has taken a beating. Makes good sauce. Cooking
Grimes Golden Virginia and West Virginia borderlands, USA 1804 Native to Blue Ridge Mountains and piedmont area. Believed to be one of the parents for much more famous Golden Delicious. Sometimes russets. Cider, Cooking, Eating
Haralson Minnesota 1923 Red color and large, moderately conspicuous dots. Crisp and juicy with a tart flavor. Excellent choice for pies. Cooking, Eating
Hawaii   Introduced c. 1945 Noted for pineapple like taste. Eating
Heyer 12     Very cold-tolerant Eating
Honeycrisp Minnesota 1960 Has excellent eating and keeping qualities. Mottled red and yellow color. Good crunch when in prime condition. Juicy. Eating
Honeygold Minnesota 1969 Sweet tasting fruit. Tree has very showy light pink blossoms in spring. Eating
Howgate Wonder Isle of Wight, 1915 1960 Usually a big apple. Makes a lot of juice. Cooking
Idared Idaho 1942 Very crunchy. Stores fairly well. Eating
Irish Peach Kilkenny, Ireland 1800 Apple excellent for baking. Early harvest. More difficult to find within land of origin due to primary use for export to UK. Hardy, tastes very good straight off tree. Cooking, Eating
James Grieve Edinburgh, Scotland 1893 Good taste, but poor keeper (bruises easily). Cooking, Eating
Jazz (apple) New Zealand 2007 (launched) Bright red round apple with subtle yellow under striping. Tart-sweet, dense and very crunchy with effervescent texture. Cross between a sweet Royal Gala and a firm, tart Braeburn. Eating
Jonagold New York 1968 Popular in Europe and land of origin. A very large apple. Several high colored strains are available. Eating
Jonathan New York 1920s, elsewhere in United States Tart taste. Mostly red apple with patches of lime green. Does well in cooler areas; some frost resistance. Cooking (Pie), Eating
Junaluska North Carolina, United States c. 1815 Once thought to be extinct but rediscovered in 2001 in rural North Carolina. Native American origin. Named for Cherokee chief Junaluska, leader in Battle of Horseshoe Bend and man believed to have planted original tree. Extremely russeted and ugly apple but very hardy tree with superior taste to commercial varieties. Cooking, Cider, Eating
Kidd's Orange Red New Zealand 1924 Cox's Orange Pippin × Delicious. Yellow skin with orange red flush. Chewy rather than crunchy. Eating
Karmijn de Sonnaville Wageningen, Netherlands 1949 Yellow groundcolour when ripe, with red flush, and russet depending on the season. Large apple, though shape can be irregular. Cooking (Apple Juice), Eating
Katy Sweden 1947 Medium sized early eating apple with red skin and pale cream flesh. Well suited to Northern European climate. Eating
Kerry Pippin County Antrim, Ireland [c. [1805]] Pale to golden yellow flesh. Delightful spicy taste. Well suited to Ireland's moist, cool climate. Eating
Knobbed Russet Sussex, England 1819 Green and yellow, with rough and black russet. Unusually irregular, warty and knobbly surface. Cider, Eating
Lane's Prince Albert England 1841 Green with orange blush. Makes a good apple crumble for Christmas: peak ripening happens in winter. Cooking
Laxton's Superb England 1897 Wyken Pippin × Cox's Orange Pippin. Classic old Victorian, British apple. Green with dull red flush. Firm texture, but not very good juice producer. Eating
Liberty New York 1978 Very disease resistant. Very similar appearance to McIntosh, relatively short storage life in air. Eating
Limelight Kent, England 2000 Greensleeves type; abundant cropping and a compact tree. A pale green apple with a smooth finish and occasional pink blush. Crisp flesh and disease resistant tree. Eating
Lodi Ohio 1911 Fruit pale yellow flushed with deeper yellow. Resistant to scab. Tangy taste. Eating
Lord Derby Cheshire, England c. 1850 Yellowish green apple. Acid flavour, likes cooler weather. Cooking
Lord Lambourne England 1921 (Introduced); James Grieve × Worcester Pearmain. Round shape. Orange flush with hint of russet. Strong acid flavour. Tree good for backyard gardeners. Eating
Macoun New York 1923 Cold-tolerant. Crunchy. Does very well in salads. Eating
Malinda Vermont 1860 Small, conical with sheep's nose; deep, rich yellow with red spots possible. Dry, dense, substantive flesh; mild, pear-like flavor Cooking, Eating
Mantet Manitoba, Canada 1929 (Introduced) Amber fruit washed with red. Summer apple. Does not do well in warm climates. Eating
McIntosh Ontario, Canada 1811 A popular cold tolerant, pocket-sized eating apple in Canada and northeastern USA. Cooking (Apple Sauce), Eating
Melrose Ohio Introduced 1944 Flavor improves in storage. Coarse flesh. Eating
Merton Worcester John Innes Institute, England 1956 Cox's Orange Pippin × Worcester Pearmain, Eating
Miller's Seedling Newbury, Berkshire, England 1848 Sweet apple. Tree prefers chalky soils. Eating
Mollie's Delicious New Jersey 1966 Conical shape, pinkish red color. Lasts long in refrigeration. Good aftertaste. Eating
Muscadet de Dieppe Normandy, France c. 1750 Commonly used in making Calvados liquor. Cooking
Mutsu Aomori Apple Experiment Station in Japan from Golden Delicious × Indo 1930 Known as Crispin in the UK Eating
My Jewel Watsonville, California c. 1940 Delicious banana-flavored apple originating in Watsonville, California as a chance seedling. Eating, Coking, Cider
Newtown Pippin New York 1759, Oregon Best known colonial apple in North America. Known favorite of Ben Franklin and Thomas Jefferson. Also sometimes called Albemarle Pippin. Light green (northern kind) or electric yellow (southern). Flavor improves with age and storage. Cooking, Eating
Newton Wonder England 1870's Very good cooker. Prolific bearer, can be harvested in winter. Cooking
Nickajack North Carolina c. 1810 Native American origin, believed to be originally grown by Cherokee along banks of Nickajack Creek. Only grown in Appalachians, favorite of later settlers for desserts. Rusty red color with sweet, crisp taste. Cooking, Eating
Northern Spy New York c. 1800 tart, firm, stores very well. Noted for being excellent choice for making American style apple pie. Sometimes used as rootstock. Cider, Cooking, Eating
Orleans Reinette France c.1776 Reliable bearer. Similar taste to Blenheim Orange, but not related. Eating
Ozark Gold Missouri 1970 Light green with pink blush. Has taste with notes of honey. Eating
Pacific Rose New Zealand c.1995 Extremely crisp, sweet, apple. Also grows well in California. Eating
Pam's Delight Luton, Bedfordshire, England 1958 A dessert apple. Eating
Paula Red Kent County, Michigan c.1960 Firm white flesh, McIntosh mutation Eating
Peasgood's Nonsuch England 1858 Very big apple. Can weigh up to half a kilo. Cooking
Pink Pearl California 1944 Noted for having bright pink flesh. Sweet. Possibly has crab apple in its ancestry. Eating
Pinova Germany 1986 Bred in Germany over an 18-year period. Called Piñata in the United States. Fragrant smell, thin skin and balanced sweet and tart flavor profile. Cross between Golden Delicious, Cox's Orange Pippin and Duchess of Oldenburg. Cooking, Eating
Pixie England 1947 Resistant to scab and mildew. Very small apple. Eating
Pott's Seedling England pale green/yellow colour and white flesh Cooking
Pound Sweet Manchester, Connecticut 1834 Amber coloration. Used mostly for apple butter making. Russets. Does well in moderate cold. Suitable to areas with snowy winters. Cooking
Red Astrachan Russia c. 1800 Extremely resistant to frost. Cooking
Red Delicious Iowa 1870s, elsewhere in United States and worldwide Unmistakable for dark red color and bumps on bottom. Poor choice for cooking; makes bland cider. Sometimes referred to as Starking Delicious or variation. Eating
Rhode Island Greening Newport, Rhode Island approx. 1650 Extremely old variety for United States, second only to Roxbury Russet in age. Very tart. Grass green color with some possible russeting near stem. Cider, Cooking
Rev. W. Wilks England 1908 Pastel green with a light pink flush. Very good against disease. Cooking
Ribston Pippin Yorkshire, Great Britain 1707 Yellow, flushed orange, streaked red with russet at the base and apex. Sweet with a pear taste. Eating
Rome Beauty Ohio early 1800s Rounded, all red, and very glossy. Flavor develops when cooked. Good keeper. Cooking
Royal Gala New Zealand c.1960 Higher colored selection of Gala (see above). Many commercial strains are available. Eating
Rubens (Civni) Italy 1985 Sweet and crunchy; a cross of Gala and Elstar. Eating
Snow apple (Fameuse) Canada Late 1600s Tender, aromatic, distinct flavor. A parent of McIntosh. Cider, cooking, eating
Sonya New Zealand 2000 Cross between a Red Delicious and Gala. Coppery colouration. Crisp. Eating
Spartan British Columbia 1926 Good all-purpose, medium sized apple. Has a bright red blush and may have background patches of greens and yellows. Popular across border in United States as well. Cooking, Eating
Spitzenberg Esopus, New York mid 18th century Grown by Thomas Jefferson at Monticello. Heirloom variety still available at farmstands in Northeast and portions of Virginia. Difficult to grow for inexperienced planters. Cooking, Eating
Stark Earliest USA 1938 Does nicely in fruit salads. Red striping on light background. Ripens in summer. Eating
Stayman Winesap USA 1866 Dullish red skin often covered with a light russet. Tart, wine-like flavor. Stores well. Particularly known for tangy cider. Cider, Cooking, Eating
Sturmer Pippin Suffolk, England c. 1800 Yellow flesh. Flavor matures in storage. Flesh is somewhat soft rather than crunchy Eating
St Edmund's Pippin Suffolk, England c. 1870 Unusual in fact that it has scaly russet patches mixed with smooth. Has vanilla/pear taste. Usually a light yellow-green. Eating
Summerfree Italy 1998 (released) Resistant to scab. Spreading habit with moderate vigor, fruit is large, average weight of 175 g, skin is smooth, ripens 1-2 days before Gala, good storage ability. Eating
Sunset England 1918 Easy to grow. Has very similar flavour to Cox's Orange Pippin. Won't do well in heat. Eating
Sweet Sixteen Minnesota 1973 Large fruit, some russeting near top. Moderately acidic taste. Eating
SweeTango Minnesota 2009 Juicy and sweet with hints of fall spices, SweeTango's flavor, balanced by vibrant acidity, dances to a long and satisfying finish on the palate. It also features the satisfying "crunch" of a Honeycrisp. Eating
Tolman Sweet United States 1822 Very sweet apple. Once used to make dried fruit for winter. Cider, Cooking
Topaz Czech Republic 1990 acidic taste Cider, Cooking, Eating
Tydeman's Early Worcester England 1929 Mclntosh × Worcester Pearmain. Crimson over yellow background colour. Eating
Tydeman's Late Orange England 1930 Good storage qualities, but loses fragrance with age. Eating
Wagener New York c. 1795 Tree is scab resistant. Green with red flush, tangy taste. Very versatile in kitchen. Cider, Cooking, Eating
Warner's King Kent, England c. 1700 Oblong and light green. Lip puckering, eye watering tart. Do not attempt to eat out of hand. Cooking
Wealthy Minnesota 1860 Cherry Red x Sops of Wine.

Pretty reddish pink coat. Believed at one time Minnesota too cold to grow apples until "Wealthy" was born. Wealthy now a parent to many apples for resistance to temperatures below freezing. Still available in upper Midwest

 Eating
Winesap United States 1817 Sweet with tangy finish. Reddish blush flecked with some green. Cider, Eating
Winston (apple) England ~1935 Cox Orange × Worcester Pearmain
Wolf River Wisconsin c. 1881 Apple very large, some growing to size of large grapefruit. Red with yellow blush. Once very popular commercial apple in United States but presently relegated to upper Midwest if grown for profit. Occasionally can be found growing wild in backcountry thickets or abandoned land in Shenandoah Valley. Named for area where found. Feral trees can be brought back with care and pruning. Cooking, Eating
Worcester Pearmain Worcestershire, England 1873 Crisp and sweet flavour when ripe. Best if eaten early in season (September) Eating

Cider apples

Cider apples may be far too sour or bitter for fresh eating, but are used for making cider. Some apples (especially older ones from America and Canada) are used for both cider and eating purposes.

Gravenstein apples, used for cooking, dessert, and cider
Not so common apple cultivars.

Rootstock cultivars

A range of modern apple cultivars

Selection of rootstock cultivars can be difficult: vigorous roots tend to give trees that, while healthy, grow too tall to be harvested easily without careful pruning, while dwarfing rootstocks result in small trees easy to harvest from, but often shorter-lived and sometimes less healthy. Most modern commercial orchards use one of the "Malling series" (aka 'M' series), introduced or developed by the East Malling Research Station from the early 20th century onward. However, a great deal of work has been done recently introducing new rootstocks in Poland, the US (Geneva), and other nations. The Polish rootstocks are often used where cold hardiness in needed. The Geneva series of rootstocks has been developed to resist important diseases such as fireblight and collar rot, as well as for high fruit productivity.

Cultivar reference sources

Two of the most comprehensive publications on apple cultivars are:

'Granny Smith', an apple cultivar

References

  1. ^ Elzebroek, A.T.G.; Wind, K. (2008). Guide to Cultivated Plants. Wallingford: CAB International. p. 27. ISBN 1845933567. http://books.google.co.uk/books?id=YvU1XnUVxFQC&lpg=PT39&dq=apple%20cultivars%207%2C500&pg=PT39#v=onepage&q=&f=false. 

External links

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v • d • e
Apple cultivars

Adams Pearmain · Ambrosia · Antonovka · Arkansas Black · Ashmead's Kernel · Aurora Golden Gala · Baldwin · Ben Davis · Blenheim Orange · Belle de Boskoop · Braeburn · Bramley · Brina · Brown Snout · Calville Blanc d'hiver · Cameo · Cornish Gilliflower · Cortland · Cox's Orange Pippin · Cripps Pink (Pink Lady) · Discovery · Egremont Russet · Elstar · Empire · Esopus Spitzenburg · Flower of Kent · Foxwhelp · Fuji · Gala · Ginger Gold · Golden Orange · Golden Delicious · Granny Smith · Gravenstein · Grimes Golden · Haralson · Honeycrisp · Idared · James Grieve · Jazz · Jersey Black · Jonagold · Jonathan · Junaluska · Karmijn de Sonnaville · Knobbed Russet · Liberty · Macoun · McIntosh · Mutsu · Newtown Pippin · Nickajack · Nicola · Norfolk Biffin · Northern Spy · Paula Red · Pink Pearl · Pinova · Ralls Genet · Rambo · Red Delicious · Rhode Island Greening · Ribston Pippin · Rome · Roxbury Russet · Rubens (Civni) · Sekai Ichi · Spartan · Stayman Winesap · Styre · Summerfree · Taliaferro · Worcester Pearmain · York Imperial · Zestar

 Apples.jpg
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