| Calville Blanc d Hiver |
| Origin: France or Germany 1598 |
Ripens: Oct/Nov |
Zone: 3 - 6 |
| Uniquely shaped medium to large size fruit, skin yellow with light red flush. Fine textured. Flesh is tender, yellowish-white; flavor sweet, subacid, aromatic. Higher in Vitamin C than an orange. This is the gourmet culinary apple of France, excellent for tarts. |
| Canada Reinette |
| Origin: |
Ripens: Oct |
Zone: 3 - 6 |
| Slightly russeted, yellow apple with juicy, crisp flesh. |
| Canadian Strawberry |
| Origin: Solon, ME early 1900's |
Ripens: Sept |
Zone: 4 - 6 |
| Uses: Baking, Eating, Pies, Sauce |
| A round appple that is medium to large. Yellow with some green background, striping, and red-orange spots. Flesh is juicy and slightly tart and has a distinctive flavor. Keeps about one month. |
| Caney Fork Limbertwig |
| Origin: Kentucky |
Ripens: Nov |
Zone: 4 - 7 |
| Originated in the Caney Fork area of the Cumberland mountains in Kentucky. Great cooking apple. |
| Carter Blue |
| Origin: Alabama 1840s |
Ripens: Aug |
Zone: 3 - 6 |
| Greenish-yellow apple that is medium to large with white, crisp and juicy flesh. Very fragrant |
| Champlain |
| Origin: New Jersey 1850 |
Ripens: Aug |
Zone: 3 - 6 |
| Round, yellow apple with tender, juicy flesh. |
| Chehalis |
| Origin: Chehalis, Washington |
Ripens: October |
Zone: 4 - 9 |
| Uses: Baking, Pies |
| Large green/yellow apple that is similar to Golden Delicious. Great apple for baking. |
| Chenango Strawberry |
| Origin: New York - 1850 |
Ripens: August / September |
Zone: 3 - 8 |
| Uses: Eating, Salads, Sauce |
| A medium to large apple with yellow/greenish skin with some red stripping. A dessert apple that is good for lots of uses. The white flesh is firm, juicy and very aromatic. Trees are hardy but susceptible to fire blight. |
| Cherry Cox |
| Origin: Denmark 1942 |
Ripens: Sept/Oct |
Zone: 3 - 6 |
| Sport of Cox Orange Pippin from Denmark. Often shows dark red stripes and splashes of the solid red fruit. Keeps in storage one month longer than others of this type. |
| Chesapeake |
| Origin: Kentucky - 1958 |
Ripens: September |
Zone: 4 - 7 |
| Uses: Eating, Salads |
| A seedling of Red Rome and has the same characteristics. Tree is medium size and very vigorous, hardy, productive. |
| Chestnut Crab |
| Origin: Minnesota - 1946 |
Ripens: Early September |
Zone: 4 - 7 |
| Uses: Baking, Eating, Pies, Salads, Sauce |
| A large crab that is good for cooking and desserts. The flesh is crisp, juicy and sweet and has a nut-like flavor. A very hardy tree and resistant to cedar-apple rust. |
| Christmas Pearmain |
| Origin: |
Ripens: October |
Zone: 4 - 7 |
| Uses: Eating, Pies, Salads |
| A small dessert apple with green/yellow skin with some red blushing and striping. Apples is conical shaped. The flesh is firm, yellow and aromatic. |
| Cinnamon Spice |
| Origin: Bolinas, CA |
Ripens: Oct |
Zone: 3 - 6 |
| Named for its cinnamon flavor, like an apple pie in a fresh apple. Medium size, wine red with some yellow back- ground color. Tree of medium vigor, with upright shoots. |
| Clay Pot |
| Origin: Wisconsin 1988 - Found along abandon rr right-of-w |
Ripens: Sept |
Zone: 3 - 6 |
| Uses: Cider, Eating, Pies, Salads, Sauce |
| A very pretty apple. Nearly round, medium to large cherry red fruit. Tree has a unique weeping growth habit. It is both a spur and tip bearer. Crisp, sweet flesh with just a hint of tartness. |
| Claygate Pearmain |
| Origin: England 1821 |
Ripens: Sept |
Zone: 3 - 6 |
| Medium to large oblong-conic fruit with a few red stripes and russet dots or netting. Strong nutty taste, rich and aromatic. Firm flesh with typical dense russet texture. Grown in Edwardian & Victorian country gardens and one of Edward Bunyards indispensable dozen. |
| Coconut Crunch |
| Origin: Homedale, ID |
Ripens: October |
Zone: 3 - 6 |
| Uses: Eating |
| A hard, yellow apple which has the actual texture like a chunk of coconut. The flavor is mild but interesting. Tastes best after it has been stored for a while. |
| Coe's Golden Drop |
| Origin: England 1842 |
Ripens: Aug/Sept |
Zone: 3 - 6 |
| Small, flat, conical fruit; yellow, blushed with bright crimson. Crisp and yellow flesh; very juicy, brisk, sugary and vinous. Susceptible to scab. |
| Coles Quince |
| Origin: Maine 1849 |
Ripens: Aug |
Zone: 3 - 6 |
| Large, yellow apple with a red blush. Mild, juicy flavor. Poor keeper |
| Connell Red |
| Origin: Dunn County, Wisconsin and introduced in 1957 |
Ripens: Oct |
Zone: 3 - 6 |
| It is red sport of Fireside which itself is a cross of McIntosh and Longfield. It is a large round apple with a solid red color and a sweet perfumed fragrance reminiscent of its parent McIntosh. An excellent fresh eating and cooking apple and a superb keeper, holding well into April. |
| Cortland |
| Origin: Geneva, New York 1915 (McIntosh x Ben Davis) |
Ripens: Sept/Oct |
Zone: 3 - 6 |
| A McIntosh type with sweet vinous flavor, but not all of Macs aromatics. Very white crisp flesh; one of the best salad apples because it does not brown quickly. Hangs on the tree better than McIntosh, and more crisp in hot weather. |
| Count Pendu Plat |
| Origin: Europe 1613 (probably Roman) |
Ripens: Oct |
Zone: 3 - 6 |
| The name is derived from Corps Pendu, referring to the shortness of the stem. Skin is greenish-yellow becoming flushed with orange-red with short broken stripes. A good cropper with rich, aromatic fruit with a good balance of sugar and acid. Suitable for areas with late spring frost because it blooms very late and is cold hardy. |
| Cox Orange Pippin |
| Origin: England 1830 (seedling of Ribston Pippin) |
Ripens: Sept/Oct |
Zone: 4 - 7 |
| Fruit medium, red and yellow, usually striped. Flesh yellow, firm, crisp, very juicy, aromatic. Highly esteemed in England as a dessert apple; produces an excellent apple in cooler summer climates. One of the best apples for espalier. |
| Crimson Spire |
| Origin: England 1934 |
Ripens: Nov |
Zone: 3 - 6 |
| Excellent cooking and cider apple |
| CrimsonCrisp |
| Origin: Purdue Univ |
Ripens: September |
Zone: 4 - 7 |
| Uses: Eating, Pies, Sauce |
| Medium, red apple with crisp, tart flesh. Great eating apple and long keeper. |
