Malus spp.This is a twig for grafting. Summer, deep purplish red skin, red-stained cream flesh. Nice balance of tart and sweet. Crisp and juicy fresh-eating; fine cooking. Disease-resistant; scab immune. Z4.
Malus spp. Summer, wine red skin, beet red flesh. Flesh is almost solid beet red: a real eye popper! Very good and extremely tart. Good addition to cider and sauce. Z3.
Malus spp.This is a twig for grafting. Summer, wine red skin, beet red flesh. Medium-sized fruit with almost solid beet red flesh: a real eye popper! Very good and extremely tart. Good addition to cider and sauce. Z3.
Malus spp.This is a twig for grafting. Winter, russeted gold-green skin, yellowish flesh. Medium-large russet is great for fresh eating and cider. Keeps till May. Rare. Z3/4.
Malus spp. Fall-winter, bright red-blushed skin. Famous American heirloom apple. Large brilliant shiny yellow with a bright red blush. Best for fresh eating: aromatic, slightly crisp, juicy, mild. Good sauce. Z4.
Malus spp. Fall, red skin, creamy white flesh. Famous old-time apple. Huge fruit with firm but tender flesh. Aromatic tart flavor. Excellent cooking and drying. Scab-resistant. Z3.
Malus spp.This is a twig for grafting. Winter, yellow skin. Large firm crisp fine-grained juicy aromatic all-purpose apple does everything well, including keeping all winter. Blooms early-midseason. Z4.
Malus spp. Fall, blushed yellow skin, golden flesh. A new discovery! Tasty dessert apple, more flavorful than its presumed parent Wolf River. Great for fresh eating and cooking. Z4.
Malus spp. Winter, russeted greenish bronze skin, white flesh. Excellent fresh eating. Very large russeted fruit with firm white fine-grained flesh and nutty sweet-sharp flavor. Good keeper. Z4.
Malus spp. Late summer, red-striped skin. Medium-sized, highly-flavored fruit. Good balance of acid/sweet. Crisp and juicy fresh-eating. Stores up to seven weeks. Z3.
Malus spp. Fall, russeted green skin, creamy white flesh. Excellent bittersweet for blending in hard cider. Juicy firm quite bitter very astringent flesh has a very high sugar content. Rare. Z4.
Malus spp. Fall, pink-spotted yellow skin. Full bittersweet cider apple. Very bitter yellow fruit with spots of pink and orange when fully ripe in mid-October. Intense tannins. Some specimens measured 21 brix. Heavy annual crops. Z4.
Malus spp. Fall, dark red skin. Bittersharp cider apple. Dark red crabapples look like enlarged cranberries. Mostly tart and slightly sweet with a bitter finish. Z4.
Malus spp. Late fall, red-striped skin. Medium-bittersweet cider apple. One of the most popular cider varieties. Not for eating fresh. Annual bearer. Z4.
Malus spp. Fall, red-striped skin. High-quality bittersweet variety recommended for blending with other fall varieties. Soft astringent tannins. Narrow upright tree form. Becoming popular commercially in New England. Z4.
Malus spp. Fall, russeted red skin. Bittersharp cider apple high in tannin and acidity. Makes a full-bodied vintage cider with nice blend of acid, tannins and sugar. Decent fresh-eating. Z4.
Malus spp. Late fall, russeted yellow skin. Full bittersweet cider apple. Lots of tannin. Light yellow fruit mostly covered with tan russet. Combine with other late varieties. Z4.
Malus spp. Fall, dark red skin, red flesh. Bittersharp cider apple. Among the best red-fleshed cultivars. Prized for its size, vigor, disease resistance and deep red juice. Z4.
Malus spp. Late fall, green skin. Full bittersweet cider apple. Low acidity and a nice astringency. If you’ve been looking for late-ripening bittersweets, try this one. Z4.
Malus Dark red skin. 20 × 20'. Deep pink buds and deep clear red-pink single flowers. Birds will love the abundant persistent fruit! Excellent disease resistance. Z4.
Malus spp. Orange-red skin. Red buds open to red-tinged white textured single blooms. An excellent crab for persistent fruit and disease resistance. Very distinctive upright form. Z4.
Malus spp. Maroon-blushed green skin. Ornamental flowering crabapple with beautiful rose-like blossoms and bitter green fruit. Very high in tannin. Great for cidermakers! Blooms late. Z4.
Malus spp. Purple-red skin. Classic culinary crab. Still found in old Maine dooryards. Apricot-pink buds, large fragrant pure white single flowers. Great for canning, pickling, delicious sauce and flavorful ruby-red jelly. Z2.
Malus spp. Bright red skin. Very rare! A true weeper, wide spreading and cascading in tufts and mounds. Single pink blossoms and bright red crabapples. Z3.
Malus spp. Dark red skin. Lovely in purply-pink bloom, but especially prized for its fabulous foliage. Reddish leaves turn to glossy purplish-green, fading to all purple in fall. Z3.
Prunus armeniaca Red-speckled orange skin. Heirloom English variety now standard in the U.S. Orange fruit speckled with red is sweet, aromatic and firm yet juicy. Great for fresh eating, canning and drying. Z5.
Prunus armeniaca Midsummer, yellow-orange skin. One of the best-tasting of the Harrow series of hardy apricots, but not quite as cold tolerant as others. Drips with sweet juice. Z4/5.
Prunus armeniaca Mid-late summer, orange skin. Multipurpose sweet freestone variety is good for fresh eating, canning and drying. Most cold hardy of the Harrow series. Z4.
