Find a local pick your own farm here!

Below is a description of dozens of varieties of on the market in the United States and Britain to help you choose the apple that you'll like best!  There are new varieties appearing on the market every year and some the go away.  For example, there is a new cross between Honeycrisp and Fuji, called Evercrisp.  Apple growers simply prune their existing apple trees down to a strong trunt, then graft cutting of the new variety onto it.  This way they can be producing the new paples in a couple of years! Meanwhile, there are heirloom varieties that have been around for hundreds of years. New or old, the big difference is which apple meets your neeeds in taste or flavor profile, , storing ability, sweetness, and other properties like resisting browning when cut.

Scroll down this page for a table of dozens of apple varieties includingphotos and their characteristics and best uses. This page has tips about harvesting and storing apples. And if you bring home some apples and want to make applesauce, apple butter, apple juice, apple pie, apple cobbler, apple crisp, even apple cider, just click the links for each to follow directions and recipes or see this page see this page for a master list of simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, such as this list of local regional and apple festivals - click on the resources dropdown above.

If you have questions or feedback, please let me know!  

Apple varieties Alphabetical Chart - which apple to pick and why!

2020 looks to have apples ripening on their normal schedule. There have been few late frosts in the main apple growing regions, rain and temperatures have been good, so the year is shaping up well for a good apple crop. It's too early for prices, but I expect most areas to see $14 to $30 a bushel, depending on variety! Scroll down the page to see the chart, or click here for a PDF print version. And for an explanation of why apple slices turn brown and how to stop it, see this page!  To see how to properly store apples for the winter, see this page!

Alphabetical List of American Apple Varieties and Detailed Characteristics 

If you are looking for the summary table, click here.

ambrosia appleAmbrosia

  • Sweet, crisp, aromatic flavor reminiscent of pear and low acidity.
  • Mostly red coloration, with yellow patches.
  • Flesh is cream-colored, firm meat
  • Medium to large in size
  • Developed in British Columbia in the early 1990s.
  • Believed to be a cross of a Jonagold and Golden Delicious.
  • Ripens mid to late season

Ashmead Kernal appleAshmead Kernal

  • A small heirloom apple, covered with a thick russet, often found in Virginia, originated in England around 1700 and was brought to the United States much later.
  • Very sweet and acidic
  • Ripens from late September into October

Arkansas Black

  • A medium to large apple
  • dark purple to almost black
  • Very, very hard texture and an excellent keeper.
  • Almost too hard-textured at harvest. Best after some storage time.
  • Great for baking; and terrible for applesauce
  • A Winesap type.
  • Late season

Autumn crispAutumn Crisp

  • Sweet tart flavor
  • flesh resists broowning
  • high in Vitamin C
  • late season


  • good quality large red apple
  • An old variety, subject to cold injury in the winter
  • late mid-season
  • medium sweet

Bevan's favoriteBevan's Favorite

  • Very early season
  • Mostly used for cooking

Blushing GoldenBlushing Golden

  • Medium-sized waxy coated modern yellow apple with a pink blush
  • Jonathan/Golden Delicious cross.
  • Firm flesh with flavor like Golden Delicious, but tarter.
  • Keeps well
  • Late season

Braeburn appleBraeburn

  • Rich red color with white flesh
  • Sweet
  • Best for eating
  • Late season
  • A large, round sub-acid apple with red blush stripe over yellow.
  • Late ripening


  • A Ben Davis/McIntosh cross
  • large flat, dull red apple with a purple hue and soft, white flesh
  • Less aromatic than McIntosh
  • Good keeper.
  • Very good in salads.
  • Mid season

Cox's Orange Pippin

  • Popular in English markets. 
  • Medium sized, golden yellow skin, with brownish orange
  • often russeted. 
  • Flesh tender, crisp, semi-tart
  • early

Crimson Crisp

  • Tart and Juicy
  • Fresh Eating
  • Disease Resistant
  • mid to Late Season

Crispin/Mutsu *

  • Light green to yellowish white
  • Sweet, rich, full flavor, very juicy and super crisp.
  • Firm, dense texture
  • Best for: eating fresh
  • Mid - late season


  • A McIntosh type apple
  • Long shelf life
  • Aromatic and crisp with creamy white juicy flesh.
  • Flesh does not brown quickly when sliced
  • Tasty blend of sweet and tart
  • Best for: eating fresh and baking
  • Early - Mid season

Enterprise appleEnterprise

  • Large, red apple
  • Disease resistant
  • Ripens 3 weeks after red delicious
  • Stores well, flavor improves in storage


  • Very sweet, aromatic flavor
  • Yellow-green with red highlights 
  • Originated in Japan.
  • Best for: eating, salads, best applesauce apple
  • Late season


  • Developed in New Zealand.  
  • Sweet, aromatic flavor
  • Best for: eating, salad, best applesauce apple
  • medium to smaller in size with a distinctive red and yellow striped heart-shaped appearance. 
  • Early to mid season

Ginger Gold.Ginger Gold 

  • Very slow to turn brown, so it's a great choice for apple slices.
  • Early yellow apple that's sweet and mildly tart.
  • Best for: eating, sauce, salad
  • Early ripening

Golden Delicious.Golden Delicious

  • Firm white flesh which retains its shape
  • Rich mild flavor when baked or cooked. 
  • Tender skin
  • Stays white longer when cut; 
  • Best for: salads, blend in applesauce
  • Early season

Grimes Golden

  • Firm white flesh which retains its shape
  • Rich mild flavor when baked or cooked. 
  • Tender skin, with a "grimy mottled surface"; (but there IS also Mr. Thomas Grimes, who developed the variety, see Wikipedia)
  • Stays white longer when cut; 
  • Best for: salads, blend in applesauce
  • Early season
Granny Smith.
Granny Smith
  • Very tart
  • Bright green appearance, crisp bite and tart apple flavor. 
  • Best for: people who like tart apples rather than sweet ones :-)
  • Mid to late season
  • Not good for applesauce unless you add sugar (or like a very tart applesauce)

Gravenstein appleGravenstein

  • Greenish-yellow with a lumpy appearance
  • A good, all-purpose apple,
  • Good for applesauce and pies.

Hokuto appleHokuto

  • A Mutsu/Fuji cross
  • crisp texture of Fuji,
  • large size and shape of Mutsu,
  • sweet flavors
  • late mid-season


  • Introduced in Minnesota
  • Very sweet and aromatic
  • Great for juice, as it is a very juicy apple
  • Best for: Eating, pies, baking  
  • Mid season


  • Crisp with a sweet tart flavor.
  • Great for pies and fresh eating.
  • Late season

Jazz appleJazz

  • Cross between Royal Gala and Braeburn, developed in Australia
  • Very sweet, more flavor than Gala
  • Vewry good fresh eating and applesauce, apple butter
  • A "Club" variety, meaning licensed with limited commercial growing, first appeared on the shelves in 2004.
  • late ripening

  • One of the first red apples of the falll
  • Sweet-tart taste with firm texturee
  • Light red stripes over yellow or deep redd
  • Best for: eating and cooking  
  • Early seasonn


  • Flavor like Jonathan but a little less tart and darker red skin. 
  • Larger, crisper, and juicier than Jonathan, and a better keeper.
  • Slightly sour/acid balance.
  • early midseason


  • A medium-sized Jonathan/McIntosh cross
  • Sour flavored, aromatic and tender fleshed like McIntosh.
  • Early season, a few days prior to McIntosh.
  • Poor keeper.

Jonagold *

  • A cross of Jonathan and Golden Delicious.
  • Best for: eating, sauce, pies, salad, baking  
  • Mid season
  • A sweet/tart flavo


  • Best for: eating, sauce, pies, salad
  • Mid season

keepsake appleKeepsake

  • Best for: baking, sauces or eating raw.
  • Small apple with a red outer skin and a cream colored fine textured flesh.
  • very sweet flavor with a high sugar content

Liberty appleLiberty

  • A highly disease-resistant introduction from Geneva New York. 
  • Liberty has superior dessert quality, similar to one of its parents, Macoun
  • Best for: eating, sauce, salad
  • flavor improves in storage
  • late season

Lodi appleLodi

  • Very early apple
  • yellow
  • also called Yellow Transparent


  • Named after a famous fruit grower in Canada
  • Best for: eating, sauce, salad
  • Very good, sweet, all-around apple

McIntosh *

  • Popular in America since 1811
  • Best for: eating, sauce, salad, good as part of a blend for applesauce
  • Sweet, mild flavor


  • The official apple of Ohio
  • Similar to a Jonathan but sweeter.
  • Good for pies: the slices hold together in pies
  • Keeps well


  • Lousy name, but a great apple
  • It is sweet and crisp
  • A lot like a Golden Delicious
  • Best for eating fresh and it makes a great applesauce

Northern Spy appleNorthern Spy

  • Large, high quality fruit
  • Good for storage 
  • Mid-late season


  • A tart apple with light to creamy flesh.
  • Good for eating, in pies and sauces.

Pink LadyPink Lady

  • Rich red/pink color with white flesh
  • Very sweet and crisp
  • Best for eating and makes a naturally sweet, smooth applesauce and it is good in salads and pies.
  • A cross between a Golden Delicious and a Lady William. 
  • Late season

Pristine applePristine

  • Very early yellow apple
  • Very sweet and juicy,
  • bruises easily.


Red Delicious.Red Delicious  

  • WAS the most popular apple variety in the world! for decades (now being replaced by Fuji and Gala)
  • Best for: eating, salad, very good  as a base apple for applesauce
  • Thin bright red skin with a mildly flavored fine-grained white flesh. 
  • Bruises easily and does not keep well.
  • Early to mid season
  • There are many, many varieties of red delicious, so there is a range of properties.  Not all red delicious are the same!


  • early season
  • Firm flesh
  • Can be stored up to 2 months without loss of quality or firmness.


  • Best for:  baking and cooking - but not applesauce - not sweet enough, and it has a fairly bland flavor
  • Very smooth red apple with a slightly juicy flesh. 
  • Very hard flesh
  • Mid to late season

RubyFrost appleRubyFrost

  • tart, all around apple
  • can be compared to Empire and Granny Smith.
  • stores well,
  • Late season, ripens later in the fall

Sansa appleSansa

  • Sweet
  • Early season
  • Good for Fresh Eating

Shizuka appleShizuka

  • A sister to Mutsu developed in Japan, with milder flavor.
  • Mid season.

Snowsweet appleSnowsweet

  •  from the University of Minnesota, released in 2006
  • sweet taste, with a slight tart balance and rich overtones.
  • white flesh is very slow to oxidize and turn brown after cutting.
  • fresh eating, snack trays, salads, sauces
  • Late, approximately 2 weeks after Honeycrisp


  • Newer variety, derived from Honeycrisp so it is very crisp and sweet
  • Spicy-sweet flavor
  • Long shelf life.

Spartan appleSpartan

  • A cross between the McIntosh and Pippin apples. 
  • Good all-purpose apple.
  • medium size and has a bright red blush, but can have background patches of greens and yellows.


Stayman or Stayman-Winesap

  • Juicy, cream-colored to yellowish flesh with a tart wine-like flavor. (often also called winesap)
  • crisp crunch flesh
  • Good storing apple, bruise resistant, dull red coat. 
  • Best for: Cooking, pies and cider

Starwberry apple


  • A crunchy, juicy apple
  • a red striped exterior  with slight yellow blush
  • sweet-tart flavor.
  • Antique variety, originates from Chenango, New York, circa 1854.


  • A hard tart, long keeping apple.
  • Red over orange color; Golden Delicious-type
  • Ripens late in the season
  • Best for: Baking, storing

Sundance appleSundance

  • Sweet, tart yellow apple with reddish highlights
  • Late season
  • Good for eating frssh, applesauce

SweeTango appleSweeTango

  • Similar to Honeycrisp
  • Ripens mid August - September
  • Developed at University of Minnesota
  • Tightly licensed

William's Pride apple

William's Pride

  • Heirloom
  • early July


  • Rich red color with white flesh
  • Crisp texture and juicy
  • Best for cooking

Yates appleYates

  • Mid to late season
  • Rich red color with white flesh
  • Sweet
  • Best for eating
  • Late season
  • Small


  • Crisp and flavorful
  • "lop-sided" shape
  • Deep red with green streaks
  • Best for eating. holds texture during cooking and freezing

Zestar appleZestar

  • Sweet-Tart
    Best for Fresh Eating and Cooking
  • Early-Mid season

Tart or Sweet? 

Check the chart below for a comparison

Apple varieties, in order of sweetnesxs or tartness

Images from the U.S. Apple Association (mostly)!

English Apple Varieties

These links take you to photos on


More about apple varieties can be found:

University of Illinois Apple page

More Apple Varieties

Apple Photos
Over 100 photos of apple varieties

Apple photos and brief descriptions


Jonamac, Macoun, PaulaRed: Courtesy of New York Apple Association, © New York Apple Association

And if you are looking for shipping containers for apples and other fruit, see this page.

Home Canning Kits

This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!

Get canning lids on Amazon here, fast and inexpensive, and BPA-free    Mrs. Wages salsa canning mix

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!

The Presto Pressure
canners are out
of stock, but Tfal's
are available!

Above is the
2020 version of
the Ball Blue Book