Over 7,500 cultivars of the culinary or eating apple (Malus domestica) are known. Some are extremely important economically as commercial products, though the vast majority are not suitable for mass production. In the following list, use for "eating" means that the fruit is consumed raw, rather than cooked. Cultivars used primarily for making cider are indicated. Those varieties marked have gained the Royal Horticultural Society's Award of Garden Merit.
This list does not include the species and varieties of apples collectively known as crab apples, which are grown primarily for ornamental purposes, though they may be used to make jelly or compote. These are described under Malus.
Table of apples Abbreviations AbbreviationsFull formAbbreviationsFull formACApple cankerAMAward of MeritASApple scabAGMRHS Award of Garden MeritC, VitCVitamin C mg/100gBBBiennial bearingFCCFirst Class CertificatDBHDays from full bloom to harvestPWPowdery mildewPParentageRHSRoyal Horticultural SocietyrResistantPickG PickgHarvest time in GermanyPick45Harvest time at places with a mean annual temperature of PickE PickeHarvest time in south EnglandPick50Harvest time at places with a mean annual temperature of sSusceptiblePick55Harvest time at places with a mean annual temperature of TATitratable acidity %SSSoluble solids %TRITriploidLanguagescs.Czech (Čeština)da.Danish (Dansk)de.German (Deutsch)fr.French (Français)hu.Hungarian (Magyar)nl.Dutch (Nederland)no.Norwegian (Norsk)pl.Polish (Polski)ru.Russian (Русский; Russky)sv.Swedish (Svenska)
A Common name Image Origin First developed Comment Use Pick/Use periodAbbondanza ( Belfort)Osterloh, Lagerung von Obst und Südfrüchten, 1996Italy1896Width 70–75 mm, height 65 mm. Cold Storage 3°C 150 days.CookingPickE mid-October. Use January–MarchAbram ( Abraham, Abraham's apple, Father Abram, Father Abraham, de. Abraham's Apfel)US<1755A small apple with red flush. Flesh white, tender, subacid. It was likely brought to the US by settlers from northern Germany where it was grown as the Danziger Kantapfel.Cooking, EatingUse October–MarchAchesonBrooks, Register of New Fruit, 1952Alberta, CanadaIntroduced 1941Fruit large, greenish yellow. Parentage Delicious x unknown.EatingUse August–SeptemberAcklam RussetYorkshire, England1768A small russet apple. Cells ovate, axile. An excellent dessert apple of first rate quality.EatingPickE mid-October. Use November–March.Adams Pearmain ( Adam's Parmane, cs. Adamsova parména, de. Adams Parmäne, sv. Adams parmän)Bunyard, Hardy Fruits, 1920John Bultitude, Apples, 1983Deutschlands Obstsorten Norfolk or Herefordshire, EnglandIntroduced 1826A dessert apple. First introduced under the name "Norfolk Pippin". Width , height . Cells obovate, abaxile. Flesh pale yellow, crisp, fine-textured, firm, juicy, subacid, aromatic, very good.EatingPickE early- to mid-October.Adersleber Calville