Memorial Orchard Apple Variety Descriptions

American Pippin Apple – AKA Grindstone Apple, Heritage Apple

An antique variety originating in the eighteenth or early nineteenth century, ‘American Pippin’ is an exceptionally cold-hardy tree with long-keeping apples. The large spherical fruits have greenish yellow, pink flushed skin. The grainy, cream-colored flesh of this cider or cooking apple is firm and moderately juicy with mild flavor. The fruits store well for 6 months or more. The open, spreading tree has crooked drooping branches.

Ashmead’s Kernel Apple

Ashmeads Kernel is a very old traditional English russet apple. It remains popular for its distinctive pear-like flavor which is quite different from most other apple varieties. Although often considered as a connoisseur's dessert apple, Ashmead's Kernel is actually quite versatile. It can be used for cooking, or sliced in savory salads, and it keeps very well in a cold store.Ashmead's Kernel is also becoming increasingly recognized for its juice, which adds an interesting fruity component to cider and hard cider blends.

Baldwin Apple – AKA Claville Butter, Felch, Late Baldwin, Pecker, Red Baldwin’s Pippin, Steele’s Red Winter and Woodpecker

The Baldwin apple is a bright red winter apple, very good in quality, and easily shipped. It was for many years the most popular apple in New England, New York, and for export from the United States.

Belle de Boskoop

This rustic apple is firm, tart and fragrant. Greenish-gray tinged with red, the apple stands up well to cooking. Generally Boskoop varieties are very high in acid content and can contain more than four times the vitamin C of Granny Smith or Golden Delicious. Belle de Boskoop is essentially a dual-purpose apple, suitable for both dessert and culinary uses. It works equally well in a savory salad, or can be used sliced in continental-style apple pies and flans. Eaten fresh, Belle de Boskoop is quite a sharp apple.

Belmont Apple – AKA Gate, Waxen Apple

A large, globular, clear bright yellow fruit with waxy skin. Yellowish flesh is crisp, firm but tender; excellent mild flavor. Subject to diseases and pre-harvest drop. Ripens in late September or early October. Old 19th century Pennsylvania dessert and cooking aple once highly popular in Belmont County, Ohio. Sometimes called Gate, because it was found beside the garden gate of a Mrs. Bean.

Blue Pearmain Apple

This doughty apple gets its name from what many call a “deep blue bloom.” I’d describe this as a dusty bluish coating over the blush, which is itself crimson with deep purple streraks. The “bloom” rubs off.

Many small light-brown lenticels freckle this handsome finish, which is also made even more striking by a touch of orange russet, mostly in and around the stem well. The fruit itself is ribbed and very firm in the hand, and – unbroken _ smells sweet and grassy. The flesh is dense, yellow, and coarse. The flavor is mild and sweet, but not simple, with hints of pear, melon, caramel, vanilla, and corn. There is the merest suggestion of something like grapefruit peel in the undertow. None of these flavors are strong and there is not a lot of juice. One of these would not quench your thirst. But the parade of tastes, through muted, is unusually and rewarding.

Bramley’s Seedling

Without doubt the definitive English cooking apple, and in terms of flavor ranks as one of the world's great culinary apples. Although England has produced a large number of excellent "cookers", Bramley is so dominant that the others are largely forgotten. Most cooks reach automatically for the trusty Bramley, and it is equally prevalent in commercial apple bakery products in the UK. Its key feature is the very high level of acidity, and the excellent strong apple flavor it lends to any apple dish. Some people eat this apple raw in order to cleanse the palate, but Bramley's seedling is essentially the fruit for tart, pie, or dumpling. Once cooked, however, it has a lighter flavor. A peculiarity of the variety is that when cooked it becomes golden and fluffy.

Calville Blanc d'Hiver Apple

The ugly exterior of this mis-shapen apple belies a sublime interior. Calville Blanc is the perfect apple for making the classic French "tarte aux pommes" - but it is equally at home providing the filling for all kinds of English or American apple baking. Calville Blanc is one of the world's great cooking apples, noted for its distinctive sharp spicy flavor. Like many good culinary apples, Calville Blanc produces a good juice with a sharp but balanced flavor. Calville Blanc is noted for its high vitamin C content. Calville Blanc is a very old apple, known from Normandy in France in the early 1600s. Calville Blanc was grown by US president Thomas Jefferson in his garden at Monticello in the 1770s.

Canada Reinette

It is a reinette type of golden apple, with lots of russeting, which keeps shape in cooking and is mainly used for that purpose especially in apple strudel. The fruit is tart and mostly used for cooking if picked early and used quickly; if stored for some time it gets softer and sweeter hence more recommended for fresh eating. This apple earned the Award of Garden Merit by the Royal Horticultural Society in 1901

Cox’s Orange Pippin

Cox's Orange Pippin is highly regarded due to its excellent flavour and attractive appearance. The apples are of medium size, orange-red in colour, deepening to bright red and mottled with carmine over a deep yellow background. The flesh is very aromatic, yellow-white, fine-grained, crisp, and very juicy. Cox's flavour is sprightly sub-acid, with hints of cherry and anise, becoming softer and milder with age. When ripe apples are shaken, the seeds make a rattling sound as they are only loosely held in the apple's flesh. One of the best in quality of the English dessert apples, Cox's Orange Pippin may be eaten out of hand or sliced. Not recommended for cooking, it cooks to a fine froth. Cox's Orange Pippin is often blended with other varieties in the production of cider.

Dutch Mignonne Apple

Thought to have been raised in The Netherlands. It was brought to England in about 1881 by Thomas Harvey of Catton, Norwich. It was introduced in about 1820 by George Lindley as Dutch Mignonne as its true name was not known. Fruits have firm, juicy flesh with slightly acid, little sweet, faint aromatic flavor.

Dyer Apple – AKA Pomme Royal

The medium-sized fruit is greenish yellow with a blush of red and some veins of russet. The creamy flesh is very crisp, tender and fine-grained with a spicy flavor. It is a high-flavored but subacie dessert variety. Ripening takes place over an extended period in late August and early September.

Early Harvest Apple

Medium-sized, roundish cooking apple with thin pale yellow or greenish-yellow skin. Especially good for sauce, and eating when fully ripe. Golden with slight blush of brownish orange. Crisp, tender, creamy white flesh with sub-acid flavor

Esopus Spitzenberg

Fairly large, oblong, and red skinned with crisp flesh. Like many late-season apples, they improve with a few weeks of cool storage, which brings them to their full, rich flavor. They are particularly good for baking pies and making cider. Hedrick praised this apple as attractive and keeping well in cold storage, but added that it was imperfect in that the trees lack vigor and are vulnerable to apple scab.

Fall Pippin

Large, yellow fall apple. Good flavor and keeper. Flesh tender, rich and of very good quality. Excellent for eating but especially desirable for culinary use.

Gideon Apple – AKA Wealthy Apple

Fruit medium size, geed bearer, oblate, shallow basin with small, tight calyx. Skin ofter green and red that tends toward purple, striped deep red, thin bloom but shiny when polished. A few dots, sometimes a little russeting. Ripens late in season, sweetens with storage and lasts well into winter. Crisp and juicy, dense flesh, sweetly aromatic.

Gloria Mundi Apple

The Gloria Mundi apple is a huge oblate, slightly ribbed fruit with russeting spread irregularly from stem. Most often bright green, mellowing to soft yellow with splash of red on sunnyside of fruit. Excellent for sauce, cooking to a juicy lemony puree. Eaten fresh, quite dense, sharp, slightly scented with sweet notes. Good for home orchards, as it ripens continuously over a period of about four weeks. Tree is a hardy vigorous tree.

Golden Sweet Apple

A famous Connecticut apple with yellow skin known as early as 1832, and probably the best of the “sweet” apples, having a rich, sweet juiciness of flavor. Ripens over a long period in August and September. Fruit is medium to large with thin, smooth waxy yellow skin. The sweet yellow flesh is firm juicy, and aromatic. Ripens mid to late fall.

Golden Russet Apple

The fruits of this cultivar are yellow gold with an occasional orange flush and lot of russeting. Its flesh is fine texture, juicy and crisp. Early in the season, Golden Russets exhibit an attractive, though extreme, tartness that makes them an excellent eating apple; if left to ripen long, their flavor grows quite sweet, but their flesh deteriorates and becomes mealy and soft. Despite its positive characteristics, the apple does not market well as an eating variety because of its russet. Harvested at late season, the Golden Russet keeps very well in storage.[2] It keeps its shape in cooking, though its texture — regardless of when it was harvested — will turn noticeably mealy when baked. The Golden Russet's tree can tolerate some cold.

Gravenstein Apple

The fruit has a tart flavor; in the Northern Hemisphere it is picked in July and August and is heavily used as a cooking apple, especially for apple sauce and cider. It does not keep well and it is available only in season. The skin of the fruit is a delicately way yellow-green with crimson spots and reddish lines.

Honeycrisp Apple

An ideal apple for eating raw. Honeycrisp is a medium-to-large sized apple, with a light green/yellow background largely covered with red-orange flush with strong hint of pink if grown in good sunlight. The skin may be flecked with occasional russet dots. The flesh is white, perhaps not quite as bright as a McIntosh style apple, but similarly crisp and not too dense. The color however can be quite variable.

The flavor is sweet with very little trace of acidity and little depth or complexity. There can also be a trace of pear-drop flavor. In a good example this is a juicy and instantly refreshing apple, in a less good example it will be simply sweet and bland (but still very nice). As its name suggests this is genuinely a crisp / crunchy apple. However since the flesh is quite light, the crunch is surprisingly soft, nothing like the hard crisp crunch of a good Golden Delicious.

Hudson’s Golden Gem Apple

Excellent eating apple. Large conical and elongated fruit. Dull yellow russet skin. Crisp, sugary flesh with nutty flavor.

Jonathon Apple

A classic American variety, and widely regarded as one of the best flavored with a good sweet/sharp balance. A precocious and productive tree in US apple-growing regions.

Lady Apple

Its bright white flesh is crisp and juicy, with hints of citrus. Some liken it to the flavor of dried fruit. Lady’s red and green color varies depending on the amount of sunlight it gets; the green can lighten to yellow. Lady is a late-season apple, ripening in late October into November.Lady first and foremost is a culinary apple, packing a powerful punch of sweet-tart flavor. Its small size make Lady less than ideal for cooking, but they are popular in salads, eaten fresh, and pickled sweet or sour, in the latter case sometimes served with a hot sauce.

Mother Apple – AKA American Mother

An old Massachusetts apple variety rated for its flavor.

Newtown Pippin Apple – AKA Albermarle Pippin

The Newtown Pippin is typically light green, sometimes with a yellow tinge. It is often russeted around the stem. The flesh is yellow and crisp. The flavor is complex and somewhat tart, and requires storage to develop properly; some sources ascribe to it a piney aroma. Green and yellow varieties are sometimes distinguished but it is not clear that they are in fact distinct cultivars. It is one of the best keeping apples.

This variety originated as a chance seedling (a "pippin") on the Gershom Moore estate in the village of Newtown (now called Elmhurst; the Moore property stood in the vicinity of what is now Broadway and 45th Avenue) in Queens, New York in the late 17th or early 18th century.[1] It was widely grown and praised in colonial America. Thomas Jefferson, for example, wrote from Paris that "they have no apples here to compare with our Newtown Pippin.

Newtown Spitzenberg Apple

A pleasant fresh-eating apple with subtle but appealing qualities that you’d think would earn it a bit more attention than it’s received. An attractive, brilliantly red apple, lightly aromatic and sweet, with a hint of nuttiness. Mainly used for fresh eating and will keep up to 3 months if refrigerated.

Northern Spy Apple

Skin color is a green ground, flushed with red stripes where not shaded, and it produces fairly late in the season (late October and beyond). The white flesh is juicy, crisp and mildly sweet with a rich, aromatic subacid flavor, noted for high vitamin C content. Its characteristic flavor is tarter than most popular varieties, and its flesh is harder/crunchier than most, with a thin skin. It is commonly used for desserts and pies, but is also used for juices and cider. Further, the Northern Spy is also an excellent apple for storage, as it tends to last longer due to late maturation.

Pomme Gris Apple

Pomme Gris are small to medium-sized apples with tough, thick greenish-yellow skin covered with russetting. A reddish blush often occurs on the side that got the sun.Inside, they have aromatic, firm, crisp, juicy yellow flesh. Its flavor is a balance of sweet and tart with tones of pear and nuts.The tree is an abundant bearer.The fruit ripens in September.For fresh-eating, or cider.Stores well.

Rall’s Janett Apple – AKA Jenneting

Pleasant flavor, flesh like McIntosh. Juicy. It is greenish apple that can develop some light coloring if it gets enough sunshine. It is sweet, firm, and a good keeper. It ripens in late October and early November.

Rambo Apple – AKA Summer Rambo

The Rambo has a greenish yellow skin, mottled and striped with a dull red and overspread with a grayish bloom. Rambo apples ripen in early to late fall, depending on the region of the country. The fruit is medium sized on average, but sometimes large. The apple has a distinctive flavor and aroma. Very versatile, the Rambo has been rated very good to excellent for fresh eating, cooking and baking, jelly, and drying. Little known today, the Rambo was once widely grown, but in a limited geographical range from the mid-Atlantic states west into the middle Prairie states. It was found in Oregon and Northern California. In 1847, the Rambo was included among the 18 varieties of apple trees that Henderson Luelling of Salem Iowa brought with his family along the Oregon Trail to establish the first orchard in the Pacific Northwest.

Red Astrakan Apple

Red Astrachan is one of the earliest varieties to ripen; in parts of New England its season has already passed. A medium-sized apple, it has a thin, yellow skin streaked with shades of red, covered with a bluish bloom. It is moderately juicy, with a tart flavor that makes it more attractive for cooking than fresh eating. It is considered especially good for pies and applesauce. It does not store well, and its crisp flesh can become mealy soon after they are ripe (they are even known for breaking their skin when over-ripe).

Red June Apple – AKA Carolina Red June

The fruit is smaller, round to round-oblong in shape with a deep red skin covering yellow fruit. The flesh is white with red staining and has a mildly brisk taste unusual for early apples. Historically it was used for pies and cider as well. This apple is a must for apple lovers. The flesh is white, fine grained, tender, juicy, and briskly subacid. Ripens late June into July.

Red Streak Apple – AKA Redstrake

The fruit has been described as "small, roundish, of a pale yellow ground, with numerous faint red streaks; the flesh firm, full of juice, and when ripe, finely flavoured". The tree's habit was described as "singularly awkward [...] ragged and unsightly". The Red streak was classed as a "bittersweet" cider apple variety, and indeed was the first of the bittersweet varieties to appear in England.

During the 17th century, the Redstreak (as the apple was later to become known) became celebrated as the finest cider apple variety in England, and was the source of Herefordshire's reputation as the premier cider-producing region in the country.[3] Scudamore himself assisted in popularising the drink, having tall, elegant glasses for it engraved with his and the royal arms, and setting up large-scale production at Holme Lacy, where the cider was bottled and kept in water-cooled cellars. For a time cider made from Redstreak apples changed hands at extraordinarily high prices - as high as the best imported wine - but by the late 18th century the variety was already in decline.

Rhode Island Greening Apple

One of the oldest American varieties, known since the 1650s, and widely planted in the USA. Its main use is in cooking. It is tender, crisp, juicy, and quite tart, and similar to the Granny Smith. The fruit is large, uniformly round in shape, and flattened on the ends, with a dark, waxy, green skin that turns a greenish-yellow when fully ripe. It ripens from September to October, keeping well into February or longer.

Rome Beauty Apple

An extremely attractive and productive red cooking apple, widely-grown in North America.

Roxbury Russet Apple

Roxbury Russet is a typical russet apple, with a sweet flavor. However it is larger than most russet apples. The extent of russeting can vary from considerable to minimal, and like many russets it can develop an attractive sun-kissed flush as well. It has many uses from eating fresh to sweet and savoury salads, juicing and cider. It keeps well in cold storage and can be used throughout the winter months.

Summer Pearmain Apple – AKA American Summer Pearmain

An excellent early eating apple, also good for cooking. Medium size, yellow-green fruit is flushed and streaked red to purple red. Sweet, very juicy flesh. The fruit ripens gradually on the tree over a period of at least four weeks, making it popular for fresh eating. Fruit is medium or larger in size, greenish-yellow with some red stripes, and oblong in shape. Its flesh is juicy, crisp, aromatic, and mildly subacid. Ripens from July to August.

Summer Queen Apple

The Summer Queen is a very fine cooking and drying apple with a rich, spicy flavor. Fruit is medium to large in size, roundish-conical to oblong in shape, with pale yellow skin striped with dull red and dark crimson. The aromatic yellow flesh is coarse and juicy with a spicy subacid flavor. Ripens July to August.

Swaar Apple

Large, dull yellow fruit with russet dots. Uncommon flavor and richness, spicy and aromatic. The creamy white flesh is firm textured with a sweet and aromatic flavor and the flavor will improve with storage. It will soften and mellow somewhat like a pear until slightly soft at which time it has velvety, tender and beautifully balanced flesh.

Tompkins King Apple – AKA King of Tompkins County

An old American variety from New Jersey. The fruit is very large, and keeps well.This apple is of excellent quality both as a dessert fruit and for cooking, The fruit shape is uniform and the skin mostly red with some yellow stripes. The flesh is yellowish and crisp. The fruit does not keep as well as some other apple cultivars. The tree makes relatively poor root growth and should be grafted onto a different genotype that can provide more vigorous roots.

Tolman’s Sweet Apple

Excellent for cider and drying, also a good dessert and baking apple. Large green or yellow apple, sometimes blushed red with lines of russet, often marked by a suture top to bottom. Flesh is firm, dry to moderately juicy, decidedly sweet. Historically, a highly esteemed "sweet" apple.

Tulpehoken Apple – AKA Fallawater

Large in size and globular in form, it is usually green-skinned turning a yellow-green on ripening. Color red, tinged with yellow. Usually the skin is flushed a dull-red to a bright-red with russet dots, and the white flesh is tinged green. Very mild in flavor, the flesh of this desser apple is coarse, crisp and tender, with a slight sweetness. Under very favorable conditions, the fruit will grow to 6 inches in diameter.

Twenty Ounce Apple

Twenty Ounce apples are large, as its name implies, and has an overall green color with red-orange striations. The mostly round apples have large shoulders and a more tapered calyx (bottom). The light yellow inner flesh is firm and juicy and offers a mildly sweet flavor with a tart finish.

Vandivere Apple

Fruit of medium size, flat, skin, in its ground color yellow, streaked and stained with clouded red, but on the sun side, deepening into rich red, dotted with light gray specks. Stalk short, inserted in a smooth, rather wide, cavity. One small, closed, set in a regular, well-formed basin, of modest depth. Flesh yellow, crisp and tender, with a rich and spritely juice. October to January.

Virginia Greening Apple

Fruit is medium to large with thick, tough, green skin with an occasional red blush on the sunny side and scattered large, reddish dots. Flesh is yellow, coarse, and sweet. Ripens in October and is a fine keeper.

Westfield Seek No Further Apple

An apple with peculiarly pleasant, rich, mild subacid flavor. Fruit is medium-sized, roundish-conical with dull greenish-yellow skin, shaded and splashed with orangish-red and striped with carmine. A thin bloom can give a bluish cast to the skin. Flesh is white tinged with yellow and is firm, crisp, tender and juicy and is very aromatic. Ripens September-October and is a very good keeper.

White Winter Pearmain Apple

Regarded by some pomologists as the highest flavored apple in cultivation. Fruit is medium to large with smooth, waxy, greenish-yellow skin. Flesh is white or yellowish, aromatic, tender, crisp, and fine-grained. Ripens September to October and is a fairly good keeper.

Williams Favorite Apple

The William's Favorite is distinctively bright red in streaks and patches. These fruits are on the large side and conical in shape, with some ribbing. The flesh is yellow-white for the most part, but can be red near the core. The texture is firm and juicy. The taste is delicate or mild, with a slight acidic bite along with floral and fruity notes. The William's Favorite is sometimes compared to the Red Delicious. This is a fairly versatile apple, good for both cooking and fresh eating. William's Favorite is also a fairly good storage apple, though its true value is as one of the first apples to ripen for the season.

Winesap Apple

The 'Winesap' fruit is small to medium with a deep, cherry red skin and a crisp, yellow flesh. It has moderate disease resistance including to mildew and blooms a few days later than other late varieties. It is all-purpose, being used for fresh eating, cider, apple butter, and pies.

Yellow Bellflower Apple

Excellent cooking and cider variety. Good dessert apple later in season as flavor develops with time. 13.61% sugar. Large to medium-sized fruit. Smooth, lemon yellow skin blushed red to red-orange. Juicy and aromatic.