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VarietyDescriptionCottage GroveMapletonOakridgeEugeneCorvallisSpringfield
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Airlie Red FleshDark red flesh has a crisp texture & delicious sweet-tart flavor. Good keeper. Ripens early October. Originally found on a farm's hedgerow in Airlie, OR. Was renamed Hidden Rose and then Mountain Rose when it was commercialized. Tip bearing.xxxxxx
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Akane1937. Especially fine modern attractive red-skinned dessert cultivar. Worcester Pearmain x Jonathan. Sweet, rich, spicy flavor. Well regarded by apple connoisseurs. Late August/Early Sept ripening. Resists scab and powdery mildew.xxxxxx
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Arkansas BlackDark purplish red fruits turn nearly black at maturity. Waxy skin. Crisp, juicy, very firm, yellow flesh. Very good quality. Used for fresh eating, cider, cooking. Excellent keeper. Resistant to cedar apple rust, somewhat resistant to coddling moth. Infertile pollen.xxxxxx
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Ashmead's KernelOriginating in the 1700s. Distinctive flavour which is quite different from most other varieties, that of pear drops, is probably close. For eating fresh, salads and cooking, and highly-valued apple for juicing and hard cider.xxxxxx
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BaldwinLarge winter apple. Tough, smooth, bright red skin. Crips, solid, juicy, somewhat aromatic, yellowish flesh. Good for fresh eating and all culinary purposes. Adds body, spiciness and aroma to cider. Excellent keeper. Vigorous tree.xxxxxx
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Belle de BoskoopCrisp, tangy, highly aromatic flesh. Outstanding for dessert, cooking and baking. Improves massively in storage. Excellent keeper. Ripens in Nov or Dec.xxxxxx
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BelmontAn outstanding apple which might remind you of Cox’s Orange Pippin with its high quality flavor. The skin is thick, smooth and waxen with a clear yellow background with a slight reddish-orange blush. The creamy yellow flesh is crisp, tender, juicy and subacid in flavor.xxxxxx
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Binet RougeTraditonal Normandy, France bittersweet.xxxxxx
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Black GravensteinDeep solid crimson to purple-red skin. White, crisp, sweet, full-bodied flesh lending itself to delicious juice and pies.xxxxxx
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Bramley's SeedlingTraditional British cooking apple. Cooks to perfection with rich juice and no hard pieces. Extremely high vitamin C content. Fair keeper. Once cooked, it becomes golden and fluffy. Tree heavy bearer, scab and mildew resistant.xxxxxx
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Bulmer's NormanA famous Herefordshire cider apple, long valued for its vigour and cropping. A large, conical, green/yellow apple, used as a medium bittersweet componenet for cider. Ripe in mid October, it can be stored into the New Year. Early to middle flowering. xxxxxx
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BurgundyThe large 3" fruit are a glossy, purple red. The firm juicy flesh is white with rays of red. Strong, distinctive aroma and a pleasantly unique sweet/tart flavor. Makes an aromatic, well-balanced, early cider and very good sauce. Color and texture of the dried apples are noteworthy with strong flavor. Stores about two months.xxxxxx
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Calville Blanc d'HiverClassic dessert apple. Tender, sweet, spicy, flavorful, yellowish white flesh with banana-like aroma. Excellent for sauce, cooking, & dessert. More vitimin C than an orange. Excellent keeper. Precocious bearer. Susceptible: cedar apple rust. Resistant: scab. Ripers late Oct to Dec.xxxxxx
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Cap of LibertyBittersharp high quality single varietal cider. Also acceptable for blending with bittersweets. Red blushed and striped, small size fruit.xxxxxx
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Cherry CoxOften shows dark red stripes and splashes of the solid red fruit. Keeps in storage one month longer than others of its type.xxxxxx
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ColoradonaFruit is a small, dark red apple with creamy flesh that yields a bittersweet (dulce-amargo) juice. One of the traditional Spanish cider apples. Not for fresh eating.xxxxxx
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Cosmic CrispDeep red skin with tiny star-like specks. Balance of sweet and tart makes them versatile and appealing. Firm, juicy flesh. Maintains crunch and flavor for weeks when stored properly. Their dense texture also holds up beautifully in baking, salads, and cooking, xxxxxx
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Cox's Orange PippinRegarded by the British as the finest flavored dessert apple. Firm, tender, juicy, aromatic, yellow flesh. Distinctive flavor with mellow aftertaste and unsurpassed aroma. Excellent processing apple for desserts, pies, cooking and cider. Self-fruitful. Scab susceptible.xxxxxx
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Dymock RedThe skin is completely washed with deep red, sometimes almost mahogany with bright red streaks on the sun exposed face. Paler streaks on the shaded face. The flesh is pale yellowish, often with red stains under the skin. Soft and tender. Somewhat tannic in early stages of ripening, but becomes quite sweet when the apple is fully ripe.xxxxxx
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Egremont RussetWidely considered to be the best russet, sweet nutty, even better after time in storage. Quite different from modern apple favourites that tend to be crisp, this is an apple that’s fairly dry, with a rich, complex, nutty flavour. Scab Resistant.xxxxxx
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EmpireGood for fresh eating, cider. Sauce, cooking and freezing. Excellent flavor and good storage ability. Color is an intense marroon-red, overlying a light green background. Flavor like a hint of melon or pineapple or elderflower. Tree shows good disease resistance. Tip bearing.xxxxxx
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Fremonti's Red GoldImpressive high yielding cider apple from Cottage Grove, Or. Promoted by core collaborator Marjory House xxxxxx
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FujiPopular apple but tree disease-prone. High brix.xxxxxx
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Golden NobleA large smooth-skin, yellow apple with scattered red spots, often with green flecking over the yellow background. The firm flesh is crisp and white with an acidic flavor. It is very juicy and cooks to a golden color.xxxx
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Golden RussetThe champagne of old-time cider apples. Medium size fruit. Golden bronze with a coppery orange cheek. Heavily russetted. Crisp, highly flavored, fine textured, yellow flesh. Very sugary juice. Used for cider, dried, fresh eating and cooking. Excellent keeper. Requires cross-pollination. Tip bearing.xxxx
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GoldRushMedium size, yellow-green, round-conic fruit. Tart flavor at harvest. Mellows to excellence after 6-8 weeks in storage. Keeps easily thru April, sometimes thru May, depending on storage conditions. Heavy annual bearer. Powerhouse variety extremely popular among local organic growers.xxxxxx
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GoldspurThis is a spur-type variety of ‘Golden Delicious’. Fruit is golden, crisp, medium to large sized.xxxxxx
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Granny SmithTree shows good disease resistance. Occasional problems maturing fruit in our bioregion but amazing keeping qualities.xxxxxx
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Gravenstein1797, probably earlier, Denmark. Triploid. This is the common Gravenstein form. Delicious especially for an early. Makes good applesauce. Does not store. Disease susceptible.xxxxxx
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Gros FréquinOne of several varieties used for the bitter-sweet component of French-style apple cider. Pale yellow base colour, marked with bright red striping. The flesh is cream coloured. Firm, moderately fine-grained. Juicy moderately sweet bitter and flavourful. xxxxxx
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HarrisonCider variety. Ripens October. Originates in NJ, early 19th C.xxxxxx
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Harry Master's JerseyMedium-full bittersweet cider apple. Recommended for blending with other fall varieties. Ripens Oct- Nov. Tip bearing.xxxxxx
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Hewe's Virginia CrabWhile best known as a quality cider crabapple, this is also an excellent dessert-quality crab for fresh eating. Hewes produces an excellent single varietal cider but is often blended. It is frequently planted as an orchard pollinizer as well. Fruits are small, light yellow with a red blush, and in clusters. Productive. Eaten fresh it is crunchy and sweet with a complex rich flavor.xxxxxx
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Honey SweetMedium sized fruit with yellow skin flushed with light pink. Flesh is firm, juicy, and very sweet. Excellent disease resistance. A great cider and dessert apple.xx
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HoneycrispSkin is mottled red over yellow. The flesh is very crisp and is excellent for eating. Good keeper - up to 5 months. Not good for baking, saucing or juicing as it lacks intenst apple flavor.xxxxxx
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Hudson's Golden Gem1831, Oregon. Discovered in a fencerow thicket in Tangent. Probably the largest-size, high-quality russet apple. Strange conical shape, sugary, juicy, crisp with unique pear flavor. Vigorous, productive and annual bearer. Fruit will hang on the tree long into the winter. Superb disease resistance. Coddling moth susceptible.xxxxxx
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Irenexxxxxx
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JonagoldGolden Delicious x Jonathan. Large fruit striped red over bright yellow. Firm, cracking, juicy, slightly tart flesh. Superb, rich, full flavor. Finest dessert and eating quality. Good cooking properties. Will store in common refrigeration for three months. Shows good disease resistance.xxxxxx
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JonathanA classic American variety, and widely regarded as one of the best flavoured with a good sweet/sharp balance. A precocious and productive tree. Keeps until late winter. Bred for scab resistance. Good for cooking and fresh eating.xxxxxx
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Karmijn de SonnavilleOur favorite apple of 2016. Rich robust flavor with masses of sugar and acidity and crisp juicy flesh. Apples red or with red flush and large. Susceptible to apple scab and grows best in cooler summer areas.xxxxxx
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KeepsakeFine grained, hard, very crisp, juicy light yellow flesh. Strongly aromatic flavor. Very hardy. Mellows with age. Attains peak fresh eating quality in January or February. Keeps in storage through April.xxxxx
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Kidd's Orange RedCox's Orange Pippin cross. Late-season. Skin is yellow but with an extensive orange-red flush. The flesh is a light yellow-cream colour, and quite dense. It bites cleanly, but is firm rather than crunchy. The flavour is sweet and honeyed, with an aromatic complexity.xxxxxx
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King DavidMedium-sized, late-season apple. Pale green skin overlaid with deep dark wine-red. Flesh is pale yellow, crunchy, medium to fine-grained texture. Sweet tart flavor with spicy nuances of wine.xxxxxx
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King of Tompkins CountyLarge yellow-green apples with red stripes are excellent for eating fresh, for cooking and for making cider. They also keep well. Highly prized apple is a tip bearer. (Tip bearer pruning note: Wait to prune until two inches of new growth has begun in spring. Then prune back to 6-8" of last years growth)xxxxxx
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Kingston BlackFamous English cider apple. One of only three English varieties used as a single-variety cider. Classed as a bittersharp. Somewhat hard to grow. Requires careful pruning.xxxxxx
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LibertyExtremely popular apple with OG growers. Dessert apple. Deep dark red fruit. Superb fresh eating. Makes a fine pinkish applesauce. Listed as scab immune by WSU Mt Vernon NWREC.xxxxxx
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LodiAn early-season yellowish-green apple, a hybrid of Transparent and Montgomery Sweet. The soft, white flesh and sweet-tart taste make it a good choice for applesauce and pies.xxxxxx
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MacounSize and shape like McIntosh. Dark purplish red over green background. Firm, aromatic, white flesh. High quality, all-purpose dessert apple. Fruit drops readily and bruises easily. Medium size, vigorous, hardy, spur-type, productive tree. Upright habit. Very resistant to fire blight. Ripens early Oct.xxxxxx
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Marin OnfroyThis apple is used exclusively for cider; it is not suitable for fresh eating. These apples are medium-small, striped red over a green ground. The flesh is white and spongy with a tendency to watercore. The juice produces a rich, full cider with notes of raisins. xxxxxx
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McIntoshThe flavor is simple and direct, generally sweet but with refreshing acidity, and usually a hint of wine - often referred to as "vinous". In general these apples keep reasonably well in store, but the flavor falls away quite rapidly - although remaining perfectly pleasant.xxxxxx
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MelroseLarge flattened fruit. Very good cooking and dessert qualities. Outstanding keeping characteristics, best after Christmas when it develops it's fruity aroma. Will store through April without refrigeration. Tree is a vigorous, productive, annual bearer.xxxxxx
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Muscadet de DieppeHighly regarded as a vintage, bitter-sweet cider apple, this Normandy varietal is also used in the production of Calvados, which is one of France's flagship apple spirits. Base colour is yellow to golden yellow, flesh is cream coloured. Tender and soft. Sweet and aromatic with hints of honey, bananas, nuts and fresh-cut grass. xxxxxx
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MutsuA versatile dessert and cooking apple, sharp but still pleasant to eat fresh. Large, round, yellow fruit. Distinctive, delicate, spicy flavor is faintly anise-like. Good dessert and processing apple. Great keeper. Vigorous tree. Somewhat scab susceptible but all round fruit qualities make it a serious consideration for a local grower.xxxxxx
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Noël des ChampsA traditional French bittersweet cider apple. A small apple, yellow suffused with a pink blush, and it holds to the tree well after ripening. The juice is sweet to bittersweet, sugared.xxxxxx
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Norton's MelonMedium to large size, round and slightly flattened. Lightly ribbed. The base colour is a light yellow, over which are patches and stripes of red. Flesh is white, fine-grained and crisp. Juicy and sweet-tart. Aromatic. xxxxxx
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Pink PearlMedium size apple with attractive cream and green skin, sometimes blushed with red cheek in warmer areas. Novel, bright pink flesh. Rich, sweet flavor. Fine aroma. Good dessert quality. Makes colorful applesauce or pie filling. Good storage ability. Medium to large tree. Scab susceptible. Ripens Aug to Sept.xxxxxx
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Pomme GrisExcellent dessert apple grown by Thomas Jefferson at Monticello. Small to medium, deep yellow-brown mottled fruit is striped with dark red. Rich sweet nutty flavor. Ripens in Sept.xxxxxx
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Porter's PerfectionA 19th century English cider variety producing a bittersharp juice with high acid and tannin. Grows well in organic conditions.xxxxxx
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Puget SpicePuget Spice is considered a crab-apple because of the fruit size, but its parentage is mainstream apples. Strangely, it is far more akin to hard cider apples, and its tannin levels would classify it as a bittersharp.xxxxxx
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Red GravensteinSimilar to Gravenstein but sweeter. Skin is a deep solid crimson to purple-red and hangs beautifully on the tree. White, crisp, sweet, full-bodied flesh lends itself to delicious juice and pies. Grows well in organic conditions.xxxxxx
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Red RomeLarge, round, uniform size, brilliant red commercial culinary apple. Crisp, juicy, aromatic white flesh. Unique tartness. Good baking apple. Superior keeper. Vigorous, thrifty, productive tree bears young. Late blooming. Self-pollinating. Ripens late sept to mid Oct.xxxxxx
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RedfieldRed flesh. Pulpy apple with a intense berry note. Presses into excellent juice.xxxxxx
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Ribston PippinClassic dessert apple of England. Yellow-fleshed bright orange fruit with red blush, Not attractive but fine, rich flavor and pleasant aroma. One of the best for eating, cooking and cider. Fair storage ability. Extremely sugary flesh. Does well under organic conditions.xxxxxx
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Rose PendragonA remarkable red-fleshed variety of high eating quality possessing superior nutritional characteristics, on a happy, productive tree. It was thought that this apple had a historical narrative tied with the Grail and was an ancient Roman apple, however recent genetic studies show this is Niedzwetzkyana x Snow Fameuse making its origin sometime after the late 1800's. Tip bearing.xxxxxx
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Saint MartinConsidered a vintage quality cider apple, it is one of the main ingredients in the making of Calvados. Green/yellow flushed with red on the sun-exposed surface. Flesh is firm and juicy, bittersweet.xxxxxx
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SmokehouseRather flattish shape. Red-striped yellow fruit. Tender but firm, exceedingly juicy, yellow tinged flesh. Fresh cider flavor. Very good quality cooking, eating and baking apple. Keeps well through March. Vigorous growing tree requires pruning. Young, productive bearer. Reliable cropper. Shows some fire blight resistance. Ripens during September. Hardy to -40 degrees.xxxxxx
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Snow FameuseFlesh is tender, spicy, distinctive in flavor, and snow white in color with occasional crimson stains near the skin. It is a very hardy, heavy bearing tree that is excellent for home orchards.xxxxxx
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SpartanMcIntosh type. Beautiful, medium size, dark red dessert quality apple. Highly aromatic, fine flavor. Superb for eating fresh. Better keeper and shipper than McIntosh. Keeps through January. Annually productive. Precocious and consistently heavy bearer.xxxxxx
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SpitzenburgThomas Jefferson's favorite. Fantastic dessert apple. Crisp, fine-grained, spicy, juicy, yellowish flesh. Rich, aromatic flavor. Average to good flavor when tree-ripened & radically improves with storage. Ripens during Oct but stores several months.xxxxxx
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ThornberryOriginated in Whitethorn, California. Medium-sized apples with translucent yellow skin. Pink flesh with a tart, sprightly, berry-like flavour. Ripens in early October. Not a very juicy apple. Good for fresh eating.xxxxxx
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Westfield Seek-No-Further
Pale to dull red over pale green background. Prominent spotting dots. The flesh is white, fine grained tender with a rich sweet flavor. This apple is best for fresh eating.xxxxxx
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Wickson CrabExcellent cider crabapple. Small yellow and red fruit up to 2" diameter. Very sweet, up to 25% sugar, but a pronounced acid tang. Highly flavored, juicy. Considered by some one of the best fresh eating varieties. Discovered by a Mr Wickson of Northern California and popularized and much used in crosses by the famous apple breeder Albert Etter.xxxxxx
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Winter BananaStrikingly beautiful, large apple. Pale yellow, waxy finish. One side usually blushed with delicate rosy pink. Distinctive, aromatic flavor similar to bananas. Better for eating but too mild for cooking. Favorite for cider. Keeps until March. Vigorous tree bears young and annually.xxxxxx
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Yellow BellflowerLemon yellow with conspicuous white or russet dots. Good for fresh eating, pie, sauce and cider. Good dessert apple later in season as flavor develops with time.xxxxxx
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Yellow JuneA tart apple, it bruises easily, and does not keep well. One of the best frying apples, having the consistency of a sauce. The fruit is medium in size, a bright yellow upon full ripening (green otherwise), and the flesh white, tender, and briskly subacid. Ripens in late June and early July.xxxxxx
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York ImperialFunny lopsided apple commonly known for its strange shape. The skin is a yellow to blush-reddish color with some green-yellow striping. Flesh is cream colored, crisp, and firm, with a mild sugary-tart flavor profile.xxxxxx
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Zabergau ReinetteHuge, gold-brown russet fruit. Crisp, white flesh. Flavor is sometimes described as rich and nutty. Ripens late. Triploid. Requires a pollinator. Long keeper. Thrives in organic conditions.xxxxxx
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Brown SnoutA small bittersweet cider apple, mildly astringent. Greenish-yellow with heavy russeting at the pointed blossom end.xx
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ChehalisResembles Golden Delicious but larger, crisper & more elongated. Crisp, cream-colored flesh. Medium-fine texture. A big, sweet, yellow apple. Good for baking. Tree moderately vigorous. self-pollinating. Highly scab resistant. Somewhat mildew resistant. Ripens late Sep to mid-Oct.xx
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Grants Pass Red Flesh CrabLong hanging red flesh apple discovered growing along Redwood Highway in Grant's Pass by core collaborator Brad Smith of Williams. Excellent crisp fleshxx
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NehouOld French hard cider variety. A medium sized tree with excellent yields. It is one of the full bittersweets with a high tannin and low acid content. Nehou creates quality cider with a full body and a pleasant fruity astringent flavor. Apples are soft, medium size and easily bruised. Heavy bearer.xxxx
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Red DeliciousOne of the most famous American apple varieties, known for its bright red color. Unfortunately, visual appeal is not matched by flavor. Red delicious has a sweet but very mild flavor, somewhat reminiscent of slightly over-ripe melon.xxxx
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AlmataRed flesh culinary crab apple par excellence. Slight tendency to be biennial. More acidic than typical dessert varieties, having an intense sharp brisk flavour. They make an excellent and beautiful juice that ferments into a nice hard cider as well.xx
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AromaBase colour is yellow over which is a bright red wash covering about two thirds of the surface. Flesh is yellowish, fine-grained and tender. Juicy, sweet and sprightly. Aromatic. Dessert apple also favoured for baking and cider.xxxx
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Firecracker CrabSmall sweet/tart crab apple with red skin and solid red flesh. Nice fresh eating crab that is also used to color cider.xx
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Frequin RougeA traditional French bittersweet cider apple from Normandy. Tree has long, swooping branches making it grower-friendly, but has a strong biennial tendency. Not for fresh eating.xx
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Ginger GoldRelative of Golden Delicious, yet it has a much earlier season. Will last several weeks in the fridge.  The flavor is fairly mild, and a bit sharper than Golden Delicious but still sweet for an early variety. Shows good disease resistance. Susceptible to coddling moth.xxx
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Medaille d'OrCider apple. Very sweet juice with a strong but not unpleasant, astringent aftertaste. Ripens Sept to Nov.xxxx
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Newtown PippinA good winter stgorage apple, picked late October. It is hard and unappetising if eaten straight from the tree, instead it should be stored for 1-2 months, before being used over the winter period. A notably versatile apple, being excellent for eating fresh, cooking, and for juicing and hard cider.xx
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Northern Spy1800's, New York. This is an iconic US heritage variety. Very late-season. Large stout apples with red, yellow, and green streaked skin. Tender-crisp flesh, creamy yellow and juicy. A bit of tartness. Cider-quality flavor with hints of pear.xxxx
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Redlove CalypsoVery aromatic, sweet, firm and juicy, beautiful dark red flesh, the darkest of any of the Redlove apples, yet still very sweet and aromatic. Ripens in mid to late September and can be stored until late December. xxx
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Twenty OunceAttractive, very large, striped red flush over a greenish background. Flesh is white and semi- firm with high quality. Great for baking and dessert.x
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Tydeman's Early RedA moderately vigorous tree with a somewhat droopy habit. Mid-sized apples are sweet and juicy, and the aromatics are often described as strawberry. The skin is deep red and the flesh is crisp and white with a tinge of green. Tydeman's Red is a partial tip bearer and ripens in August. It is resistant to powdery mildew and scab but susceptible to fireblight. Tip bearing.xxx
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Whitney CrabSweet wonderful little apples with a hint of vanilla, early ripening - brix 11.3 ferments to at least . Traditional french pickling apple.xxx
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Beni ShogunA sport of the ever-popular Fuji variety, scab and mildew resistant and a great choice for the organic grower. The fruit, which ripens in early Fall, is a pleasing dark red color and has an excellent, sweet, juicy flavor.xx
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BITE ME!Flesh is moderately crisp, a medium-fine light yellow, and a bit on the sweet side though pleasantly balanced. Malt and berry notes.
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Blenheim OrangeA popular old English apple variety, primarily a cooker. Doesn't hold shape when cooked, cooks to a stiff purée. Has a nutty, quite sweet taste and a crumbly texture. Triploid - requires TWO other varieties for full pollination.x
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BrockFruit is large and pinkish red over cream in color. Flavor is mildly sweet but distinctive. Ripens in September.x
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Burford's Red FleshBeautiful red flesh inside crimson skin. Apple is crisp, juicy and tart. Great for ciders and makes lovely red/pink sauces, chutneys and beverages.x