List of apple cultivars

1909 illustrations by Alois Lunzer depicting apple cultivars Golden Sweet, Talmon Sweet, Bailey Sweet and Sweet Bough

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 an indication of whether the apples are for cooking, eating, or making cider. Those varieties marked agm have gained the Royal Horticultural Society's Award of Garden Merit.

Table of apples

Common name	Image	Origin	First developed	Comment	Use
Adams Pearmain		England	1826	A dessert apple. Similar flavour to Russet, first introduced under the name "Norfolk Pippin".	Eating
Aia Ilu		Estonia	1946	Apple is large in size, weighing 250–300 g. It is yellow, juicy, and bittersweet with a weak aroma.	Eating
Airlie Red Flesh (Newell-Kimzey red flesh, Aerlie's Red Flesh)		Oregon, US	c. 1961	A large, conic apple. Light yellow-green skin strewn with white dots, occasionally with a faint red-orange blush. Light pink to deep red flesh is crisp, sweet and mildly tart.	Eating
Akane		Japan	1970	Jonathan × Worcester Pearmain. Tangy taste.	Eating
Åkerö		Sweden	15th century	Apple is egg-shaped, medium to large in size, sweet and aromatic. Best in November, keeps well till February. Oldest cultivar in Northern Europe, grown mostly in Sweden and Estonia.	Eating
Alkmene agm		Germany	1930	Cox's Orange Pippin × Doktor Oldenburg	Eating
Allington Pippin		Lincolnshire, UK	1880s	A versatile English dessert apple raised by horticulturalist Thomas Laxton some time before 1884. Exhibited as Brown's South Lincoln Beauty, the name was changed to Allington Pippin by Bunyard Nursury in 1896. A cross of Cox's Orange Pippin and King of the Pippins. A small apple, aromatic, with a pineapple-like flavour, keeps its shape when cooked.	Eating, Cooking, Dessert
Ambrosia		British Columbia, Canada	1980s	Medium to large in size, mostly red coloration with yellow patches. Has cream-coloured flesh with a sweet, crisp, aromatic flavour and low acidity. Ambrosia trees are hardy and no major disadvantages have yet been identified.	Eating
Anna		Israel	1965	Colour 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 (documented)	Very old apple; possibly one of the oldest of all. Believed to be older than first mention in Pasquale's Manuale di Arboricultura, 1876.	Eating
Antonovka		Kursk, Russia	17th century	A very old Russian variety, often planted at dachas. Apples are large, yellow-green and bracingly tart to eat out of hand, but superb for cooking, as they keep their shape. Extremely tolerant of cold weather, and because it produces a single, deep taproot (unusual among apple trees), Antonovka is propagated for use as a rootstock. Antonovka rootstock provides a cold-hardy (to -45 °C), well-anchored, vigorous, standard-sized tree.	Cooking, Cider
Apollo				Cox’s Orange Pippin × Geheimrat Dr. Oldenburg	Eating
Ariane		Angers, France	2002	Scab resistant. Developed at the National Institute of Agricultural Research in France.	Eating
Arkansas Black		Arkansas, US	c. 1870	Hard and crunchy; stores well. Very deep red, appearing black from a distance.	Eating
Arthur Turner agm		England		large golden cooker: prone to mildew but scab resistant	Cooking
Ashmead's Kernel agm		England	c. 1700	Small, very sweet and very tart.	Eating
Aurora Golden Gala		British Columbia, Canada	2003	Dessert apple; medium size, sweet, juicy, crisp, firm, very long storage life.	Eating
Autumn Glory		Washington, US	2011	The Autumn Glory variety is a hybrid of the Fuji (apple) and the Golden Delicious apple, featuring a red over golden background. Very sweet, firm flesh with a subtle "cinnamon" flavour. Produced only by Domex Superfresh Growers in Washington's Yakima Valley.	Eating
Bailey		New York	c. 1840	Red apple with considerable white flecks. Has some russeting.	Eating
Baldwin		Massachusetts, US	c. 1740	Sweet to subacid flavour. Also known as "Woodpecker". Very old variety for North America. Makes lots of juice.	Cooking, Eating
Ballyfatten		County Tyrone, Northern Ireland	c. 1740	A large, round apple with firm, dry, sweet, slightly tart white flesh. Excellent keeper. Scab and canker resistant.	Cooking, Eating
Bardsey Island Apple		Bardsey Island, Wales	1998	A medium-sized eating apple with a unique lemon aroma. Sweet and juicy. Skin color red over gold. Very disease resistant. Single tree discovered on Bardsey island in 1998, age of original tree unknown. May have monastic origins.	Eating
Beacon		Minnesota, US	1936	Lively, juicy flavour; good for baking. Does not keep very well.	Cooking, Eating
Beauty of Bath		England	1864	Deep red flush and streaks of red with a little russet. Early maturing but short season. Formerly grown commercially in England for local markets. Good flavour in its home climate if it is eaten soon after picking. Poor flavour if distributed long distances and stored for weeks, so now rare.	Eating
Belle de Boskoop agm		Boskoop, Netherlands	1856	Bright red, fairly large, early in season (end of August to early September).	Cooking (applesauce)
Ben Davis		Southeastern US		Noted for keeping well prior to refrigerated storage, but flavour has been compared with cork.	Eating
Beverly Hills		California, US	1997	Slightly tart flavour. Likes warm weather.	Eating
Birgit Bonnier		Sweden		A cross between Cortland (apple) and Lord Lambourne.
Bismarck		Victoria, Australia	1870	Medium-sized fruit with a green and red skin, sharp in flavour and not a common apple.	Cooking
Blenheim Orange agm		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
Bloody Ploughman		Carse of Gowrie, Scotland	c. 1800	A medium-sized, very dark red, heavily ribbed apple. Crisp, mildly sweet white flesh, sometimes pink-streaked. It is reputed to have got its name from a ploughman who was caught stealing apples near Megginch Castle and was shot by the gamekeeper. His wife got the bag of apples and threw them on the compost heap where a seedling then grew and - voila - Bloody Ploughman.	Eating
Bottle Greening		Green Mountains, US	c. 1800	Produces large fruit. Has thick skin, but juicy.	Eating, Cider
Braeburn		New Zealand	1952	Chance seedling. The fruit is widely sold commercially in the UK.	Eating
Bramley (Bramley's Seedling) agm		Nottinghamshire, UK	1809	The fruit is the most widely sold cooker in the UK. Large sized fruits with waxy skin, green with a red flush. A favourite ingredient in many traditional British puddings.	Cooking
Bravo de Esmolfe		Esmolfe, Penacova, Portugal	18th century	A small, juicy and sweet apple, considered one of the best Portuguese apples	Eating
Breedon Pippin		England	1801	Sweet flavour. Originally raised by a parson in Berkshire. Rare.	Eating
Brina		Italy	1998	Resistant to scab. Spreading habit with intermediate vigour; full flowering season is medium-late, production is heavy, fruit is medium or medium-large, with smooth skin; white lenticels, no russet, excellent taste characteristics. Ripens first week of October (Trentino).	Eating
Byfleet Seedling		England
Calville Blanc d'hiver		France	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 State, US	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 flavour more resembling Golden.	Eating
Carolina Red June		Tennessee, US	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. Good choice for backyard gardener in subtropical climate.	Cooking, Eating
Carroll			1947	Ripens early.	Eating
Carter's Blue		Alabama, US	1840s	Medium to large, roundish oblate; skin green or greenish yellow washed with dull red with darker red broken tripes, covered with a heavy bluish bloom. Crisp, juicy, sugary, aromatic, mild subacid. Foliage also has a blue hue. Ripens September and keeps until November. Once widely grown in the American South, then thought extinct. Reintroduced to America in 1994 after being discovered at the National Fruit Trust in Kent England, where it had been added in 1947 from a collection in Rhone, France, after it had been acquired around 1860 from the Fruitland Nursery in Augusta, Georgia.	Eating, Cooking
Champion, Shampion or Sampion		Czech Republic	circa 1960	A cross between Golden Delicious and a Cox Orange Pippin. Attractive colour. This tree bears attractive fruit, extra-large sized, deep red, juicy, and crisp. Keeps fresh for a long time. Starts bearing at a young age. Harvest time is October.	Eating, Juice
Catshead		England	1600s	Sharp flavour. Lumpy shape and electric green colouring. 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 US.	Cooking
Charles Ross		Berkshire, UK	1890s	Has been an AGM winner. Orange to red. Best cooked early in season. Good flavour, and sweet when eaten later in season.	Multi-purpose
Chelmsford Wonder		Essex, UK	c. 1870	A large long keeping yellow-skinned apple with diffuse orange pink flush. [1]. Still grown in Essex orchards including Lathcoats Farm Shop.	Multi-purpose
Chiver's Delight		Histon, Cambridgeshire, UK	1920s	Medium to large oblate apple. Red flush over greenish yellow skin. Crisp, juicy, sweet white flesh. Flavour can be variable but at its best is very well balanced. Grown by Chivers (now a brand of Premier Foods) for apple sauce.	Multi-purpose
Claygate Pearmain agm		UK		Suitable for northerly, cold, wet climates: rich, nutty flavour	Dessert
Clivia		Germany		Geheimrat Dr. Oldenburg × Cox's Orange Pippin	Eating
Cornish Gilliflower		Cornwall, UK	1813	Discovered as accidental seedling. Shy bearer.	Eating
Cortland		New York	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 to light green, flushed with red.	Eating
Cox's Orange Pippin		England	1829	One of the most celebrated apples in the UK, valued for its aromatic "orange" colour and flavour. The fruit is widely sold commercially. Mainly grown in UK, Belgium and the Netherlands but also grown for export in New Zealand.	Eating
Cripps Pink ('Pink Lady')		Australia	1970s	Crisp, very sweet and slightly tart. Light red, pink and light yellow-green striped skin.	Cooking, Eating
Crispin		Japan	1930	See Mutsu	Eating
Crimson Gold		California	1944	A golf ball sized applecrab hybrid developed by Albert Etter who named it Little Rosybloom for its cute size and attractive ruby red flush. He died before completing the patent papers. Fruit was later rediscovered and renamed. Very crispy and keeps texture in backing.	Eating, Baking etc.
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
D'Arcy Spice		Tolleshunt D'Arcy, Essex, UK	1785	A medium-sized apple with yellow-green skin, a red blush where exposed to the sun and covered with an spotty ochre russet. White flesh is aromatic, firm and crisp with noticeable hints of anise and clove.	Eating
Delblush		France	1979	Tentation delblush , Golden Delicious × Grifer	Eating
Delcorf agm		France	1960	Delbarestivale delcorf, Golden Delicious × Stark Jonagrimes	Eating
Delfloga		France	2008	Delbardivine delfloga, Royal Gala Tenroy × Florina, scab resistant	Eating
Delflopion		France	Delbard	Sampion × Florina, scab resistant	Eating
Delrouval		France	1995	Cybèle delrouval, Delcorf × Akane	Eating
Deltana		France	2010	Delbard Celeste deltana, (Golden Delicious × Grive Rouge) × Florina, scab resistant	Eating
Devonshire Quarreden		England, France?	1685 (documented)	Possible French parentage or ancestry. Crimson red peel. Juicy.	Eating
Discovery agm		Essex, UK	1949	Possibly from an open-pollinated Worcester Pearmain, or could well be a Worcester × Beauty of Bath. Sharp, sweet flavour. Fruits are sold commercially in the UK.	Eating
Dorsett Golden		Bahamas	1964	Grown from chance seedling of Golden Delicious. One of the most southerly apples grown in North America.	Eating
Dougherty/Red Dougherty		Australia, New Zealand		Red Doughtery is a recent mutation discovered in New Zealand from the old Australian Doughtery	Eating
Duchess of Oldenburg		Russia	18th century	Has red stripes with splashes of green. Excellent resistance to freezing temperatures.	Cooking, Eating
Dudley Winter		Castle Hill, Maine, US	19th century	A medium-sized oblate apple with greenish-yellow skin covered with red stripes over a solid red blush. Flesh is firm but tender, juicy, aromatic and quite tart, becoming milder as it ages. Good for fresh eating and cooking; rated by many as one of the best for apple pies and sauces. Tree is a natural semi-dwarf, very hardy and bears heavily annually.	Cooking, Eating
Dummellor's Seedling agm also known as Dumelow's Seedling		Shackerstone, Leicestershire, UK	18th century	Large, roundish-oblate apple with pale greenish-yellow skin strewn with large russet dots, occasionally covered with a delicate pinkish-orange blush. Yellow-tinted white flesh is aromatic, firm, crisp, tart, and very juicy. One of the most widely grown culinary apples of Victorian England, esteemed for its fine flavour and good keeping qualities.	Cooking
Egle		Lithuania			Eating
Early Victoria		Essex, UK	1899 (introduced)	Possibly from Lord Grosvenor × Keswick Cod. Also called Emmeth Early. Ripens in late July. Pale yellow fruit.	Eating
Edward VII agm		Worcestershire, UK	1908 (introduced)	A large oblate-round apple with yellow-green skin and pinkish-brown blush. Suitable for more northerly, cold, wet climates. White flesh is sharp and pleasant. Extraordinary keeper; apple ripens in autumn and will keep until Easter. Possibly Blenheim Orange × Golden Noble.	Cooking
Egremont Russet agm		Sussex, UK	1872	Brown russeting, nutty flavour. Excellent keeper.	Eating
Ein Shemer		Israel	1963	Zabidani × Golden Delicious. This variety ripens in June. Tastes tart, does not do well in cold weather. (Not the same as Anna (apple))	Eating
Ellison's Orange agm		Lincolnshire, UK	1911	Cox's Orange Pippin × Calville Blanc. Rich aniseed flavour.	Eating
Elstar agm		Netherlands	1950s	Golden Delicious × Ingrid Marie. Medium-sized, mostly red with yellow showing. Often used in desserts due to its intense honey flavour.	Cooking, Eating
Emneth Early agm		UK		Suitable for northerly, cold, wet climates. A biennial crop that needs thinning.	Cooking
Empire		New York	1966	Lovely white subacid flesh. Tangy taste. Ruby red colour.	Eating
Enterprise		Illinois, US	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. Royal Gala × Braeburn.	Eating
Epicure		UK	1909	Yellowish apple with reddish blush. Good clean taste.	Eating
Esopus Spitzenburg		Esopus, New York	c. 1750	Grown by Thomas Jefferson at Monticello. Named for creek near which first seedling found. Heirloom variety still available at farmstands in Northeast and portions of Virginia. Difficult to grow for inexperienced planters.	Cooking, Eating
Flamenco		UK	1950 - 1999	A columnar ornamental tree with delicious fruit	Eating
Falstaff agm		UK		A good pollinator.	Dessert
Fiesta agm		Kent, UK	1972	Sometimes called Red Pippin. Claims both UK and US heritage: parents are Cox's Orange and Idared. Has flavour similar to the former but storage, colouring, and cold tolerance of the latter.	Eating
Fireside		Minnesota, United States	1943	Very fragrant. Yellow with red striping. Sweet apple, very popular in upper Midwest.	Eating
Florina		Anger, France		(Querina), scab resistant	Eating
Flower of Kent		Kent, UK	18th century	This is the variety that inspired Sir Isaac Newton to consider gravity.	Eating
Fortune agm (Laxton's Fortune)			1904	Cox's Orange Pippin × Wealthy	Eating
Fuji		Japan	1930s	Red Delicious × Ralls Genet. Dark red, conic apple. Sweet, crisp, dense flesh is very mildly flavoured. Keeps very well. One of the most widely grown apple varieties in the world.	Eating
Gala, Royal Gala agm		New Zealand	1970s	A small to medium-sized conic apple. Thin, tannic skin is yellow-green with a red blush overlaid with reddish-orange streaks. Flesh is yellowish-white, crisp and grainy with a mild flavour. Cross of three of the world's best known apples: Kidd's Orange Red (a cross of Red Delicious and Cox's Orange Pippin) × Golden Delicious. One of the most widely available commercial fruit.	Eating
Garden Royal		Sudbury, Massachusetts, US	1800s	A medium-sized roundish-oblate, sometimes slightly conical apple. Greenish-yellow skin is striped and splashed with bright red, dull or grayish toward the stem; dots few, light and gray; cavity deep, basin shallow, slightly uneven. Flesh yellow, very tender, juicy, rich, mildly subacid and aromatic. Poor keeper. Upright habit, productive bearer, some biennial tendency.	Eating
Gascoyne's Scarlet		Kent, England	1871	large red fruit	Eating
Geheimrat Dr. Oldenburg		Germany	1897	Created at the Höheren Lehranstalt für Obstbau of Geisenheim in the Rheingau; Minister von Hammerstein × Baumanns Renette.	Eating
George Cave		Essex, UK	1923	Pale green-yellow fruit with red flush. Early harvest.	Eating
George Neal agm		Kent, UK	1904	Pale green to yellow colour, will keep nicely until late autumn.	Cooking
Glockenapfel		Switzerland	17th century	A medium-sized green-yellow elongate bell-shaped apple, sometimes takes on a reddish blush. Tart and juicy, stores well, taste improves with age. Excellent culinary variety; renowned for its use in Strudel.	Cooking, Eating
Gloster		Germany	1969	Conical shape. Somewhat tart, ruby red colour like parent Red Delicious. Good choice for backyard gardening.	Eating
Ginger Gold		Virginia, US	1960s	Tangy flavour, crunchy texture, pale green-yellow colour. Noted for being an extremely early bearer (Europe by September 1, California late July, Eastern US in August).	Cooking, Eating
Golden Delicious agm		Clay County, West Virginia, US	1914	One of the most popular varieties in the world. Due to its regular size, even colour and storage qualities the fruit is widely sold commercially. Uniform light green-yellow coloration, very sweet. A good pollinator.	Eating
Golden Noble agm		England	1820	Tree is short and stocky. Produces mint green fruit with blush of pink.	Eating
Golden Orange		Italy	1979 released 1996	PRI 1956-6 × Ed Gould Golden. Resistant to scab. Moderate vigour, 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	1845 (documented)	A medium-sized heavily russeted light green apple, occasionally with a reddish blush. Crisp, fine-grained flesh is rich, sugary and very sweet. Excellent dessert apple, keeps very well. Makes extraordinary cider, known as the "Champagne of cider apples."	Cider, Eating
Golden Spire		Lancashire, UK	1850	An old Northern English variety. Unusually tall and oblong with a tart flavour.	Cider, Eating
Golden Supreme		Idaho, US	1960		Eating
Goldspur					Eating
Gradirose		Languedoc-Roussillon, France	2004	Created by Pépinières Grard. Early dessert apple with pink blush. Ripens in September and stores well. Very productive.	Eating
Gragg (aka Red Gragg, Winter Queen)		North Carolina, US	1860	Originated on the farm of James Gragg in Caldwell County, NC about 1860. Valued by North Carolina growers for its fine cooking qualities, crispness and long storage ability. The conical shaped fruit is red in colour with moderately conspicuous dots. Ripens in October and is a great keeper.	Cooking, Eating
Granny Smith		Australia	1868	This is the apple once used to represent Apple Records. A favourite variety, widely sold in the UK. Also noted as common pie apple. Lime green colouring. Extremely tart.	Cooking, Eating
Gravenstein		Gråsten, Jutland, Denmark	17th century	A medium-sized early yellow-green apple, often with red stripes. Crisp, sweet, tart flavour. Exceptional cooking apple, especially for applesauce and pies. Poor keeper; becomes soft quickly. German immigrants introduced this variety to California's San Joaquin Valley in the mid-19th century. Has many sports.	Cooking, Eating
Green Cheese		North Carolina or Georgia, US	18th century	A very old southern apple thought to have originated in North Carolina or Georgia but its true origin is uncertain. The fruit is medium to large, oblate to oblique in shape. The skin is deep green in colour, turning pale yellow when fully ripe. The yellowish flesh is sweet, crisp, tender and juicy.	Eating
Greensleeves agm		Kent, UK	1966	Golden Delicious × James Grieve; good garden apple, with a pleasant but unexceptional flavour. Likely named for famous Renaissance era song.	Eating
Grenadier agm		England	1862 (documented)	Possibly one of the strangest of all British apples: it is ribbed and lumpy with a tough coat, looking as though it has taken a beating. Grenadier cooks down to cream-coloured puree with a superb apple flavour. Makes an excellent apple jam. Poor keeper. Reliably heavy annual bearer.	Cooking
Grimes Golden		Brooke County, West Virginia, US	1804	A medium-sized roundish to slightly oblong apple. Greenish-yellow skin, ripening to a clear yellow, stem cavity sometimes russeted, covered with yellow or russet dots. The yellowish-white flesh is crisp and tender, with a rich, spicy, sugary-sweet flavour. A good all-purpose dessert and cooking apple, Grimes also makes a strong single-variety cider. Excellent keeper. Grimes Golden is the parent of the ubiquitous Golden Delicious. Relatively rare among apples, Grimes Golden is self-fertile. Original tree discovered near a known orchard of John Chapman (Johnny Appleseed).	Cider, Cooking, Eating
Haralson		Minnesota, US	1923	Red colour and large, moderately conspicuous dots. Crisp and juicy with a tart flavour. Excellent choice for pies.	Cooking, Eating
Harrison Cider Apple		New Jersey, US	1770	Yellow skin, sometimes red-blush, black spots, small size, sweet, rich and dry.	Cooking, Cider
Hawaii			1945 (introduced)	Noted for pineapple-like taste.	Eating
Herefordshire Russet		Kent, England	2002	Cox's Orange Pippin x Idared. Rich, aromatic flavour. Pick early October, stores until January. Crops well.	Eating.
Heyer 12				Very cold-tolerant.	Eating
Honeycrisp		Minnesota, US	1960	Has excellent eating and keeping qualities. Mottled red and yellow colour. Very crisp white flesh is slightly tart with a strong honey-like sweetness. Quality varies from apple to apple. Developed by the University of Minnesota and best suited to cool climates.	Eating
Honeygold		Minnesota, US	1969	Sweet tasting fruit. Tree has very showy, light pink blossoms in spring.	Eating
Howgate Wonder		Isle of Wight, UK	1960	Usually a big apple. Makes a lot of juice.	Cooking
Idared agm		Moscow, Idaho, US	1942	A medium-sized deep red apple. Crisp white flesh is tart and juicy, and can be somewhat bland if eaten out of hand, however, Idared is an exceptional cooking apple. Flesh keeps is shape, and the flavour becomes much stronger with cooking. An excellent keeping apple, Idared remains hardy and durable in proper storage for as long as 8 months. Idared is a cross between Jonathan and Wagener developed at the University of Idaho.	Cooking
Irish Peach		Kilkenny, Ireland	19th century	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 agm		Edinburgh, Scotland	1893	Good taste, but poor keeper (bruises easily).	Cooking, Eating
Jazz (Scifresh)		New Zealand	2007 (launched)	Bright red round apple with subtle yellow under-striping. Tart to sweet, dense and very crunchy with effervescent texture. From sweet Royal Gala × firm, tart Braeburn. Widely sold commercially in the UK.	Eating
Jonagold agm		New York	1968	Popular in Europe and land of origin. Several highly coloured strains are available. Widely sold commercially in the UK.	Eating, Cooking
Jonathan		New York	1820s	Tart taste. Mostly red apple with patches of lime green. Does well in cooler areas; some frost resistance.	Cooking (Pie), Eating
Junaluska		North Carolina, US	c. 1815	Battle of Horseshoe Bend, believed to have planted original tree. Extremely russeted and ugly apple but very hardy tree with superior taste to commercial varieties.	Cooking, Cider, Eating
Junami		Switzerland	c. 2010	A cross between Ideared and Maigold with Elstar. Beautifully round, fresh and fruity taste with a crunchy bite.	Cooking, Eating
Jupiter agm		North Carolina, US	c. 1815	A large, round, slightly conic apple. Light yellow-green skin with a red-orange blush and stripes. Strong apple flavour is well-balanced between sweet and sharp. Cross of Cox's Orange Pippin and Starking Delicious (a sport of Red Delicious), apple retains Cox's flavour, but tree is easier to grow.	Eating
Kanzi (Nicoter)		Belgium	1991	Gala × Braeburn. Crunchy, juicy, sweet, slightly tangier than Gala.	Eating
Karmijn de Sonnaville		Wageningen, Netherlands	1949	Yellow ground colour 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
Kidd's Orange Red agm		New Zealand	1924	Cox's Orange Pippin × Delicious. Yellow skin with orange red flush. Chewy rather than crunchy.	Eating
King		United States			Eating
King of the Pippins agm		UK		Suitable for more northerly (southerly in the Southern Hemisphere) areas with higher rainfall	Eating, cooking
King Russet agm		UK		Russetted form of 'King of the Pippins'	Eating
Knobbed Russet		Sussex, England	1819	Green and yellow, with rough and black russet. Unusually irregular, warty and knobbly surface.	Cider, Eating
Lady Alice		Washington, US	1978	Medium-sized, roundish oblate with thin yellow-green skin with an orange blush and bright red stripes. Crisp yellowish-white flesh is sweet with hints of honey and almond. Don Emmons purchased a neglected orchard of Red Delicious near Gleed, Washington, in 1978. While cultivating between trees, a disc from the plow hit the base of a tree. The injury caused a new shoot to grow from the rootstock (likely a seedling grown from a pip). The shoot was allowed to grow and bear fruit which Mr. Emmons named for his mother, Alice.
Lane's Prince Albert agm		England	1841	Green with orange blush. Makes a good apple crumble for Christmas: peak ripening happens in winter.	Cooking
Laxton's Epicure agm		UK		Aromatic sweet fruit, tendency to biennial habit, bruises easily.
Laxton's Fortune See 'Fortune'
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
Liveland Raspberry apple		Livland Governorate	Old		Eating
Lodi		Ohio, US	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 agm		England	1921	James Grieve apple × Worcester Pearmain. Round shape. Orange flush with hint of russet. Strong acid flavour. Good for domestic cultivation.	Eating
Macoun		New York	1923	Cold-tolerant. Crunchy. Does very well in salads.	Eating
Maiden's Blush		Burlington, New Jersey, US	19th century	A thin-skinned, flattened apple. Pale yellow-green skin has a telltale crimson blush on the side that faced the sun. White flesh is crisp with a sharp flavour that mellows with storage. Heavy annual bearer. Good cooker. Excellent variety for drying because the flesh remains white and bright.	Cooking, Eating
Malinda		Vermont, US	1860	Small, conical with sheep's nose; deep, rich yellow with red spots possible. Dry, dense, substantive flesh; mild, pear-like flavour. Tree good in climates with heavy snowfall.	Cooking, Eating
Mantet		Manitoba, Canada	1929 (introduced)	Amber fruit washed with red. Summer apple. Does not do well in warm climates.	Eating
Manks Codlin		Isle of Man	First fruited in 1815.	Pale yellow medium-sized fruit with occasional flush of red. Hardy. Heavy producing.	Cooking
Margil		London	1750s	Small, highly flavoured apple held in very high esteem by connoisseurs. Medium to small in size, slightly conical in shape, dull green skin with an orange-red blush, some russeting. The yellow flesh is firm, crisp, sugary, and as pomologist Robert Hogg said, "with a powerful and delicious aromatic flavour." The very small tree is weak and slender and bears light crops. Because it flowers early, it is susceptible to frost damage. It keeps well. Introduced to Brompton Park Nursury from Versailles by Henry Wise in the early 18th century.	Eating
May Queen		Worcester, England	1800s	Large, oblate, often russetted yellow apple with bright red blush and stripes. Crisp, greenish-yellow flesh, rich, nutty flavour. Similar texture to Ribston Pippin, and in a good year, its equal in flavour. In bad years it can be rather dry and harsh. Excellent keeper. Heavy annual bearer.	Eating
McIntosh		Ontario, Canada	1811	A popular, cold-tolerant eating apple in North America.	Cooking (applesauce), Eating, Pies
Melba		Ontario			Eating
Melrose		Ohio, US	1944	Flavour improves in storage. Coarse flesh.	Eating
Merton Charm agm		UK		Semi-weeping habit, heavy crops of small fruit unless thinned
Merton Worcester		England	1956	Cox's Orange Pippin × Worcester Pearmain. Developed at John Innes Institute.	Eating
Miller's Seedling		Berkshire, England	1848	Sweet apple. Tree prefers chalky soils.	Eating
Mollie's Delicious		New Jersey, US	1966	Conical shape, pinkish red colour. Lasts long in refrigeration. Good aftertaste.	Eating
Mother (American Mother)		Massachusetts, US	1840	Medium-sized yellow apple with crimson stripes and darker red blush. White flesh is rich, sweet and juicy. The fruit has a balsamic aroma with a suggestion of vanilla. Cropping can be a bit irregular, if not completely biennial. A late flowering variety that avoids frost. Some resistance to scab.	Eating
Muscadet de Dieppe		Normandy, France	c. 1750	Commonly used in making Calvados brandy.	Cider
Mutsu		Aomori Prefecture, Japan	1930	Known as "Crispin" in the UK. Golden Delicious × Indo.	Eating
My Jewel		Watsonville, California	c. 1940	Originated as a chance seedling, a cross between Winter Banana and Golden Delicious. Yellow colour. October harvest. Still used in cider blends by Martinelli's)	Eating, Cooking, Cider
Newell-Kimzey ( Airlie Red Flesh)		Airlie, Oregon	1961	A medium to medium -large, conic apple. Light yellow-green skin with white dots, occasionally with red-orange blush on one side.Light pink to deep red flesh is crisp, sweet and moderately tart.	Eating, pies
Newtown Pippin (Albemarle Pippin)		Queens County, New York	1759	Best known colonial apple in North America. Known favourite of Ben Franklin and Thomas Jefferson. Medium to large, often irregularly shaped apple. Greenish-yellow, dotted, often russeted. Tough skin, flesh cream to greenish-white, very quickly browning. Texture is crisp, moderately fine-grained subacid to tart, sprightly. Biennial habit, slow to come into bearing. Good keeper, improves with storage. Prized for its clear juice in cider making. Two sports, Green Newtown Pippin and Yellow Newtown Pippin, differ only in skin colour.	Cooking, Eating, Cider
Newton Wonder agm		Melbourne, Derbyshire, England	1870s	Very good cooker. Prolific bearer, can be harvested in winter. Keeps well until March.	Cooking
Nickajack		North Carolina, United States	c. 1810	Native American origin, believed to be originally grown by Cherokee along banks of Nickajack Creek. Only grown in Appalachians, favourite of later settlers for desserts. Rusty red colour with sweet, crisp taste.	Cooking, Eating
Norfolk Royal		England	c. 1850	Crisp, sharply sweet and well-flavoured. Available as a russet or smooth.	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 a rootstock.	Cider, Cooking, Eating
Opal		Czech Republic	1999	Firm, fine to medium grained, medium juicy, full flavoured, sweet, mild-subacid. Golden Delicious × Topaz.	Eating
Orin		Japan	1952	Sweet and distinctive fragrance. Notes of pineapple. Medium hardness. Golden Delicious × Indo.	Eating
Orleans Reinette		Orleans, France	1776	Reliable bearer. Extraordinary complex flavour, similar to Blenheim Orange, but not related.	Eating
Ozark Gold		Missouri, US	1970	Light green with pink blush. Has taste with notes of honey.	Eating
Pacific Rose		New Zealand	1995	Extremely crisp, sweet apple. Also grows well in California.	Eating
Pam's Delight		Bedfordshire, England	1958	A medium-sized apple with a red blush. Flesh is crisp, juicy and sweet-tasting. Alfred Hull, a retired clerk planted some apple pips in pots which he placed on his bathroom windowsill. He planted the most vigorous in his garden. His daughter, Pam, teased her father by telling him that he should dig the tree up as it did not look as if it was capable of producing fruit. Unfortunately, Pam developed Hodgkin's Disease, and Alfred told her that if his tree, which had become a family joke, ever bore fruit she would be the recipient of the first apple. Seven years after he planted the pip, the tree produced its first blossom, and from that, a single apple. He proudly presented it to Pam that October. Sadly, her illness became more severe, and she died, at the age of 28 the following April, just as the tree blossomed fully for the first time. That year the tree produced twenty two pounds of apples. In 1968, Brogdale Farm accepted Pam's Delight for full commercial trials. Later that year it was included in the National Register. As of 2011, Pam's Delight is available from East of England Apples and Orchard Group.	Eating
Paula Red		Kent County, Michigan, US	1960s	Firm white flesh; McIntosh mutation.	Eating
Peasgood's Nonsuch agm		England	1858	A very large yellowish-green apple, deepening to orange-yellow, flushed and striped red with some russet patches. Flesh is sweet and juicy. Good eating and superb for cooking. Large, hardy and heavy cropping tree. Apples can weigh up to half a kilogram, and are famously large enough to make a pie from a single apple.	Cooking, Eating
Pink Pearl		California, US	1944	Noted for having bright pink flesh. Sweet. Possibly has crab apple in its ancestry. Makes cider have a reddish tint if pressed.	Eating
Pinova		Germany	1986	Bred in Germany over an 18-year period. Marketed as "Piñata" in the United States. Fragrant smell, thin skin and balanced sweet and tart flavour profile. From Clivia × Golden Delicious.	Cooking, Eating
Pitmaston Pineapple		Moseley, Worcester, England	1785	Pitmaston Pineapple is a dessert apple known since 1785. Small oblong apples with a yellow-green russeted skin. Tender flesh is an intense nutty, honeyed flavour with, as the name suggests, tropical undertones and some balancing acidity. Trees are biennial but produce heavy crops in the 'on' year.
Pixie agm		England	1947	Resistant to scab and mildew. Very small apple.	Eating
Pristine		USA		Resistant to most diseases	Eating
Prima		USA	1958	Resistant to scab and most diseases	Eating
Porter's		US		Smallish, squat, deep golden yellow colour with red blush and firm, white, fine-grained aromatic sweet flesh.	Eating, Cooking or Cider.
Pott's Seedling		England		Pale green to yellow colour and white flesh.	Cooking
Pound Sweet		Manchester, Connecticut, US	1834	Amber coloration. Used mostly for making apple butter. Russets. Does well in moderate cold. Suitable to areas with snowy winters.	Cooking
Rajka		Czech Republic		Scab-resistant cross of Rezista × Rome	Eating
Red Astrachan		Russia	c. 1800	Extremely resistant to frost.	Cooking
Red Delicious		Iowa, US	c. 1870	Unmistakable for its acutely conic shape, dark red colour and telltale bumps on bottom. Flavour is sweet and mild, bordering on bland. Poor choice for cooking or cider. Original seedling known as "Hawkeye." Rights bought by Stark Brothers in 1893. First marketed as "Delicious" or "Stark's Delicious," name changed to "Red Delicious" in 1914 when Stark bought the rights to Mullin's Yellow Seedling, changing that apple's name to "Yellow Delicious". Red Delicious has many sports and ranks as the world's most prolific apple.	Eating
Red Prince		Weert, Netherlands	1994	Medium-sized, conic, uniform deep red skin. White flesh is crisp, sweet and juicy, with hints of cherry and almond. Excellent keeper. Chance seedling (a natural cross of Jonathan and Golden Delicious) discovered in 1994. Marketed throughout Europe, in 2001, Global Fruit in Ontario became exclusive growers of the variety in North America.	Eating, Cooking
Rev. W. Wilks		Slough, Buckinghamshire, England	1904	Peasgood's Nonsuch x Ribston Pippin. Pastel green with a light pink flush. Very disease-resistant. Cooks to a light, pale puree, hardly needing any sugar.	Cooking
Rhode Island Greening		Newport, Rhode Island, US	1650s	Extremely old variety for United States, second only to Roxbury Russet in age. Tartness can make eyes water. Grass-green colour with some possible russeting near stem. Occasional reddish pink blush	Cider, Cooking
Ribston Pippin agm		Knaresborough, North Yorkshire, England	1708	An irregularly-shaped and sometimes lopsided apple, usually round to conical and flattened at the base with distinct ribbing. Skin is yellow with an orange blush and red streaked with russet dots. Yellow flesh is firm, fine-grained, and sweet with a pear-like flavour. The original Ribston Pippin sprouted in 1708 from one of three apple pips sent from Normandy to Sir Henry Goodricke of Ribston Hall at Knaresborough. The original tree stood until 1835. It then sent up a new shoot and, on the original roots, lived until 1928. Ribston Pippin is thought to be a parent of Cox's Orange Pippin.	Eating
Rome Beauty		Rome, Ohio, United States	19th century	Rounded, deep red, and very glossy. Crisp, juicy white flesh is mild as a dessert apple, but develops an extraordinary depth and richness when cooked. Good keeper.	Cooking
Rosemary Russet agm		UK		Regular cropper. Fruit sweet and sharp, like 'Ashmead's Kernel'.
Roxbury Russet		Massachusetts, United States	c. 1640	First tree a chance seedling grown in Roxbury, Massachusetts, now a neighborhood of Boston. Oldest known variety of apple in America, planted by Pilgrim Fathers as foundation stock for Massachusetts Bay Colony. Knobbly, russetted coat gives green skin a bronze tinge and hides a cream coloured flesh. Excellent keeper; resistant to fireblight. Mild flavour. Multi-purpose apple that is a wonderful choice for pies, eating fresh, or cider. Still available in New England farmer's markets; commercial interest recently renewed in this cultivar because of its past use as a cider apple.	Cooking (pies), Eating, Cider.
Royal Gala See Gala
Rubens (Civni)		Italy	1985	Sweet and crunchy; Gala × Elstar.	Eating
St. Edmund's Pippin agm		Suffolk, England	1870s	Unusual in fact that it has scaly russet patches mixed with smooth. Has vanilla/pear taste. Usually a light yellow-green.	Eating
Santana		Wageningen, Netherlands	1978	Scab resistant.	Eating.
Saturn		Kent, England	1980	Scab resistant.	Eating.
Scrumptious		Kent, England	2003	Sweet and crisp. Self-fertile, mid-season variety that ripens in early September and will store well for about a month. The blossom is frost hardy resulting in heavy crops and the tree can be grown in all areas of the UK. The flesh is crisp and aromatic and the thin skin turns deep red as it develops	Eating
Smokehouse		Mill Creek, Pennsylvania, US	1837	A medium to small apple. Greenish-yellow with flushed red-orange stripes. The yellowish-white flesh is crisp and tender with a spicy-sweet flavour that tastes like cider. Excellent all-purpose apple. Unusual in that it also makes excellent cider. Seedling discovered growing next to the smokehouse on William Gibbons' farm in Mill Creek, PA. Bears fruit from young age.	Eating, Cooking, Cider.
Snow apple (Fameuse)		Quebec, Canada	17th century	Tender, aromatic, distinct flavour. A parent of McIntosh.	Cider, cooking, eating
Sonya		New Zealand	2000	Cross between a Red Delicious and Gala. Coppery coloration. Crisp.	Eating
Spartan		British Columbia, Canada	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
Splendour/Splendor		New Zealand	1948	Descendant of Red Dougherty x Golden Delicious, ancestor of Pacific Rose and Aurora Golden Gala	Eating
Star of Devon		UK	1905	medium-sized red dessert apple	Eating
Stark Earliest		US	1938	Does nicely in fruit salads. Red striping on light background. Ripens in summer.	Eating
Stayman		US	1866	Dullish red skin often covered with a light russet. Tart, wine-like flavour. Stores well. Particularly known for tangy cider.	Cider, Cooking, Eating
Streifling Herbst		Netherlands or Western Europe		Sour sweet. Popular in Eastern Europe	Eating, juice, jam, compote, dried
Sturmer Pippin		Sturmer, Essex, England	c. 1800	A medium-sized, bright greenish-yellow apple with a reddish-brown blush, often on one face only. White-fleshed and crisp. One of the best English keeping apples, with proper storage Sturmer Pippin lasts 4 to 5 months. Flavour is sprightly, more sharp than sweet when first picked, but improves dramatically in storage, becoming sweeter and richer, while maintaining its crisp texture. This keeping ability made it ideal for long journeys, as such, it was brought to Australia where it is still widely grown. Parent of Granny Smith.	Eating
Summerfree		Italy	1998	Resistant to scab. Spreading habit with moderate vigour, fruit is large, average weight of 175 g, skin is smooth, ripens 1–2 days before Gala, good storage ability.	Eating
Sunset agm		England	1918	Easy to grow. Has very similar flavour to Cox's Orange Pippin. Won't do well in heat.	Eating
Suntan agm		UK		Fruits ripen orange-red, flavour is sharp and intense
Sweet Sixteen		Minnesota, US	1973	Large fruit, some russeting near top. Moderately acidic taste.	Eating
SweeTango		Minnesota, US	2009	Juicy and sweet, and viewed as a successor to the Honeycrisp by many growers.	Eating
Teser		USA	1944	Resistant to scab.	Eating
Tolman Sweet		US	1822	Very sweet apple. Once used to make dried fruit for winter.	Cider, Cooking
Tom Putt		Trent, Dorset, England	18th century	Small to medium, flat and irregularly shaped apple. Green, usually covered entirely with a bright red blush. Crisp, sharp flavour. An excellent cooker and ideal single-variety cider apple. Softens during storage. Tree is vigorous and precocious. Scab-resistant. Seedling found by a Rev. Tom Putt of Trent, Somerset, England in the late 1700s. Triploid.	Cider, Cooking
Topaz		Czech Republic	1990	Rubin × Vanda, scab-resistant, sharp flavour.	Cider, Cooking, Eating
Twenty Ounce		New York	1840	Huge: apple weighs over one pound, or nearly 500 g. Green overlaid with broad red striping. Excellent cooker. Nice juice qualities.	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	1795	Antique American variety, known since Colonial times. Tree is scab-resistant. Green with red flush, crispy, subacid and sweet. Keeps very well. Very versatile in kitchen; not only does it cook well, but makes a good single-variety cider. Wagener is a parent of Idared, to which it imparts its keeping and cooking qualities.	Cider, Cooking, Eating
Warner's King agm		Kent, England	c. 1700	Oblong and light green. Very tart. Do not attempt to eat out of hand.	Cooking
Westfield Seek-No-Further		Westfield, Massachusetts, US	18th century	A medium-sized conic to truncate-conic apple. Greenish-yellow, dull skin, flushed orange with carmine stripes, russet dots and patches. Shaded fruit are often irregularly russeted all over, with little colour showing. Flesh is light buttery-yellow, firm but tender, and moderately fine-grained. Flavour is nicely balanced, a honey-like sweetness balanced with a lemon-like citric acidity, rich, notes of pear and vanilla. Vigorous grower, some disease resistance.	Eating
Wealthy		Minnesota, US	1860	Cherry Red × Sops of Wine. Pretty reddish pink coat. Believed at one time Minnesota was too cold to grow apples until "Wealthy" was cultivated. Now a parent to many apples for resistance to temperatures below freezing. Still available in upper Midwest.	Eating
White Transparent		Latvia	1850	Very pale green skin with an almost white flesh, it is very sharp in taste. Fruit bruises easily and goes soft once harvested.	Cooking
Winesap		United States	1817	Sweet with tangy finish. Reddish blush flecked with some green.	Cider, Eating
Winston (Winter King) agm		England	c. 1935	Cox Orange × Worcester Pearmain. Originally called Winter King because of its extraordinary keeping ability, renamed during World War II for Winston Churchill.
Wijcik McIntosh		British Columbia, Canada	Mid 1960's	Mutation of McIntosh apple that first showed columnar ornamental properties	Eating, Cooking, Ornamental
Wolf River		Wisconsin, US	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 agm		Worcestershire, England	1873	Crisp and sweet strawberry flavour when ripe. Best if eaten early in season (September).	Eating
Wyken Pippin		England or Netherlands	Old	Small flattened golden apple with delicious flavor	Eating
York Imperial agm		York, Pennsylvania, US	1820	Tart yet sweet, preserves well, lop-sided shape	Cider, Cooking, 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 the U.S. and Canada) are used for both cider and eating purposes.

Gravenstein apples, used for cooking, dessert, and cider

Less common apple cultivars (among pear cultivars).

A range of modern apple cultivars

Common name	Origin	First developed
Baldwin	Wilmington, Massachusetts, US	c. 1740
Brown Snout	Herefordshire, England	c. 1850
Dabinett	Somerset, England	late 19th century
Dymock Red	Gloucestershire, England
Foxwhelp	Gloucestershire, England	c. 1600
Hagloe Crab
Hangdown	Somerset
Kingston Black	Near Taunton, Somerset, England	late 19th century
Newtown Pippin	Queens County, New York, US	c. 1750
Redstreak	Herefordshire, England	c. 1630
Roxbury Russet	Massachusetts, US	c. 1640s
Slack-ma-Girdle	Devon, England	18th century
Stoke Red	Rodney Stoke, Somerset, England	early 20th century
Styre	Forest of Dean	before 1600
Tremlett's Bitter	Exe Valley, UK	c. 1820
Vista Bella	Rutgers University, US	1944
Winesap	US	c. 1817
Yeovil Sour	Yeovil, Somerset	c. 1824

Rootstock cultivars

Selection of rootstock cultivars can be difficult: vigorous roots tend to give trees that are healthy but grow too tall to be harvested easily without careful pruning, while dwarfing rootstocks result in small trees that are easy to harvest from, but are 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 U.S. (Geneva), and other nations. The Polish rootstocks are often used where cold hardiness is 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.

See also

• Cooking apple
• Lists of cultivars
• List of apple dishes
• Lodi (apple)
• Sandow (apple)
• Welsh Apples
• Food portal

References

Khanizadeh, S. and J. Cousineau. 1998. "Our Apples/ Les Pommiers de Chez Nous", A Description of Over 250 Apple Cultivars Grown in Eastern and Central Canada Including 400 Coloured Photographs of the Fruits, Flowers and Leaves. Publisher Shahrokh Khanizadeh, 260 p. Ed: S. Khanizadeh. ISBN 0-660-60543-0.

Further reading

'Granny Smith', an apple cultivar

Two of the most comprehensive publications on apple cultivars are: Khanizadeh, S. and J. Cousineau. 1998. "Our Apples/ Les Pommiers de Chez Nous", A Description of Over 250 Apple Cultivars Grown in Eastern and Central Canada Including 400 Coloured Photographs of the Fruits, Flowers and Leaves. Publisher Shahrokh Khanizadeh, 260 p. Ed: S. Khanizadeh. ISBN 0-660-60543-0.

• The New Book of Apples (ISBN 0-09-188398-9) by Dr Joan Morgan of The National Fruit Collection and Alison Richards.
• Directory of Apple Cultivars (ISBN 1-874275-40-8) by Martin Crawford of The Agroforestry Research Trust
• For Cider apples - "Cider Apples, The New Pomona" [ISBN 978.0.9568994.2.2] by Liz Copas
• Apples (ISBN 0-393-03690-1) by Roger Yepsen. Text of apple history and descriptions with full-color watercolor illustrations of 90 apple varieties by Yepsen. W.W. Norton and Company, New York and London.
• "Old Southern Apples" (ISBN 9-780939-923373) by Creighton Lee Calhoun, Jr.