LOW MAINTENANCE

LOW MAINTENANCE
ENTERPRISE
Enterprise: Large, round, deep red apple that is firm with a good sugar/acid balance. It is sometimes described
as a new version of Winesap. It ripens in September and early October and stores well. Very disease resistant.
Fruit is large in size. It has a bright red and glossy finish. It is firm and crisp. Its flavor is spicy and juicy. It is
good for fresh eating and cooking. It stores well if refrigerated. The cultivar is field immune to apple scab, is
moderately resistant to powdery mildew, and is highly resistant to cedar apple rust and fire blight. Pollinates
with Goldrush, Gala, and Golden Delicious.
Using
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Uses: Eat fresh
Uses: Cooking
Flavor quality: Good
Flavor style: Sharper
Harvest period: Very-Late season
Use / keeping: 3 months or more
Growing
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Flowering period: Mid-Late season
Flowering group: 4
Fertility: Self-sterile
Ploidy: Diploid
Vigor: Slightly large
Gardening skill: Very easy
Fruit bearing: Spur-bearer
General disease resistance: Good
Period of origin: 1950 - 1999
First planted: After 1950
Disease resistance
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Scab - Very resistant
Fireblight - Very resistant
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Mildew - Some resistance
Cedar apple rust - Some resistance
Goldrush
Fruit is large in size, firm, very crisp. The yellow fruit is semi-tart and juicy and has exceptional storage life. It
is good for fresh eating and cooking. It is field immune to apple scab, moderately resistant to powdery mildew,
and highly resistant to fire blight. Pollinates with Enterprise, Gala, and Golden Delicious.
Goldrush: Year after year, many are thrilled by this apple’s rich, complex flavor. This tree’s rustic yellow
apples are both sweet and tart. The firm, crisp apples are produced almost every year, so the tree may require
thinning. The tree will produce fruit at an early age. It ripens in mid-October and stores well. It has good disease
resistance, though it is susceptible to cedar apple rust.
Using
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Uses: Eat fresh
Uses: Cooking
Uses: Juice
Uses: Hard cider
Flavor quality: Very good
Flavor style: Sweeter
Harvest period: Very-Late season
Use / keeping: 3 months or more
Growing
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Cropping: Heavy
Flowering period: Mid-Late season
Flowering group: 4
Fertility: Self-sterile
Ploidy: Diploid
Vigor: Slightly small
Bearing regularity: Biennial tendency
Precocity: Precocious
Fruit bearing: Spur-bearer
Disease resistance
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Scab - Very resistant
Mildew - Very resistant
Fireblight - Some resistance
Cedar apple rust - Some susceptibility
JONAFREE
Jonafree is one of the scab immune varieties, that is most like it namesake, with which it ripens. Jonafree is
nearly identical to old-time red Jonathan in eating quality, flavor, and appearance. It is slightly less acidic
though. It is a bright red apple, with glossy skin and generally no russeting. It does not develop "Jonathan" spot
when stored, like normal Jonathan does. Can be used as an all-purpose apple.
Fruit is medium in size with a 75-90% medium red blush. Flesh is firm, crisp, and moderately rich in flavor. Its
flavor is similar to Jonathan and good for fresh eating, sauce, pies, and cider. It is not prone to bitter pit or
Jonathan spot. The cultivar is field immune to scab, and is less susceptible to powdery mildew, fire blight, and
cedar apple rust than Jonathan. Pollinates with Goldrush or Enterprise.
REDFREE Has 90%, full red Jonathan-type color. Ripens with Paulared, about 6 weeks before
Delicious, but much better flavor. The flesh is firm with a flavor that has been compared to Empire.
Aggressive thinning is required to get good size and to avoid biennial production. In addition to
resistance to scab, cedar apple rust, fireblight, and mildew, it appears to be somewhat resistant to red
mites.
Fruit is medium sized with bright red color. Flesh is firm with good texture. Flavor is sweet and aromatic. Fruit
stores one month or more in refrigeration. It is good for fresh eating and cooking. The cultivar is field immune
to apple scab and cedar apple rust, and is moderately resistant to powdery mildew. It has good resistance to fire
blight. Pollinates with other mid- and late-blooming cultivars.
Description
Another of the disease resistant apple cultivars, Redfree matures in early August. This is considered a dessert
quality apple with bright red color over a yellow background. The tree is semi-upright and crops annually. It is
resistant to apple scab and cedar apple rust and has moderate resistance to fire blight and powdery mildew.
Characteristics
Bloom: Mid Season
Maturity Date: August 5
Fruit Color: Red
Rating (1-9) 9 being the best.
Size: 6
Keeping Qualities: 4
Resistance to Fire Blight: 9
Resistance to Apple Scab: 9
Pollination Information
Redfree blooms in mid-season and will pollinate all other early blooming apple varieties, varieties blooming in
the middle of the season, and also varieties blooming late in the season.
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Scab - Very resistant
Cedar apple rust - Very resistant
Mildew - Some resistance
Fireblight - Some resistance
Using
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Harvest period: Early season
Growing
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Cropping: Good
Flowering period: Mid season
Flowering group: 3
Pollinating others: Good
Vigor: Slightly large
Disease resistance
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Scab - Very resistant
Cedar apple rust - Very resistant
Mildew - Some resistance
Fireblight - Some resistance
HEIRLOOM
Abram
Posted on: 06-27-2013
Also known as: Abraham, Father Abram, Father Abraham, Red Abram, Abram’s Pippin, Florentiner
Although listed in 1755 in a Virginia newspaper, the true origin of Abram is unclear. It is a very fine keeper and
was once widely grown in North Carolina, Kentucky, and Virginia. Noted for its fine cider qualities, its flavor
and quality improve greatly in storage. Fruit is small to medium in size with waxy, greenish-yellow skin shaded
with dull red and sometimes almost gray in appearance. The yellowish-white flesh is fine-grained and tender
with a spicy to sweet flavor. Ripens late fall and keeps until April or May.
Father Abraham: This apple originated before 1755, possibly in South Carolina, but many others point to
Virginia or Germany, brought here by settlers. It is an excellent late ripening apple that stores well and makes
great cider. The tree is a regular bearer. The apple is medium to small in size, dull red, fine grained, and sweet
to slightly acidic. Ripens in late October into November.
Ashmead’s Kernel
Posted on: 06-28-2013
An apple of English origin and one of the best high-quality dessert apples available. It originated about 1700 in
the gardens of Thomas Ashmead of Gloucester, England. Though not considered an attractive apple, the
tremendous flavor more than compensates for its appearance. The flavor has been variously described as
“strong, sweet-sharp intense”, “sweet yet a little acid” and “mouth-puckering.” The apple’s flavor is indeed
strong and intense when first picked, but sweetens and mellows greatly after several weeks in storage. The
yellowish-green skin has an occasional light-orange blush, and is almost completely covered with a fine graybrown russet coating. The yellowish-white flesh is crisp, firm and juicy. Ripens September to October.
Ashmeads Kernel Gloucester, England, 1720. A speculated seedling of Nonpareil. Harvest: midOctober, Season: December - February. An old English winter russet, medium size, goldenbrown skin with a crisp nutty snap, exploding with champagne-sherbet juice infused with a
lingering scent of orange blossom. Flesh is dense, sugary and aromatic with intense flavor,
characteristic of russets. Winner of taste tests and has SOME RESISTANCE TO SCAB AND
CEDAR APPLE RUST. Triploid
Ashmead's Kernel: One of the very best of the old European apples from the late 1600's to early 1700's,
this small to medium sized apple has an outstanding rich, high flavor. It is rated for the connoisseur, and has not
been offered commercially. Sharp flavor, with a wonderful aftertaste. It has green, russeted skin and crisp, juicy
flesh.
ASHMEAD'S KERNEL England 1700
An old English russet apple, medium size, golden-brown skin with a crisp nutty snap. Fruit explodes with
champagne-sherbet juice infused with a lingering scent of orange blossom. Flesh is dense, sugary and aromatic
with intense flavor, characteristic of russets. The Ashmead’s Kernel is a winner of taste tests and displays some
resistance to scab and cedar apple rust.
Bloom: Midseason
USDA Zone: 5,6,7,8,9
Pollination: Select another midseason bloom apple variety
Fruit Storage: Excellent
Mature Size: Large
Ripens: Late
Uses: Fresh eating/ dessert, baking, juice/hard cider
Ashmead’s Kernel: This apple is not a southern apple, but it is an heirloom and I think it is so unusual that I
had to place it somewhere on the web site. This apple originated in England around 1700 and was brought to the
United States much later. It is a small apple that is completely covered with a thick russet. The flavor is
shockingly sweet and acidic and could almost be described as "fireworks for the palate". However, the apples
are erratic in size and small and its appearance somewhat unusual, hence it will never become a commercial
apple. But, if you have room for a great little apple, try the Ashmead’s Kernel. Ripens the last of September into
October.
Black Twig
Posted on: 06-29-2013
Also known as: Paragon, Twitty’s Paragon, Arkansas, Big Blacktwig, Thorpe’s Blacktwig, Pamplin’s
Eclipse
There is much controversy concerning the origin and true name of Blacktwig. Once thought to be a synonym of
Winesap, over the years confusion has reigned regarding its relationship to Mammoth Blacktwig and Paragon,
all of which are thought to be seedlings of Winesap. Today it is somewhat accepted that Mammoth Blacktwig
and Paragon are separate varieties lumped under the catchall name of Blacktwig, but that depends on with
whom you speak. Despite the arguments, Mammoth Blacktwig and Paragon are almost identical in appearance.
Both are medium to large with greenish-yellow skin mostly covered with dark red and indistinct dark red
striping. The flesh is yellow, firm, and juicy with a mild sub acid flavor reminiscent of Winesap. Ripens
September to October and is a good keeper. (For a more in-depth discussion of these varieties, see Calhoun’s
excellent book, Old Southern Apples.)
BLACK TWIG Arkansas 1868
The ultimate in a tart apple; excellent for fresh eating and tannic acid which adds body to cider. Fruit is medium
to large with varying color; usually green to yellow skin that is streaked and flushed red. The yellow flesh is
firm and fine-grained with tannic juice that adds a kick to sweet or hard cider. Great for eating fresh or cooking,
this apple is an excellent keeper and should be stored in the refrigerator for peak flavor.
Bloom: Late
USDA Zone: 6,7,8,9
Pollination: Select another late season bloom apple variety such as Grimes Golden and/or Newtown Pippin
Fruit Storage: Excellent
Mature Size: Medium
Ripens: Very Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), juice/hard cider
Black Twig: The muddy history of this apple places its origin in Virginia, Tennessee, or Arkansas during the
1800’s. This apple tends to be tart and of unparalleled fresh eating quality. It can also be used for cider or
cooking, and is known to keep well. The tree is resistant to several apple diseases including fireblight and cedar
apple rust. The tree tends to be productive, even on poor quality soils. The apple is above medium to large, skin
green with a deep red and several red stripes. Its flesh is white, almost yellow, firm, juicy, and mildly sub acid.
Ripens late September through October. (My favorite all-purpose apple)
BLACK TWIG is an early 19th century Tennessee apple that was introduced about 1830 as a seedling on the
farm of Major Rankin Toole near Fayetteville, Tennessee. It became one of the popular dessert varieties in the
19th and early 20th century in Central Virginia orchards. The coloration varies, but it is usually yellow, washed
and striped a dark red or mostly red. Often some green background will show through the overlay colors. The
yellowish flesh is juicy, breaking and aromatic. It is medium to large in size, and exhibits some resistance to
pests and diseases. An excellent keeper, it must be stored to reach peak flavor. The tree growth is dense and
drooping. Ripens in October.
Calville Blanc
Posted on: 06-29-2013
Also known as: Calville Blanc d’Hiver, White Winter Calville
A high quality classic French dessert apple dating to the 16th century. Its origin is unclear but is possibly of
either French or German descent. It is a variety often seen in classic paintings of the Renaissance period and is
featured prominently in Monet’s still life, Apples and Grapes. Fruit is medium to large, oblong or conical with
uneven ribs extending the length of the fruit. The skin is smooth, pale green or yellow with a light red blush.
The yellowish-white flesh is tender, highly aromatic with a flavor sometimes described as “effervescent.”
Ripens in October.
Calville Blanc (D'Hiver) (Also known as: Calville Blanc d\'Hiver). Origin: Introduced 1598 France or
Germany. Harvest: late October: Season: November-March Description: Gourmet culinary apple of
France, excellent for tarts. Good juice apple with more vitamin C than an orange. A great cider base.
Good sauce and cooking apple as well. Fruit medium-large uniquely shaped, yellow / pale green with
light red dots on sunny side. Flesh tender, sweet, juicy, Aromatic, spicy flavor. Tree Characteristics:
Tree does best in warm soil, against a sunny wall or bank. Precocious bearer.
Calville Blanc: This world-renowned dessert apple dates from 16th century France. Its’ flattened round shape
makes it distinctive looking, so much that Monet put it in his 1879 painting “Apples and Grapes”. It has a tart,
effervescent flavor, and is good for eating. Claims to be the “best apple pie apple grown”. Higher in Vitamin C
than an orange.
CALVILLE BLANC France 1598
This is the gourmet culinary apple of France, excellent for tarts. Uniquely shaped medium to large size fruit,
yellow skin with light red flush. Flesh is tender, sweet, spicy, flavorful, with a banana-like aroma more vitamin
C than an orange. Grown by Le Lectier, procurer for Louis XIII; continues to be served in fine Parisian
restaurants.
Bloom: Midseason
USDA Zone: 5,6,7,8,9
Pollination: Select another midseason bloom apple variety
Fruit Storage: Excellent
Mature Size: Medium to Large
Ripens: Very Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), baking, juice/hard cider
Cortland
Posted on: 06-30-2013
Cortland is a cross of Ben Davis and McIntosh, which originated at the New York State Agricultural
Experimental Station in 1898. A medium-sized apple with smooth yellowish skin mostly covered with dark red
and crimson. The fine-grained tender white flesh is very juicy and does not brown rapidly after exposure to air.
A reliable and highly productive tree that comes into bearing early. Ripens late September to early October.
Cortland: Professor S.A. Beach of New York developed The Cortland heirloom apple in 1898. It is another
high quality red apple, which often will have dark red streaks on the outside. Inside you will find a crisp, white
flesh and a somewhat tart, sweet flavor. It is very juicy and a good salad apple because it does not brown for
hours after slicing.
CORTLAND
Geneva, New York 1898 (McIntosh x Ben Davis)
A McIntosh type with sweet vinous flavor, but not all of Mac's aromatics. Tart and tangy white crisp flesh; one
of the best salad apples because it doesn't brown quickly. Hangs on the tree better than McIntosh, and crisper in
hot weather. Vigorous, long-lived tree is annually productive and starts bearing early.
Bloom: Midseason
USDA Zone: 3,4,5,6,7,8,9
Pollination: Select another midseason bloom apple variety
Fruit Storage: Good
Mature Size: Medium
Ripens: Mid season
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), baking, juice/hard cider
Cox’s Orange Pippin
Posted on: 06-30-2013
One of the truly great fresh eating dessert apples. It originated in 1825 in England from seeds of Ribston Pippin.
Superlatives abound when describing the flavor – spicy, honeyed, nutty, pear-like. A rich, full flavored apple
with a pleasing aroma. Fruit is medium sized with yellowish skin flushed with an attractive reddish-orange
blush. Cream-colored flesh is fine-grained, firm and juicy. Ripens September to October and keeps until
January.
Cox's Orange Pippin: This heirloom apple still dominates the English markets. Got its name from creator
Richard Cox, a retired brewery worker in the early 1800's. The skin takes on an orange tinge at ripening. Has a
juicy, nutty taste and firm flesh. This variety is good for all around use in cooking, juicing and eating fresh.
Cox's Orange Pippin
Raised in England by Richard Cox, a retired brewer, at Colebrook near Slough around 1830 and highly prized
as a dessert apple. The orange skin gains red strips and russetting as it ripens. This apple is so fragrant you can
catch its scent on a breeze from inside a pickup truck.
COX'S ORANGE PIPPIN England 1830 (seed of Ribston Pippin)
Highly esteemed in England as a dessert apple; produces excellent fruit in cooler summer climates. Medium
sized apple, red and yellow, usually striped. The flesh is yellow, firm, crisp, very juicy, richly aromatic and
some say almost spicy. Flavor is enhanced when fruit ripens off the tree. A heavy bearer and one of the best
apples for espalier.
Bloom: Midseason
USDA Zone: 4,5,6,7,8,9,10
Pollination: Select another midseason bloom apple variety
Fruit Storage: Fair
Mature Size: Medium
Ripens: Mid Season
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), baking, juice/hard cider
Esopus Spitzenburg
Posted on: 06-30-2013
Also known as: Spitzenburg, True Spitzenburg
Originated Esopus, New York 1800′s and fabled as the all-time favorite apple of Thomas Jefferson. In 1790 he
ordered 12 trees from a Long Island nursery to plant at Monticello. It is believed to be a parent of Jonathan.
Fruit is medium to large with bright red skin mixed with splashes of orange and having crisp, yellow, aromatic
flesh. Ripens in September.
Spitzenburg: This "apple of connoisseurs" was discovered in upstate N.Y. in the early 1700's. Rumored to be
the favorite of Thomas Jefferson, and definitely grown in his orchards at Monticello. Produced in the Hood
River Valley, OR in the early 1900's. Rich, fruity aromatic flavor and crisp meat. A great dessert heirloom
apple, it is often a favorite at Christmas time.
SPITZENBURG (Esopus) New York late 1700's
An early Dutch settler of that name discovered Spitzenburg apple in the late 1700s. It was found at the
settlement of Esopus, on the Hudson River, in Ulster County, New York. Much attention was bestowed upon
this apple when Thomas Jefferson ordered a dozen trees for his orchard in Monticello. Unexcelled in flavor or
quality, the fruit is great off the tree, but flavor radically improves in storage. Medium apple with crisp, yellow
skin covered with inconspicuous red stripes and russet freckles. Flesh is tinged yellow, firm, aromatic, and
complex in flavor; a perfect balance between sharp and sweet.
Bloom: Midseason
USDA Zone: 5,6,7,8,9,10
Pollination: Select another midseason bloom apple variety
Fruit Storage: excellent
Mature Size: Medium
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), baking
Esopus Spitzenburg: Originated in Esopus, New York before 1800. This apple was said to be Thomas
Jefferson’s favorite apple. Though a northern apple, it can produce quality fruit in most areas of the south. In
numerous apple taste testings at Monticello in Virginia, it has consistently ranked high. Fruit is yellow with red.
Its flesh is yellow, crisp, juicy, rich, and aromatic. Begins ripening in September.
Golden Delicious
Posted on: 06-30-2013
Also known as: Yellow Delicious
A truly wonderful apple when well grown, Golden Delicious arose as a seedling on the farm of Anderson
Mullins of Clay Co., West Virginia, in 1912. It is believed to be a cross of Grimes Golden, another fine old
West Virginia apple, and Golden Reinette. The propagation rights for the apple were sold to Stark Brothers
Nursery in 1914 who immediately erected a steel fence around the tree to prevent theft of scion wood for illegal
propagation. However, some cuttings were eventually stolen and sold under the name of Yellow Delicious.
Fruit is large, conic to round in shape with mostly smooth golden yellow skin with occasional russet patches.
The crisp, clean juicy yellow flesh is sweet and mild. A self-fertile tree that is an excellent choice for a
pollinator tree. Ripens mid to late September.
GOLDEN DELICIOUS West Virginia 1890
This widely adaptable golden apple is an ideal pollinizer because it blooms mid- season and has three different
sets of blooms. Mild, sweet, distinctive flavor. High quality fruit of multi-purpose. The heavy crop can be
picked over a period of time. Fruit off your own tree is much better than that in the store. Folks who enjoy
Golden Delicious also consider Grimes Golden
Bloom: Midseason
USDA Zone: 5,6,7,8,9,10
Pollination: Self-fertile
Fruit Storage: Good
Mature Size: Medium
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), juice/hard cider
Golden Russet
Posted on: 06-30-2013
Also known as: Bullet Pippin, Fox Apple, Long Tom, “Rusty Coat”
The American Golden Russet is a famous, old “Southern” apple which originated in Burlington County, New
Jersey in the 1700′s. A widely versatile fruit, Golden Russet is excellent for fresh eating and drying but is most
noted for making hard cider. Its high sugar content can produce a cider with up to 7% alcohol content. A
medium sized apple, round to oblong in shape, with pale yellow skin overlaid with a rough, golden-russet
coating. The yellow flesh is firm, dense, crisp and juicy. Ripens September to November.
GOLDEN RUSSET Classic American cider apple. High sugar. Late ripening and very long
keeping. One of the very best eating
Golden Russet: An old American cider apple, believed to have sprouted from a seed of English Russet. Skin
turns a golden bronze when ripe. Also good for eating and drying. Crisp yellow, sugary flesh of very good
quality.
GOLDEN RUSSET New York prior to 1845
Recently home gardens and small orchards have renewed interest in the Golden Russet for its distinctive
appearance and intense flavor. The "champagne" of old-time cider apples, also delicious for eating and drying.
Grey-green to golden bronze with a coppery orange cheek; heavily splotched with light brown russet. Crisp,
highly flavored, fine-textured, yellow flesh makes very sugary juice. They are high in sugar, acid and tannins,
which make them a good pair with almost any apple for eating, cooking or cider. Shows some resistance to scab
and cedar apple rust.
Bloom: Midseason
USDA Zone: 4,5,6,7,8,9,10
Pollination: Select another midseason bloom apple variety
Fruit Storage: Excellent
Mature Size: Large
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), juice/hard cider
American Golden Russet: This apple originated before 1800. Its skin is a rusty-coated, golden color
sometimes described as bronze. The fruit is excellent for fresh eating, drying, and especially for making cider.
Fruit size is medium or below. It is well known for its sugary juice. Flesh is yellow, crisp, aromatic, and sub
acid. Ripens from September through October.
Harrison
Posted on: 07-1-2013
Also known as: Newark, Orange Cider Apple
Harrison is a classic American cider apple first described in 1817 in Coxe’s, “A View of the Cultivation of Fruit
Trees in America”. Lost for generations, noted apple historian Tom Burford discovered a 75 year-old tree in
New Jersey in 1989 and later found another old tree in New Hampshire. In Colonial New England Harrison
cider was usually blended with Graniwinkle to make an enormously popular cider during this period. Fruit is
yellowish in color with a slight reddish blush. Small raised dots on the skin’s surface give the apple rough
texture. Coxe described the flavor as “quince-like” while Burford says the pleasant flavor is very rich and
sprightly and slightly dry. Ripens in October and keeps well into spring.
Once lost to cultivation, Tom Burford found a 75-year-old Harrison tree in 1989 and returned this valuable cider
apple to the trade. Harrison juice is viscous and dark with complex flavors. We wish we had an orchard full of
Harrisons.
HARRISON New Jersey 1817
The Harrison apple originated in Essex County, New Jersey in the early 19th century and was grown
extensively throughout Eastern United States until 1900. The flesh is rich, yellow, firm; pleasant and sprightly,
but dry. Harrison apple juice makes an extremely dark, rich cider. The apple is scab resistant, and stores well. It
remains one of the very finest apples for cider making, either fresh or fermented. Historically planted for cider
with the Campfields.
Bloom: Midseason
USDA Zone: 6,7,8,9
Pollination: Select another midseason bloom apple variety
Fruit Storage: Good
Mature Size: Medium
Ripens: Late
Uses: Fresh eating/ dessert
Vintage cider apple. Unknown parentage. South Orange, Essex County, New Jersey, as early as 1712.
Originally called Osborne, then Long Stem. Other names include, Orange Cider and Harrison’s Newark.
One of the most renowned American cider apples. Dates from the first great period of domestic cider making. In
the nineteenth century, Harrison cider was considered to be better than champagne. Medium-small somewhat
oval yellow-skinned fruit with many small black dots and a very long stem. Rich firm dry yellow flesh.
According to Coxe in 1817, it makes a “high colored, rich, and sweet cider of great strength, commanding a
high price in New-York, frequently ten dollars and upwards per barrel.” Vigorous productive tree. A bit of a
Harrison revival is underway in several locations on the East Coast. In our trial here in central Maine, Its
hardiness is as yet untested. Probably Zones 5-8. ME Grown.
King David
Posted on: 07-2-2013
In 1893, a single tree was found growing along a fencerow on the farm of Ben Frost in Durham, Arkansas.
Thought to be a cross of Jonathan x Winesap or Jonathan x Arkansas Black, it was bought and trademarked by
Stark Bro’s Nursery in 1902 and sold to commercial growers as a substitute for Jonathan. The fruit is good for
fresh eating, cooking, and cider making. The tree is a late bloomer and quite disease resistant. Fruit is medium
to large, rounded and often ribbed at the stem end. The skin is pale green overlaid with deep red and dark red
stripes and is sometimes greasy to the touch. The firm yellow flesh is crisp, firm and juicy. Ripens October to
December.
King David: Discovered by farmer Ben Frost on a fencerow tree in Arkansas in 1839. Believed to be a cross of
Jonathan/Arkansas Black. Cream-colored flesh is coarse, crisp and has a spicy, almost wine-like flavor. Suitable
for dessert, pie, sauce making and cider.
KING DAVID Arkansas 1893
King David has many admirers. It is a versatile apple for cider, pies, sauce, and eating. Its fan club boasts that it
is the most wonderful eating apple in the world. It is a medium size deep dark red apple. It has firm, crisp,
spicy, juicy yellow flesh. Thought to be a cross between Jonathan x Arkansas Black, this solid red late-season
apple hangs late on the tree and should be picked when full color develops. Savory flesh is yellow, firm, crisp,
spicy and juicy. Said to be resistant to scab, cedar apple rust and fireblight. Would be handsome espaliered.
Bloom: Midseason
USDA Zone: 5,6,7,8,9,10
Pollination: Select another midseason bloom apple variety
Fruit Storage: Good
Mature Size: Medium
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), baking, juice/hard cider
King David: Orginiated around 1893 in Washington County, Arkansas. It is thought to be a cross between a
Jonathan and a Winesap. It is very disease resistant (fireblight, cedar apple rust, and scab) and it is a late
bloomer. The fruit ripens in late August and is mostly tart.
Newtown Pippin
Posted on: 07-3-2013
Also known as: Albemarle Pippin, Green Winter Pippin, New York Pippin, Virginia Pippin
A venerable old variety originating in New York in the early 1800′s. There are two recognized Newtown
Pippins – Green Newtown Pippin and Yellow Newtown Pippin. One is the originator of the other, but as to
which came first is unknown. Yellow Newtown Pippin is the most well known and a long-time southern
favorite. It is a medium to large apple, greenish-yellow in color with hints of pink at the stem end. The
yellowish flesh is firm, crisp, and very aromatic. A good storage apple ripening in October and keeping into
February or later.
Albemarle Pippin: Known to be the best of all Virginia heirloom apples. Developed in the early 1700's, it was
so good that it was the only food commodity exempt from crown import tax. This was because it was also the
favorite of Queen Victoria! Grown in large quantity by Thomas Jefferson at Monticello. It has a rich, crisp
somewhat piney flavor. Circulated throughout Virginia by one of George Washington's officers during the war
against the French in 1755. A wonderful eating and baking apple, the Albemarle is also a most historical
variety!
NEWTOWN PIPPIN New York 1759
Newtown Pippin is the oldest commercially grown variety to have been bred in the U.S. The variety sprang
from a seed in Newtown, Long Island around 1750. George Washington and Thomas Jefferson were two noted
admirers of this fine fruit. Skin is green to yellow, often russeted, with white dots. Flesh is yellowish or tinged
with green, firm, crisp, moderately fine grained, and sprightly aromatic with refreshing piney tartness. Some
find a light tangerine scent. Does best in warm summer locations. The fruit develops full sugar and rich flavor
after a few months of cold storage. A self-fertile variety that also serves as a pollinizer for other apple trees.
Bloom: Late
USDA Zone: 4,5,6,7,8,9,10
Pollination: Self-fertile
Fruit Storage: Excellent
Mature Size: Large
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), baking, juice/hard cider
Newtown Pippin: Also called Albemarle Pippin or Yellow Newtown Pippin, this apple is said to have
originated on Long Island, New York in 1666 as a seedling brought from England. According to Lee Calhoun in
his book Old Southern Apples, it is “one of the truly great apples of the South, which grows to perfection in
certain soils in Virginia, North Carolina, and Georgia, most notably in the upper Piedmont and mountains.”
More so than other apples, Newtown Pippin needs a loamy, friable soil to produce a high quality crop. In the
late 1700’s and early 1800’s, this apple was highly prized and often exported to London where they brought
premium prices. Both George Washington and Thomas Jefferson at their respective estates planted this apple.
Fruit is large, skin yellow with a pink blush, and the flesh is yellow, firm, crisp, juicy, and sub acid. Fruit ripens
in October, and it stores quite well, often improving in flavor upon storage.
Northern Spy
Posted on: 07-3-2013
Also known as: Northern Spice, Spy, Northern Pie Apple, Red Spy, Red Northern Spy
A superb apple of Northern heritage, which attains its greatest potential as a mountain-grown apple. When
grown in warmer areas it lacks the crispness and flavor of fruit grown in cooler regions. The apple originated
about 1800 in East Bloomfield, New York and soon became popular throughout the United States. Fruit is a
good keeper and an excellent cooker. Also great as a fresh picked fruit with a spicy, aromatic flavor. Large,
round fruit with smooth, thin, dark red skin. The clean, white flesh is fine-grained, tender, crisp and juicy. An
excellent keeper, which ripens in October.
Northern Spy: An American heirloom apple native to the Northern East Coast discovered around 1800 in East
Bloomfield, N.Y. Its name comes from the codename of an Underground Railroad operator, who guided former
slaves through New England into Canada. Flavor is especially tart, and flesh is harder and crunchier than most.
A consummate pie apple, and an old favorite for eating out of hand. Trees are very slow bearing and can take up
to twelve years to produce an alternate bearing crop.
NORTHERN SPY New York 1800
An 1847 letter from Oliver Chapin writes "the first Northern Spy apple trees were raised from seeds brought
from the Northwest part of Connecticut, about the year 1800, by Elijah Taylor. The original tree was set in an
orchard by Herman Chapin, and some sprouts were taken from it by Roswell Humphrey, and by him the fruit
was first raised...as the original tree died before bearing". It is one of the best winter apples in the East. Also
does well in the Northwest. Large, vigorous tree with attractive, large, thin-skinned fruit. Greenish-yellow skin
is flushed and striped scarlet red. Flesh yellow to white, rather firm, very tender, crisp, juicy, slightly sweet and
mildly acidic. Rated by the 19th century pomologist Robert Hogg as "a valuable dessert apple". Stores well.
Good for pies or eating out of hand.
Bloom: Late
USDA Zone: 4,5,6,7,8,9
Pollination: Select another late season bloom apple variety such as Grimes Golden and/or Newtown Pippin
Fruit Storage: Good
Mature Size: Large
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), baking, juice/hard cider
Pomme Gris
Posted on: 07-3-2013
Also known as: Gray Apple, Pomme Grise, Grise, French Russet, Leather Apple of Turic, Leather Coat
Pomme Gris may have originated with the French people of the St. Lawrence valley in Canada, but it is also
possible it came into Canada from Europe. Although not a particularly attractive fruit, it is an excellent dessert
apple. Fruit size is medium to small with thick, tough greenish-yellow skin almost entirely covered with a
brownish russet. The rich, juicy yellow flesh is firm, crisp, and aromatic. Ripens in September and is a fairly
good keeper.
The history of this one is unclear, but it was most likely grown in Europe as early as the 1600’s as Reinette
Grise, brought to the St. Lawrence valley by migrant French and grown as Pomme Gris. Confusion also exists
between this and Swayzie Russet or Swayzie Pomme Gris, which are distinct varieties. It is an excellent cider
and dessert russet, pear-like richness, slightly tart sweetness, nutty. Tough greenish yellow skin entirely covered
with a brown russet, similar appearance to Golden Russet. Grown by Thomas Jefferson at Monticello. Ripens
September. Tree is upright in growth and productive.
Ralls Janet
Posted on: 07-3-2013
Also known as: Neverfail, Jefferson Pippin, Royal Janette, Rawle’s Janet, Geneton, Rawle’s Genet,
Jeniton, Gennetting, Jannetting, Rock Rimmon, Rock Remain, Rauls Genet, Rollings Jennetting, Rock of
Remon, Jefferson Pippin, Red Neverfail, Royal Janette, Winter Gennetting, Yellow Jannette, Rock of
Ammon, Rholl, Winter Neverfail, Gray Romanite, Copper Schmidt, Indiana Jannetting, Lauback,
Missouri Janet(?)
An apple with a long, convoluted history, Ralls Janet first gained attention in 1800 where it was grown on the
farm of Caleb Ralls in Amherst County, Virginia. For a very detailed discussion of this historic American apple,
see Lee Calhoun’s excellent book, Old Southern Apples. Fruit is medium to large with thin greenish-yellow skin
covered with pinkish red and overlaid with dark red striping. The yellowish flesh is fine-grained, crisp and
juicy. Ripens in October and is an excellent keeper.
Ralls Janet: The origin of this apple is not known with certainty, but it most likely originated in Amherst
County, VA before 1800 from the farm of Caleb Ralls. He likely added the ending "Janet" because the old
English word for a cross or hybrid is Jennet or Jenneting. It’s most distinguishing feature is that it is one of the
latest blooming trees, thereby missing late frosts. For this reason, it is nicknamed "Neverfail". It is greenish
apple that can develop some light coloring if it gets enough sunshine. It is sweet, firm, and a good keeper. It
ripens in late October and early November.
Ribston Pippin
Posted on: 07-3-2013
Also known as: Ribston, Reinette Grenade Anglaise, Travers Pippin, Essex Pippin, Beautiful Pippin,
Formosa, Glory of York, Ribstone, Rockhill’s Russet, Travers
A very high quality English dessert apple first discovered at Ribston Hall near Knaresborough, Yorkshire. It is
believed to have originated from seeds brought into England from Rouen, France in 1688. In 1962, it received
the Award of Merit from the Royal Horticultural Society. Morgan and Richards describe it as the most highly
esteemed Victorian dessert apple. Fruit size is medium to large with unequally large ribs giving the apple an
irregular shape. Skin is greenish-yellow flushed with brownish-orange and numerous red stripes. The flesh is
pale yellow, rich, firm, and juicy. Ripens September to October.
Ribston Pippin: This apple was grown in 1708 from one of three 'pips' (seeds) sent from Normandy to Sir
Henry Goodricke of Ribston Hall, Yorkshire, England. It has one of the highest Vitamin C contents,
30mg/100mg. Its yellow flesh is firm and sweet, with a pear taste. Ribston is also the parent of Cox's Orange
Pippin.
RIBSTON PIPPIN England early 1700's
It originated in Yorkshire, England, around 1700 as a dessert apple, and was grown from three apple pips
(seeds) sent from Normandy to Sir Henry Goodricke of Ribston Hall at Knaresborough, in Yorkshire, in 1709.
Only one seed germinated and matured. The original tree was blown down in 1810, but was propped up and
lived until 1928. This is a highly esteemed Victorian dessert apple. Also referred to as the Glory of York. Juicy,
firm deep cream-colored flesh has an intense, rich, aromatic apple flavor, along with an intense sharpness. Skin
striped red over greenish-yellow, with russet patches. Parent of the famous Cox's Orange Pippin. Consider
Grimes Golden, Liberty and/or White Pearmain for pollination. Triploid.
Bloom: Midseason
USDA Zone: 4,5,6,7,8,9
Pollination: None
Fruit Storage: Fair
Mature Size: Medium
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), juice/hard cider
ROSS NONPAREIL
Ross Nonpareil is a really old English variety (well, initially French) remarkable for its pear-drop flavour.
The story of Ross Nonpareil: We talk a lot about old apple varieties, but rarely one as old as Ross Nonpareil, an
apple that goes back we don’t know quite how long. But really long, for sure.
We do know this variety made its way from France to England sometime in the 16th century and became highly
popular there, largely due to its famed aromatic, pear-drop flavor – a taste that’s unusual and highly popular in
the United Kingdom.
Not a particularly beautiful apple by today’s standards – what with its dull coloring and lots of russet – Ross
Nonpareil is very much appreciated for that distinctive flavor – which is similar to one of its likely descendants:
Ashmead’s Kernel.
ROSS NONPAREIL FACTS
Its origins:
Flavor, aroma, texture:
Appearance:
Discovered in France, undetermined date. Brought to England in the 16th
century.
Highly aromatic, with a unique sweet, pear-drop flavor.
Small to med size with dull coloring and heavy russeting.
When they’re available:
Late season (usually in late October).
Quality for fresh eating:
Very good. Also good for juice.
Quality for cooking:
Keeping ability:
Mainly used for fresh eating.
Good (3 months or more when kept refrigerated).
Ross Nonpareil is small to medium-sized, conical-shaped apple. They have yellowish-green skin with deep
orange flushes and streaks of dark red. Inside, they have soft off-white flesh with green tints. The flesh is
aromatic and has a sweet, sharp flavor with a hint of anise, but is somewhat dry. The fruit ripens late
September.
Cooking Tips
For fresh eating
History Notes
Ross Nonpareil Apples originated in Ireland around 1802. A John Robertson of Kilkenny brought them to
England in 1819.
Roxbury Russet
Posted on: 07-3-2013
Also known as: Boston Russet, Russet Golden, Leather Coat, Putnam Russet, Shippen’s Russet, Belpre
Russet, Marietta Russet, Sylvan Russet, Hewe’s Russet, Warner Russet
Roxbury Russet is perhaps the most popular russet apple grown in the south. It is the oldest American apple and
was introduced in Roxbury, Massachusetts with the arrival of the Pilgrims. Fruit is medium to large with dull
greenish-yellow to golden colored skin covered with a rough brownish-yellow russet coat. The greenish-white
flesh is coarse, firm and juicy with a pleasing, brisk flavor. Ripens September to October and is a very good
keeper.
Roxbury Russet.--This oldest American variety has long storage life; makes a good single-variety
sweet cider.
The oldest named American apple, originating in Roxbury, MA in the early 1600s. Mountain grown Roxbury
Russets are excellent keepers. The dusky green skin is flushed with a rough yellowish brown russet. The
greenish white flesh has a unique spicy flavor that surprises those of us reared on the ubiquitous Grocery Store
Five.
Roxbury Russet: In the early 17th century, Roxbury Massachusetts developed and named the first American
apple! An excellent old cider apple, and good for eating. Roxbury Russet is medium sized, elliptical in shape,
with a crisp tart flavor. Its russeted skin can exhibit in two or three shades.
ROXBURY RUSSET Massachusetts prior to 1635
The first Roxbury Russet tree sprung up around 1635 in Roxbury near Boston. It’s the oldest American apple
still being grown today. Excellent old cider apple, a keeper and good for eating fresh. Large greenish,
sometimes bronze tinged skin almost covered with yellowish-brown russet. Remarkable for it's amount of
sugar. Firm, slightly coarse, fairly tender, yellowish-white flesh. Tree is medium to large, a good cropper on
rich soils. Displays resistance to scab and cedar apple rust.
Bloom: Late
USDA Zone: 5,6,7,8,9
Pollination: Select another late season bloom apple variety such as Grimes Golden and/or Newtown Pippin
Fruit Storage: Excellent
Mature Size: Large
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), juice/hard cider
Roxbury Russet: This apple is the oldest American apple, originating early in the 1600’s in Massachusetts. It
was one of the most widely grown russets in the South. It makes truly exceptional cider and cooks well. The
tree is a healthy grower, usually bearing large crops most years, and exhibiting resistance to many apple
diseases. Fruit is medium or larger and green to yellow in color with a brown russet. Flesh is yellow, coarse,
and firm with a sub acid flavor. Ripens in September and October and a good keeper.
CIDER
KINGSTON BLACK England 1820
Apple crimson over yellow orange ground color. Bitter sharp juice ferments to a distinctively flavored hard
cider without blending. These are aromatic with a sweet-acid flavor and a noticeable astringent aftertaste. The
full-bodied cider has a distinctive rich flavor and is rich bodied. Irregular growth habit. Cider only, except for
the very brave.
Bloom: Late
USDA Zone: 5,6,7,8,9
Pollination: Select another late season bloom apple variety such as Grimes Golden and/or Newtown Pippin
Fruit Storage: Good
Mature Size: Medium
Ripens: Late
Uses: Juice/hard cider
CRABAPPLES
Hewe’s Crab
Posted on: 07-1-2013
Also known as: Virginia Crab, Cider Crab, Hughe’s Virginia Crab, Red Hughes
Hewe’s Crab is absolutely one of the best cider crab apples available today. The exact date of origin is unclear,
but trees of Hewe’s Crab were discovered in Virginia in 1817 that were already a hundred years old. It produces
a clear, dry cider that is excellent by itself or used in a blend with other ciders. Fruit is very small (1 ½ inches
diameter) with dark green skin mostly covered with dull, purplish red and numerous large white dots. Flesh is
firm, crisp, astringent and quite acid in flavor. Ripens September to October and is a good keeper.
The most celebrated southern cider apple, enjoyed by George Washington and grown in Thomas Jefferson's
North Orchard. The small light green apples are striped red when ripe. The soft yellow flesh yields an intensely
flavored syrupy juice. These small apples cover the trees and prompt curses from pickers at harvest time.
‘Hewes’ (also known as ‘Hughes’ or ‘Virginia’) was most common in eighteenth-century Virginia as a cider
apple. The fruit is about 1 ½ inches round, dull red, with flavors described as both sugary and pungently tart,
cinnamon-flavored, and ambrosial. The tree is a vigorous grower with wide-spread branches. The flower buds
are pink, opening to white blooms. This crab apple is excellent for cider. While we have no specific data on
scab susceptibility, this cultivar is probably not resistant.
Hewes Crab (Virginia Crab): This apple originated in Virginia, most likely during the early 1700’s. Its taste
is unique. In most of the south, it is the finest cider apple. It makes a dry cider that is usually mixed with other
varieties. Both George Washington and Thomas Jefferson knew this apple’s qualities quite well. The fruit is
very small, green with a dull red, and a flesh that is firm and acidic. Ripen in September.
Ruby Red Crabapple. A heavy producing, hardy crabapple with red fruit and red foliage. Tolerates
most moist soils. SELF-FERTILE. Zones: 4-9.
WHITNEY CRAB Illinois 1869
A large crabapple with yellow skin overlaid with red blush red striping. One of the few crabapples that is great
for eating out of hand. One of our favorite eating apples, crisp, juicy, sub acid, almost sweet, with crabapple
overtones.
Bloom: Early
USDA Zone: 3,4,5,6,7,8,9,10
Pollination: Self-fertile
Fruit Storage: Good
Mature Size: Medium
Ripens: Mid Season
‘Whitney’ is an older, very popular cultivar that is good for fresh eating. The red, yellow-striped fruit is crisp,
juicy, and mildly subacid. The tree has an upright shape, is very productive, and bears young. The flowers are
white. ‘Whitney’ is susceptible to scab; therefore, a scab spray program is required for a usable harvest.
WICKSON APPLE California 1944
Albert Etter introduction. Humboldt County, CA, 1944. Albert Etter named this apple after E.J. Wickson,
distinguished California pomologist, who was his friend and mentor. Perfect cider apple: spicy, with
extraordinary sweetness and a pronounced acid tang. Size is that of a large crab apple. Reputed to make
wonderful champagne cider and excellent fresh off the tree. One of our favorite eating apples offered. Fruit
hangs in garlands.
Bloom: Midseason
USDA Zone: 5,6,7,8,9
Pollination: Select another midseason bloom apple variety
Fruit Storage: Good
Mature Size: Small
Ripens: Late
Uses: Fresh eating/ dessert, juice/hard cider
Wickson An Albert Etter cross: Newtown Pippin x Esopus Spitzenburg. Very high Brix, up to 25, with
high acid. Flavor probably too strong for most folks to enjoy as dessert apple. Outstanding cider.
‘Wickson’ is a popular crab apple for hard cider. It does not need to be mixed with other apples to make an
excellent cider. ‘Wickson’ tops the scale of sugar content with a Brix reading of at least 19.2º. [Brix is a
measurement of soluble solids in the juice (mostly sugar) and represents the percentage of sugar in the juice.]
Unlike most crab apples, this one is a large tree on seedling rootstock, so look for a semi-dwarf rootstock to
control the size for easier maintenance and harvest. ‘Wickson’ is susceptible to scab, so a spray program is
needed. Some do not consider ‘Wickson’ a crab apple since the fruit can exceed 2 inches in diameter. However,
it is commonly thought of as a crab and is included here since it is popular for use in cider.
POPULAR
BRAEBURN New Zealand 1952 (seedling of Granny Smith?)
Late season apple of very high quality. Fruit is medium to large size with orange-red blush over a green-yellow
background. Quite tart and firm, good for eating and makes a fabulous pie. Rated high in fruit trials in Oregon
and Washington, Braeburn is popular for commercial coastal orchards. It is very precocious.
Bloom: Late
USDA Zone: 6,7,8,9,10
Pollination: Self fertile
Fruit Storage: Excellent
Mature Size: Medium
Ripens: Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter), baking
FUJI Japan 1962 (Ralls Janet x Delicious)
A tall, rectangular, medium size apple with yellowish-green skin and orange-red flush with darker stripes. Flesh
white, firm and crunchy, with excellent fruity flavor. Some cedar apple rust resistance. Needs warm fall weather
for best flavor.
Bloom: Midseason
USDA Zone: 6,7,8,9,10
Pollination: Self-fertile
Fruit Storage: Excellent
Mature Size: Medium
Ripens: Very Late
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter)
GALA New Zealand 1965 (Kidd's Orange RedxDelicious)
A grandchild of Cox's Orange Pippin, with some of the aromatic qualities of the famous apple, but very crisp
and sweet without the tang of Cox. Heavy red striping over golden skin, a beautiful apple. Precocious bearer.
Bloom: Midseason
USDA Zone: 4,5,6,7,8,9,10
Pollination: Self-fertile
Fruit Storage: Excellent
Mature Size: Medium
Ripens: Mid Season
Uses: Fresh eating/ dessert, cooking (puree, applesauce, apple butter)
Spigold
Posted on: 10-8-2012
A true connoisseur variety, Spigold is an apple of the highest quality and flavor. It is not a true heirloom apple,
being released by the New York Agricultural Experiment Station in 1962, but is an apple that should be
included in all home orchards. A cross of Northern Spy and Golden Delicious, Spigold combines the best of
both varieties. Fruit is large with smooth, reddish and bronze striped skin. Crisp, juicy and very aromatic.
Ripens September to October and is a fair keeper.
SPIGOLD New York 1962 (Northern Spy x Golden Delicious)
An exceptionally high quality apple, this very large yellow fruit is firm, very juicy and carries an aromatic spicy
flavor. It's hard to believe that such a large apple can taste so good. Often best picked and stored for a few
weeks for optimal flavor. Delicious blended flavor of its parents, with a unique flavor of it's own. Displays
some resistance to fireblight. Consider Grimes Golden, Liberty and/or White Pearmain for pollination. Triploid.
Bloom: Midseason
USDA Zone: 4,5,6,7,8,9,10
Pollination: None
Fruit Storage: Good
Mature Size: Large
Ripens: Late
Uses: Fresh eating/ dessert, baking
Approximate Harvest Dates
August
15
25
September 11
13
13
13
17
Dutchess of Oldenburg
Gravenstein
Pink Pearl
Cox's Orange Pippin
Cortland
Ribston Pippin
King David
19
19
30
October
4
4
8
8
11
12
15+
15+
Orleans Reinette
Mutsu
Grimes Golden
White Winter Pearmain
Ashmead's Kernel
Calville Blanc
Spitzenburg
Roxbury Russet
Golden Russet
Arkansas Black
Winesap
15+ Wickson Crabapple
For More Info Go To:
www.ca.uky.edu/agc/pubs/ho/ho104/ho104.pdf
http://ohioline.osu.edu/lines/fruit.html
Planting Distance Apart: You can plant any distance apart you want, but realistically, you should not plant
any closer than the tree will grow tall. • Usually take the height you plan to let the tree grow and plant them
about that close apart in the row. • For the between the row spacing, add at least 6-10 feet, depending on
how you plan to mow or keep the weeds and grass down. If you can plant your rows north and south, you
will get the best use of God's sunlight. But, if you have really strong prevailing westerly winds, you may want
to consider planting east and west. Don't put east-west rows too close or you will get shading from adjacent
rows. • If you are mixing apples, pears, cherries, and apricots with peaches, nectarines, and plums, you can see
that by looking at the diagram above that you should stick with the rootstocks that will give you trees heights of
10-15 feet. Then you can typically space your orchard about 10-15 feet between trees and 18-22 feet between
rows on all types of fruit and be happy.