75 Heirloom Apples You’ve Probably Never Heard Of

Forget about Granny Smith...there are dozens of heirloom apple varieties that you've probably never heard of. Kevin Espiritu lists 75 fascinating heirloom varieties, their origins, and their uses.

Buckets filled with Heirloom apples with red and green hues

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When it comes to apples, most of us think of Granny Smith, Gala, or Red Delicious.

What if I told you there are dozens of apples that time has forgotten? Apples that we cultivated in the 1800s and 1900s that for some reason or another, disappeared from our diets?

Enjoy this list of heirloom apples, their history, and how they taste. If you’re adventurous enough, pick up a tree and start cultivating some older varieties of apples in your own garden!​

4-Tree Apple Orchard

Honeycrisp apple tree in a sunny area

4-Tree Apple Orchard:

This collection includes four separate apple trees, in four different varieties:

  • Honeycrisp™
  • Granny Smith
  • Gala
  • Fuji

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Ananas Reinette

Yellow looking fruits of Ananas Reinette tree with vibrant color and vivid green leaves attached to brown woody branches
Its flavor is slightly similar to pineapple.

Origin: From the Netherlands in the early 1800s, around 1820-1825.

Flavor: Sweet and oftentimes compared to pineapple.

The Ananas Reinette is known for its lovely golden color and crisp texture. It’s also good for making juice and can be stored for several months when refrigerated.

Arkansas Black

A row of Arkansas Black trees leaning on one side surrounded by other trees and grass on a sunny day, with apples appearing red
The fruits are ideal for cider.

Origin: From the United States in the 1840s. 

Flavor: Juicy and said to be sub-acid.

The Arkansas Black is primarily known for two main things: its incredibly hard texture and its long-keeping ability. They’re also perfect apples for making cider.

Ashmead’s Kernel

Fruits of the Ashmead’s Kernel variety, appearing lightly brown and green while attached to the tree, appearing slightly dry
They are easy to grow and taste great.

Origin: From England in the early 1700s.

Flavor: Don’t be deterred by this apple’s unappealing appearance, as its flavor more than makes up for it. It’s crisp, juicy, and sweet, but also has a slightly acidic touch.

The Ashmead’s Kernel can be used for cooking, but most agree that it’s better for plain eating or to be used in cider. They also are super easy to grow and produce fruit often, so they’re a great choice for all growing conditions.

Baldwin

A red round fruit still attached to the tree, appearing vibrant with slight hues of green, surrounded by leaves and woody twigs
They tolerate transport well because of their sturdy skin.

Origin: From Massachusetts in the mid 1700s.

Flavor: Known for having a “basic apple flavor” and being juicy, crisp, and moderately sweet.

​While Baldwins used to be more popular about a hundred years ago, they’ve still remained a classic. They’re known for having impressive keeping ability and tough skin, making them perfect for transporting.

Belle de Boskoop

Fruits of Belle de Boskoop tree appearing slightly red and mostly light green, dangling from a tree with textured and vividly green leaves
These fruits usually last a long time.

Origin: From the Netherlands in the mid-1800s.

Flavor: Juicy with a moderately sweet flavor.

It’s best to eat these after they have been stored for some time, as the taste will be sweeter and they have an amazing keeping ability. Other than that, these apples are a classic and score well in almost every category.

Black Gilliflower

Dark red fruits of Black Gilliflower tree recently harvested and placed in a container with fabric, stacked as a pile on top of each other
It has a unique taste that might not appeal to everyone.

Origin: From the United States in the early 1700s.

Flavor: Known for having a distinctive flavor that is not too sweet, but is oftentimes described as an “acquired taste”.

This is a fairly obscure apple, as its taste is incredibly unique and it doesn’t have a particularly good keeping ability. Some people love it and some people hate it. You’ll have to try it out for yourself.

Black Oxford

A dark red and round fruit hanging on a tree's branch appearing woody in texture, having bright green leaves with spots
They are resilient to cold temperatures.

Origin: From Maine in the late-1700s.

Flavor: Has a sharp, sweet flavor that matches its dark coloring.

Black Oxfords are perfect for making juice or just being eaten fresh. They also withstand harsh winters well and have a keeping ability of about three months.

Blue Pearmain

A pile of apples with yellow green to vivid red hues, placed on a brown wooden surface while receiving abundant sunlight
They can last for months when placed in the fridge.

Origin: From the United States in the very early 1800s.

Flavor: Has soft skin with an incredibly sweet taste and scent.

These apples have an amazing keeping ability and can survive for up to six months when refrigerated. They can be used in cooking, but we recommend that you stick to using them for fresh eating.

Braeburn

Vibrant red and round fruits on a tree, attached to woody branch with vivid green textured leaves, with other trees appearing blurry in background
It is common variety, usually sold in grocery stores.

Origin: From New Zealand in the mid-1900s.

Flavor: Known for having a sweet and tart flavor that is delightfully refreshing.

Braeburns are considered to be a ‘mainstream’ apple, as they are a huge favorite among consumers. But, with their beautiful appearance and amazing quality, this comes as no surprise. If you’re interested in tasting one, you should be able to find them in most grocery stores.

Bramley’s Seedling

Round fruits bundled in one spot of a tree's branch, appearing red and yellow green surrounded by dark leaves with other fruits in the background
The taste makes them ideal for cooking.

Origin: From England in the early 1800s.

Flavor: A bit acidic and sharp, but still has a distinctive apple flavoring.

While these apples aren’t ideal for eating, they’re perfect for both baking and cooking. Plus, with their excellent keeping time of four months, you can stock up on them and use them whenever you need to.

Calville Blanc d’Hiver

Multiple Calville Blanc d’Hiver fruits till developing and ripening on the branch with vividly green leaves with textured surfaces
They start off as green then change color while developing and ripening.

Origin: From France in the late 1600s.

Flavor: Sweet with a slightly spicy flavor and a banana-like scent.

This apple is incredibly versatile and is perfect for both fresh eating and cooking. However, it only keeps for about one to two months when refrigerated, so you should only grab some when you know you’ll use them quickly.

Cameo

A pile of fruits placed in a wooden bowl with red and green hues, having distinct markings and dots, with a graying warm background
Eat them fresh to enjoy their unique flavor.

Origin: From the United States, but the exact year is unknown. Probably some time in the 1980s.

Flavor: Known for having a high-quality flavor that is similar to Red Delicious, but a little less intense.

​Cameos are perfect to eat fresh, and they have a subtle pear flavor that many individuals love. However, they’re a bit bland, so if you’re looking for an intense apple flavor, this type may not be for you.

Chenango Strawberry

A Chenango Strawberry fruit appearing a bright pink with light yellow and green hues surrounded by many bright green leaves
They are difficult to find but has a distinct flavor that is worth the effort.

Origin: From the United States in the early 1800s.

Flavor: If the apple is completely ripe, it will have a strong classic apple flavor and scent.

These do not keep well, so if you acquire any, make sure to use them for fresh eating. They’re also not the easiest apple to find, but if you keep your eyes open, you can buy them in some stores.

Claygate Pearmain

A fruit of Claygate Pearmain attached to a thin branch, appearing like a twig with woody texture and deep green leaves surrounding it
It has a red and yellow coloring paired with a strong scent.

Origin: From England in the 1820s.

Flavor: Juicy with a strong flavor and scent.

Claygate Pearmains are fairly large apples with a beautiful mixture of yellow and red coloring. They usually only last between one to two months, so people love them for fresh eating.

Cortland

Round and fresh fruits of Cortland tree hanging from brown woody branches with curled leaves with green color, placed in sunny area
Their flavor makes them ideal to eat fresh.

Origin: From New York in 1898.

Flavor: A sweet, refreshing flavor.

These apples are very similar to the McIntosh, and they have a beautiful, glossy coloring. Although they keep very well, they still are normally used for eating.

Cox’s Orange Pippin

A round fruit appearing red, yellow, green, becoming almost orange, with textured leaves in the background while receiving abundant sunlight
It has a distinct flavor that becomes more remarkable when ripe and fresh.

Origin: From England in the 1800s.

Flavor: Has a variety of complex flavors, including spicy, sweet, and tart.

This is one of the best apples out there for fresh eating due to its amazing flavor. It’s not the traditional “crisp and sweet” apple, but it makes up for it with everything else.

D’Arcy Spice

Two fruits of D’Arcy Spice tree appearing green with brownish red coloring high up on a branch with serrated green leaves
These are ideal options for juicing.

Origin: From the United Kingdom in the 1800s.

Flavor: A sweet flavor with a slight dash of spice.

These apples are very unique in both flavor and appearance. They’re perfect for fresh eating, but they also can be used to make a tasty juice.

Dolgo Crab

A branch of the Dolgo Crab tree with many fruits dangling from the woody parts, with countless leaves surrounding the area, providing some shade from sunlight
They tend to have shorter keeping times.

Origin: Collected from Russian stock in the 1890s.

Flavor: Very juicy and tart.

These are actually tiny crab apples, but they’re perfectly okay to eat fresh. They also turn into amazing jelly, but they don’t have a good keeping time.

Duchess of Oldenburg

A healthy Duchess of Oldenburg tree with woody branches filled with round and reddish fruits, with slight green hues appearing yellow under the light
It is ideal to cook them because of their flavor and short keeping time.

Origin: From Russia in the early 1700s.

Flavor: Tastes both savory and tart.

These are perfect for cooking, and they are said to break down into a consistency that is like “fluff”. However, they’re not as good for fresh eating, and they don’t have a great keeping time.

Fameuse/Snow Apple

Vivid red Fameuse fruits appearing moist with textured deep green leaves and woody stems attached to the tree, having blurred greens in the background
Its distinct vivid red color makes it easy to identify.

Origin: From Quebec before the year 1730.

Flavor: Intense scent with a sweet and crisp flavor.

Snow apples are very tiny and mainly used for fresh eating. They also have a beautiful red coloring and keep well for about 2 months.

Franc Rambour

Three vividly colored Franc Rambour fruits placed on a small wooden tray sitting on a wooden table with potted plants in the background
They are great for drying but also delicious when fresh.

Origin: From France in the 16th century.

Flavor: Has a sharp and sweet honey flavoring.

If you’re looking for a good apple to dry, this is the one. They’re also great for other types of cooking and fresh eating.

Fuji

Vividly red round fruits of Fuji tree with deep green colored leaves appearing healthy and vibrant under the sun, with other trees in the background
They have a beautiful coloring and delicious taste.

Origin: From Japan in the 1960s.

Flavor: Incredibly crisp and sweet.

Fujis are the ultimate classic apple. They keep super well, have a beautiful dark pink and red coloring, and are perfect for fresh eating.

‘Fuji’ Apple Tree

‘Fuji’ Apple Tree:

  • Prefers milder climates
  • Grows in zones as low as 4 with some protection
  • Have lower chill hours than many other varieties
  • Won’t struggle to produce fruit in warmer zones.

Buy at Epic Gardening Shop

 

Gala

Moist red fruits of the Gala tree with velvety green leaves, appearing healthy and vibrant under the sun, with other trees blurry in the background
It is a classic variety that tastes great when fresh.

Origin: From New Zealand in the 1960s.

Flavor: A rich honey flavor with a strong scent.

The Gala is a classic apple that can be bought almost anywhere. They’re not very good for cooking, but they’re perfect for fresh eating.

‘Gala’ Apple Tree

‘Gala’ Apple Tree

  • Produce sweet, firm fruit for baking and fresh eating
  • Have ornamental foliage and spring blossoms
  • Are low-maintenance and great for beginner growers
  • Thrive in zones 5-8

Buy at Epic Gardening Shop

 

Ginger Gold

Bright yellow round fruits of Ginger Gold tree, still attached to the branch with curled and green leaves in a sunny garden
They have a delicious flavor that is perfect when fresh or juiced.

Origin: From Virginia in the 1960s.

Flavor: Has a fresh sweetness and sharp scent.

These apples have a beautiful yellow color with crisp skin. They’re perfect for eating and can even be used for juice.

Golden Delicious

Yellow round fruits of Golden Delicious tree appearing bright and vibrant under the sun while surrounded by green leaves with unique markings
Their sweet flavor is desirable for cooking and eating fresh.

Origin: From West Virginia in the early 1900s.

Flavor: A sweet flavor that smells like honey.

These apples work very well for cooking, as they keep their shape. However, with their soft and delicious flavor, they’re perfect for eating, too.

Golden Russet

Golden Russet fruits appearing round and reddish, dangling from a woody branch in an orchard with other fruits in the background
They have a unique flavor profile that is perfect for baking.

Origin: From New York prior to 1845.

Flavor: A sweet honey flavoring.

These apples hold their shape well when used for cooking, and their complex flavor makes them perfect for baking as well. But, if you really want to use them to their full capacity, make juice out of them.

Granny Smith

Green fruits recently harvested from Granny Smith tree, placed as a pile inside a wooden contained with a pure white background
This popular variety is ideal for making hard cider.

Origin: From Australia in the 1860s.

Flavor: A sharp, refreshing taste.

Granny Smith apples are by far one of the most famous apples to have ever been discovered. They’re also perfect for making hard cider, as they have such a refreshing and classic apple flavor.

‘Granny Smith’ Apple Tree

‘Granny Smith’ Apple Tree:

  • Prolific producers
  • Requires fewer chill hours to set fruit
  • Tolerates heat better than other apples
  • Grows in USDA Zones 5-9.
  • Self-pollinating and ideal for small gardens

Buy at Epic Gardening Shop

 

Gravenstein

Fruits of the Gravenstein variety still attached to a woody branch with deep brown color, surrounded by vibrant green leaves
These are ideal for dessert and sauce recipes.

Origin: From Denmark in the late 1600s.

Flavor: Has a sharp, but not overbearing taste.

Gravensteins are amazing for desserts, particularly because they hold their shape well. They also can be used to make delicious sauces.

Greening’s Rhode Island

Abrightly green colored Greening’s Rhode Island fruit wet from rain in a shady area with many green leaves surrounding it
Its sharp taste makes it ideal for cider or baking.

Origin: From Rhode Island in the 18th century.

Flavor: Has a sharp, honey taste.

These apples are perfect for making hard cider, as well as for drying out. They also are one of the best fruits to use in pie.

Grimes Golden

Multiple Grimes Golden fruits in a bundle placed high up on a tree with many green leaves surrounding it as it receives abundant sunlight
Its rich flavor sets it apart from other varieties.

Origin: From West Virginia in the 19th century.

Flavor: A rich spicy flavor with a hint of sweetness.

While these are mainly meant for fresh eating, they also are fantastic for making cider, juices, and sauces. The flavor is rich, but it never is too heavy.

Hewes Virginia Crab

A bundle of Hewes Virginia Crab fruits appearing pink with slight yellow coloring placed high on a tree with green leaves
It has a strong taste perfect for alcohol or hard cider.

Origin: From Virginia in the late 17th century.

Flavor: A strong, powerful taste.

These are very small apples that are generally used to help make hard cider. They’re great for alcohol extraction and taste wonderful when mixed with larger cider apples.

Hidden Rose

Two light green fruits appearing round, with one sliced open revealing pink flesh with white marks, sitting on a plain white background
It’s flavor is good for cooking and fresh eating paired with cheese.

Origin: From Oregon in the mid-1960s.

Flavor: Tart with a mild sweetness.

The Hidden Rose can be both cooked and eaten fresh. When eaten freshly, it should be thinly sliced and eaten with foods such as cheese.

Holstein

Round and red Holstein variety fruits piled on top of one another, with some appearing almost yellow and light green in color
Its skin and form tolerates heat well.

Origin: From Germany in 1918.

Flavor: An exceptional sweet and sharp honey flavor.

Holsteins are great for baking, especially when used in pies or tarts. The skin remains intact even when subjected to high temperatures.

Honeycrisp

Vivid red fruits of Honeycrisp tree still attached to the branch with distinct yellowish markings, surrounded by twigs and leaves
Its texture and taste are ideal when fresh.

Origin: From Minnesota in the 1960s and 70s.

Flavor: Has a sweeter taste than many other apples.

Honeycrisps are known for their amazing flavor, and they are a fantastic apple for fresh eating. They also have a nice crisp and crunchy texture.

Hubbardston Nonesuch

Round fruits with reddish color that appear almost yellow under direct sunlight, with deep green leaves and brown branches
They tend to have bumps but have a distinct, delicious flavor.

Origin: From Massachusetts before 1832.

Flavor: A rich flavor that becomes sweeter when fully ripe.

A great apple for fresh eating that does not have a spicy flavor. Sometimes the skin will be slightly uneven and bumpy, but the taste makes up for that.

Hudson’s Golden Gem

Two round yellowish fruits with a slight brown hue hanging from a tree branch with bright green leaves surrounding the produce
They don’t have much juice but offers a unique texture and taste when fresh.

Origin: From Oregon in 1931.

Flavor: A crisp, sugary flavor, with a slight hint of nut.

These apples are not particularly juicy, so they do not do well with cooking or making cider. However, they have a unique flavor that is lovely for fresh eating.

Jonagold

A pile of Jonagold fruits placed on top of each other, with red and yellow green hues, appearing to have smooth surface
They taste the best when eaten fresh.

Origin: From New York in 1943.

Flavor: A high-quality flavor with a sharp sweetness.

These apples are perfect for fresh eating, but they do not have a traditional crunch or crisp. We recommend that you eat them when they’re as fresh as possible, as that is when the flavor is the highest quality.

Karmijn de Sonnaville

A pile of red and yellowish fruits stacked on top of each other, appearing moist while laid out for display at a lit location
Eat them fresh immediately because of their short keeping time.

Origin: From the Netherlands in 1949.

Flavor: A sharp, pronounced flavor.

They do not keep very well, but their lovely flavor makes up for it. Because of the keeping time, they’re perfect for any kind of fresh eating.

Knobbed Russet

Rich, sugary and with a nice crispness.

Origin: From England in 1819.

Flavor: A rich, sugary flavor with a nice crispness.

Knobbed Russets have very uneven surfaces and coloring, but they make up for this with their amazing flavor. They’re known for being great in pies and also go well with cheese.

Lady Apple

Vivid red round fruits attached to the branch with curled green leaves surrounding the produce, while other trees appear blurred in the background
They have long keeping time and taste amazing when eaten fresh.

Origin: From France in 1628.

Flavor: A sweet but mild taste and scent.

Lady Apples are incredibly crunchy and crisp. Additionally, they have a fantastic keeping time. We recommend that you eat them fresh.

Lamb Abbey Pearmain

Round and red Lamb Abbey Pearmain fruits with slight yellow patches, placed in a pile stacking them on top of each other
Wait for them to ripen before eating them.

Origin: From England in the early 1800s.

Flavor: Crunchy, with a sweet and tart flavoring.

These apples are tiny but packed with amazing flavor. In order to get the best taste, make sure to eat them when they’re completely ripe.

Lodi’s

A pile of green-looking round fruits stacked on each other, with smooth surface laid to rest on display
These are perfect for cooking sauces and other recipes.

Origin: From New York in 1924.

Flavor: A very sharp, tart, flavor

These apples are best for cooking due to their strong, tart flavor. They also are lovely for apple sauce.

Macoun

Macoun fruits dangling from a tree's branches with bright and vivid green leaves appearing vibrant under direct sunlight
You can make baked goods and cider using this variety.

Origin: From New York in the 1930s.

Flavor: Very sweet, with a flavor similar to strawberries and raspberries.

Macouns are amazing for both fresh eating and baking. They also are great for making cider, as well.

Maiden’s Blush

Red Maiden’s Blush fruits appearing healthy and ripe dangling from brown woody branches surrounded by vivid green leaves
Its flavor makes it ideal for cooking, baking and making cider.

Origin: From New Jersey in 1817.

Flavor: A sharp acid flavor.

Maiden’s Blush apples are perfect for baking, making cider, and cooking. While their skin isn’t particularly beautiful, the taste fully makes up for it.

McIntosh

A large pile of McIntosh fruits appearing red and with bright yellow patches, stacked on top of each other placed on display
They taste great eaten fresh or made into sauces.

Origin: From Canada in 1811.

Flavor: A sweet, refreshing taste.

McIntosh apples are amazing for making apple sauce, especially when they still have the skin on them. They also are the perfect size and texture for fresh eating.

Melrose

A vibrant red Melrose fruit dangling from a brown branch vivid green leaves receiving abundant sunlight with the sky in the background
Its flavor goes well with dessert favorites, such as caramel and cinnamon.

Origin: From the United States in 1944.

Flavor: A slightly acidic flavor, but still sweet.

Melrose apples are also ideal for baking and desserts. Butter, cinnamon, and caramel are just a few of the many ingredients that pair well with them.

Mollies Delicious

Unripe Mollies Delicious fruits appearing green in a shady area, surrounded by vivid green leaves and thing woody twigs
They produce considerable juice, making them great for drinks.

Origin: From the United States in 1908.

Flavor: A sweet flavor with a lovely aftertaste.

These apples have a moderate keeping time of at least 10 weeks when refrigerated. They’re also very juicy and can be used to make ciders and other drinks.

Muscadet de Bernay

Round red Muscadet de Bernay fruits with yellow patches hanging on branches with textured and waxy green leaves
They are often ideal for juices and ciders because of their bittersweet flavor.

Origin: From France in the 1700s.

Flavor: A bittersweet taste.

These are large apples that are great for juices and ciders due to their bittersweet taste. Some people find them to be too acidic for fresh eating, but they still can be used for that.

Mutsu

Three Mutsu fruits sitting beside each other with yellow color and brownish markings on the skin, one still with a leaf attached to it
This variety has a distinct refreshing taste.

Origin: From Japan in 1949.

Flavor: A sharp but refreshing taste.

Mutsus are perfect apples to both turn into chips and eat fresh. They are incredibly juicy, and they have a sharp flavor that is refreshing and crisp.

Newtown Pippin

A basket of Newtown Pippin fruits appearing almost golden under the warm light, with brown patches on each piece
Its refined flavor is desirable for cooking.

Origin: From Long Island in the mid-18th century.

Flavor: A rich, high-quality flavor.

These apples were made famous by none other than Thomas Jefferson, who grew them at Monticello. They’re fantastic for things such as apple sauce, and they have a variety of other cooking-related uses.

Northern Spy

Round red Northern Spy fruits shaded by leaves, with red and yellow hues appearing smooth under direct sunlight with other fruits in the background
Use it for baking or eat fresh to enjoy its crisp taste.

Origin: From Rochester in the early 1840s.

Flavor: Tart and crisp.

The Northern Spy is great for both baking and fresh eating. It has a refreshing and crisp flavor that is the perfect amount of sweetness.

Opalescent

Round red Opalescent fruits with bright yellow hues and vibrant textured green leaves, having a blurry green background
They have a distinct flavor that tastes slightly similar to strawberry.

Origin: From the United States in the 1880s.

Flavor: Juicy and sweet with a slight strawberry taste.

Opalescents are known for being some of the best baking apples around. They are large and packed with flavor, so they’re also perfect for fresh eating, too.

Orleans Reinette

Round Orleans Reinette fruits with green color, still unripe while hanging on tree branch still wet from water, surrounded by vivid green leaves
They have short keeping time so consume them quickly.

Origin: From France in the 1770s.

Flavor: Juicy with a slight spice.

These apples are best when eaten fresh, as they do not have a particularly good keeping time. They also have beautiful skin that is not too difficult to bite through.

Paula Red

Red Paula Red fruits with hints of yellow hues attached to woody branch on tree with leaves surrounding them in a sunny area
Its mild flavor may not be appealing to some people.

Origin: From Michigan in 1960.

Flavor: A mild, plain taste.

Paula Reds make amazing pink applesauce, but you will most likely have to add extra sugar in order to get the right flavor. They have a mild, dependable flavor that is neither too sharp nor too sweet.

Pinova

Round red Pinova fruits dangling on thin woody branches that droop downward having bright green leaves basking under the sun
This variety is famous for having a rose-like scent.

Origin: From Germany in 1986.

Flavor: Sweet with a slight floral note.

These apples have a beautiful coloring and skin, as well as a juicy interior. They also are known for smelling like roses.

Pitmaston Pineapple

Yellow Pitmaston Pineapple fruits appearing vibrant in a shady spot, with deep green leaves that look textured, with other trees looking blurry in the background
The unique taste of this variety is far from how it looks like.

Origin: From the United Kingdom in the 19th century.

Flavor: An unusual taste that is similar to pineapples.

While these apples may not be the prettiest, they definitely make up for it with their unique and amazing flavor. They also have a fantastic texture that is the perfect mixture of both firm and soft.

Red Astrachan

A red round Red Astrachan fruit attached to a brown branch with textured two-toned leaves with other plants appearing blurry in the background
Its juicy and crisp taste makes it good to eat fresh or as sauces.

Origin: From Russia in the early 1800s.

Flavor: Juicy and crisp with a slight tartness.

These apples are fantastic for fresh eating and for making apple sauce. However, they do not have a very good keeping time, so make sure to use them quickly.

Red Delicious

A bundle of beautifully red Red Delicious fruits still attached to the tree with curled leaves surrounding the produce
It is one of the most popular varieties known for its color.

Origin: From the United States in the late 1800s.

Flavor: Sweet and easy to chew.

The Red Delicious is one of the most famous American apples to have ever been discovered. It’s known for its brilliant red coloring, as well as its classic flavors.

Reine des Reinettes

Smooth and healthy Reine des Reinettes fruits attached to the tree surrounded by woody branches and green leaves
Wait a week or two after harvest before consuming them.

Origin: From France in the 1770s.

Flavor: A complex flavor with a slight hint of acidity.

These apples are best to eat one to two weeks after they have been picked. They have a pleasing crunch and are quite refreshing.

Ribston Pippin

Two round and red Ribston Pippin fruits with red and yellowish hues hanging from a tree surrounded by healthy green leaves
Eat them right away after harvesting.

Origin: From England in the 18th century.

Flavor: Sweet and sharp.

These do not have a very good keeping time, so we recommend eating them almost immediately once they’re picked. When they’re fully ripe, they’re incredibly juicy and have a strong flavor.

Rome Beauty

A bundle of Rome Beauty fruits dangling from a woody tree branch with countless vibrant green leaves placed on a sunny area
Its mild sweetness makes it ideal for baking and cooking.

Origin: From Ohio in 1816.

Flavor: Mild taste with a hint of sweetness.

These apples have an absolutely beautiful red coloring, but they’re not particularly flavorful. People enjoy using them for pies, apple sauce, and fresh eating.

Roxbury Russet

A branch bearing multiple Roxbury Russet fruits still unripe but gradually changing color while developing with bright green leaves
It’s unique flavor is delicious despite its peculiar appearance.

Origin: From Massachusetts in the early 17th century.

Flavor: Spicy with a moderate sweetness.

Don’t be deceived by this apple’s looks, as they actually have a fantastic flavor and texture. Roxbury Russets are incredibly crunchy, but they won’t make you chip a tooth, either.

Sansa

Bright and vivid red Sansa fruits hanging from a high woody branch with vibrant green leaves, with a blue sky in the background
This variety has a nice and crisp taste when fresh.

Origin: From Japan in 1988.

Flavor: Sweet with a slight hint of acid.

The Sansa is a large apple with a brilliant red coloring. It’s nice and crisp, making it perfect for fresh eating.

Shizuka

Two green Shizuka fruits with slight blush, receiving direct sunlight making them appear smooth while surrounded by green leaves
This variety has a slightly acidic and refreshing flavor.

Origin: From Japan in 1949.

Flavor: Sweet with a slight hint of acid.

These large apples have an excellent flavor and crunch. They’re ideal for fresh eating.

Sops in Wine

A pile of vibrant red Sops in Wine fruits laid out for display with healthy looking skin and bright yellow coloring in patches
Its acidic taste makes it perfect for making cider.

Origin: From England in 1832.

Flavor: An acidic taste.

Sops in Wine are ideal when they’re used to make cider. They do not keep for very long, and they are of medium size, but their taste is very high quality.

Spartan

A pile of red Spartan fruits with white finish on the skin appearing healthy and fresh with patches of yellow to green hues
This variety has a taste similar to wine.

Origin: From Canada in 1926.

Flavor: Sweet with a wine-like flavor.

Spartans have a beautiful red coloring along with a satisfying crunch. They also are best when eaten fresh.

Spitzenburg

Three red and round Spitzenberg fruits appearing healthy and fresh with vibrant green leaves receiving abundant sunlight in an orchard
It has a distinct and prominent flavor when eaten fresh.

Origin: From New York in the 1700s.

Flavor: A spicy flavor.

Spitzenberg is a great American apple that was particularly loved by Thomas Jefferson. The flavor is tasty when they’re eaten fresh.

Twenty Ounce

Many Twenty Ounce fruits appearing red with green and yellow hues, ripening on the branch with countless green leaves
This is a well-loved variety perfect for baking.

Origin: From the United States in the 1840s.

Flavor: Juicy and sweet.

The Twenty Ounce is a large apple with a pretty skin and smooth texture. They’re great for pies, and you can even bake them individually with butter, sugar, and cinnamon.

Wickson

Two Wickson fruits appearing red and healthy dangling from a woody branch with vibrant green leaves on top, with other red fruits in the background
It is small but packs a lot of flavor.

Origin: From Northern California in the mid 20th century.

Flavor: Very sweet and sharp.

Wicksons are a type of crap apple, and they are known for being amazing in cider. They have an incredibly intense flavor despite their size.

Winesap

A pile of Winesap fruits that appear smooth and vibrant red with some yellow coloring, piled on top of each other for display
Its sharp flavor make it perfect for making cider.

Origin: From the United States in the 1800s.

Flavor: A sharp and tart taste.

Winesaps may be very tiny, but their flavor packs a punch. Many individuals love using them in order to make cider.

Winter Banana

Two Winter Banana fruits dangling from the branch with countless leaves appearing deep green and textured in a shady area
It has a slight banana taste and scent.

Origin: From Indiana in the 1870s.

Flavor: A slight banana scent and flavor.

Winter Bananas are best for fresh eating and using in apple pies. They also have a good keeping time when kept cold.

Wolf River

A large Wolf River fruit attached to a tree with deep green leaves, still ripening appearing yellow and changing color slowly
This variety has a tart and lightly sweet taste that is perfect for cooking and making baked goods.

Origin: From Wisconsin in the 1870s.

Flavor: Tart with a mild sweetness.

Wolf Rivers are large, juicy apples that are perfect for cooking and baking. They also are very tasty when eaten fresh.

Yates

Two round Yates fruits appearing vibrant red while ripening with some yellow coloring, surrounded by green leaves
These small fruits are tasty, which can be good to eat fresh or make cider.

Origin: From Georgia in approximately 1844.

Flavor: A juicy and spicy flavor.

Yates apples are best used for fresh eating and making cider. They’re small apples and have a lovely blush coloring.

Yellow Transparent

A Yellow Transparent fruit appearing light yellow or green in different lighting, surrounded by deep green leaves
Its juice is delicious which perfectly pairs with its crisp texture.

Origin: From Russia before 1870.

Flavor: Very juicy and sweet.

Yellow Transparents are fantastic for making juice, wine, and even apple chips. They also can be frozen and kept for a long time.

Zabergau Reinette

A person holding a Zabergau Reinette fruit by the fingers, with many green leaves and twigs surrounding the tree, having the sun in the background
It’s known for its sharp and unique nettle-like taste.

Origin: From Germany in 1885.

Flavor: Sharp with a flavor that is similar to nettles.

These are incredibly large apples that are known for being sharp and spicy. While they don’t particularly look nice or have pretty skin, their flavor more than makes up for this.

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