Below are varieties that we are currently growing in our heirloom apple orchard. Unless otherwise noted, these are young grafted trees that we hope will produce marketable fruit within the next 4-5 years. Most are heirloom varieties, although a few are current favorites. As of 2025, some are experimental varieties from Skillcult. This page will be frequently updated, with new information and photos as we have them.
Alatau
Limited information is available about this apple. Scion was sourced from Hocking Hills Orchard. It was simply described as a red-fleshed apple from Kazakhstan. Alatau appears to be a vigorous grower thus far.
Ashmead’s Kernel
Origin: Gloucester, England, early 1700’s
Color: orange/gold/green/russet skin with yellow flesh
Flavor: intensely sharp and sweet
Best for: fresh eating
Bill’s Red Flesh
Origin: Oregon, 2000’s?
Scion was sourced from Hocking Hills Orchard. Originally introduced by Bill Schultz of Oregon. Described as having deep pink blossoms in the spring and reddish foliage in the summer. Apples described as red-skinned with bright red flesh that is flavorful and sweet.
Black Strawberry
Origin: California, 2020
Note black strawberry is an experimental release from the breeder Skillcult.
A red-fleshed Skillcult introduction, likely a Grenadine x King David cross. I’m doubtful it will ripen early enough here in zone 4b/5a, but its promise of strawberry flavor made me curious enough to graft a couple. This apple may wind up in a greenhouse if it late ripening is its only drawback.
Cherry Crush
Origin: California, 2021
Note cherry crush is an experimental release from the breeder Skillcult.
A pink-fleshed Skillcult introduction, a Grenadine x Cherry Cox cross. It is said to ripen in the early fall and have a hint of cherry flavor. I am hopeful this apple will do well in this climate given it’s early fall ripening and due to having cherry cox as a parent. This apple wants to grow; my cherry crush grafts had green leaves emerging a mere THREE days after grafting. They continue in their vigorous growth after transplanting outdoors.
Cornish Gilliflower
Origin: England, 1700’s
Color: green with red streaks and covered with russeting
Flavor: clove-like, highly flavored and aromatic, perhaps hits of honey or melon
Best for: fresh eating, cooking
Cornish gilliflower has the largest buds of any scion I’ve grafted. Growth seems vigorous so far, although I’ve read it prefers more moderate climates than mine. It may get a greenhouse space at some point if this is true.
Cox’s Orange Cherry
Origin: England
Color: a redder sport of cox’s orange pippin
Flavor: cherry-like, less complex than its parent cox’s orange pippin (below)
Best for: fresh eating
Cox’s Orange Pippin
Origin: Bucks, England, 1825
Color: orange/red mottled over yellow skin, yellow flesh
Flavor: highly flavored, complex flavor with subtle notes that range from citrus to pear to tropical flavors
Best for: fresh eating, storage, some argue it is one of the very best dessert apples
Egremont Russet
Origin: England, 1800’s
Color: Green with russeting
Flavor: Rich, balanced sweet/tart, some describe it as nutty
Best for: Fresh eating, some say it makes THE best apple juice
Of note, I purchased several pounds of egremont russet apples this past fall and they disappeared quite quickly from my kitchen. The entire family loved them and I was quite sad when they were gone. I decided I needed to graft my own this year!
Fireside
Origin: Minnesota, 1940’s
Color: Greenish yellow with red striping
Flavor: I think it tastes like apple candy. Sweet, with tart undertones.
Best for: Fresh eating, makes great applesauce
Note: Note: our Fireside (picture below) has been confirmed correct by DNA testing through Washington State University.
Freedom
Frostbite
Golden Russet
Gray Pearmain
Green Newtown Pippin
Hamilton
Origin: Southern US in the early to middle 1800’s.
Color: Yellow skin covered with red blushing and/or striping, yellow flesh
Flavor: Sweet
Best for: fresh eating, cooking
Honeycrisp
Origin: developed by the Minnesota Agricultural Experiment Station’s Horticultural Research Center of the University of Minnesota in 1960, cross of Honeygold and Macoun apples, introduced to the public in 1991
Color: yellow skin with red/orange blushing
Flavor: sweet
Best for: fresh eating
Honeygold
Origin: developed by the Minnesota Agricultural Experiment Station’s Horticultural Research Center of the University of Minnesota in the early 1900’s, cross of Golden Delicious and Haralson apples, introduced to the public in 1970
Color: golden yellow skin that may have red blushing, with yellowish-white flesh
Flavor: sweet, sweeter than Golden delicious
Best for: fresh eating
Kavanaugh
King David
Origin: Arkansas, 1893
Color: green skin overlaid with deep red, yellow flesh
Flavor: intensely tart, notes of spices, citrus, and/or tropical flavors
Best for: fresh eating, cooking, pies, storage
Liberty
Origin: developed by the New York State Agricultural Experiment Station and released to the public in 1978.
Color: yellow skin with red overtones, white flesh
Flavor: sweet-tart
Best for: fresh eating, cooking
Maiden Blush
Origin: New Jersey, late 1700’s
Color: light yellow skin with red blush, white flesh
Flavor: tart
Best for: cooking, juicing
Mann
Origin: New York, 1850
Color: Yellow skin, yellow flesh
Flavor: subacid
Best for: cooking
McIntosh
Origin: 1800’s, Ontario, Canada
Color: deep red over yellow
Flavor: Balanced subacid, spicy, with subtle fruit punch flavors
Best for: Fresh eating, applesauce
Note: our McIntosh (picture below) has been confirmed correct by DNA testing through Washington State University.
Musketeer
Northwest Greening
Pinker Lady
Pink Pearl
Starkey
Sweet 16
Tolman Sweet
Origin: Massachusetts, 1700’s
Color: yellow-green skin, white flesh
Flavor: sweet
Best for: juice, pies, fresh eating
Vanilla Pink
Whitney Crab
Windfall Golden
Wolf River
Origin: Wisconsin, 1860’s
Color: green-yellow skin with red stripes and blushing,
Flavor: subacid
Best for: cooking, baking, applesauce
In case you can’t tell, we love old apples! Have any on your land? We’d love to hear your apple stories and swap scion wood. Feel free to comment below, contact us on our homepage, or drop a note at our roadside stand!
Have an old favorite you’d like to save? If you’re local, we’d be happy to show you how to graft your own tree, or to graft one for you. If you’re not in the area, we recommend the Seed Savers Exchange’s online apple grafting classes, offered each spring. We also recommend taking a visit to Seed Savers heirloom orchards to try their historic apples.
Want to learn about some of our other adventures? Check out our recent experiments with plastic eating mushrooms.
