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 SocietyrResistantPickGHerbert Petzold, Apfelsorten, 1990PickgObstsorten Atlas, 1996Harvest time in GermanyPick45Harvest time at places with a mean annual temperature of PickEThe New Book of Apples, 2002 PickeJohn Bultitude, Apples, 1983Harvest 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–K
L–Z
Cider apples Cider apples are a variety of apples that may be far too sour or bitter for fresh eating, but are used for making cider. Varieties in are used for both cider and eating purposes.
+List of abbreviations used in the following tableAbbreviationsFull formAbbreviationsFull formsSusceptiblerResistantASApple scab (resistant/susceptible to)ACApple canker (resistant/susceptible to)BIBacterial infections (resistant/susceptible to)PMPowdery mildew (resistant/susceptible to)TRITriploid D.L. Downing, Processed Apple products, New York, 1989
Common nameOriginFirst developedTypeJuice titratable acidity % weight/volumeJuice specific gravity or oBrix