| Airlie Red Flesh |
| Origin: Oregon |
Ripens: Early October |
Zone: 4 - 6 |
| Uses: Baking, Cider, Eating, Pies, Sauce |
| Medium size apple with dark red flesh. Flesh is crisp with a sweet-tart flavor. Great keeper. |
| Akane |
| Origin: Japan - 1970 |
Ripens: Aug - Sept |
Zone: 4 - 9 |
| Uses: Baking, Eating, Pies, Salads |
| A hard, round, red apple with tart, white flesh. A good dessert apple and fair keeper. A better apple for the south. A cross between Jonathan and Worcester Pearmain. |
| Akero |
| Origin: Sweden 1759 |
Ripens: Aug/Sept |
Zone: 3 - 6 |
| Uses: Eating |
| Probably the best Swedish dessert apple, commanding the highest prices in the Swedish markets. Tile red over yellow, roundish, cone-shaped, crisp, juicy, raspberry tang. A winter apple in Sweden. It is the best summer apple following Early Joe, but larger in size and of excellent keeping quality for a summer apple. |
| Alaska |
| Origin: Albert Etter |
Ripens: October |
Zone: 4 - 8 |
| Uses: Eating, Salads |
| Large white apple with crisp flesh. |
| Alexander |
| Origin: Russia before 1817 |
Ripens: Aug |
Zone: 3 - 6 |
| Uses: Baking |
| Very large, attractive, red or striped fruit. Excellent for sauce, cooking to a juicy lemony puree. Eaten fresh, quite sweet, slightly scented. Good for home orchards, as it ripens continuously over a period of about four weeks. Tree is hardy, vigorous, and moderately productive. The Eberhardts in Maine helped us resurrect this old variety. |
| Almata |
| Origin: South Dakota |
Ripens: Aug |
Zone: 3 - 6 |
| Uses: Cider, Eating, Salads, Sauce |
| A small to medium-sized; red-fleshed, tart flavor apple. Color is pale red with gray bloom |
| American Pippin |
| Origin: US - 1817 |
Ripens: Sept |
Zone: 3 - 6 |
| Uses: Baking, Cider, Eating, Pies, Salads, Sauce |
| Medium to large apple with dark, red fruit. Very good keeper and all around apple. |
| Apricot |
| Origin: Oregon - 1980's |
Ripens: Late September |
Zone: 4 - 7 |
| Uses: Baking, Eating |
| A large, round, orange and red apple. The flesh has an orange like color with a mild apricot flavor. |
| Arkansas Black |
| Origin: Russia before 1817 |
Ripens: Oct/Nov |
Zone: 4 - 7 |
| Very large, attractive, red or striped fruit. Excellent for sauce, cooking to a juicy lemony puree. Eaten fresh, quite sweet, slightly scented. Good for home orchards, as it ripens continuously over a period of about four weeks. Tree is hardy, vigorous, and moderately productive. The Eberhardts in Maine helped us resurrect this old variety. |
| Aroma |
| Origin: Sweden 1973 |
Ripens: Early October |
Zone: 4 - 6 |
| Uses: Baking, Pies, Sauce |
| Ingrid Marie X Pilippa. A sweet fruity flavored desert apple. Flesh is juicy and rich. |
| Ashmeads Kernel |
| Origin: England 1700 |
Ripens: Oct/Nov |
Zone: 3 - 6 |
| Uses: Cider |
| An old English winter russet, medium size, golden-brown skin with the crisp, dense, yellowish flesh, characteristic of russets: sugary and aromatic with intense flavor. Winner of taste tests. |
| Atlas |
| Origin: Ottawa Canada 1898 |
Ripens: Sept |
Zone: 3 - 6 |
| Red apple that is good for cooking and eating. Keeps well. Tree a strong grower and productive. |
| Autumn Artic |
| Origin: Vermont 1952 |
Ripens: Sept |
Zone: 3 - 6 |
| Red-yellow, striped apple with soft, sweet flesh. Tree is productive and scab-resistant. |
| Autumn Berry |
| Origin: WI |
Ripens: August |
Zone: 4 - 6 |
| Uses: Cider, Eating, Pies |
| A small green skinned apple with a yellowish flesh that has a pineapple taste. |
| Autumn Crisp |
| Origin: New York |
Ripens: Late Sept |
Zone: 4 - 8 |
| Uses: Eating, Salads |
| Medium red apple with crisp sweet flesh. Tree is disease resistant and easy to grow. Good keeper. |
