(Antique Apple, Apple, Eating Apple)
Originating in Germany or France in the late sixteenth century, this sun-loving cultivar is still renowned in France and elsewhere for its distinctive, zestful apples. Ripening in mid-autumn, the large, slightly flattened, vertically ribbed fruits have yellowish green skin dotted or stained with pink or pale red. The fragrant, greenish-white flesh of this dessert, cooking, or cider apple is tender and juicy with a sweet spicy flavor. The fruits keep well for several months, their flavor intensifying...
(Apple, Cameo Apple, Dessert Apple, Eating Apple)
Bred in Washington State and first released in 1998, Cameo® is one outstanding apple for both flavor, texture and keeping qualities. The rounded fruits have thin red skin washed with pale yellow to greenish-yellow. The fine, cream-colored flesh of this dessert apple is firm and crisp with a perfect tart, sweet balance. Quality is said to improve with age and fruits keep for months in cold storage. The tree was a chance seedling planted by Darrel Caudle amongst a block or 'Red Delicious' apples in...
(Antique Apple, Apple)
Originating in Chelmsford, Massachusetts, in the early nineteenth century, 'Chandler' is still planted for its tasty, colorful apples. Ripening in mid-autumn, the medium to large, slightly flattened fruits have pale yellow skin dappled and striped with red. The greenish-white to pale yellow flesh of this dessert or cooking apple is tender, juicy, and sweet. The fruits keep well in storage. Plant another apple variety nearby for cross-pollination. Trees are relatively slow to bear.
There is nothing...
(Apple, Chestnut Crab Apple, Cooking Apple, Eating Apple)
Bred at the University of Minnesota in Zone 4, ‘Chestnut’ is among the hardiest of crabapples and, unlike most crabapples, is grown more for the taste of its fruits than its show of bloom. Its apples are much larger than those of most crabapples, approaching the size of small domestic apples. Also, they are as tasty and appreciated as domestic apples grown in cold climates. The flesh is yellow, very sweet, fine-textured, and crunchy, with a nutty flavor and an aftertaste of pear. This is a broad,...
(Apple, Chieftain Apple, Red Cooking Apple, Red Eating Apple)
This cold-hardy, red apple was bred in 1917 by Iowa State horticulturist, Spencer Beach. It is a cross between the classic cooking apple, ‘Jonathan’, and the popular eating apple, ‘Red Delicious.’ Many report it tastes better than both its parents. It has lovely red skin and very crunchy, sweet and spicy flesh. ‘Chieftain’ produces later in the season and many be cross-pollinated with its parent varieties or others that bloom at the same time.
There is nothing more satisfying than growing your...
James H. Schutte
(Apple, Enterprise Apple, Red Eating Apple)
Bred at Purdue University and first released in 1994, Enterprise is one outstanding apple for both flavor and disease resistance. The elongated fruits have moderately thick, medium red skin washed with yellow to yellow-green. The fine, cream-colored flesh of this dessert apple is firm and crisp with a tart, spicy, rich flavor. Quality is said to improve with age and fruits keep for as long as 6 months in cold storage. The trees are vigorous with spreading, rounded tops and are resistant to a wide...
(Apple, Cortland Apple, Red Eating Apple)
This classic, old-time apple is still one of the most popular in United States production. Bred at Cornell University in 1915 as a hybrid between ‘Ben Davis’ and ‘McIntosh’, its medium-sized fruits are red with yellow-green undertones. The flesh within is super sweet and crispy, especially if eaten right after picking. 'Cortland' trees are vigorous and high-producing. Cross-pollinate with 'McIntosh', 'Golden Delicious', 'Honeycrisp' or other apples that bloom mid- to late-season. This fall-producer...
(Apple, Cox's Orange Pippin Apple, Eating Apple)
This venerable variety is regarded as the finest-flavored of English apples, with its balance of sugars and acids, juicy tender yellow flesh and aromatic flavor. Its apples are medium-sized and deep-yellow, striped and streaked with red. They ripen mid-season, in early to mid-autumn.
There is nothing more satisfying than growing your own apple trees. The domestic apple is most commonly a medium-sized tree with a rounded to oval canopy. It originates from southeastern Europe, Siberia, and southwestern...
(Apple, Cooking Apple, Crimson King Apple, Red Cider Apple, Red Eating Apple)
The tart, late-season apple, 'Crimson King' (sometimes called 'King's Favourite), is a yellowish green apple flushed with red stripes. The conical fruits have a strong, tart, fruity flavor and are favored for cider making. The large, spreading trees are resistant to canker and mildew but susceptible to apple scab. Flowering occurs in mid- to late spring and the apples ripen in late fall. More than one apple is needed to cross-pollinate this triploid tree. Please note, there is another apple called...
(Antique Apple, Apple)
Originating in Pennsylvania in the nineteenth century, this apple cultivar was once widely grown commercially in New York State. Ripening in mid-autumn, the large to very large, somewhat oblong fruits have thick, tough, yellow skin overlaid with red and dappled with carmine. The yellowish flesh of this eating or cooking apple is firm, coarse, juicy, and mildly flavored. The fruits keep well in storage. This cultivar reliably bears moderate to heavy crops on dense vigorous upright trees. Plant another...