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| Gloucester England late 1700's. One of the finest Russet apples known. Great
fresh eating and cider, Exquisitely sugary |
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| Mass. 1740, A great old American apple, A crisp juicy winter apple
best for fresh eating or Grandma's apple pies |
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| The standard of all pears. Great for all uses. Best
when ripened off the tree one to two weeks. |
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| Large yellow fruit, dries well, excellent flavor, sweet,
grit-free, doesn't brown when cut, good salad pear. |
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| An old American apple widely planted in New England,
Mid 1800's. Mild, aromatic, sweet. Large and beautiful. |
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| When it makes it , the best apple in the orchard. Great keeper. |
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| England 1810, A supurb cooking apple, firm, juicy and sharply tart. Cooks to perfection. |
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| Long nect plump pear with sweet and flavorable flesh. Good for fresh eating or canning but not
a good keeper. Pick as soon as the first pear falls. |
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| Wisconsin, 1957. One of our favorite apples, Great
for fresh eating, big enough to share, Sweet and crisp, good keeper through Mar. Great all purpose apple. |
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| England mid 1800's. A cornish ugly duckling, rich clove aroma, excellant flavor |
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| McIntosh
x Ben Davis. All-purpose standard apple. Large fruit, dark red skin, crisp white flesh that resists browning when cut. Tart tangy flavor, eating, cooking, cider, applesauce. |
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| The British believe this is the finest dessert
apple. Distinct flavor, mellow aftertaste, wonderful aroma. England 1830. |
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Large, brilliant red, crisp and
juicy, sweet-tart flavor |
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| Another early modern apple that is good in pies and sauce. |
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| Considered one of the most delicious of English russets. Small golden brown |
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| A Cox orange , Calville Blanc
cross. Tender, juicy, sweet aromatic flavor. England 1904. |
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| A modern apple with the best qualities of
McIntosh and Delicious. Excellant for fresh eating and pies |
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British hybrid of Cox's Orange Pippin. Sweet,
tangy flesh, skin is red over green background. |
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| McIntosh, Longfield cross. Better flavor and texture than Delicious,
but not quite as pretty. Sweet subacid flavor, a good keeper, and one of our favorite apples. Univ of Minn success story from
1943. |
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| A Golden Delicious, Cox's orange cross. Sweet
and crisp, Fine flavor. Developed in New Zealand 1965 |
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| Simply one of the best apples there is, Sweet and delicious, great for fresh eating and cooking |
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| Sugary sweet and rich flavor. Fresh eating pies
sauces, apple butter |
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| The Champagne of early American cider apples. Crisp, highly flavored, very sugary juice. Good for dried apples, fresh eating, cooking, or juice. First described in New York 1845. |
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| Malinda X Ben
Davis. Mild pleasantly tart flavor. Good for fresh eating or cider. Excellent for baking. Univ of Minn. |
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| A Michigan 572 cross with Bartlett. Matures one week ahead of Bartlett but otherwise very similar. From Canada in 1982. |
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| Crisp and sweet. A good eating apple that stores well |
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| Sweet, delicate
flavor, aromatic, very crisp, good keeper. |
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| A winner at apple tastings, A large russetted apple, delicious,
sweet, nutty flavor, crisp and juicy |
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| Idaho. Jonathan X Wagener cross. Large handsome solid shiny red fruit.
highly flavored crisp flash, Good keeper, fine for pies, sauces, eating through the winter |
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| A thin skinned apple
that is juicy and crisp with a rich pear like flavor. Bruises easily. Originated on the farm of Isaac Jefferis, Chester
County, Penn. Won best apple Penn Horticultural Society 1848. |
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| NY 1953, A Jonathan Golden Delicios cross,
Flesh is very firm, sweet, and crisp. A consistent winner in taste tests |
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Bright red skin with yellow overtones.
Good keeper. |
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| Earlier ripening, redder Jonathan. |
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| First described in 1826 by J. Buel of Albany,
NY. A standard in apples. Thin, tough skin, fine juicy flesh, sprightly sub-acid flavor. Good for cooking and fresh
eating. Keeps well. |
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| Crisp and juicy course textured pear. Excellent for canning, storing, |
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| Very large pear, up to 2 lbs, very high sugar content, crisp and juicy, stores to March. |
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| A
high quality dessert pear, similar to barlett but more intense flavor |
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| Europe's hottest new apple, firm juicy,
very sweet and sharp |
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| McIntosh x Jersey Black. 1923. Firm aromatic white flesh, High quality all-purpose
dessert apple |
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| Juicy, buttery, aromatic, sweet. A great all purpose pear |
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| New
Jersery 1817, Thin smooth yellow skin with crimson blush. Cooking fresh eating, drying or cider. |
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| Bartlett
type pear. Firm, juicy, very white and no grit cells. Fresh eating, canning or preserves. |
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| Fameuse
x Detroit Red. 1870. A standard from which many newer apples are hybridized. Very thin skin, sub-acid, sweet crisp
flesh, small core, aromatic, fresh eating or cooking. |
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| Japan 1948, Golden delicious x Indo, delicate spicy
flavor, dessert, applesauce award winner, good cider, keeps to March. |
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| Classic America, circa 1750, George
Washington and Ben Franklin grew these. The last to ripen and longest keeper. High quality dessert, excellant culinary and cider.
Richest flavor and sweetness in March. |
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| Classic American apple, circa 1800. Matures late Oct through Nov,
Keeps to spring. Good for pies, sauce, baking, eating. A beauty worth the wait. It takes about 12 years to bear fruit. |
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Large fruit, juicy flesh |
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| Early modern apple. Excellent
for pies and sauce. |
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| Attractive cream and green skin. Novel bright pink flesh. Tart. Good dessert
quality, makes colorful applesauce |
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| Large yellow sweet juicy fruit, good for cider, Best for baking |
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| Cherry red fruit, crisp juicy flesh. Pleasantly tart. Good for fresh eating, pies, sauce, excellant cided,
keeps thru Nov. |
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| America's best known eating apple, It is delicious |
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| Germany 1873, Large, yellow striped with red, firm crisp and juicy, subacid and aromatic |
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| Sweet and juicy. Small
core, good for canning |
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| Excellent old American cider apple. Remarkable amount of sugar. Also good for fresh
eating or cooking. Originated in Roxbury Mass., early 1600s. |
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Swiss hybrid. Medium sized fruit,
golden with red stripes. Sweet-tart flavor. |
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| A small, firm, and very sweet pear. Philadelphia,
Pa early 1800's |
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| Also called Senshu. Toko x Fuji. Excellent flavor. Japan 1988. |
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Brownish-green
fruit, crisp sweet flesh. |
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| Best flavor after a few week in storage |
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| An old timer,
Pennsylvania Dutch green apple, good for cooking eating baking cider. Keeps well. |
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| Also known as Fameuse. Canadian 1730, Pure white flesh with dark red skin. A superior fresh eating apple. |
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| Another variation
on McIntosh, this time a cross with Newtown Pippin, fine flavor, highly aromatic. |
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| N.Y. 1962. A Red spy X Golden
Delicious cross, A very large apple, yet one of the most flavorful. Sprightly and sweet, one of the finest eating apples |
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| Esopus,
N.Y., 1780. Thomas Jefferson's favorite dessert apple. fine grain,spicy, juicy, rich aromatic flavor. Average tree ripe,
excellant 8 weeks later |
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| Large red sweet eating pear. Not a keeper. New in 1992 |
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| Melinda x Northern Spy. 1978. U. Minn. Unique pleasing fairly nutty-flavored fresh eating or cooking apple. |
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| New York 1750, Large red-striped yellow apple, rich balanced flavor, dessert, pies. sauce and cider. Good drying
apple. |
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| Sweet Greening x Old Russet. First described 1822. Firm, rather hard, moderately fine
white flesh. Excellent sweet flavor. Esteemed for baking. |
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| Golden Delicious type apple,
better keeper, good eating |
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| Old Excelsior Minnesota apple from about 1860. Excellent for pies, sauce, or
good eating. |
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| Medium size, dark red apple. Crisp and very juicy, noted for its blend of sugar with high tartness.
Good sauce maker. Originated in the U.S. around 1820. |
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| Early maturing Fuji apple, firm crisp juicy with
outstanding texture |
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