Apple varieties, page 4

• Tydeman's Late Orange

-- (1930, United Kingdom) A cross between Laxton's Superb and Cox's orange Pippin. The flesh is firm. juicy, and deep yellow with a taste similiar to a Cox.

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• Viking

(Recent) Very flavorful and crisp with a unique flavor.


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• Wealthy, June

(1860, Minnesota, USA) A yellow-red, medium sized all purpose fall apple with a mildly acid flavor.


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• Westfield Seek-no-Further

(1796, Westfield, Massachusetts, USA) A marvelous eating apple with a crisp, complicated flavor.


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• Weston's Winter Delight

(New Berlin, WI) A wild seedling with a yellow skin and strong vanilla flavor.


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• White Pearmain

(1200's England) Oldest known English apple. It's very tart and makes excellent pies and sauce.

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• Williams Early Red

(USA) Very crisp, rich, vanilla flavor.

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• Winter Banana

(1876, Cass County, Indiana) Yellow apple with a pinkish red blush and banana like scent. Delicious dessert and cider apple.

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• Wolf River

(1881, Fremont, WI, USA) Large apple suitable for cooking and drying.

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• Yellow Bellflower

(1817, USA) Excellent choice for pies, sauces, and fresh eating. Cooks to a gold puree.


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• Yellow Transparent
  (1800, Russia) Refreshingly acidic well flavored apple. Cooks to a cream puree.
  

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• Zaubergau Reinette
  (1880, Wurtenberg, Germany) Largest of the russet apples with crisp white flesh and nutty flavor.

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