| P.R. John |
| Origin: |
Ripens: September |
Zone: 4 - 7 |
| Uses: Eating, Salads, Sauce |
| A round, medium to large sized apple with deep red colored skin. Excellent flavor leaving you wanting for more. Ranked very high on taste tests. Good grower and bearer. |
| Pacific Gala |
| Origin: |
Ripens: September |
Zone: 4 - 7 |
| Uses: Baking, Eating, Pies, Salads, Sauce |
| A mutation of Royal Gala. A red, sweet apple that stores well. Colors uniformly and early and retains a strong stripe. Holds well on the tree for several days after ripening. Sweet flavor is retained in storage. |
| Parkland |
| Origin: Alberta |
Ripens: Aug/Sept |
Zone: 3 - 6 |
| Similar to Norland but keeps better. Small fruit on a compact tree. Good for fresh eating and cooking. |
| Paulared |
| Origin: Michigan 1968 |
Ripens: Sept |
Zone: 4 - 7 |
| Uses: Baking, Eating, Pies, Salads, Sauce |
| A very white-fleshed, juicy apple of good all-purpose quality. |
| Perrine Yellow Transparent |
| Origin: |
Ripens: Late July to early August |
Zone: 3 - 6 |
| Uses: Baking, Eating, Pies, Sauce |
| A large, yellow apple that is very similar but larger than Yellow Transparent. It has better resistance to fire blight than Yellow Transparent. This tree is not a pollinizer. |
| Perry Russet |
| Origin: New Jersey |
Ripens: Nov |
Zone: 3 - 6 |
| It is a large yellow green apple often with shiny skin and only occasionally covered with a fine russet. It has juicy fine grained yellow flesh, rich and acidic in flavor and excellent for pies. Described in "Horticulturist" in 1862 by a grower in Wisconsin who had been testing all the best varieties of his time. He said of Perry Russet, "too many cannot be had, as it is the best of all the russets" |
| Pewaukee |
| Origin: Wisconsin 1870 |
Ripens: Oct |
Zone: 4 - 7 |
| Medium/large apple with firm white flesh, coarse and juicy. Good fresh eating and cooking. Keeps well. |
| Pigeonette |
| Origin: New Zealand 1950 |
Ripens: Oct/Nov |
Zone: 3 - 6 |
| Dessert apple |
| Pink Delight |
| Origin: Unknown |
Ripens: September |
Zone: 4 - 7 |
| Uses: Eating, Pies, Salads |
| A large, yellow apple with some red striping. The sweet, aromatic flesh is a deep pink color. |
| Pink Old Lady |
| Origin: unknown |
Ripens: Mid September |
Zone: 3 - 6 |
| Uses: Baking, Cider, Eating, Pies, Salads, Sauce |
| Smaller, pink fleshed apple. It has a tart sweet taste. |
| Pink Pearl |
| Origin: California |
Ripens: Sept |
Zone: 3 - 6 |
| A pink-fleshed, pearly-skinned apple that is not just a novelty, but a good tasting apple with firm flesh. Tart to sweet-tart, depending on time of harvest. Blooms very attractive. Makes pink applesauce and attractive fruit tarts. An Albert Etter introduction. Our most popular variety. |
| Pink Princess |
| Origin: Ontario Canada 1967 Pink Pearl x Bronze Leaf Crab |
Ripens: Sept |
Zone: 3 - 6 |
| This variety has been renamed by its hybridizer, Fred Janson to avoid confusion with the commercial variety Pink Lady. A medium sized apple, light green skin turning yellow with a few faint red stripes. Pink colored flesh similar to that of Pink Pearl, but sweeter, with a nice fruity flavor. This variety has been renamed by its hybridizer, Fred Janson to avoid confusion with the commercial variety Pink Lady. A medium sized apple, light green skin turning yellow with a few faint red stripes. Pink colored flesh similar to that of Pink Pearl, but sweeter, with a nice fruity flavor. |
| Pink Sparkle |
| Origin: California |
Ripens: October |
Zone: 4 - 9 |
| Uses: Baking, Cider, Eating, Pies, Salads, Sauce |
| A medium sized, red striped apple of unusual shape. The flesh is very pink but will vary by climate and is tart with a sweet aftertaste. |
| Pink Sugar |
| Origin: |
Ripens: |
Zone: 3 - 6 |
| Uses: Eating, Sauce |
| A Downing selection, probably a Red Delicious/Golden Delicious cross. Pink striped over a yellow background. Lacks acid, very sweet. |
| Pinova |
| Origin: |
Ripens: |
Zone: 3 - 6 |
| This is a cross of Golden Delicious and Clivia (Dutchess of Oldenburg x Cox?s Orange Pippin). Red blush covering yellow skin gives a reddish orange appearance. Fruit is medium in size with sweet tangy flavor. A good keeper. |
| Pitmaston Pineapple |
| Origin: England, 1785 |
Ripens: Oct |
Zone: 3 - 6 |
| A small golden nugget, tall and conic in shape, with crisp, yellowish, firm flesh and rich pineapple flavor. |
| Plum Cider |
| Origin: Ohio to Wisconsin - 1844 |
Ripens: September |
Zone: 3 - 6 |
| Uses: Eating, Pies, Sauce |
| Brought to Wisconsin from Ohio in 1844 by Mr. Plumb. Medium size apple with yellow skin that has red splashes. Greenish flesh is firm, fine, breaking, and juicy with a brisk, subacid flavor. |
| Pomme Gris |
| Origin: France 1803 |
Ripens: Aug |
Zone: 4 - 7 |
| Medium to small; thick, tough skin; rich, juicy yellow flesh; firm, crisp, and aromatic; excellent dessert apple |
| Porter |
| Origin: 1840 |
Ripens: Sept |
Zone: 3 - 6 |
| Pure yellow skin with tender flesh. Ripens during September. Fine quality dessert apple, great for cooking and canning. Has been singled out as one of the best varieties for apple pie. |
| Pound Sweet |
| Origin: Connecticut 1834 |
Ripens: Sept/Oct |
Zone: 3 - 6 |
| Very large, amber to golden fruit when fully ripe. Fine eating but very best when baked. |
| Prairie Spy |
| Origin: Minnesota 1940 |
Ripens: Oct |
Zone: 3 - 6 |
| Large fruit, crisp & juicy with excellent flavor which develops and improves while in storage. Keeps until Spring. Tree bears very young. Some resistance to scab and cedar apple rust. |
| Pristine |
| Origin: Purdue - 1994 |
Ripens: Mid July to August |
Zone: 4 - 8 |
| Uses: Baking, Pies, Sauce |
| A very sweet, yellow skinned apple. It is very similar to Yellow Transparent. |
