(Antique Apple, Apple, Dessert Apple)

Originating in Hollis, New Hampshire, in the early eighteenth century, 'Jewett Red' bears handsome, tasty apples on cold-hardy trees.

Ripening in early fall, the spherical to conical fruits have tough thin yellow skin heavily overlaid with a red, blue-dusted blush. The fine-textured yellow flesh of this dessert apple is tender, juicy, fragrant, and flavorful. The fruits keep well for up to 4 months. The slow-growing, small, sparsely branched trees bear only modest crops. Plant 'Jewett Red' near...

(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...

(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, 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...

(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...

(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...

(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...

(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...

(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...