An apple dating back to 1826 of Russian origin, it can withstand our cold prairie winters. This beautiful yellow apple is one of the most sought after apples in eastern Europe. It is excellent for pies, fresh eating, sauces, and ciders.

The Belle De Boskoop originated in 1856 in Boskoop, Holland. It is a large greenish-yellow fruit, sometimes with a dark red blush. An outstanding crisp and tangy all-purpose apple.

Like Batman or your favorite superhero, this apple has an exciting origin story! The story begins with David Stone, one of the original settlers of Bethel, Vermont. Stone and a number of other settlers in the Bethel area were taken prisoner during the Royalton Raid on August 9, 1780. The captured settlers were taken up to Quebec. Eventually, several of the prisoners escaped. On their way home they passed through an orchard and foraged some fallen apples to eat. Stone found them so delicious he brought several seeds home to plant around the region, and the Bethel Apple tree was born!

Discovered in Maine around 1790, this beautiful apple is deep red with a dark waxy bloom that makes it appear a dark purple-red or almost black, giving the apple its name.  They are crisp and juicy, sweet and slightly tart when first picked. They become progressively sweeter in storage.

The story of this apple is that the first Bramley tree grew from a seed planted by a young girl, Mary Ann Brailsford, in her garden in Nottinghamshire, England in 1809. Bramley Seedling apples are large and very tart. They are a great addition to ciders and make an exceptional sauce becoming golden and fluffy when cooked.

What a name for an apple! This tree was discovered as a chance seedling in 1850 in Britain, and named for the brown russeting on its end. The Brown Snout is a very popular cider apple. It is described as bittersweet, high in tannins, and mildly acidic.

This apple originated sometime during the latter half of the 1700s on land belonging to Matthew Campfield near Newark, New Jersey. The Campfield apple is a highly regarded cider apple and is described as dry, quite sweet and rich in flavor.

A beautiful red apple, exceptionally sweet, and medium in size, the Cinnamon Spice apple was named for its distinctive cinnamon flavor. Some say it tastes similar to an apple pie. 

Cortlands were developed in the late 1800s and introduced in 1915. Their sweet-tart flesh is tender and crisp, with hints of strawberry. Great for fresh eating, baking, ciders and apple rings. They are also nice for salads as they are slower to brown when exposed to air.

A very old variety, thought to have been in existence in the days of the Roman empire. It is interesting to wonder about who all might have tasted this apple during the last 2000 years. It was first formally documented in the early 1400s in the Normandy region of France, where it was commonly grown and quite popular. It later became popular in Victorian England where it was listed among the top 10 dessert apples and is still described as one of the best fresh eating apples today!

A delightful little crabapple from a seed collected in 1897 Russia and brought over to Brookings, South Dakota! A golfball sized fruit that makes delicious pink sauces, jellies, and ciders. Described as having a flavor reminiscent of strawberry and pineapple, it is also a tasty treat to eat out of hand.

The Duchess of Oldenburg is firm, crisp and juicy. Originating in Russia in the second half of the 1700s, the tree is well suited to withstand our winters. In fact the tree was said to have “kept up the hope of prairie orchardists in times of great discouragement,” in the book The Apples of New York, Volume II, by S. A. Beach. Its large fruit is ready for harvest early in the season and is excellent for fresh eating, baking, and making dried apple rings.

The Fireside apple was developed in 1917 and introduced in 1943. It is rumored to be named for Roosevelt's "Fireside Chats" that the country listened to in the early 1940's. The Fireside apple is delicious and has a heavenly smell. Crisp, sweet, and juicy, this long-keeping apple is excellent for fresh eating, holds it shape well for baking, and makes a wonderful sauce.

A beautiful red apple with crisp, juicy white flesh. Holiday Apples have a flavor reminiscent of a Jonathan, sweet to mildly sweet-sharp with hints of strawberry. Holiday Apples were developed in the 1950s in Ohio as a cross of Jonathan and Macoun.

Everyone knows this delicious treat! But what makes a Honeycrisp so delicious? Well, Honeycrisp apples have cells that are about twice the size of cells in normal apples and, as such, they release an extra large burst of sweet juice and flavor! Honeycrisps were developed in Minnesota in the 1960s, but not released until the 1990s.

Hunt Russets date back to American colonial times, originating on a farm in Massachusetts in the 1750s. They are a medium sized golden yellow apple with bronze russeting. The Hunt Russet is moderately juicy, sweet-tart with pear flavors. Depending on weather and conditions some years it can be very sweet. It is a good keeper too, known to keep in root cellar for over a year! The Hunt Russet stands as a fine eating apple and is delicious in pies and cider.

King David was discovered in an Arkansas farmer's fence line in 1893. King David is a late season apple and should not be picked until it fully develops it deep dark red color. The apples are firm, crisp and juicy. Their excellent flavor is described as a little sweet, a little tart, spicy and cidery. From pies to sauces, ciders to strudel, King David boasts excellent versatility.  Among apple enthusiasts, King David has a very passionate fan base claiming it to be the best eating apple in the world!

Kingston Black is considered cider only, unless you are very adventurous! It is a very popular hard-cider apple, possibly the best-known apple today for making a single variety British style cider. The apples press out a golden-amber juice, sweet and sharp, full bodied and nutty with notes of lemon and butterscotch. Although its exact origins are unknown, the first record of Kingston Black was in 1820s England. 

Mendocino Cox is a bud sport of the famous Cox's Orange Pippin with equally intense flavor but they tend to keep better in storage than Cox.  These are best eaten fresh and considered to be one of the best desert apples. They are fine grained, firm, and juicy. Flavor is sweet-tart, a little spicy with hints of pear, melon and oranges. 

An apple named after the Mutsu province of Japan where it was developed in the 1930s. The Mutsu is a green apple that is crisp and juicy. It is sweet and honey flavored with a hint of spiciness. Great for pies and fresh eating!

This apple originated in the early 1800s in the Smoky Mountains of Tennessee. Myer's Royal Limbertwig is a firm and sweet with a spicy bite. It is a versitile apple excellent for fresh eating, sauces, and baking. It also makes a great fresh cider!

An all-American apple, the Newtown Pippin originated in New York in the early 1700s, and was a favorite of George Washington and Thomas Jefferson! On a trip to Paris Jefferson wrote, "They have no apples here to compare with our Newtown Pippin." He even grew them on his farm in Monticello, Virginia! The apples are a pale yellow-green and often russeted.  The flesh is firm, crisp, and refreshingly tart. They taste great right off the tree, but increase in flavor and sweetness with storage. The are also great for sauce, pies, and cider.

Opalescent was discovered in the 1870s, when George M. Hudson found a group of apple seedlings growing next to an old oak stump in his orchard in Michigan. He dug up the strongest one and planted it among his other apple trees.  It produces a beautiful large red apple that is dense and crunchy. They are sweet and a bit tart, rich in flavor with hints of strawberry and pineapple. Opalescents are great for fresh eating, juicing, sauces and baking.

A beautiful bright red apple thought to have originated in 1840s Oregon. This medium to large apple is tender, crisp, very sweet and juicy. Noted as an excellent fresh eating apple and also good for cider.

Pink Pearl has a unique look with green skin and light pink flesh. It also boasts beautiful crimson pink flowers in the spring! Pink Pearl apples are crisp, fine grained, and sweet-tart. They are great for fresh eating, baking, and also make a nice tangy, pink apple sauce. They were developed in the early 1900s in California.

A highly regarded Victorian dessert apple, the Ribston Pippin originated in 1707 Yorkshire, England. Its firm, crunchy flesh has a rich and intense apple flavor. Ribston Pippin also boasts being the favorite of the famous English gardener Monty Don! Popular for pies, baking, juice and cider.

A variety over 200 years old, Rome Beauty was discovered in 1816 in Ohio. It is a beautiful red color with firm, fine grained, tart flesh. It is highly prized for baking, keeping its shape and tangy flavor when cooked. It makes fabulous fried apple slices, and is excellent for pies and sauce.

Another variety with an interesting and uniquely American history, the Roxbury Russet was discovered as a chance seedling in the area of the Massachusetts Bay Colony during the early 1600s. The tree likely sprouted from a discarded core from an apple brought to North America with the arrival of the pilgrims.  The Roxbury Russet is a highly regarded heritage dessert apple. It is excellent for pies, sauces, ciders, and fresh eating.

Smokehouse originated as a chance seedling from a discarded apple core next to a smokehouse in Lancaster County, Pennsylvania in the early 1800s. Smokehouse is very juicy, spicy and cidery flavored. It is great for baking, ciders, and fresh eating.

Snow Fameuse originated in the mid 1700's in Canada, grown from seed by settlers along the St. Lawrence River. Nearly, every homestead in the area had a Snow Fameuse tree, but during the French-Indian war many the the homes were burnt down leaving only the chimney behind, so sometimes this apple is referred to as the Chimney Apple. It has a distinct spicy flavor and is excellent for fresh eating, cooking, and sweet cider.

An old French variety, Summer Rambo has been grown in France since at least the early 1500s. Later it became popular in Britain and the American colonies. Summer Rambo are a large early season apple that are great for eating out of hand, baking and excellent in sauces. They are crisp, firm, juicy, and sweet.

Development for Sweet Sixteen began in the late 1930s in Minnesota and it was released in the 1970s. Sweet Sixteen is an excellent apple for fresh eating, and makes fabulous pies, tarts, and apple sauce. It is also popular for dried apple rings. It is crisp and juicy and has a sweet-tart flavor with a bit of spice.

A beautiful red apple great for fresh eating, sauces, and pies! Delicious juicy, sweet-tart flesh with a hint of strawberry. Originated in 1868 in Minnesota. 

Dating back to the 1200s, the White Pearmain is one of the oldest know English apples. It is a good keeper and is an excellent dessert apple. It is sweet and aromatic with flesh that is firm and crisp. As the name suggests, this apple has some slight pear undertones in flavor.

Whitney Crabs are a larger crabapple originating in 1869. They are one of the best crabapples for eating out of hand. I've heard there used to be a Whitney Crab near where Perkins, SD used to be and that they were pretty tasty, so we had to plant a few! 

Aonther South Dakota apple! The Winekist was introduced in 1949. A red fleshed variety, Winekist apples have good flavor, are very tart, and make excellent ciders and beautiful pink apple sauces.

This apple originated in Wolf River, WI in 1875. The Wolf River tree produces enormous fruits, sometimes 1 pound or more for a single apple. Famously, sometimes one Wolf River apple is large enough to fill an entire pie!