summary: Extremely hardy, this tree can tolerate Zone 1 and produces multi-purpose fruit that can be eaten fresh, but shines for making apple sauce and pies and tarts.

characteristics: The flesh is yellowish, firm. Juicy and sweet-tart.

characteristics: Sweet.

summary: No longer widely grown, but lives on as a popular garden variety in Britain. Great for apple jelly.

summary: This is just one of the 96 varieties of limbertwig apples which arose out of the South Appalachian Mountain region of south-eastern North America. Roughly half ...

characteristics: The flesh is white, firm. Moderately juicy and just slightly tart. Fragrant. Not bitter.

origins: A seedling of open pollinated Malus baccata cerasifera raised by Niels Hansen South Dakota State University Agricultural Experiment Station. The cultivar is ...

origins: Thought to be an open pollinated seedling of Amur, released by Harold Orchard, Miami, Manitoba (Canada) in 1940.

characteristics: The flesh is pale yellowish, firm. Juicy with a good, sweet-tart balance and a wine flavour.

characteristics: The flesh is white and tender. Fine-grained. Very juicy, sweet, somewhat acidic and with a distinct aniseed flavour.

summary: Weighing as much as a 400-page hardcover book, this apple shines as a cooking apple. It is also used for hardy root stock and can be grown from seeds.

summary: A sweet-tart, refreshing apple that also makes excellent apple sauce and provides tartness and sugars for cider blends.

summary: Good cooking apple for pies because it holds its shape well. The tartness also makes it a prized apple for hard cider.

summary: A highly regarded, large cooking apple developed in southeastern Australia.

summary: Grown from a chance seedling, this crabapple has orange flesh and is sometimes listed as a red-flesh varietal.

summary: When first harvested, this is at best a cooking apple with a mild flavour, smooth texture and a tendency to hold its shape. After several weeks in storage, it ...

summary: A Russian variety from the early 1900s. listed as a red-fleshed apple, mostly grown in hobby orchards and for farmgate sales.

characteristics: The flesh is white with reddish veins. Sweet-tart and aromatic.

summary: Often called Crow's Egg or Southern Crow's Egg, this tall, oddly shaped apple is an excellent fresh-eating variety that has been grown in the southeastern ...

characteristics: The flesh is yellowish with bright red stains close to the skin. Firm. Sweet-tart

summary: A heirloom American apple that lends itself to fresh eating, baking, cider and apple jelly, tends to be cold hardy and keeps well in storage.

characteristics: The flesh is white tending slightly to yellowish. Firm and very juicy. Sweet with a mild bitter flavour. Aromatic with notes of ripe banana. High juice yield, ...

characteristics: The flesh is white, fine-grained, melting and tender. Juicy, spicy and sprightly. Browns slightly on exposure to air.

summary: Ornamental crabapple that also has small, flavourful golden fruit about the size of a hazelnut that produces a delicious crabapple jelly.

summary: Though grown primarily for ornamental purposes, this crabapple produces sweet-tart, bright red fruit about the size of a acorn that is favoured for jellies and ...

summary: A cider apple that originated two centuries ago, it is an essential ingredient for making a quality Newark-style North American cider.

summary: One of about 50 apple cultivars developed under the PRI (Purdue University, Rutgers University and the University of Illinois) programme using Malus floribunda ...

characteristics: Light cream. Moderately fine-grained. Very juicy, sour and lightly astringent.

summary: A sweet-tart, red-fleshed crabapple. Highly regarded for cider-making as well as for garden decoration.

summary: A hardy, ornamental crabapple with red double blossoms; originated in the north-central United States.