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Returned 719 results. Page 27 of 72.

(Apple, Eating Apple, Mantet Apple)

Introduced in 1929 by the Morden Research Station in Morden, Manitoba, this hybrid of 'Tetofsky' bears excellent dessert apples on exceptionally cold-hardy trees.

Ripening in early to midsummer, the medium to large, spherical to slightly flattened fruits have greenish yellow, red-streaked skin. The fine-textured white flesh of this dessert apple is juicy, tender, and aromatic, with a zestful flavor. The fruits do not keep well. The vigorous, upright trees bear well each year, but are susceptible...

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Mark Kane

(Apple, McIntosh Apple, Red Eating Apple)

Nearly as well-known and widely-grown as an apple can be, ‘McIntosh’ has been a commercial and backyard favorite since 1798, when the original tree was selected in Canada. The fruits vary in size on the same tree but have in common a deep red skin underlain by green and a firm, tender, white flesh that is juicy, sub-acid, and aromatic. The tree is vigorous, medium-sized and rounded. Bloom and fruiting are heavy. Like all domestic apples it is descended from a species of apple found in southwestern...

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Russell Stafford

(Antique Apple, Apple, Dessert Apple)

Rarely grown today, this outstanding dessert apple originated in Woodstock, Connecticut, around 1780. Its large, spherical to somewhat conical fruits have tough, yellow-green, red-flushed skin, often with darker red streaks. The aromatic, fine-textured, yellowish flesh is tender, juicy and delicious with a full sweet-spicy flavor. Ripening in late summer and early fall, the fruits keep well for two or three months after harvesting, but bruise easily. The medium-sized, moderately vigorous trees bear...

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James H. Schutte

(Apple, Cooking Apple, Eating Apple, Melrose Apple)

The state apple of Ohio, this 1944 introduction resulted from a cross between 'Jonathan' and 'Red Delicious.' Its medium to large, flat-topped, somewhat asymmetrical fruits have greenish-yellow, red-blushed skin and are often ribbed at the base. The firm, aromatic, creamy-white flesh is juicy, crisp, and tart, sweetening in storage. Good for eating or cooking, 'Melrose' apples ripen in early to mid-autumn and keep for up to 6 months. Plant this self-infertile cultivar with another late-blooming apple...

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Russell Stafford

(Antique Apple, Apple, Dessert Apple)

Originating in Bolton, Massachusetts, around 1850, 'Mother' is still renowned as a dessert apple. The medium to large, oblong fruits are a vibrant deep red with purple-red streaking and a yellowish underlay. Their aromatic, fine-textured, pale yellow flesh is tender, juicy and sweet with tart undertones. Ripening in early to mid-autumn, the fruits are poor keepers and are best eaten fresh. This small, slow-growing, partially self-fertile cultivar produces its best crops in alternate years. For maximum...

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Mark Kane

(Apple, Cider Apple, Mutsu Apple, Yellow Eating Apple)

Bred in Japan with ‘Golden Delicious’ as one parent, 'Mutsu' is a very large, heavy apple with crisp, juicy flesh and an unusual spicy flavor that has a hint of anise. This tree is small to medium-sized, deciduous, and hardy. The harvest falls in mid-autumn, with fruits hanging well on the tree and holding good quality in cold storage. This is a triploid (having three complete sets of chromosomes instead of the usual two), a condition that often produces plants of uncommon vigor and size that are...

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Russell Stafford

(Antique Apple, Apple, Late-season Apple)

Originating in Newtown, New York, in the early nineteenth century, this largely forgotten cultivar produces flavorful apples that are delicious fresh, baked, stewed, dried, or preserved. The small to medium-sized, spherical to cylindrical, thick-skinned fruits are pale yellow, blushing red as they mature. The aromatic, fine-textured, yellowish flesh is tender, juicy and crisp with a robust tart-sweet flavor. Ripening in mid-autumn, the fruits store well for several months. The medium-sized, vigorous...

(Apple, Cider Apple, Cooking Apple, Eating Apple, Norland Apple)

This cultivar, 'Norland,' has proved to be among the hardiest of all dessert apples, bearing good crops as far north as Zone 2. It is a large, sweet apple, yellow-green with a red blush, and very early, maturing in mid-to-late summer. The fruits are good fresh, and for cider, pies and applesauce, and hold well in cold storage up to four months if picked slightly before ripe. This is a small, deciduous tree that flowers in spring and can bear its first crop in its second or third year.

Like most...

(Apple, Cooking Apple, Northern Greening Apple)

Originating in England in the eighteenth century, 'Northern Greening' has contributed its genes to many famous cooking apples. The small to medium-sized, bright green, red-blushed fruits have crisp, juicy, tartly flavored flesh that is ideal for baked goods, sauces, and preserves. Northern Greenings ripen in mid-autumn and keep well for several months. The tall vigorous disease-resistant trees crop reliably each year. Plant this self-sterile cultivar with other midseason-blooming apples (such as...

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Russell Stafford

(Apple, Cider Apple, Cooking Apple, Eating Apple, Northern Spy Apple)

Originating in East Bloomfield, New York, in the early nineteenth century, 'Northern Spy' is renowned for its delectable apples borne on vigorous, cold-hardy trees.

Ripening in early to mid-autumn, the large, rounded, typically flattened fruits have thin, greenish yellow, heavily red-flushed skin. The firm, fine-textured, yellowish-white flesh of this dessert or cooking apple is crisp, juicy, tender, and aromatic, with a robust flavor. The fruits keep well in storage, but require careful handling...