Alexander - The Alexander comes from the Russian apples Aport group. It originates from Ukraine approximately 1700. The true origins are unclear, but it was known to have been introduced into England from Russia in 1817. It is also known as Emperor Alexander, Grand Alexander, Kaiser Alexander. The fruit very large, attractive red or striped, coarse in texture, medium to good in quality and is most suitable for cooking than dessert. There is often a considerable loss from premature dropping of the fruit. Notwithstanding these faults many fruit growers now regard Alexander favorably as a commercial variety as there is a strong demand for the fruit. Its season begins in September and extends through October or into November. It may be held in cold storage till November. It goes down quickly and as it does not stand heat well before going into storage. As it ripens continuously during a period of from four to six weeks it should have more than one picking. The tree is hardy, vigorous and moderately productive. In some localities it is subject to blight. It can be recommended for planting in commercial orchards to a limited extent. In the West it is now largely supplanted by its Wisconsin seedling Wolf River.


Astrachan - The Astrachan originates from Russia during the 1780s. It is a very early season apple and ripens unevenly over about a month in summer. The fruit are small to medium sized, pale yellow heavily blushed, splashed, and striped with red and dark red. The thin, tender skin is covered in a heavy bloom and has numerous white dots. The flavor is good, if rather tart, and the flesh fine, juicy, crisp becoming soft with over maturity. The immature fruit are good stewed in applesauce. The trees bear heavily, and can become biennial bearing as a result. Unfortunately the Astrachan keeps poorly. It is rated good for eating and excellent for sauce and pies. Creamy yellow flushed with bright red. Productive tree. Pick Aug.-Sept. Not a keeper.

Blue Pearmain - An old apple of uncertain origin, but probably American. It was noted by the Royal Horticultural Society of London in 1893 and widely grown in New York and New England in the 19th century. A large, slightly conical fruit with red and purplish-red striping and covered with a fine blue bloom. The delicate creamy-white flesh is tender, sweet and slightly aromatic. It ripens October to December. In some localities it bears well, but more often it is not a reliable cropper. The skin is thick. When well colored it is beautiful, though not brilliant, being overcast with a dull bluish bloom. In common storage it does not keep late, and by January it often becomes shriveled. Aromatic yellowish flesh is crisp, firm, mild and juicy. The only “modern” grafted variety praised in Henry David Thoreau’s delightful 1862 essay “Wild Apples.” Incredibly beautiful, excellent for dessert and cider. Keeps until mid-winter. Hardy large spreading tree.

Bottle Greening - The Bottle Greening is a large, irregular globular; bright green apple which turns yellow as it ripens. It is primarily used for fresh eating and commercial processing and typically available from Nov.- Feb. The Bottle Greening originated as a chance seedling, discovered in the early 1800s on the New York and Vermont border. Its season is October - Feb. The Bottle Greening is a good keeper and the fruit is large to medium sized. The skin is thick, tough, green with yellow cast blushed red on one side. The flesh is tender and very juicy, almost melting. Excellent quality. Bruises easily. The tree is hardy, vigorous and productive.

Cortland - The Cortland results from a cross of the McIntosh with the Ben Davis apple. This all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva, New York in 1898 and named after nearby Cortland County. It is a reliable producer and good pollinator. Medium to large, round to round conic, striped or blushed red. Flesh is white, sub-acid and non-browning. Excellent for fresh eating, salads and sauce. Good for pies, baking and freezing. Available early October to May. Great in salads because they stay white longer! Fine tasting, firm, crisp, and juicy. Good for dessert, cooking, and juice. Large red with yellow striping. Flesh stays white when sliced. Its flavour Flavour : sweet, subacid, reminiscent of strawberry, pleasant The Cortland ripens Oct. 1 in Quebec and Sept. 27 in Ontario.

Cox's Orange Pippin - This apple originates from England approximately 1825. This well known English dessert apple is golden yellow, flushed orange and red with slight russetting. Its c ream coloured flesh is rich, nutty, and aromatic. It can be picked from the end of September and used to December. It is parent to many modern varieties. This variety is medium sized deep yellow striped/streaked/splashed with red apple and is regarded as the finest flavored 'English style' apple there is. A complex - some say perfect - blend of sugar, acid and aromatics is contained in juicy, tender, yellow flesh. It is difficult to grow due primarily to disease susceptibility in it's country of origin - the United Kingdom - but is not problematical in other countries. Cox's Orange Pippin spurs freely and bears well, but bearing is much improved if a good pollinator is nearby. They are good, but incomparably better if picked at the peak of maturity.

Dudley - The Dudley originated as a seedling of Duchess of Oldenburg, planted about 1877 on the farm of J.W. Dudley at Castle Hill in Aroostook County. The apple is large, greenish-yellow fruit with red overlay. Flesh is firm, tender, very juicy, and briskly sub-acid. Excellent for sauce and baking, reasonable keeper. Small tree is very hardy and early bearing.

Early Mac - This early season apple is a relatively new strain of McIntosh developed in New Jersey and introduced in 1971. It ripens 2-4 weeks earlier and colors better.  It is a medium to large fruit with 80% red skin over light straw background.  Firm, crisp, juicy, aromatic flesh.  The medium firm texture unfortunately shows bruises more easily.  Medium sweetened and useful for sauce, pies, eating fresh.  Reasonably good keeper for a summer apple.  Upright spreading tree; vigorous, productive, annual bearer.  Resistant to cedar-apple rust.

Empire - The Empire is a McIntosh x ;Red Delicious cross developed in Geneva, New York in 1966. The fruit is medium to medium small, round to oblong, blushed dark red. Fruit flesh is greenish cream, slightly aromatic and sub-acid. Empire apples, known as excellent fresh eating apples, are available from mid-October to June. Fruit flavor is subacid, aromatic, sweet, with hint of McIntosh flavour, quite scented. Empire are excellent for fresh eating,but not suited for processing or high quality dessert. They are however good for cider and fair for sauce and drying In Canada they ripens Sept.20th in Ontario and approximately Oct. 8 in Quebec.

Fameuse - Also known as Snow apple originates from Quebec around 1730. Fameuse is a very good dessert apple. It has blood red skin, snow white flesh, soft and sweet. Fameuse is the parent of McIntosh. harvest season is from late September to early October. Keeps till Dec. The fruit is small to medium sized with beautiful red over cream skin. Its name comes from it's pure white flesh occasionally stained crimson near the skin. Soft flesh with an aromatic, distinctive flavor. Used for eating and is excellent for cider. The Tree bears biennially. Very hardy, long lived, healthy tree.

Gala - Gala is a cross of Kidd's Orange Red x Golden Delicious developed in New Zealand in1934. It is an excellent dessert apple widely grown commercially. The fruit is medium sized, yellow flushed with orange/red. Taste is sweet. It is generally harvested in October and can be used until January. Flesh is creamy yellow, crisp, mild juicy flavour. Gala is good for fresh eating and salads. The Gala apple blends modern and old-fashioned parentage. It is aromatic with a very sweet flavor and crisp and firm texture. Some varieties have Cox's Orange Pippin, a wonderful old-fashioned English favorite, and both Red and Golden Delicious in its family tree.

Golden Delicious - The Golden Delicious is of uncertain parentage, but it is belived it can be traced to 1914 Clay County, West Virginia. Many suspect the chance seedling can be traced to Golden Reinette and Grimes golden.Golden Delicious is a c lassic golden dessert apple sometimes with orange flush. Crisp, fine textured. Sweet, juicy with aromatic flavour. Harvest from late Oct. and use until Feb. Characteristics of the Golden Delicious are yellow skin; elongated shape, 5 bumps on bottom; yellowish flesh; tart to sweet taste; firm, keeps shape when cooked. Good for fresh eating, pies, baked, sauces. roughened skin due to russeting. Good for fresh eating, pies, baked, sauces.

Golden Russet (9) England. 1700. Golden Russet is one of the most famous of older American apples. It was recommended as part of every farmer's planting during the 19th century. The flesh is yellow, crisp with an exceedingly sugary juice that sticks to one's fingers like candy and makes the richest and sweetest cider. It ripens very late in October and is at its best after a heavy frost. It makes and excellent dessert apple and is good for all purposes. The skin of the fruit is coppery orange and heavily russeted. The fruit is firm, crisp, sugary sweet. Golden Russet is an excellent keeper. It is harvested in late October and can be used to March. The size of the fruit is small to medium; yellowish, heavy russeting ('leathercoats'), sometimes 'bronzed' with sun exposure. Crisp and sugary; good dessert apple and super for hard cider. Golden Russet is a good keeper with very high humidity. The fruit is scab resistant.

Greening - The Greening is a mid-season apple and a very old variety. Originally described in 1650 Rhode Island, Greening was brought, about 1788, to Winthrop from the Old Colony in Massachusetts. Perhaps bet known of the early American apples, it yields a medium large green waxy fruit, covering a firm, crisp, rich, juicy sub-acid flesh. Excellent cooking apple and quite good for desert and jelly. Stores very well. Long lived tree. Tends to be an abundant biennial bearing tree and responds well to pruning.This very large, firm, crisp, juicy, acid, yellowish green apple is renowned as a cooking apple, but it can be eaten as a dessert apple if it is stored a while, or in mild climates, tree ripened. At full maturity it is more bronzy than yellow-green, and with good sugars to cut the high acidity. It is a triploid variety, so is self infertile, needing an adjacent or nearby pollenizing variety.

Granny Smith - The Granny Smith apple gets its name from its founder, Mrs. Mary Ann (Granny) Smith. It originates as a subspecies in 1868 Australia from a pollinated seedling of French Crab. The flesh is crisp, juicy, white fleshed. It is harvested in late November and is a good keeper.It is r ound-conic in shape to round, ribbed at eye. Fruit are medium size, 65 x 57 mm Flesh : greenish to yellowish-white, juicy, crisp, firm, fine-grained. Flesh is sweet and tart, mild, sweetens in storage. It is excellent when used for fresh, cooking, dessert It ripens late to very late. The fruit is a shiny apple-green pome with occasional blushes of pink. Tart and crisp, Granny Smiths are regarded as good eaten fresh from the tree, or as a salad-apple, and is even better for baking or for chutneys. It is a popular commercial apple because it stores easily for long periods, marketable year round.

Honey Crisp - This late season producer is a cross between Macoun and Honeygold The sugar:acid ratio is well balanced, it is crisp and juicy. The tree was bred specifically for winter hardiness. Honey Crisp is moderately vigorous, with average fruiting precocity. Sometimes the name of an apple says it all. Honey crisp apples are honey sweet (with a touch of tart) and amazingly crisp, some say "explosively crisp." It's easy to see why this new variety continues to grow in popularity since its 1991 introduction in Minnesota. Fruit is described as complex sweet-tart flavor, juicy, super crisp yellow flesh. It is best for eating and salads, good for sauce, baking and pies Harvest in September and use through February.

Idared - This apple was scientifically developed in 1942 at the University of Idaho Agricultural Experiment Station. It is a cross between a Jonathan and a Wagener. It is round to round-conic, ribbed on body. It is medium to large, bright red, and has creamy white flesh that is very firm, crisp, and juicy. All-purpose apples, the sweetly tart, deliciously spicy Ida Reds are especially good for snacks and desserts, and their firm quality makes them particularly desirable for baking. The flavor improves after several months in controlled-atmosphere storage. Flavour is moderately acid, tangy, tart, slightly sweet Harvest from Oct.8.

Jersey Mac - Jersey Mac is a New Jersey 24 x Julyred cross developed by the New Jersey Agricultural Experiment Station kin New Brunswick, N. J.: [Melba x (Wealthy x Starr) x (Red Rome x Melba)] A medium to large apple, its flesh is white, juicy, moderately firm. Its fruit is aromatic, slightly acid, sweet-tart and can be eaten fresh or used for dessert It ripens Aug.15-20.

Jonagold - Jonagold is an American apple, developed in the 1940s. As its name suggests, this is a cross between a Jonathan and a Golden Delicious. It is quite widely grown, and unusually for a Golden Delicious cross, is not limited to the warm apple regions. It produces a large, yellow, fruit flushed with one third to one half red to orange. Sweet, crisp, juicy dessert apple with excellent flavour. harvest from mid October. It will keep until Dec. Its flavour is subacid, almost aromatic, rich, honeyed, less cloying and better balanced taste than Golden Delicious.

Liberty - A mid-season apple, Liberty was developed at Cornell University about 15 years ago. A hybrid involving Macoun, it released about 1978. A medium to large, dark-red-over-green-background  skinned apple in the 'McIntosh style' bred to resist the fungal diseases 'blackspot', 'mildew' and cedar apple rust. The flesh is very white, crisp, juicy, and tender. The flavor is tart/sweet, somewhat perfumed, and improves in storage. Productive.

Macoun - Macoun apples were first raised at the New York State Agricultural Experimental Station in Geneva, NY, by R. Wellington. Named after Canadian fruit grower W.T. Macoun, these apples are a mix between McIntosh and Jersey Black varieties. They were first introduced in 1923, and have almost always been regarded as one of the finest cooking apples available. A high quality crisp and juicy dessert apple with a sub acid and perfumed flavor similar to McIntosh. The flesh is greenish white. The fruit are green, blushed dark red and with dark red stripes. The skin has a heavy bloom. Its only down side is that it bruises fairly easily. The tree is very upright, and can be a biennial bearer. Popular with home gardeners who like the perfumed American style of apple, and plant breeders alike.

McIntosh - The classic McIntosh apple is one of the most prolific varieties in North America. It is the probable seedling of Fameuse or St. Lawrence. The McIntosh is a chance seedling that originated about 1796 on the farm of John McIntosh in Dundela, Ontario. Many redder strains have been developed since them.The fruit featues a green skin with a heavy red cheek on one side; white flesh; mildly tart to sweet as ripened; firm. It is used for fresh eating, pies, salads, sauces. It is harvested from mid-September and availble through April. It is round to round-flat, not or slightly ribbed It is medium to large. Flavour is subacid to sweet, reminiscent of strawberry or elderberry, aromatic Uses : dessert, cooking, fresh, cider, sauce.

Melba - The Melba was raised in 1898 at Central Experiment Farm in Ottawa, Canada and introduced in 1924. It is an open pollinated McIntosh crossed with Liveland Raspberry. It is Medium; pale yellow with red flush possible; firm and tends to snow white flesh. It ripens in late August and is not a keeper. It is used for fresh eating: Flesh is very white, juicy, crisp, soft, melting and tender. The flavour is briskly subacid, sweet, highly aromatic, reminiscent of strawberry or wine, pleasant It can be used for dessert, cooking or juice.


Milwaukee - The Milwaukee is a s eedling of Duchess of Oldenburg It has a distinctly oblate shape, regular or obscurely ribbed, sides often unequal. A large apple, its flesh is whitish tinged with yellow, very juicy and tender, crisp, firm, somewhat coarse texture. Milwaukee have a brisk subacid, sprightly flavour. It very good for cookingand described as fair for dessert. It ripens in October

Mutsu - Also known as Crispin, Mutsu has a moderately sweet flavour with juicy, firm and creamy white flesh. Originated from Japan in 1930, it is a cross between Golden Delicious and Indo varieties. Size is larger than either parent.Large, oblong; skin colour is green to yellowish-green with an orange blush. It is highly recommended for dessert use. Excellent flavour. Very crisp and sweet. Tree is vigourous and productive. Bright yellow-green. Harvests in late October and an excellent keeper. able to be used through April. Suitable for fresh eating, cooking and commercial processing. The flavour is mildly subacid, moderately sweet, honeyed.

Northern Spy - Northern Spy is an excellent, late, all purpose apple noted for its high vitamin C content. The Spy dates from early nineteenth century New York. Yellow flesh is firm, juicy, sweet. Good Keeper. Harvest late October - November and use until March. Large; conical-round; red with brighter red stripes/splashes and some yellow, and delicate 'bloom'; fine textured, easily bruised, but can keep well; high vitamin C, Fruit production tends tends to be biennial. Very old variety that was long the standard of excellence for eating and cooking, and is a parent of many later varieties. A good rootstock for a standard size tree and fairly scab resistant. Good pollinator. Large, globular; bright red striped blushed with green. Used for fresh eating, cooking and commercial processing. Flavour is sprightly, subacid, aromatic, mild, tart, delicious.

Nova Easy Gro (Easy Gro) - Similar to other scab resistant varieties such as Liberty and Red Free, the Easy Gro was developed in 1971 in Nova Scotia. Fruit is large, oblate, 80% red stripe over greeninsh yellow ground. It stores well in cold storage. Flesh is snow white, firm, crisp, mildly sweet, slightly juicy. Slightly tough at picking but mellows in storage. Recommended for cooking, salads & eating fresh. Fruit is harvested in October and lasts well through the winter.

Nova Mac - The Nova Mac is of uncertain parentage. It is of medium size and irregular in shape. Colour is dark red, and resembles Mclntosh. Flattened fruit with 70% red stripe on green background. Flesh is crisp, tender and fine-textured. There is a slight mcIntosh flavor. Good quality.Used for fresh eating. Nova Mac is harvested in September.

Patten Greening - The Patten Greening dates from Iowa and the mid-1800’s. It is a very hardy tree and produces, large fruit. Fruit skin is pale yellow with pale green traces and pink blush. The flesh is yellow. Flesh falvour is somewhat juicy subacid, pleasant, good quality, hardier than Wealthy for the north.

Paula Red - Medium, globular slightly oblong; dark red. Used for fresh eating. Availability: Sept.-Oct. Origin : Chance seedling, possibly from Cortland Shape : roundish, oblate Size : medium size, 63 x 70 mm Flesh : white, juicy, very firm, crisp, fine-grained Flavor : strong vinous or strawberry-like, subacid, tart, sprightly Uses : dessert, cooking, fresh Availability : ripens Sept.5

Priscilla - Early mid season. Starking Delicious x disease resistant breeding lines. Light yellow with a dark red blush, Priscilla has very good dessert quality in the McIntosh style, and is crisp and juicy. It is resistant to the fungus 'blackspot', and vigorous.US, NZ, CAN.

Pumpkin Sweet - Connecticut, 1834 Harvest / Season: Harvest: October, Season: October - December Description: Prized for baking, good for canning or eating. Yellow skin marbled with greenish-yellow and a brown flush. Sweet, nonacid flesh is crisp and juicy.

Quinte - Parentage / Origin: Red Melba x Crimson Beauty; Ontario, 1964 Harvest / Season: Harvest: late July - Mid August; Season: August Description: Firm good quality early eating apple that ships well. Medium size, yellow, flushed red. Tree Characteristics: Tree strong growing, heavy annual production. Thinning necessary. The Quinti was introduced in 1964 in Ottawa, Ontario. The Quinti is a cross between the Crimson Beauty and the Red Melba apple.Quinti apples are good for eating and cooking; it is a sweet apple.

Red Delicious - Small to large conic, striped or blushed red. Flesh is greenish cream, juicy and sweet. Red Delicious apples' sweet taste makes them excellent for fresh eating. They are available from mid-October through to August. Origin : Chance seedling of a Yellow Bellflower Shape : five-pointed, oblong to oblong-conic Size : large, 65 x 90 mm Flesh : creamy white, juicy, moderately firm, tender, crisp, fine-grained Flavor : aromatic, mildly subacid, sweet, pleasant Uses : fresh, dessert, juice Availability : ripens Oct.10

Red Duchess - A Large; yellow striped red apple, Red Duchess is from an unknown origin, but probably stems from Duchess of Oldenburg. Flesh is firm and tart; better for cooking than dessert. Season is from mid Aug to early Sept. Not a keeper, but dependable cropper, vigourous tree and extremely blight resistant. Shape is roundish oblate, convex, slightly ribbed Flesh is deep cream, juicy, rather firm, crisp, tender, moderately fine texture Flavor : sprightly subacid, aromatic, savoury, quite brisk Uses : excellent for cooking, poor for dessert. Russia, 1830 Very pretty medium to large, round apple. Pale yellow flushed and heavily striped red. White flesh, crisp and tart. Ripens in late August. Not a keeper.

Red Free - Red Free was developed in the 1970s in Nova Scotia from a Spartan cross as a scab-imune apple variety and was introduced in 1981. This apple is generally medium in size, glossy fruit with 90% bright red color. Smooth, waxy, russet-free skin. Light flesh is crisp and juicy. The tree bears annually. Immune to scab and cedar apple rust. Moderately resistant to fire blight and mildew. Red Free is a small to medium round apple with red blush and stripes on all surfaces of the skin exposed to sunlight. Fruit is smooth and attrractive with little susceptability to sunburn.

Seek-No-Further - Most commonly known as Seek-No-Further, this high-quality apple originated near Westfield, Massachusetts, around 1796 and was widely sold in New York markets in the 1900's. Fruit is medium-sized, roundish-conical with dull greenish-yellow skin, shaded and splashed with orangish-red and striped with carmine. A thin bloom can give a bluish cast to the skin. Flesh is white tinged with yellow and is firm, crisp, tender and juicy and is very aromatic. Ripens September-October and is a very good keeper. Not recommended for cooking.

Spartan - The Spartan apple is one of the more famous varieties coming out of Agriculture and Agri-Food Canada's apple breeding programme in British Columbia. But its parentage is shrouded in uncertainty, according to recent DNA testing. Developed in 1936 by R.C. Palmer in Summerland, B.C., the Spartan quickly rose to the upper echelon of the apple pantheon, and is still the third-most widely grown apple in that province. It was originally thought to have been a cross between the stalwart McIntosh and the Newtown. Now, it seems, Newtown's claim to parenthood would get thrown out of court: forensic evidence shows the pollen was not his. Thus Spartan is of unknown patriality, a happy fluke of plant breeding. Today's breeders may be more assiduous in their experiment control, but their objective remains the same: develop varieties that consumers want. Since it takes about 15 years to develop a variety, the key is to make many selections and concentrate on quality.Great dessert apple. Beautiful dark red-purple skin with white flesh. Very crisp and juicy. Reliable and productive. Pick Oct. Keeps well. Medium, round, red blushed. Flesh is cream, crisp, lightly aromatic and sub-aid. Spartans are considered good for fresh eating, salads and sauce. They are available from mid-October through to May. Origin : McIntosh x Yellow Newtown Pippin Shape : oblate to round-conic, slightly ribbed Size : medium to large, 63-71 x 57-63 mm Flesh : creamy white, with a red tinge, juicy, firm, crisp, tender, fine texture Flavor : subacid, mild, aromatic, fairly sweet, reminiscent of strawberry and melon Uses : excellent for eating and dessert, poor to fair for processing, cider Availability : ripens Oct.10

Tangowine - Tangowine is highly resistant to apple scab, this variety exhibits pink veined flesh, is aromatic and uniquely flavored. An attractive red apple picked late, in October, and is fairly winter hardy to Canada zone 4. Apparently from Charles Stultz of Havelock, New Brunswick, popular on Canada’s east coast.

Tolman Sweet - Tolman Sweet was originally named Tolman Sweeting and has the synonyms Brown's Golden Sweet, Talman's Sweet and Tolman. It is thought to be a cross of Sweet Greening and Old Russet from Massachusetts, and was described in 1822. Others claim its origin is not known. Medium in size and rectangular to conic in shape, the pale-yellow skin sometimes has a red blush and lines of russet, and often a suture line is obvious. The white flesh is drier than juicy and of a pronounced sweet flavor. It bruises easily. The tree is spreading with long drooping branches and yields full crops annually. A late bloomer, it is hardy and vigorous and bears early. The dull, oval-shape leaf is a bluish-green with regular, moderately distinct serrations, and a heavy pubescence. The leaf is folded and distinctly waved. Tolman Sweet is susceptible to fireblight. It is an exceptionally good apple for baking and is particularly suitable for cider making because it contains 14.6% sugar that ferments to 7% alcohol. Beach in Apples of New York, 1905, wrote: "The fruit is generally much esteemed for certain culinary purposes as pickling, boiling and baking. The tree is a good grower, long-lived and very hardy. Manning, in 1891, called attention to the correct orthography, the name having been differently spelled by various authors and mentioned the supposition that the variety originated in Dorchester (Massachusetts). Flesh is white, firm, neither tender nor crisp, rather hard, moderately fine, rather dry to moderately juicy, decidedly sweet, good to very good." It ripens in late September and early October.

Vista Bella - Vista Bella is a cross between Melba x Sonora. It is medium sized and globula with a dark red blush. Shape is round, slightly oblate. It is medium large with cream-white, juicy, firm, crisp, melting flesh. Flavor is sweet, aromatic, reminiscent of raspberries or loganberries. It is good for fresh eating and dessert It ripens very early from Aug. A medium sized, glossy, very dark red apple of rather indifferent eating quality (it has a tendency to have watercore), although it is better than most early apples. Vista Bella is a large tree, with a tendency to biennial bearing.

Wealthy - The Wealthy is a product of the Minesota state Horticultural Breeding Programme in 1893. Peter Gideon discovered the Wealthy apple. His success with Wealthy was used as an example by the state's horticultural society to show the legislature what the results could be from a well-funded research and breeding program. The result has been dozens and dozens of successful varieties suited to the state's harsh climate.Minnesota . Wealthy is an excellent juice apple.It is also a good dessert and cooking apple.. Skin of the fruit is very pretty yellow covered with bright red flush and stripes. It is harvested from mid September and can be stored to December. The tree is small but productive. Suited to colder climates, the compact growing tree is very hardy. The fruit of this heritage apple is crisp, tender, juicy, and aromatic. Scab resistant.

Wolf River - Wolf River is a seedling Alexander, a hardy Russian apple brought to America in the early 1800s. It originated near Wolf River, Wisconsin before 1881. A midseason apple grown best in northern climates, it is large, thick-skinned, tart, and aromatic. Fruit is very large, bright red and rosy crimson color. White coarse flesh is moderately juicy and pleasantly sub-acid. This annual bearing tree is good for pies and excels as a drying and sauce apple. Resistant to scab and mildew. Tree is very hardy, and a vigorous grower