| Wagener |
| Origin: New York - 1791 |
Ripens: Late October |
Zone: 5 - 9 |
| Uses: Baking, Cider, Sauce |
| A medium to large apple that has unique shaping being five sided that is pale red skined with some yellow stripes. The tender flesh is crisp and juicy. This apple is similar to Northern Spy. Great cider and sauce apple. |
| Washed Russet |
| Origin: |
Ripens: |
Zone: 3 - 6 |
| A very large russet apple discovered by Conrad Gemmer. This apples markings and shadings of yellow and bronze russet with patches of clear shiny skin gave it the appearance of having been washed. It has crisp juicy flavorful flesh useful for dessert or culinary purposes and is a heavy, consistent bearer. It sometimes develops a pronounced reddish brown cheek when exposed to the sun. |
| Washington Strawberry |
| Origin: 1849 |
Ripens: Sept |
Zone: 3 - 6 |
| Medium to large or very large striped red fruit. Firm, yellow flesh is juicy and sprightly subacid. Vigorous tree is hardy, healthy, moderately long lived and an early bearer. |
| Wealthy |
| Origin: Minnesota 1860 |
Ripens: Sept |
Zone: 3 - 6 |
| Very hardy tree that is also low chill. Flesh whitish sometimes stained with red, tender, very juicy, flavor sweet subacid. Skin red, sometimes striped red. |
| Wedge |
| Origin: University of Minnesota - 1922 |
Ripens: October |
Zone: 3 - 6 |
| Uses: Baking, Eating, Sauce |
| Skin is solid red or can be striped. The flesh is firm, crisp, and juicy and has a slightly tart flavor. A very hardy and productive tree. Apples are good keepers. |
| Westerfield Seek No Further |
| Origin: Massachusetts 1790 |
Ripens: Oct |
Zone: 3 - 6 |
| Excellent for eating fresh. Fruit is streaked with red and russet over yellowish background. |
| Westland |
| Origin: Alberta Canada |
Ripens: Aug |
Zone: 3 - 6 |
| Originating in Brooks, Alberta, this super-hardy cultivar will fruit in the coldest climate. Fruit large, juicy, good for pies and sauce but a bit tart for eating. Not a keeper. Pendulous branching habit. |
| White Pippin |
| Origin: Introduced in 1848 |
Ripens: October |
Zone: 3 - 6 |
| Uses: Baking, Eating, Pies, Sauce |
| A late season ripening apple. Good production and good flavor for eating. |
| White Winter Pearmain |
| Origin: Midwest prior to 1858 |
Ripens: Oct |
Zone: 3 - 6 |
| Tree vigorous. Fruit medium to nearly large, uniform, pale greenish, usually with one side blushed red. Flesh firm, crisp. Dessert apple, mildly subacid and pleasantly aromatic. Once a very popular apple in the Napa Valley, well adapted to coastal districts of California, including Southern California. |
| Whitney Crab |
| Origin: Illinois 1869 |
Ripens: July/Aug |
Zone: 3 - 6 |
| Round to conic crab apple; often larger than a golf ball. Light greenish yellow with red blush or stripes. Sweet, juicy, yellowish flesh. |
| Wickson Crab |
| Origin: |
Ripens: |
Zone: 3 - 6 |
| Small yellow and red fruit. Very sweet. Highly flavored juice. |
| Williams |
| Origin: Massachusetts 1750s |
Ripens: Aug/Sept |
Zone: 3 - 6 |
| Beautiful bright red fruit. Red tinged firm flesh is moderately crisp and juicy yet mildly subacid. Good dessert apple. |
| Williams Pride |
| Origin: 1988 |
Ripens: July/Aug |
Zone: 4 - 7 |
| Fruit is medium in size slightly conic in shape with a rich aromatic flavor. Apples are 70-80% red with excellent eating quality. It has inbred resistance to apple scab and cedar apple rust. Good resistance to fireblight and powdery mildew. Stores about 1 month in refrigeration. |
| Winekist |
| Origin: Winthrop, Maine |
Ripens: August |
Zone: 4 - 7 |
| Uses: Cider, Salads, Sauce |
| A medium size, red apple. The flesh is all red and very tart. |
| Winesap |
| Origin: US - around 1817 |
Ripens: Late Sept to early November |
Zone: 4 - 6 |
| Uses: Baking, Pies, Sauce |
| A medium sized, dark red apple. The yellow flesh is crisp, juicy, and sweet. The wine-like flavor comes from the contrast of its sugar content and high tartness. Good keeper and high producer. |
| Winter Banana |
| Origin: Indiana 1876 |
Ripens: Oct/Nov |
Zone: 3 - 6 |
| Fruit large, clear pale yellow, waxy finish, one side usually blushed with a delicate pink. A gorgeous apple. Flesh moderately firm, a little coarse, tender, mild, subacid, characteristically aromatic. Good quality. Better eating than cooking (too mild). |
| Winter Redflesh |
| Origin: |
Ripens: Oct |
Zone: 3 - 6 |
| Red fleshed fruit. Excellent for sauce and jelly. Abundant purple flowers; dark colored leaves. |
| Wismers Dessert |
| Origin: Ontario - 1900 |
Ripens: |
Zone: 3 - 6 |
| Uses: Baking, Eating, Sauce |
| A red apple with white flesh with an aromatic flavor. |
| Wodarz |
| Origin: |
Ripens: |
Zone: 3 - 6 |
| A joint release of N. Dakota and the R.L. Wodarz family, very sweet |
| Wolf River |
| Origin: Wisconsin prior to 1881 |
Ripens: Sept/Oct |
Zone: 3 - 6 |
| Uses: Baking, Pies, Sauce |
| Enormous fruits, often 1 lb. or more, famous for one pie from one fruit. Pale yellow skin almost covered with pale dull red. Soft, tender, creamy white flesh. Mostly used for baking and pies, but in the right climate on sandy soil it becomes a good dessert apple. Resistant to scab, mildew, fire blight and cedar apple rust. |
| Wynoohe Early |
| Origin: |
Ripens: Aug |
Zone: 4 - 7 |
| Thin skinned, red fruit. Great for fresh eating; skin almost disappears when cooked. Will keep until Christmas when refrigerated. |
