List of apple cultivars Totally Explained

Everything about List Of Apple Cultivars totally explained

Over 7,500 cultivars of the apple are known. The following is a list of the more common and important cultivars, with the year and place of origin (where documented), and whether each produces cooking apples or dessert apples.
Two of the most comprehensive publications on apple cultivars are:

The New Book Of Apples (ISBN 0091883989) By Dr Joan Morgan of The National Fruit Collection and Alison Richards.

Directory of Apple Cultivars (ISBN 1874275408) by Martin Crawford of The Agroforestry Research Trust

Eating apples

Image:Malus-Cripps-Pink.jpg|'Cripps Pink'
Image:Malus-Ribston-Pepping.jpg|'Ribston Pippin' Akane Kidd's orange-Red Cox x Red Delicious

Japan	1970		Eating
Ambrosia	British Columbia	Early 1980's		Eating;
Anna	Israel			Eating
Annurca	Campania, Italy	1876	It can be traced back to Ercolano ruins, where it's painted on some walls, then in Plinio the Old's "Naturalis Historia". First named Annurca in G.A.Pasquale's "Manuale di Arboricultura" in 1876	Eating
Antonovka	Russia		Extremely tolerant of cold weather. Hardy.	Cooking
Arkansas Black	Arkansas	c. 1870		Eating
Ashmead's Kernel	England		Small, very sweet and very tart	Eating
Bailey	New York	c. 1840
Baldwin	Massachusetts	c. 1740	Sweet to subacid flavor. Also known as Woodpecker.	Eating and cooking.
Beacon				Eating
Beauty of Bath	England	c. 1864	Deep red flush and streaks of red with a little russet. Early maturing but short season. Poor flavour so now rare.	Eating
Ben Davis	Southeastern United States		Noted for keeping well prior to refrigerated storage, but with a flavor compared to cork	Eating
Belle de Boskoop	Boskoop, Netherlands	c.1856	Bright red, fairly large, early in season (end of august-early September)	Cooking (traditionally: apple sauce)
Beverly Hills				Eating
Blenheim Orange	England	c. 1740		Cooking
Braeburn	New Zealand	1950s, United States		Eating
Bramley	Southwell, Nottinghamshire, England	about 1809		Cooking
Bramley's Seedling	Nottinghamshire, England	c.1809		Cooking
Cameo	Washington	1980s
Carroll				Eating
Caville Blanc	France	Approx 1598	Noted for unusual looks (somewhat lumpy on the side) but excellent reward when tried. Noted for having unusually high vitamin C content.	Cooking
Charles Ross	Berkshire, England	c. 1890	Has been a AGM winner. Orange/Red.Best cooked early in season. Good flavour, and sweet when eaten later in season.	Multi-purpose
Cortland	New York	late 1890s	Pale crisp flesh. Early harvester.	Eating
Cornish Gilliflower	Cornwall	1813		Eating
Cox's Orange Pippin	Great Britain, New Zealand	c. 1829		Eating
Court Pendu Plat	France	1613	Extremely old variety, may date from as early as the Roman times. Popular during the Victorian era. Yellow/Light green, flushed with red.	Eating
Cripps Pink' ('Pink Lady')	Australia	early 1970s, western United States
Crispin	Japan	1930	See Mutsu	Eating
Criterion
Discovery	Essex, England		Possibly from an open pollinated Worcester Pearmain.	Eating
Dorsett				Eating
Duchess of Oldenburg	Russia	1700	Has red stripes with splashes of green	Eating and cooking.
Early Victoria	Essex, England	1899 (Introduced)	Possibly from Lord Grosvenor x Keswick Cod	Eating
Edward VII		1908 (Introduced)	Possibly Blenheim Orange x Golden Nobel	Cooking
Egremont Russet	Sussex, England	1872	Brown russeting, excellent keeper.	Eating
Eia Shewer				Eating
Ellison's Orange	Lincolnshire, England	1911	Cox's Orange Pippin x Calville Blanch	Eating
Elstar	Netherlands	1950s		Eating
Emmeth Early				Cooking
Empire	New York	1966	Lovely white subacid flesh. Tangy taste.	Eating
Enterprise	Illinois	1993	Classic North American red apple. Stores well up to six months.	Eating
Epicure	United Kingdom			Eating
Fiesta				Eating
Fireside				Eating
Flower of Kent	Kent, England	1700s	This is the famous variety that inspired Isaac Newton's theories on the concept of gravity.	Eating
Fortune		1904	Cox's Orange Pippin x Wealthy	Eating
Fuji	Japan	1930s, Asia, Australia	Popularity of this apple is exploding in North America and Europe.	Eating
Gala	New Zealand	1970s, United States	Kidds orange-red x golden delicious	Eating
George Cave	Essex, England	1923	Pale green-yellow fruit with red flush. Early harvest.	Eating
George Neal				Cooking
Ginger Gold	Virginia	late 1960s	Tangy flavor, crunchy texture. Noted for being one of earliest varieties in North America to bear fruit (August.)	Eating and cooking.
Golden Delicious	Clay County, West Virginia (External Link)	1914		Eating
Golden Noble	England	1820		Eating
Golden Russet		before 1845	Very sweet russet	Eating and cider
Granny Smith	Australia	1868, Australia	This is the apple once used to represent Apple Records. Also noted as common pie apple.	Eating or cooking
Gravenstein	Schleswig-Holstein, Germany	early 1600s		Cooking
Grenadier	England	before 1862		Cooking
Haralson	Minnesota	1923
Hawaii	Introduced c. 1945		Noted for pineapple like taste.	Eating
Heyer 12			Very cold-tolerant	Eating
Honeycrisp	Minnesota	1960	Has excellent eating and keeping qualities. Mottled red and yellow color.	Eating
Honeygold	Minnesota	1969		Eating
Howgate Wonder	Isle of Wight, 1915	1960		Cooking
Idared	Idaho	1942
Irish Peach	Kilkenny, Ireland	1800	Apple excellent for baking. Early harvest. More difficult to find within land of origin due to primary use for export to UK. Hardy.	Eating and baking
James Grieve	Edinburgh, Scotland	1893	Good taste, but poor keeper.	Eating or cooking
Jonagold	New York	1968, elsewhere in United States	A very large apple, good when fried in a pan with butter and cinnamon. Excellent, hearty snack.	Eating
Jonathan	New York	1920s, elsewhere in United States	tart	Eating and cooking (pie)
Kidd's Orange Red	New Zealand		Cox's Orange Pippin x Delicious	Eating
Katy	Sweden	1947	Medium sized early eating apple with red skin and pale cream flesh. Well suited to Northern European climate.	Eating
Karmijn de Sonnaville	Wageningen, Netherlands	1949	Yellow groundcolour when ripe, with red flush, and russet depending on the season. Large apple, though shape can be irregular.	Eating and apple juice
Kerry Pippin	County Antrim, Ireland	[c.[1805]]	Pale to golden yellow flesh. Delightful spicy taste.	Eating
Knobbed Russet	Sussex, England	1819	Green and yellow, with rough and black russet. Unusually irregular, warty and knobbly surface.	Eating and cider
Lane's Prince Albert				Cooking
Laxton's Superb	England	1897	Wyken Pippin X Cox;s Orange Pippin	Eating
Lodi	Ohio	1911		Eating
Liberty	New York	1978	Very disease resistant. Very similar appearance to McIntosh, keeps in storage.	Eating
Lord Derby	England	c. 1850		Cooking
Lord Lambourne	England	1921 (Introduced);	James Grieve x Worcester Pearmain	Eating
Macoun	Canada	1923	cold-tolerant	Eating
Mantet	Manitoba, Canada	1929 (Introduced)		Eating
McIntosh	Ontario,Canada	1811	Small, cold-tolerant; a very popular eating apple in North America	Eating
Melrose	Ohio	Introduced 1944		Eating
Merton Worcester	John Innes Institute, England		Cox's Orange Pippin x Worcester Pearmain,	Eating
Miller's Seedling	Newbury, Berkshire, England	1848		Eating
Mollie's Delicious				Eating
Muscadet de Dieppe	Normandy, France	c. 1750	Commonly used in making Calvados liquor
Mutsu	Aomori Apple Experiment Station in Japan from Golden Delicious x Indo	1930	Known as Crispin in the UK	Eating
Newtown Pippin	New York	1759, Oregon	Among oldest known cultivars in North America. Known favorite of Ben Franklin and Thomas Jefferson. Also sometimes called Albemarle Pippin.	Eating or cooking.
Newton Wonder				Cooking
Northern Spy	New York	c. 1800	tart, firm, stores very well	Cider, eating, cooking (esp. pies)
Orleans Reinette	France	c.1776		Eating
Ozark Gold				Eating
Pacific Rose	New Zealand	c.1995	Extremely crisp, sweet, apple	Eating
Paula Red	Kent County, Michigan	c.1960	Firm white flesh, McIntosh mutation	Eating
Peasgood's Nonsuch	England	1858		Cooking
Pixie				Eating
Pink Pearl	California	1944		Eating
Pinova	Germany	1986
Pound Sweet				Cooking
Red Astrachan	Russia c. 1800			Cooking
Red Delicious	Iowa	1870s, elsewhere in United States and worldwide	Sometimes referred to as Starking Delicious or variation. Unmistakable for bright red color.	Eating
Rhode Island Greening	Newport, Rhode Island	approx. 1650	A very green and very tart apple. Good for baking.	Cooking
Rev. W. Wilks				Cooking
Ribston Pippin	Yorkshire, Great Britain	1707		Eating
Rome Beauty	Ohio	early 1800s
Royal Gala	New Zealand	c.1960
Sonya	New Zealand		Cross between a Red Delicious and Gala	Eating
Spartan	British Columbia	1926		Eating
Spitzenberg	Esopus, New York	mid 18th century		Eating and cooking
Stark Earliest	USA	1938		Eating
Stayman Winesap	USA	1866		Eating, cooking and cider
St Edmund's Pippin		c. 1870		Eating
Sunset				Eating
Sweet Sixteen	Minnesota	1973		Eating
Tolman Sweet	United States	1822		Cooking and cider
Tydeman's Earlyworcester	England	1929	Mclntosh x Worcester Pearmain	Eating
Tydeman's Late Orange	England	1930		Eating
Warner's King				Cooking
Wealthy	Minnesota	1860		Eating
Winesap	United States	1817		Eating and cider
Worcester Pearmain	Worcestershire, England	1873		Eating

Cider apples

Cider apples may be too sour or bitter for fresh eating, but are used for making cider. Some apples are used both for cider and eating.

Common name	Origin	First developed
Dymock Red
Kingston Black
Roxbury Russet	Massachusetts	c. 1640s
Stoke Red
Baldwin (apple)	Wilmington, Massachusetts	c. 1740
Yeovil Sour (apple)	Yeovil, Somerset	c. 1824

Rootstock cultivars

Selection of rootstock cultivars can be difficult: vigorous roots tend to give trees that, while healthy, grow too tall to be harvested easily without careful pruning, while dwarfing rootstocks result in small trees easy to harvest from, but often shorter-lived and sometimes less healthy. Most modern commercial orchards use one of the "Malling series" (aka 'M' series), introduced or developed by the East Malling Research Station from the early 20th century onward. However, a great deal of work has been done recently introducing new rootstocks in Poland, the US (Geneva), and other nations. The Polish rootstocks are often used where cold hardiness in needed. The Geneva series of rootstocks has been developed to resist important diseases such as fireblight and collar rot, as well as for high fruit productivity.

External Links to cultivar listings

Some of these links are to commercial sites, but contain useful information on various apple cultivars. Eventually the (non-copyrighted) information from these links should be merged onto the chart here.

Over 700 apple variety listings

from AllAboutApples.com.

Another extensive list of apple varieties at Apple Journal

with 12 pages of apples.

Apple flavours and descriptions

from OrangePippin.com

Further Information

Get more info on 'List Of Apple Cultivars'.

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