Apple varieties, page 2

• Hawaii

-- (California 1940's; Golden Delicious x Gravenstein) Pineapple flavor


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• Hooples Antique Gold

(Otway, Ohio) One of the most beautiful of all apples. Bud mutation of Golden Delicious. Extra-ordinary flavor.


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• Hubbardston Nonesuch

(Hubbardston, Massachussetts, early 1800's ) Very aromatic yellow flesh; flavor reminiscent of pineapple


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• Jefferis Red

(c. 1848; Isaac Jefferies, Newlin township, Chester county, Pennsylvania) Medium-sized fruit; yellow, blushed, and splashed with red; tender flesh, sub-acid; ripens in September and continues in season until early winter


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• Jacob's Strawberry

(England, c. 1849-50) Bright yellow skin, flushed reddish-orange and striped red; fine-grained flesh is firm, crisp; slightly sub-acid sweet flavor; good dessert apple


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• Jonagold

(Jonathan x Golden Delicious; c. 1968) Creamy yellow flesh; sweet and juicy; excellent sweet-tart dessert apple


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• Jonagrimes

(1920, USA; Jonathan x Grimes Golden) Crispy, tart, fabulous flavor. Excellent for eating and apple sauce

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• Jonathan

(Ulster county, New York; c.early 1800s) Flavor can vary from mild to tart, depending on where it is grown; thin, tough skin; flesh is crisp, fine-textured and juicy; good for fresh eating and cooking into sauces

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• Chenango Strawberry

(1800's, Chenango county, New York) Delicate, beautiful variety with fragrance resembling roses

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• Kidds Orange Red

(1924, New Zealand; Cox's Orange Pippen x Red Delicious) Warm white flesh is crisp and juicy; sweetly aromatic; ripens in late September and stores well through January

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• King David

(1893, Arkansas; Jonathan x Arkansas Black?) Cream-colored flesh is coarse and crisp with a spicy, wine-like flavor. The tough skin makes it good for processing (pies, sauce, cider)


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• Macoun
  (1923, New York State Agricultural Experiment Station, McIntosh x Jersey Black) Dark red color; white flesh is firm, juicy and aromatic; delicious for fresh eating and in pies
  

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• Maiden Blush
  (New Jersey, late 18th Century) A multi-purpose apple, suited to eating fresh, baking, making cider; pale yellow flesh is crisp and tender

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• Melrose
  (Ohio, c. early 1940s; Jonathan x Red Delicious) With rich flavor and coarse, juicy flesh, Melrose is a good fresh-eating apple, especially when left to age a little while after picking. In storage it develops a warm, fruity aroma. It has a touch of Red Delicious sweetness. Melrose is an excellent choice for kitchen use, retaining its shape and flavor in the oven.

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• Milton
  Old fashioned variety, unique sweet-tart flavor. Delicious as dessert apple and a good pie maker. Seldom found except at farmstands

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• Mollie's Delicious
  (1966, Rutgers University; Golden Delicious x Red Gravenstein) Delightful summer variety, harvested in late August to early September; the greenish-white flesh is sweet and crisp; appeals to those who like a mild tasting apple

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• Mutsu (also called Crispin)
  (1930's, Japan, Indo x Golden Delicious) Mutsu is a variety developed in Japan that is growing in popularity here. It is an excellent desert apple. Large and greenish-yellow, Mutsu is packed with juice with a perfect balance between sweet and tart. It makes great sauce, especially if the peel is left on for more flavor.

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• Northern Spy
  (c.1800, Canandaigua, New York) Yellowish-white flesh is juicy and sweetly tart, with a high vitamin C content; the quintessential baking apple, Spies are great for pies.

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• Northwestern Greening
  (1872, Waupaca county, Wisconsin; Golden Russet x Alexander?) The most popular non-red apple grown in the North Central states; tough yellowish skin with greenish yellow flesh that is firm, juicy, and mildly tart; primarily cooked into sauces and pies; ripens in October; a good keeper

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• Old Church
  (Wisconsin) Flavorful but very tart. Originated near Wisconsin First Free WIll Baptist Church.

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• Oriole
  (1914, USA) Flavor resembles Duchess of Oldenberg; semi-sweet, very juicy; excellent for fresh eating and pies.

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• Orleans Reinette
  (!776, France) Aromatic, nutty, sweet and firm

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• Oxheart Pippin
  (England) Choice eating; deep flavor with a lot of juice; excellent keeper

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• Patton Greening
  (USA) Juicy, crisp, plenty of scidity; excellent for pies and sauces; good for fresh-eating

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• Pink Pearl
  (1944, California) Named for the pink flesh which is hidden just beneath its yellow exterior. Crisp, tart, and aromatic, with a hint of grapefruit in the taste. Late summer variety, ripening in August and September

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• Pitmaston Pineapple
  (c. 1780, near Worcester, England) Once known as a premier English dessert apple, the flesh is juicy and honey-sweet, with a pineapple flavor. Modest size; russeted coloring; harvested in mid-September. Keeps well in storage.

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• Prairie Spy
  (1940, University of Minnesota) Creamy white flesh; juicy and flavorful; good for fresh eating and for cooking into pies and sauces. Keeps well through the winter.
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