Low-acid, sweet flavor.  Similar to Fireside.  Fresh eating. Hardy, large dark red high quality eating apple. A good late keeping apple for northern areas.

Cortland is a typical McIntosh style apple variety, and ranks about 12th in terms of US apple production. However nearly all that production takes place in New York State. Cornell University developed this variety at the start of the 20th century. Cortland is widely grown in Quebec and Ontario, and it has proven itself to be well-suited to the freezing temperatures experienced around the Great Lakes.

An interesting characteristic of Cortland is that the flesh does not go brown very rapidly after being cut.

Large conical fruit. Green skin with scarlet stripes and sometimes a mottled orange flush. Crisp, sweet, juicy greenish white to yellow flesh.  Excellent eating apple.

The fruit is a pale green, that turns yellow when fully mature. It has a waxy, smooth handsome finish. It is well known as a good keeper into the winter. It is a good all purpose sauce, cooking and pie apple with a mild, sub-acid flavor, but isn't a great fresh eating apple. It ripens mid-late in the fall.

Good baking, eating and cider apple. Flesh is crisp, juicy, firm. Mildly tart flavor, not acid. Holds its shape and texture in baking. Retains good flavor in keeping.

Hardy substitute for Golden Delicious developed especially for cold northern areas. Golden Delicious flavor, Haralson hardiness. Medium to large golden to greenish fruit with very smooth finish and reddish bronze blush. Flavor is sweeter and more bland than Golden Delicious. High quality. Superior storage qualities.

This is a crisp, and predominantly sweet, modern variety from the USA. It was developed by the University of Minnesota specifically for growers in cold climates, and is one of the most cold-hardy of apple varieties.

This variety is without doubt one of the great North American apple varieties.  Like its 19th century contemporaries Golden Delicious and Red Delicious, it has become a highly influential apple variety with numerous offspring.  The apple was discovered by a John McIntosh, a farmer in Ontario in the early 19th century, and he and his family became involved in propagating trees.  The McIntosh apple was ideally suited to the climate of the area, being a heavy and reliable cropper with good cold hardiness, and seems to achieve its best flavor in colder apple-growing regions.

The McIntosh style is typified by attractive dark red or (more often) crimson colors, and a crunchy bite, often with bright white flesh. The flavor is simple and direct, generally sweet but with refreshing acidity, and usually a hint of wine - often referred to as "vinous".  In general these apples keep reasonably well in store, but the flavor falls away quite rapidly - although remaining perfectly pleasant. 

Fruit is round, conic, medium sized. Fruit is brilliantly striped with reddish orange over a yellow background. Creamy flesh is firm, juicy aromatic and sweet and firmer than most early varieties. Moderately subacid flavor. Excellent for fresh eating. Keeps well for a summer apple.

This newer variety is a early season apple that comes from the University of Minnesota breeding program (trademarked, USPP#11367).  It is a good solid early apple, with a sweet-tart taste and a hint of brown sugar flavoring.  The apple is medium in size, round, with red cover over 60-75% of the skin depending on sun exposure, and yellow undercolor.  The flesh is white with a crisp texture, and while a nice texture for cooking the apple does tend to brown fairly quickly.

For an early season apple the taste is very good, and it also has a good shelf-life of a couple months.  It is one of the parents of the new popular US variety, Sweetango. Zestar! was developed for cold-hardiness, and performs best in cool climates.