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Malus spp.
Fall. Beautiful deep pink flesh. Medium-sized fruit good for fresh eating and simply admiring! Z4.
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Malus spp.
Winter. Medium-small fresh-eating apple of unparalleled quality. Intense, aromatic, sharp & sweet. Good keeper. Scab-resistant. Z4.
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Malus spp.
Winter. Famous European cooking apple. Big blocky fruit patched with green and russet. Cooks and bakes beautifully. Keeps well. Z4.
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Malus spp.
Winter. Uniquely dark fruit with well-balanced flavor. Excellent pies and cider. Maine heirloom. Best eating late Dec. to March. Great keeper. Z4.
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Malus spp.
Fall-Winter. Medium to very large apple has a good balance of sweet and tart with hints of pear. All-purpose. Keeps until midwinter. Z4.
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Malus spp.
Winter. Large fruit with fine-grained juicy flesh. Famous dessert and cooking apple. All-purpose. Keeps till midwinter. Z4.
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Malus spp. Fall. Auvergne, France, 1670. Also known as Calville Rouge d’Automne or Red Autumn Calville.
Medium to large fruit with the
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Malus spp.
Fall. Juicy, distinctly tart, full-flavored fresh eating apple. Very popular at our Common Ground Country Fair taste tests! Keeps about a month. Z4.
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Malus spp. Late Summer. Lebanon, NY, or possibly Connecticut, c. 1850.
Excellent tender-skinned tender-fleshed dessert and cooking apple ripens
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Malus spp.
Fall-Winter. All-purpose. Relatively tart, great for pies, sauce and pizza! Very nice fresh too. Good keeper. Z4.
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Malus spp. Fall. Ancient French dessert apple first recorded in 1613 but thought to have been grown as far back as the Roman Empire.
High flavor,
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Malus spp.
Fall. Medium-sized apple. Perfectly balanced flavor, aromatic crisp juicy tender flesh. All-purpose. Tree bears young and annually. Z4.
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Malus spp.
Fall. A popular modern release with very firm, crunchy fruit. Tart, spicy and complex flavor wonderful for fresh eating. Keeps six months in storage. Z4.
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Malus spp.
Late Summer. From Russia, well before 1800. Known in New England as one of the very best pie apples! Extremely hardy. Scab resistant. Z3.
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Malus spp. Fall-Winter. Coop 30 [PRI 2693-1=(PRI 1661-2 × PRI 1661-1)] PRI Coop, 1993.
From the well-known Purdue-Rutgers-Illinois apple-breeding
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Malus spp.
Fall-Winter. Medium-large, slightly tart, crisp and juicy. Thomas Jefferson’s favorite. Good acid source for cider. All-purpose. Good keeper. Z4.
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Malus spp.
Late Summer-Early Fall. Small to medium-sized deep red apple with prominent white dots. Tender, juicy, rich, aromatic dessert fruit. Z4-6.
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Malus spp.
Winter. Medium-sized russet apple. The champagne of cider apples, and excellent for eating. Keeps well into spring. Scab-resistant. Z4.
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Malus spp.
Fall. Iconic green tart fruit famous for apple pies. Develops a pink blush when grown in colder climates. Extremely durable and sweetens in storage. Z4.
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Malus spp.
Late Summer. Famous pie apple. Med/large fruit makes outstanding eating and cooking. Flavorful and tart. Z4/5.
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Malus spp.
Fall-Winter. Medium size, firm white juicy mildly tart flesh. Delicious distinct pear flavor. Keeps all winter. Annual bearer. Z4.
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Malus spp.
Fall. Medium-sized tart citrusy crisp dense firm fruit. Excellent for dessert and cooking. All-purpose. Good keeper. Annual bearer. Z4.
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Malus spp.
Winter. Medium-large apple. Sweet, juicy, snappy fresh eating. Keeps up to seven months. Tends to bear annually. Scab-resistant. Z3.
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Malus spp.
Fall. Medium-to-large apple. Sweet juicy crisp smooth pear-like flesh. Exceptional flavor. Stores several months. Disease-resistant. Z4.
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Malus spp.
Late Summer. These culinary crabapples are a tasty snack fresh off the tree, better after storage. Especially good for brandying. Keeps well. Z2/3.
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Malus spp.
Fall-Winter. Medium-sized intensely flavored apple is fine, juicy and tender. Keeps till January. Blooms early-midseason. Z4.
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Malus spp. Fall. Possibly Northport or Lincolnville, ME, before 1880.
A large citrusy tart sour juicy dense rough-skinned russet. Very good
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Malus spp. Fall. Malus pumila Discovered by NE Hansen in Kazakhstan, 1896, or possibly by George Dieck in Siberia, 1891.
Of great importance in
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Malus spp.
Winter. Famous heirloom apple. Very large, juicy, tender. Makes a great single-variety pie! All-purpose. Good keeper. Scab-resistant. Z4.
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Malus spp. Fall-Winter. Duchess × Northern Spy. George Peffer intro, Pewaukee, WI, about 1842.
A cross between two of the best culinary apples.
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Malus spp.
Summer. The standard Maine summer cooking apple, especially pies. Medium-sized dark red fruit. Juicy subacid white flesh tinged with red. Z3.
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Malus spp.
Fall-Winter. Large, crisp and tart. Classic New England cooking apple; also great fresh eating. Keeps well into winter. Z4.
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Malus spp.
Fall-Winter. Medium-large, sharp, crisp, rich, aromatic dessert apple. Also good in cider. Great fresh eating till January. Blooms midseason. Z4.
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Malus spp.
Winter. Medium-large, rich, spicy and juicy. A great late-winter dessert apple; good cooking. Stores until summer. Scab resistant. Z4.
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Malus spp. Winter. Unknown parentage. Newport, VT, 1864.
A very tart dessert apple and a supremely wonderful midwinter pie apple. Small to
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Malus spp. Fall-Winter. Seedling of Ribston Pippin. Moses Starkey intro, Vassalboro, ME, about 1800.
Exceptionally delicious late fall to early
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Malus spp.
Be the proud keeper of a sister tree to one of many rare varieties planted at the Maine Heritage Orchard. $30 from the sale supports the project.
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Malus spp.
Fall. Medium-sized apple. Sweet, nutty and spicy flavors. Fine-textured crisp flesh. Keeps till midwinter. Some resistance to scab. Z3.
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Malus spp.
Fall-Early Winter. One of the first American varieties. Unforgettably peculiar sweet flavor. Very low acidity. Truly all-purpose. Z4.
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Malus spp. Late Summer. Thought to be Malus × adstringens (M. baccata × M. pumila). Europe, New York or New England, well before 1840. First known...
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Malus spp.
Summer. Nice balance of tart and sweet. Crisp and juicy fresh-eating; fine cooking. Disease-resistant; scab immune. Z4.
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Malus spp.
Fall-Winter. 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.
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Malus spp.
Fall. Famous old-time apple. Huge fruit with firm but tender flesh. Aromatic tart flavor. Excellent cooking and drying. Scab-resistant. Z3.
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Malus spp.
Winter. Large firm crisp fine-grained juicy aromatic all-purpose apple does everything well, including keeping all winter. Blooms early-midseason. Z4.
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Malus spp. Winter. Württemberg, Germany, 1885. One of the most famous of all European heirlooms.
Excellent fresh eating and good for cooking. Very
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Malus spp. Fall. Bittersweet cider apple. Exceedingly rare, this classic English heirloom bittersweet probably originated in Herefordshire well...
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Malus spp.
Fall. Medium-large size. Medium-full bittersweet cider apple. Soft astringent tannin. Not for eating fresh. Z4.
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Malus spp.
Fall. Sharp cider apple. One of few good for single varietal cider. Incredibly vigorous, productive. Hardy. Z4.
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Malus spp.
Fall. Medium-sized bittersharp cider apple. Full-bodied vintage cider with nice blend of acid, tannins and sugar. Decent fresh-eating. Z4.
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Malus spp. Late Fall. Medium-bittersweet cider apple. Somerset, England. Featured in the London Horticultural Society’s 1842 catalog. Kernel in...
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Malus spp.
Late Fall. Full bittersweet cider apple. Lots of tannin. Light yellow fruit mostly covered with tan russet. Combine with other late varieties. Z4.
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Malus spp. Fall. Sweet cider apple. Wilmington, VT. From the Gnarly Pippins wild-apple collection.
Matt Kaminsky, aka Gnarly Pippins, is an adept
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Malus spp. Fall. Bittersharp ancient English cider apple. Discovered around 1600 in the Forest of Dean in western Gloucestershire.
The identity of
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Malus spp.
Late Fall. Small medium-bittersharp cider apple. Heavy cropper. Scab resistant. Z4.
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Malus spp. Early Fall. Sharp cider apple. Eric Shatt, Redbyrd Cider selection, Finger Lakes region, NY.
Abundant small bright red crabapples
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Malus spp. Fall. Medium-bittersweet cider apple. Yarlington, near North Cadbury, Somerset, England, 1898.
Rich brown low-acid juice, mildly
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Malus spp.
Ornamental flowering crabapple with beautiful rose-like blossoms and bitter green fruit. Very high in tannin. Great for cidermakers! Blooms late. Z4.
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Malus spp.
15x30'. Apricot-white bloom, a beautiful shape and masses of red persistent fruit for the birds. Z4. ME Grown.
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Malus spp. 15x15' (parentage unknown but thought to be a sterile hybrid of M. ioensis × M. coronaria var. angustifolia) Arnold Arboretum, MA,...
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Malus spp. 12-15' x 15-20' Chance seedling of M. floribunda ‘Exzellenz Thiel’, Brooklyn Botanic Garden, NY, 1953.
Magnificent, fully weeping, dense
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Malus
Hardy Russian seedling rootstock for full-sized “standard” apple trees. The hardiest rootstock we offer. Space trees 20-30' apart. Z3.
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Malus
Also called Bud 118 or B118. Semi-dwarf apple rootstock, similar in size to M111 (about 85-90% of standard). Space trees 20-25' apart. Z3.
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Malus
Dwarfing apple rootstock, produces a tree about a quarter the size of a standard tree. Space trees 5-10' apart. Z4.
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Malus
Also called G11. Dwarf apple rootstock produces a tree about a third the size of standard. Space trees 8-10' apart. Z4/5.
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Malus
Very popular semi-dwarf apple rootstock produces a tree about 65-80% of standard. Space trees 15-20' apart. Hardy to Z3/4.
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Fall. Beautiful deep pink flesh. Medium-sized fruit good for fresh eating and simply admiring! Z4.
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Summer. Old American variety. Tender aromatic flesh melts in your mouth. Great for drying! Ripens over 4 weeks. Z4.
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Late Fall. European heirloom. Crisp fine-grained flesh with bold citrusy pineapple flavor. Good for dessert, cooking and pressing. Stores well. Z4.
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Winter. Medium-small fresh-eating apple of unparalleled quality. Intense, aromatic, sharp & sweet. Good keeper. Scab-resistant. Z4.
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Summer-Fall. Medium-sized fruit great for eating fresh. Makes great mid-winter sauce. Extremely rare. Z4.
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Winter. Famous European cooking apple. Big blocky fruit patched with green and russet. Cooks and bakes beautifully. Keeps well. Z4.
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Winter. Uniquely dark fruit with well-balanced flavor. Excellent pies and cider. Maine heirloom. Best eating late Dec. to March. Great keeper. Z4.
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Fall. A popular historic variety from the South. Great for fresh eating, cider and cooking. Reaches peak flavor in storage. Natural resistance to many pests and diseases. Z4.
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Fall. Large, crisp and juicy apple for dessert or culinary use. Keeps until about mid-December. Blooms midseason. Z4.
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Fall-Winter. Medium to very large apple has a good balance of sweet and tart with hints of pear. All-purpose. Keeps until midwinter. Z4.
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Winter. Large fruit with fine-grained juicy flesh. Famous dessert and cooking apple. All-purpose. Keeps till midwinter. Z4.
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Fall. Juicy, distinctly tart, full-flavored fresh eating apple. Very popular at our Common Ground Country Fair taste tests! Keeps about a month. Z4.
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Fall. 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.
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Late Summer. Small fresh-eating crab about the size of a small plum. Tender crisp juicy flesh. Not sweet. Good in sauce. Highly scab resistant. Z2.
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Late Summer. Distinctive strawberry shape! Tender, aromatic flesh. Great for cooking and eating fresh. Blooms midseason. Z4.
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Fall-Winter. All-purpose conic pink-striped apple. Rather tart with a hint of sweetness. Great for fresh eating, cooking & pies. Stores well. Z4.
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Late Fall. Small bittersweet cider apple. Medium acidity, highly astringent, harsh and high in tannins. Not for eating fresh. Z4.
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Summer. Large bright yellow apple often with a brownish blush. Excellent midsummer cooking apple. Blooms early. Z4.
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Fall. Very large blocky fruit resembles bell peppers. Probably originated on North Haven Island, ME, before 1850. Great fresh or cooked. Z4.
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Fall. 18th c. Cornish heirloom. High-quality dessert and cooking apple. Known for its aromatic flavor and perfumey clove-like scent. Z4.
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Fall. Medium-sized apple. Perfectly balanced flavor, aromatic crisp juicy tender flesh. All-purpose. Tree bears young and annually. Z4.
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25x30'. Classic culinary crab. Apricot-pink buds, large fragrant pure white single flowers. Beautiful fruit makes flavorful ruby-red jelly. Z2.
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Late Summer. From Russia, well before 1800. Known in New England as one of the very best pie apples! Extremely hardy. Scab resistant. Z3.
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Early Fall. Medium bittersweet cider apple. Sweet, crisp and juicy. Soft, astringent, tannin. Useful for its early ripening. Midseason bloomer. Z4.
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Fall-Winter. Medium-large, slightly tart, crisp and juicy. Thomas Jefferson’s favorite. Good acid source for cider. All-purpose. Good keeper. Z4.
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Early Fall. Medium solid green fruit is refreshing, mild, incredibly juicy and very crisp. Texture reminiscent of an Asian pear or water chestnut. Keeps until Dec. No scab. Blooms midseason. Z4.
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Late Summer. Golden Delicious seedling with classic Delicious shape. Juicy crisp flesh is a bit sharper, but still quite sweet for an early apple. Great for salads. Z4.
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Fall. Large beautiful bittersweet cider apple. Not for eating fresh. Blooms midseason. Z4.
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Winter. Medium-sized russet apple. The champagne of cider apples, and excellent for eating. Keeps well into spring. Scab-resistant. Z4.
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Late Summer. Famous pie apple. Med/large fruit makes outstanding eating and cooking. Flavorful and tart. Z4/5.
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Fall-Winter. Medium size, firm white juicy mildly tart flesh. Delicious distinct pear flavor. Keeps all winter. Annual bearer. Z4.
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Fall. Medium-sized tart citrusy crisp dense firm fruit. Excellent for dessert and cooking. All-purpose. Good keeper. Annual bearer. Z4.
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Late Fall. Newburgh, ME. Bittersharp cider apple. Large blocky fruit often must be cut to fit in grinder before pressing! Keeps well. Bitterness increases in storage. Z4.
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Fall-Winter. Likely a Mid-Atlantic heirloom. Juicy tart coarse hard flesh. Long storage capability. Used as acidic component in cider blends. Z4.
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Fall. Medium-large size. Medium-full bittersweet cider apple. Soft astringent tannin. Not for eating fresh. Z4.
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Fall. Sharp cider apple. One of few good for single varietal cider. Incredibly vigorous, productive. Hardy. Z4.
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Winter. Medium-large apple. Sweet, juicy, snappy fresh eating. Keeps up to seven months. Tends to bear annually. Scab-resistant. Z3.
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Fall. Beautifully russeted dessert fruit with exceptional flavor. Sweet juicy crisp smooth pear-like flesh. Stores several months. Disease-resistant. Z4.
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Fall-Winter. Medium-sized intensely flavored apple is fine, juicy and tender. Keeps till January. Blooms early-midseason. Z4.
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Fall. Large juicy apple. Crisp yellow flesh, balanced flavor. Good fresh eating and cooking. Keeps until January. Annual bearer. Z4.
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Fall. Medium-sized bittersharp cider apple. Full-bodied vintage cider with nice blend of acid, tannins and sugar. Decent fresh-eating. Z4.
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Summer. One of the best varieties for summer fresh eating and cooking. Stays crisp long enough to use the crop. Disease and pest resistant. Very hardy. Z3.
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Late Fall. Full bittersweet cider apple. Lots of tannin. Light yellow fruit mostly covered with tan russet. Combine with other late varieties. Z4.
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Late Fall-Winter. Intensely flavorful dessert variety. Tastes like licorice! Keeps till the New Year. Z4.
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Fall. Fragrant white flowers. Small bright orange-scarlet fruit is surprisingly good for fresh eating. Feeds wildlife, too! Highly disease resistant. Z4.
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Winter. Famous heirloom apple. Very large, juicy, tender. Makes a great single-variety pie! All-purpose. Good keeper. Scab-resistant. Z4.
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Fall. Supremely flavorful dessert apple. Large brilliant deep red fruit. Crisp, sweet, tart and juicy. Best eaten fresh, but also considered a good cooking apple. Good keeper. Z4.
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Late Summer. Extremely hardy large cooking and dessert apple. Large hollow core sometimes fills with delicious juice. Uniquely shaped, beautiful and rare. Z3.
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Fall. Medium-small russet fruit with a longtime reputation as one of the very best dessert apples. Superb fresh eating. Keeps fairly well, still crunchy in January. Z3.
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Summer. The standard Maine summer cooking apple, especially pies. Medium-sized dark red fruit. Juicy subacid white flesh tinged with red. Z3.
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Late Summer. The most famous of all pie apples! Also good for dessert and sauce. Stripey purple-red. Z4.
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Fall-Winter. Large, crisp and tart. Classic New England cooking apple; also great fresh eating. Keeps well into winter. Z4.
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Fall-Winter. Medium-large, sharp, crisp, rich, aromatic dessert apple. Also good in cider. Great fresh eating till January. Blooms midseason. Z4.
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Winter. Medium-large, rich, spicy and juicy. A great late-winter dessert apple; good cooking. Stores until summer. Scab resistant. Z4.
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Fall. Small astringent very juicy fruit. Bittersharp cider apple. The most bitter apple you’ll ever taste. Not for eating fresh. Z4.
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Mid-Late Fall. All-purpose fruit for fresh eating, cooking and cider. Rich juice with high sugar makes an excellent base for blending. Keeps until late winter. Z5.
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Fall. Intro by N.E. Hansen, USDA plant explorer who searched the world for cold hardy plant material. Juicy tart flesh is good fresh and cooked into sauce. Z3.
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Late Summer. Medium-sized spice-flavored apple. One of the best for pies. Very good fresh eating, too. Probably blooms midseason. Z4.
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Early Fall. High-quality flavorful dessert apple is light yellowish-tan. Crisp fine-textured creamy-white-yellowish juicy aromatic flesh has pear-like flavor. Z4.
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Early Fall. Medium-large all-purpose apples. Visually striking. Crisp, juicy, tender, fine-grained flesh. For dessert, pies, or sauce. Z3.
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Summer. One of the best-flavored early apples for northern growers. Crisp, tender, juicy subacid. Glossy red round fruit. Z3.
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Fall. Medium-sized apple. Sweet, nutty and spicy flavors. Fine-textured crisp flesh. Keeps till midwinter. Some resistance to scab. Z3.
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Fall-Early Winter. One of the first American varieties. Unforgettably peculiar sweet flavor. Very low acidity. Truly all-purpose. Z4.
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20x30' White single flowers on large somewhat weeping tree. Red-blushed roundish 1½-2" fruit good for cooking and cider ripens late summer. Z4.
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Fall. Huge high-quality pie and general cooking apple. Blooms early midseason. Z4, maybe Z3.
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Fall. Medium-sized firm crisp juicy apple is highly flavored. Famous heirloom dessert apple. Keeps till early winter. Blooms midseason. Z4.
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Summer. Nice balance of tart and sweet. Crisp and juicy fresh-eating; fine cooking. Disease-resistant; scab immune. Z4.
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Late Fall. Distinctly bumpy rough texture. Highly flavored. Excellent dessert apple for the connoisseur. Z4.
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Winter. Medium-large russet is great for fresh eating and cider. Keeps till May. Rare. Z3/4.
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Fall-Winter. 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.
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Fall. Famous old-time apple. Huge fruit with firm but tender flesh. Aromatic tart flavor. Excellent cooking and drying. Scab-resistant. Z3.
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Winter. Large firm crisp fine-grained juicy aromatic all-purpose apple does everything well, including keeping all winter. Blooms early-midseason. Z4.
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Winter. Excellent fresh eating. Very large russeted fruit with firm white fine-grained flesh and nutty sweet-sharp flavor. Good keeper. Z4.
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