Gloucester England late 1700's. One of the finest Russet apples known. Great fresh eating and cider, Exquisitely sugary
Mass. 1740, A great old American apple, A crisp juicy winter apple best for fresh eating or Grandma's apple pies
The standard of all pears. Great for all uses. Best when ripened off the tree one to two weeks.
Large yellow fruit, dries well, excellent flavor, sweet, grit-free, doesn't brown when cut, good salad pear.
An old American apple widely planted in New England, Mid 1800's. Mild, aromatic, sweet. Large and beautiful.
When it makes it, the best apple in the orchard. Great keeper.
England 1810, A superb cooking apple, firm, juicy and sharply tart. Cooks to perfection.
CLAPP'S FAVORITE (Pear)
Long neck plump pear with sweet and flavorful flesh. Good for fresh eating or canning but not a good keeper. Pick as soon as the first pear falls.
Wisconsin, 1957. One of our favorite apples, Great for fresh eating, big enough to share, Sweet and crisp, good keeper through Mar. Great all-purpose apple.
* NEW *
England mid 1800's. A Cornish ugly duckling, rich clove aroma, excellent flavor
McIntosh x Ben Davis. All-purpose standard apple. Large fruit, dark red skin, crisp white flesh that resists browning when cut. Tart tangy flavor, eating, cooking, cider, applesauce.
COX'S ORANGE PIPPIN
The British believe this is the finest dessert apple. Distinct flavor, mellow aftertaste, wonderful aroma. England 1830.
Large, brilliant red, crisp and juicy, sweet-tart flavor
Another early modern apple that is good in pies and sauce.
Considered one of the most delicious of English russets. Small golden brown
A Cox Orange/Calville Blanc cross. Tender, juicy, sweet aromatic flavor. England 1904.
A modern apple with the best qualities of McIntosh and Delicious. Excellent for fresh eating and pies
British hybrid of Cox's Orange Pippin. Sweet, tangy flesh, skin is red over green background.
McIntosh, Longfield cross. Better flavor and texture than Delicious, but not quite as pretty. Sweet sub acid flavor, a good keeper, and one of our favorite apples. Univ of Minn success story from 1943.
FLEMISH BEAUTY (Pear)
A large sweet pear.
A Golden Delicious, Cox's orange cross. Sweet and crisp, Fine flavor. Developed in New Zealand 1965
Simply one of the best apples there is, sweet and delicious, great for fresh eating and cooking
Sugary sweet and rich flavor. Fresh eating pies sauces, apple butter
The Champagne of early American cider apples. Crisp, highly flavored, very sugary juice. Good for dried apples, fresh eating, cooking, or juice. First described in New York 1845.
Malinda X Ben Davis. Mild pleasantly tart flavor. Good for fresh eating or cider. Excellent for baking. Univ of Minn.
HARVEST QUEEN (Pear)
A Michigan 572 cross with Bartlett. Matures one week ahead of Bartlett but otherwise very similar. From Canada in 1982.
Crisp and sweet. A good eating apple that stores well
Sweet, delicate flavor, aromatic, very crisp, good keeper.
HUDSON'S GOLDEN GEM
A winner at apple tastings, A large russetted apple, delicious, sweet, nutty flavor, crisp and juicy
Idaho. Jonathan X Wagener cross. Large handsome solid shiny red fruit. highly flavored crisp flash, Good keeper, fine for pies, sauces, eating through the winter
A thin skinned apple that is juicy and crisp with a rich pear like flavor. Bruises easily. Originated on the farm of Isaac Jefferis, Chester County, Penn. Won best apple Penn Horticultural Society 1848.
NY 1953, A Jonathan Golden Delicious cross, Flesh is very firm, sweet, and crisp. A consistent winner in taste tests
Bright red skin with yellow overtones. Good keeper.
Earlier ripening, redder Jonathan.
First described in 1826 by J. Buel of Albany, NY. A standard in apples. Thin, tough skin, fine juicy flesh, sprightly sub-acid flavor. Good for cooking and fresh eating. Keeps well.
Crisp and juicy course textured pear. Excellent for canning, storing,
KOREAN GIANT (Pear)
Very large pear, up to 2 lbs, very high sugar content, crisp and juicy, stores to March.
A high quality dessert pear, similar to Bartlett but more intense flavor
Europe's hottest new apple, firm juicy, very sweet and sharp
McIntosh x Jersey Black. 1923. Firm aromatic white flesh, High quality all-purpose dessert apple
Juicy, buttery, aromatic, sweet. A great all-purpose pear
New Jersey 1817, Thin smooth yellow skin with crimson blush. Cooking fresh eating, drying or cider.
Bartlett type pear. Firm, juicy, very white and no grit cells. Fresh eating, canning or preserves.
Fameuse x Detroit Red. 1870. A standard from which many newer apples are hybridized. Very thin skin, sub-acid, sweet crisp flesh, small core, aromatic, fresh eating or cooking.
Japan 1948, Golden delicious x Indo, delicate spicy flavor, dessert, applesauce award winner, good cider, keeps to March.
Classic America, circa 1750, George Washington and Ben Franklin grew these. The last to ripen and longest keeper. High quality dessert, excellent culinary and cider. Richest flavor and sweetness in March.
Classic American apple, circa 1800. Matures late Oct through Nov, Keeps to spring. Good for pies, sauce, baking, eating. A beauty worth the wait. It takes about 12 years to bear fruit.
Large fruit, juicy flesh
Early modern apple. Excellent for pies and sauce.
Attractive cream and green skin. Novel bright pink flesh. Tart. Good dessert quality, makes colorful applesauce
Large yellow sweet juicy fruit, good for cider, Best for baking
Cherry red fruit, crisp juicy flesh. Pleasantly tart. Good for fresh eating, pies, sauce, excellent cider, keeps thru Nov.
America's best known eating apple, it is delicious
Germany 1873, large, yellow striped with red, firm crisp and juicy, sub acid and aromatic
Sweet and juicy. Small core, good for canning
Excellent old American cider apple. Remarkable amount of sugar. Also good for fresh eating or cooking. Originated in Roxbury Mass., early 1600s.
Swiss hybrid. Medium sized fruit, golden with red stripes. Sweet-tart flavor.
A small, firm, and very sweet pear. Philadelphia, Pa early 1800's
Also called Senshu. Toko x Fuji. Excellent flavor. Japan 1988.
Brownish-green fruit, crisp sweet flesh.
Best flavor after a few weeks in storage
An old timer, Pennsylvania Dutch green apple, good for cooking eating baking cider. Keeps well.
Also known as Fameuse. Canadian 1730, pure white flesh with dark red skin. A superior fresh eating apple.
Another variation on McIntosh, this time a cross with Newtown Pippin, fine flavor, highly aromatic.
N.Y. 1962. A Red Spy X Golden Delicious cross, A very large apple, yet one of the most flavorful. Sprightly and sweet, one of the finest eating apples
Esopus, N.Y., 1780. Thomas Jefferson's favorite dessert apple. fine grain, spicy, juicy, rich aromatic flavor. Average tree ripe, excellent 8 weeks later
Large red sweet eating pear. Not a keeper. New in 1992
Melinda x Northern Spy. 1978. U. Minn. Unique pleasing fairly nutty-flavored fresh eating or cooking apple.
TOMPKINS COUNTY KING
New York 1750, Large red-striped yellow apple, rich balanced flavor, dessert, pies. sauce and cider. Good drying apple.
Sweet Greening X Old Russet. First described 1822. Firm, rather hard, moderately fine white flesh. Excellent sweet flavor. Esteemed for baking.
Golden Delicious type apple, better keeper, good eating
Old Excelsior Minnesota apple from about 1860. Excellent for pies, sauce, or good eating.
Medium size, dark red apple. Crisp and very juicy, noted for its blend of sugar with high tartness. Good sauce maker. Originated in the U.S. around 1820.
Early maturing Fuji apple, firm crisp juicy with outstanding texture