Advanced Search Filters

Plant Type
Hardiness Zone
Heat Zone
Sunset Zone
Function
Sun Exposure
Soil Moisture
Water Requirement

Plants Matching fruit

Returned 719 results. Page 26 of 72.

Image of Malus domestica

Mark Kane

(Apple, Jonafree Apple, Red Eating Apple)

Introduced in 1979 by Purdue University, Rutgers University, and the University of Illinois, 'Jonafree' bears 'Jonathan'-like apples on disease resistant trees.

Ripening in late summer and early fall, the medium-sized, spherical to slightly conical fruits have tough, yellow, heavily red-blushed skin. The somewhat grainy, yellowish flesh of this dessert or cooking apple is firm, crisp, and juicy, with a flavor that is less acid than that of 'Jonathan'. The fruits keep well for 2 or 3 months....

Image of Malus domestica

Mark Kane

(Apple, Eating Apple, Jonagold Apple)

A hybrid of two prized apples, 'Golden Delicious' and 'Jonathan,' 'Jonagold' combines the qualities of both. The fruits are medium to large-sized, juicy, crisp, tart and aromatic, excellent for eating out of hand.

Like all domestic apples, 'Jonagold' is descended from a species of deciduous tree native to southwestern Asia that has been in cultivation for thousands of years. A medium-sized tree, 'Jonagold' blooms in spring with fragrant,white flowers that are much-visited by bees and yields heavy...

(Apple, Jonamac Apple, Red Eating Apple)

The 'Jonamac' apple is crisp, firm, tart, and aromatic. The tree is outstandingly hardy (to -50F) and comes from a cross between McIntosh and Jonathan. Like all domestic apples it is descended from a species native to southwestern Asia.

The fruits are medium in size and red underlain by green. The flesh is white, tart and aromatic. The tree blooms heavily with white flowers in spring and the harvest starts in early fall. The apples store well in cold, humid conditions, if unbruised. They are...

Image of Malus domestica

Mark Kane

(Apple, Eating Apple, Jonathan Apple)

From its discovery in 1826, 'Jonathan' has been prized for eating fresh, for cooking, and for keeping its quality in cold storage. The small to medium-sized fruit has a thin, tough yellow skin overlain with a nearly solid red, and the white flesh is crisp and juicy, with a balance of tartness and sweetness.

A naturally small tree, descended like all domestic apples from a species native to southwestern Asia, 'Jonathan,' is precocious (it bears its first fruits while still young). The flowers...

Image of Malus domestica

Russell Stafford

(Antique Apple, Apple, Dessert Apple)

Originating in France in the early seventeenth century, 'Lady' bears clusters of petite apples that are excellent for eating and for decoration.

Ripening in early or mid-autumn, the very small, flattened fruits have thick, tough, creamy yellow skin overlaid with rich red. The fine-textured white flesh of this dessert apple is firm, crisp, juicy, and fragrant, with robust flavor. The fruits keep well for several months, and work well as holiday ornaments. The small trees have upright branches...

(Apple, Haralred® Apple, Lautz Apple, Red Eating Apple)

This cultivar, Haralred®, is a medium-sized red apple with tart, juicy, firm flesh. It is a smallish, hardy deciduous tree that bears its fruits in clusters, with harvest coming in early autumn and the apples keeping three to five months in cold storage. The tree is precocious (starts fruiting young) and can fall into a pattern of bearing a heavy crop one year and a small crop the next. To even out the harvests, remove all but one or two of the apples in each cluster while they are still young and...

Image of Malus domestica

Mark Kane

(Apple, Dessert Apple, Eating Apple, Liberty Apple)

Introduced in 1978 by the New York Agricultural Experiment Station, this hybrid of 'Macoun' bears tasty apples on exceptionally disease-resistant trees.

Ripening in early fall, the medium to large, slightly flattened fruits have yellow skin heavily streaked with red. The fine-textured, yellowish flesh of this dessert or cooking apple is crisp, juicy, and pleasingly tart. The fruits keep well for 3 or 4 months, their flavor improving after a few weeks in storage. The vigorous, rounded trees bear...

(Apple, Cooking Apple, Lodi Apple, Yellow Cooking Apple)

This cultivar, 'Lodi,' produce distinctive green-skinned apples that are large, high-quality, and very early. These are versatile apples, good for eating fresh and for cooking and superb for applesauce. They are crisp, tart, acidic, and slightly sweet. It is a medium-sized, hardy deciduous tree that matures its fruits in mid-summer. It needs another variety of apple nearby for pollination to produce full crops.

Like most domestic apples, ‘Lodi’ grows and fruits best in full sun in average, well-drained...

Image of Malus domestica

Russell Stafford

(Antique Apple, Apple, Cooking Apple)

Originating in Southborough, Massachusetts, around 1750, this once widely grown apple is now rare in cultivation.

Ripening in late summer or early autumn, the large spherical fruits have thick, tough, pale green skin with red streaks and splashes. The fine-textured yellowish flesh of this dessert or culinary apple is tender and juicy with a spicy-sweet flavor. The fruits keep well for several weeks after harvesting. The medium-sized trees bear moderate to heavy crops. For maximum yield, plant...

(Apple, Macoun Apple)

Introduced in 1923 by the New York Agricultural Experiment Station in Geneva, New York, this hybrid of 'McIntosh' is prized for its tasty aromatic apples.

Ripening in early to mid-autumn, the medium-sized, spherical to tapering fruits have green, heavily red-blushed skin. The fine-textured white flesh of this dessert apple is crisp, juicy, aromatic, and vibrantly flavored. The fruits do not keep well. The vigorous, medium-sized, erect trees bear well each year if properly pruned. For maximum...