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.
Contents
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
4-Tree Apple Orchard:
This collection includes four separate apple trees, in four different varieties:
- Honeycrisp™
- Granny Smith
- Gala
- Fuji
Ananas Reinette
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
Gala
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
Ginger Gold
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
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
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
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
Gravenstein
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.