 IDARED:
A highly flavored aromatic apple of good size and shiny red skin. flesh is crisp white and juicy.
Excellent for sauce and pies and excellent dessert apple. Developed by the Idaho Ag. Experiment
Station. Ripens mid October. |
 NORTHERN SPY:
Large, round, often flattened greenish/yellow fruit flushed and striped pinkish red with a delicate bloom and occasional russet patches. Fine grained, rather firm, very tender, crisp juicy yellowish flesh. Tart,
aromatic flavor. Excellent all purpose apple except not good for drying.
Ripens in late October. |
 KENT:
Medium size conical fruit. Light red with smooth russet radiations from stem end. Crisp white flesh. At
best rich with lots of sugar and acidity, quite aromatic. Mellows to become sweeter.
Pick mid to late October. |
 SENATOR:
Also known as Oliver. Originated in Arkansas over a hundred years ago. A flattish round, medium size apple. Almost solid red over green background with prominent white or russet dots. Tender, crisp,
juicy flesh. Most refreshing flavor. Crops very well every year. Ripens in early October. |
 MACLELLAN:
A very old Woodstock, Conn. apple planted from seed, introduced in 1780. Light smooth, straw colored fruit covered with stripes and marblings of lively red. Good sprightly taste of fruit in November.
Crisp, firm flesh. Ripens late fall. |
SMITH:
Introduced in 1865. Very large yellow green fruit with smooth skin and faint blush. Yellow flesh is tender, crisp, juicy, sprightly subacid, aromatic. Very good in quality, especially for dessert
use. Ripens in late August. |
 MELON:
An old apple that bears young and biennially. Fruits very good quality for dessert or market. Medium large, skin yellow, red striped, round, oblate, conical with mild
flavor. Ripens mid-season. |
 SPARTAN:
Medium size dark red almost mahogany dessert quality apple. Pure white flesh, crisp
sweet with some acidity. Superb for eating fresh..
Ripens mid October. |
 MELROSE:
Official Ohio State apple. Large flattened fruit. Yellowish green skin flushed and streaked
dark red with russet spots. Firm, coarse, juicy creamy white flesh. Slightly acid flavor. Very good cooking and dessert qualities.
Ripens from mid to late October. |
 WOLF :
Large in size, dark red flushed and ribbed at the eye and on the body.
There is russet on the base and russet dots over most of the surface.
Creamy white flesh. Good for cooking and for drying.
Ripens in late August to mid September. |
