Apple varieties, page 3

• Red Astrachan

-- (Russia); Rather tart, juicy summer apple is good for eating and cooking.


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• Red Baron

(1848) Golden Delicious X Red Delicious with a tart flavor

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• Red Delicious, Richards

(1915, USA) Introduced by Start Brothers' Nursery


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• Red Delicious, Starking

(1921, USA) Colored sport of Red Delicious introduced by Stark Brother's Nursery.


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• Red Delicious, Starkrimsom

(1953, USA) Sport of Red Delicious introduced by Stark Brother's Nursery.


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• Red Gold

(1930, USA) Golden Delicious X Red Delicious. Extremely juicy


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• Red June

(1848, North Carolina or Tennessee) Sprightly flavored, crisp, juicy, summer apple.

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• Rhode Island Greening

(USA) Excellent tart cooking apple.

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• Russian Raspberry

(Russia) Very crispy, tart apple with a flovor resembling raspberries.

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• Scarlet Surprise

(Recent, Oregon, USA) Red fleshed apple introduced by Oregon State University.

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• Smokehouse

(1837, Lancaster County, PA) Reddish-yellow, flattish, exceptionally juicy apple. The original tree grew beside the smokehouse of William Gibbons in Lancaster County.


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• Snow / Fameuse
  (1730, Canada/France) Fameuse was cultivated in Canada by the early 1600's, probably originating from French seed. Tender, juicy, aromatic and good for eating and sauce.
  

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• Sops of Wine
  (1832, United Kingdom) This late summer apple is suitable for dessets, cooking, wine and cider. There is a strong licorice flavor.

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• Spigold
  (1962, New York, USA) Red Spy cross Golden Delicious. Developed at the New York experiment station.

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• Spitzenberg, Esopus
  (1790, USA) Crisp, juicy, sweet, and nutty. One of the favorite apples of Thomas Jefferson.

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• St. Edmund's Pippon
  (1870, England) Tastes similiar to a seckel pair and is quite juicy.

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• Stayman Winesap
  (1866, Kansas, USA) Very firm apple with a complex sweet-tart flavor. Began as a seedling of Winesap and is prized for cooking, eating, and storing.

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• Summer Champion
  (1800's) Large red apple with a great flavor.

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• Summer Treat
  (Recent, USA) High quality dessert apple that's tart and juicy.

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• Swaar
  (1804, Hudson Valley, NY) Heavy, solid apple with an almost nutty flavor.

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• Sweet Sixteen
  (1978, Minnesota, USA) Malinda x Northern Spy

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• Tolman Sweet
  (1750, New York) Light yellow, faintly russetted, fall apple. The sweetest apple grown.

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• Tomato
  (New Berlin, WI) Wild seedling with a tomoto shape and very rich flavor.

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• Thonpkins County King
  (1804 New York) Large to very large apple that is excellent for dessert and cooking, especially apple butter.

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• Turley Winesap
  (1930, Indiana, USA) TURLEY WINESAP is an open pollinated seedling of Winesap, found in Hortoculturist Joe A. Burton's orchard in Lawrence County, Indiana, in 1900. Burton (1841-1925), who married Louisa Turley (m. 1870) developed the Turley Winesap, naming it after his son Turley Burton (b. 1874). He planted as many as 8,000 trees from seeds before arriving at the Turley Winesap. Medium to large in size, and round in shape, the skin is a dull red, covering most of the surface of the fruit, and the greenish-cream flesh is firm, juicy and subacid. The tree is a triploid and grows vigorously with strong scaffold branches. Since Turley is a triploid, it will not pollinate other cultivars. Planting should be limited. Turley Winesap resembles Stayman Winesap, but it is more crack resistant, and is considered of more delicate flavor than the Stayman. It is good for cooking or baking with fair-to-good dessert quality. The fruit keeps well in cold storage. As an apple variety, the Turley Winesap was of significant economic value, especially in the early part of the 20th century because of its ability to withstand long transport to market by railcar. It stores well and ripens in early October

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• Twenty Ounce Pippin
  (1844, New York) Mammoth fall apple with outstanding cooking properties.

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• Tydeman's Late Orange
  (1930, United Kingdom) A cross made by H. Tydeman between Worcester Pearmain and McIntosh. Makes an excellent pie.
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