What's Inside

Bright red apple with soft, juicy flesh and a slightly tart flavor. Tree is hardy, vigorous, and susceptible to fire blight. Introduced in 1936.

Ripens mid- to late August.

Large, red over orange crabapple that is excellent for fresh eating and sauce, but does not store well. Tree is very hardy, even in USDA Plant Hardiness Zone 3. Introduced in 1957.

Ripens mid- to late August.

Striped red, juicy, moderately tart fruit good for eating and cooking. The fruit will store for 2 to 4 to weeks. Tree is susceptible to fire blight and somewhat prone to biennial bearing. Introduced in 1977.

Ripens mid- to late August.

Large, crunchy, juicy red fruit with a sprightly sweet-tart flavor. Excellent for both fresh eating and cooking. The fruit will store for 6 to 8 weeks. Tree is vigorous, upright and very susceptible to apple scab. Introduced in 1999.

Ripens late August to early September.

Large, russeted crabapple with a rich, nutty flavor. Best for fresh eating or sauce. The fruit stores for 4 to 5 weeks. Introduced in 1949.

Ripens early September.

Medium-size red and yellow apple with juicy flesh and a mild sweet flavor. Good for fresh eating with a storage life of 4 to 5 weeks. Tree is hardy and resistant to fire blight. Introduced in 1970.

Ripens mid-September.

Crisp and juicy with an exotic yellow flesh and a very sweet, unusual sugar cane or spicy cherry candy flavor. The fruit stores for 5 to 8 weeks. Tree is very vigorous and fruit may be subject to premature drops. Introduced in 1977.

Ripens mid- to late September.

Large, dappled red fruit with a well-balanced flavor, outstanding crispness and juiciness. Best for fresh eating and salads as the flesh is slow to brown. Tree has low to medium vigor and excellent scab resistance. Fruit will easily store 7 or more months, a benefit for small commercial growers. With more than 3 million trees planted, Honeycrisp^TM is easily the most popular U of M introduction to date. Introduced in 1991.

Ripens late September.

Golden to yellow-green fruit that is sweet, crisp, and juicy. Excellent for fresh eating and also good for cooking. The fruit will store for 2 to 3 months. Tree is easy to manage but susceptible to fire blight. Introduced in 1970.

Ripens late September.

Firm texture with a complex tart flavor. Good for fresh eating and cooking. Especially good pie apple. The fruit will store for 4 to 5 months. Tree is of low vigor and easily trained. Tends to be biennial bearing. Fruit may be prone to watercore and russeting. Introduced in 1922.

Ripens late September to early October.

Intensely sweet, firm and juicy flesh. Stripped maroon-red and gold-yellow, 2 1/2" diameter fruit. Fruit may be prone to russeting. Excellent for cider. Introduced in 2008.

Ripens late September to mid-October.

Appealing red-striped apple with well-balanced flavor that is good for eating and cooking. The fruit will store for 4 to 5 months. Tree is moderately vigorous and easily trained. Susceptible to apple scab and of moderate hardiness. Introduced in 1964.

Ripens early to mid-October.

Savory, sweet tasting apple, with a slight tart balance and rich overtones. Amazingly slow to turn brown when cut. Appealing, large, bronze-red blush fruit. Excellent for fresh eating, snack trays, and salads. Introduced in 2006.

Ripens mid-October.

Very large fruit with sweet flavor and fine-grained flesh good for fresh eating, salad, and baked apples. Tree is vigorous and weeping. Introduced in 1943.

Ripens mid-October.

Very hard and crisp with yellow flesh and an exotic sweet, spicy flavor. Good for fresh eating and cooking. The fruit will store for 6 months. Tree is of medium vigor and easy to manage. Introduced in 1978.

Ripens mid-October.

Large, firm, dense fruit that is excellent for baking and long-term storage. Tree is very vigorous and productive. Introduced in 1940.

Ripens late October.