Apple Varieties
Allington Pippin is a sweet, but tart, apple which displays an apple's ability to change its taste with age. It can be bitter sweet in early November but mellowing out to have a pineapple flavour a short time later.
Api/Pomme d' Api/Lady Apple is a variety said to have originated in Roman times. It is a very small, hard, winter apple that can be a beautiful red on one side and a pale or white on the other. It is grown more for show than for eating. The flavour seems to be in the skin only.
Ashmead's Kernel was first cultivated in Gloucestershire in England in the 17th century. The flesh has a good acid/sugar balance and, in some seasons, develops a strong, spicy, aniseed flavor. They are a good eating apple.
Baldwin is a round, yellow, and red-striped American apple discovered in the mid 18th century. First known as the Pecker or Woodpecker, it was later renamed to Baldwin in honour of the Colonel who propagated it throughout Massachusetts. It has a good, medium flavour and stores well.
Beauty of Bath is a small red and green apple with sweet, juicy flesh. It needs to be eaten immediately after picking, however, as it rots soon after.
Ben Davis is a large yellow and red marbled variety that has little flavour. It was once popular in North American in the 19th century and despite its keeping abilities, its lack of flavour caused a decline in popularity.
Bismark is an unusual British cooking apple that has a bright red skin. It was introduced from Tasmania in 1890.
Blenheim Orange is one of the best apples of the Pippin family. It was first discovered growing out of a wall at Blenhem Palace in England in 1818 and was named by permission of the Duke of Marlborough. It is large, a dull yellow and red, with a crisp flesh and a very tart flavour. It is a early variety dual purpose apple with a pleasant nutty flavor -- and, it also has 67 other names.
Braeburn are grown only in the southern hemisphere as they need plenty of daylight hours.
Bramley's Seedling or Bramley is the most widely sold cooking apple in Britain. It has an unusually long keeping season ranging from early autumn to the following summer. It is a large apple with an irregular shape. Commercially harvested as a green apple or green with faint red stripes, it will turn yellow if left on the tree. There are also crimson varieties.
Calville Blanche d'Hiver is a connoisseur's delight and an Old French variety. It is large, ribbed, golden, juicy, and scented. It needs a warm climate or a greenhouse as it comes into season in January and February.
Charles Ross is an apple named after a 19th century gardener from Berkshire, England. It is a dual-purpose apple best used early in its season when the juicy flesh still has a good flavour. The flesh turns yellow when cooked.
Codlin is a family of British cooking apples that have been appearing since the 16th century. They are elongated, pale green or yellow, sometimes with a reddish flush but never striped. They ripen in autumn and do not keep well.
Cortland is a modern American variety bred from the Ben Davis and McIntosh apples. It is a favourite for fruit salads because its flesh hardly browns when cut. Fairly large, red and yellow, it has a sweet but moderately acidic flavour. Its season is late autumn.
Costard is an extinct family of British apples that were popular beginning in the 13th century. It was one of the first apples to be given a distinct name and the first to become an important kitchen apple. It began to disappear towards the end of the 17th century despite it having had a reputation for superior flavour and a large size. Costard, was the medieval slang word for 'head' and the name survives in the word 'costermonger', although such a person may now sell any kind of fruit or vegetable.
Court Pendu Plat is an old French variety dating before the 1600's and may have been a species from the Roman times. It is a small, flattened apple, green with faint red stripes and a rich flavour. Its season is midwinter to spring.
Cox's Orange Pippin is a medium greenish-yellow apple with some orange-red russeting. Since its introduction in the first half of the 19th century, it has become one of the world's most popular dual purpose apples and one of the best of the large family of Pippins. It is of a medium size, round, a dull brownish green with faint red stripes and a red flush on one side. It usually has a matt brown russeted area around the stem. The texture is crisp with a flavour that is balanced between sweet and acidic.
Crispin is a large, pale yellowish-green apple with a pleasant juicy flavor.
Decio is an Italian variety that has a very ancient origin stretching back to classical Roman times. It is a small apple, crisp and refreshing but without much of a flavour. Its great value comes in it being a late keeper best picked green towards the end of the year and eaten in the spring. By such time, it will have turned creamy and red.
Delicious is a red apple which began as a chance seedling in 1872 on a farm in Peru, Iowa. It was first called Hiatt's Hawkeye, named after the farmer on whose land it first grew. A large fruit growing company, Stark Brothers, bought the farm and renamed the apple, Delicious. Since the 1940's, it has been the leading American apple but it is also widely grown abroad and has developed into new varieties such as the familiar Starking (Star King) in Britain. The fruit is large and elongated with the characteristic five projections on the bottom end. The texture is crisp at first but then becomes mealy the longer it is stored. The flavour is sweet but insipid as it lacks acidity. These apples are usually eaten raw and is a popular fruit salad item as it does not turn brown as rapidly as most. Its lack of taste does not make it suitable for cooking however. Its season is autumn to early winter. The Golden Delicious is an unrelated variety.
Discovery is one of the first apples to appear in Britain each season. It was aptly named because it was a chance discovery by an amateur grower and first marketed on a large scale in the 1970's. It was bred from the Worcester Pearmain and was the first apple to be grown commercially in Britain. It is particularly attractive for its highly coloured bright red skin and green skin and contrasting hard, crisp white flesh which often has a pink tinge on the sunny side giving it a slight taste of raspberries. Although crisp and light at first, it quickly softens so it must be eaten promptly after picking and best eated straight from the tree.
Duchess is a very early ripening apple. It has been a North American favourite for baking since it was introduced from Russia in the early 1800s. It is a little tart, so is not thought of as a dessert apple or one enjoyed eating out of hand; but some do like them that way. It does have an interesting flavor right off of the tree, and is an excellent cooking apple. The colour and shape of Duchess are very appealing with the profoundly round profile and marked striping. Once a popular variety for home use, lone trees can still be found on old homesteads. The Dutches is rarely found anymore in the market place as it does not seem profitable for growers to focus on this variety anymore, as demand for culinary classic has plummeted.
Egremont Russet is a typical Russet having a rough, porous skin which allows for water to evaporate out of it leaving a denser flesh and a more intense flavor. It has a crisp texture and the taste is sweet taste and most always available in England.
Elison's Orange is a highly flavoured variety tasting of aniseed and pear drops.
Elstar is a cross between Ingrid Marie and Golden Delicious. It was originally bred in Holland but now grows extensively throughout Europe. It can be kept for three or four months successfully.
Empire is a dark red, slightly tart, American apple that has greenish, juicy flesh. It is best eaten raw but can be used for cooking.
Fuji is a sweet greenish-yellow apple with juicy white flesh. Good dual purpose apple.
Flower of Kent is a large green variety now almost forgotten but said to be the apple that so inspired Sir Isaac Newton to formulate his law of universal gravitation.
Gala is a colorful eating apple from New Zealand and best eaten when absolutely fresh but can be used in cooking. Royal Gala is similar but red all over.
Gascoyne's Scarlet is a dual-purpose apple that is a pale greenish white on one side and a bright red on the other. It has an aromatic juicy flesh with a mild flavour. A French name, Cramoisie de Gascogne suggests a French origin, but this variety was first raised by a Mr. Gascoyne in England.
Giliflower is a variety mention by many early authors including Evelyn in 1699 and praised for its rich and aromatic flavour.
Gladstone is a large early summer apple of pleasing flavour and aroma.
Golden Delicious is an American apple which first appeared from a chance seedling on a West Virginia farm about 1900 and now the most widely grown apple in many countries. Not related to the Delicious, this apple is similar in shape being elongated and tapering to five points but it is golden in colour. At its peak, the creamy flesh is juicy and crisp with a mild flavor. However, most commercially grown Golden Delicious are sold when they are under or over ripe. Consequently, their taste is nonexistent and the texture mealy. When the apple is grown in a cool climate, a reasonable amount of acid forms giving it a good flavour, but if it is grown in warmer regions, the flavour becomes bland. This variety is popular with growers as tree crops are heavy. Because it lacks acidity, Golden Delicious will retain its shape when cooked and is therefore a good choice when cooked sliced apples are required for decoration.
Golden Noble is a cooking apple but one which disintegrates. It is highly recommended for its flavour but it is difficult to find.
Granny Smith was first grown in Australia and is usually sold under ripe thus having a tart flavor. It is an unusual colour being a brilliant emerald green when fully ripe with the occasional slight flush appearing on one side. It is widely grown in South Africa, Australia, Chile, and France.
Gravenstein< originated in northern Germany or Denmark before 1800 and taken to California around 1820 where it soon became a popular variety for cooking. It is also popular with those who like to eat tart apples raw. It is a large, yellow apple with bright red and orange strips. It is roundish but slightly lopsided.
Greening or Rhode Island Greening, is a pale green apple first grown from seed in 1748 by Mr. Green at Green's End in Rhode Island - so the name shouldn't come as any surprise. It is usually sold as a cooking apple because of its crisp, sharp flavour. It has a long season that ranges from late autumn to spring.
Greensleeves is a James Grieve and Golden Delicious cross that has more flavor than a James Grieve and better acidity. It is best eaten immediately after picking.
Howgate Wonder is an outstandingly large cooking apple with a weak flavour that disintegrates when cooked. It can grow to an enormous size and are grown mainly for exhibition. In 1997, the world record was achieved with a specimen weighing 3 lbs. 14 oz.
Ida Red or Idared is by far the most favorite North American apple used for making applesauce. An American apple that was bred in Idaho in the 1930's and 40's from a Jonathan and a Wagener. The result was a medium-sized round, red and yellow apple with a sweet but moderately acidic flavour. It has good keeping properties.
ames Grieve is a Scottish apple raised in Edinburgh during the late 19th century. It has a tart juicy flavor but bruises easily. It is good for eating raw or for cooking but does not store well and should be used within three weeks of picking.
Jester is a recent English variety used mainly in cooking.
Jonagold is a dual purpose hybrid of Jonathan and Golden Delicious. It is a large, round, green-tinged yellow apple with creamy white flesh and a superb flavour.
Jonathan is an American apple that dates from about 1825. It is of medium size with a yellow skin heavily overlaid with red stripes. The flavour is mildly acidic and the texture is crisp but quickly softens so it must be used at once. It is a good dual purpose apple.
Katy is a colorful early apple bred in Sweden from the Worcester Pearmain. Their small size appeals to children and its flesh is crisp, sweet, and juicy. It is best eaten immediately after picking.
Kidd's Orange Red is a New Zealand apple bred from Cox's Orange Pippin. They are highly aromatic but require long hours of sunshine to develop their full flavor and colour so they cannot be successfully grown in Northern climates.
Laxton Apples are a large and important group that received their name from Thomas Laxton (1830-1890) who worked mainly on peas and strawberries but his sons began to experiment with apple breeding. They produced thousands of cross-bred apples and a high proportion of them have retained the Laxton name. They bear a resemblance to the Coxes but are brighter with less striping and russeting. The texture is crisp and the flavour light. The best known late Laxtons include Laxton's Pearmain and Laxton's Superb which is a greenish yellow all-purpose apple partially covered with red and its flavour and texture is crisp, very juicy, flesh tasting sweet but a little acidy. Laxton's Advance and Laxton's Leader are among the earlier varieties. Laxton's Fortune is a cross between Cox's Orange Pippin and a Wealthy producing a yellowish apple tinged with red. It is a mid-season variety that is sweet, juicy, and lightly aromatic.
Lord Derby is a cooking apple that does not disintegrate and best used while still green.
Macoun is a large American apple bred from McIntosh but surpassing that apple in flavour as well as in its keeping abilities.
McIntosh is a Canadian apple named for John McIntosh of Ontario, Canada, who discovered it as a chance seedling about 1811. It soon became popular throughout North America. The apple is of a medium size green or yellow heavily overlaid with red striping. The waxy skin can be polished to a sheen but it is tough. By contrast, the flesh is mushy with a hint of strawberry. It grows best in the norther parts of the US and in Canada. It is a good dual purpose apple.
Mutsu is of Japanese origin but now grown in Britain under the name of Crispin. It is a very late, long-keeping variety that was developed from a Golden Delicious. It is generally larger with a more acid and a more interesting flavour than the Golden Delicious. It is suitable for both cooking and eating raw.
Newtown Pippin is an old, well-established American variety but not widely grown today because the tree is awkward to manage. The apple was named after the town of Newtown which stood on Long Island where Flushing now stands. The original tree was found there around 1700 but perished in 1805 after excessive cuttings were taken for propogation. This variety produced a heavy crop of yellowish-green apples which were crisp but juicy, acidic but sweet, and with exceptional keeping qualities. Ripening in midwinter, they will keep until the following summer. The tree was unrivaled as an apple producer but very sensitive to soil and climate conditions and thus it lost its popularity among growers toward the end of the 19th century.
Northern Spy is a large, yellow and red-striped American apple that resembles the Baldwin but is superior and long considered the perfect specimen and became something of a legend. It originated in the northeastern part of the US at the beginning of the 19th century and grew well into the 20th century but now is seen less often.
Orleans Reinette is one of the best all purpose apples. It is large apple with orange-flecked russet on its rough skin and it is juicy and aromatic.
Pearmain is the oldest English apple name. It was recorded in a Norfold document of 1204. The name is derived from the old French apple name of "parmain" or "permain" and refers to a group of apples rather than a single variety. All that the modern Pearmains have in common is their green and red colouring typical of many apples. The best known is the Worcester Pearmain which has a good, sharp flavour with a hint of strawberry. It has a crisp texture when fresh but does not keep very well. Its season is early autumn. Most other Pearmains ripen later.
Pink Lady is an all purpose Australian cross between a Golden Delicious and a Lady Williams. It is a large apple with a mild flavour.
Pippin originally meant any apple grown from a "pip" or seed. The name was derived from the French "pépin", meaning both "pip" and apple. By the 16th century, the term had come to denote a hard, late-ripening, long-keeping apple with an acid flavour. The first pippins brought over from France to England were cider apples but eating varieties were soon developed. London Pippin or Five Crown, was known in Somerset before 1580, and is still grown in Australia. Golden Pippin, a good flavoured, juicy variety, was popular through the 16th and 17th centuries. Later, Ribston Pippin became popular and from this, the modern Cox's Orange Pippin was bred. Another good Pippin is Sturmer Pippin, a very late-ripening hard variety that does well in the southern hemisphere and grown for export in South Africa and Australia. In America, the name "Pippin" was used for different kinds of apple with the most famous being the purely American variety, Newtown Pippin.
Pitmaston Pine Apple is a small conical apple with a rich flavour that was raised in Pitmaston, Worcestershire, England in 1785.
Pomme d'Api is also known as Lady Apple. It is an attractive apple with yellow skin and a bright red blush. It is a late apple and stores well.
Red Astrachan is a rosy Russian variety. It is an early apple with a fruity, acid flavour and "plenty of character". However, it is prone to falling off the tree before it is fully ripe.
Red Delicious is a popular North American apple first grown in the 19th century. It has an exceptionally sweet flavor and can be grown in Europe but not always successfully.
Reinette is an old French apple name that originally meant an apple propagated by grafting. The name soon came to denote a type of apple what was late in ripening but a good keeper. It has a dull green skin that is sometimes flushed and often russeted. The flesh is firm and slightly dry but has a good, sharp flavour. Golden Reinette has been popular in France since before 1650. Orléans Reinette, an 18th century variety which is unusually sweet, is generally regarded as better.
Reverend W. Wilks is a mid-season cooking apple first recorded in 1904. The crisp flesh cooks down to a yellow froth.
Rome Beauty is an American apple named after Rome, Ohio where it was discovered around 1820 by Joel Gillett. One of his grafted trees had shot from below the graft and this stray branch began to produce very pretty, large, red-striped apples with very firm flesh. The variety soon became popular especially among growers as it was easy to manage and the attractive fruits sold well. It also keeps well but the only drawback is its bland flavour. The apple is used in cooking because it keeps its shape well.
Russet is the name of a group of apples with distinctive matt brown skin, often spotted or with a faint red flush. It often has a flattened lopsided shape. The flesh is crisp and the apples keep well from the late autumn when they ripen until the following spring, although they may turn rubbery. The flavour is unusual and pear-like. Russets are a dual purpose apple and their size varies from tiny to very large. In Britain, Egremont Russet and Golden Russet are the most popular. An American variety, Roxbury Russet, is claimed to have originated in Roxbury, Massachusetts in the early 17th century. If this is true, then this would be the oldest named American variety.
Snow is a beautiful old variety that probably originated in Quebec, Canada. Since it is very similar to the McIntosh, many believe that it may be an ancestor. The Snow apple is another that cannot be grown profitably anymore. As its name suggests, the flesh is incredibly white and juicy, but it is also rare to find one. Usually, it will be on a lone farmstead, but hardly ever in the market place, which is a shame because it was truly a delight to behold and enjoy.
Spartan is a Canadian apple raised in 1926 from a McIntosh and a Newton's Pippin. It inherits its tough skin from the McIntosh but tastes highly aromatic with a floral scent. Spartan is also popular with growers in Britain and widely sold there. It is a beautiful crimson colour but the flavour and texture has an inferior quality.
Wealthy is a large bright red American apple that grows well in northern climates and developed for that purpose in the 1860's by Peter Gideon who was the first American to breed apples scientifically. The name was not given to reflect opulence but in recognition of Mrs. Gideon's Puritan Christian name. Not a good keeper, the apple has a good, sharp flavour suitable for eating raw or cooking but the pinkish flesh softens quickly.
White Joaneting is an English apple known before 1600 when it was called the Jenneting by Elizabethan writers. It is still occasionally grown because it ripens in July, well before any other apple. Its shiny yellow skin has an occasional red flush with a good juicy flavour but it does not keep well.
White Transparent is an early-ripening apple of Scandinavian or Russian origin and was introduced to Britain and the US in the mid 19th century. As its name suggests, it is very pale with a transparent skin. The taste is pleasantly mild and should be used soon after it ripens. It is best used as a cooking apple. The Yellow Transparent is similar.
Winesap is an American apple of unknown but early origin and so named because it was used mainly as a cider apple. It is generally of a medium size, elongated, bright red with a little yellow on the side having the most shade side. The flesh is firm and aromatic. Ripening in late autmn, it keeps well until the early summer although the textures does soften somewhat. A good dual purpose apple lacking in some tartness that can be overcome with the addition of a little lemon.
Worcester Apples form a group of which the Worcester Pearmain is the best known. Firm, sweet flesh with a strawberry flavour is characteristic of them. Others include Benn's Red (an old Cornish apple), Tydeman's Early Worcester, Duchess of Oldenbury, and Martin Worcester. By September they tend to be over sweet. Worcester Pearmain is another of the family and is a cone-shaped yellow apple flushed with bright red. The flavor has a hint of strawberry. They are best eaten immediately after picking but can be used in cooking.
York Imperial is a large American apple with good keeping qualities and grown mainly for the food processing industry. It has crisp flesh with an attractive aromatic flavour. Its lopsided shape and patchy colouring makes it unsuitable for retail sale.
