First spotted in 1944 by Californian cultivator Albert Etter, this pink-fleshed apple offers a sweet and sour taste, perfect for sauces, sorbets, and baked goods.
2
Black Oxford
The dark-purplish crimson Black Oxford apple dates back to the 1790s and is known for its mild, sweet flavor reminiscent of vanilla.
3
Knobbed Russet
The Knobbed Russet, resembling a potato with its rough and black surface, boasts creamy, soft, and sweet flesh which is ideal for making applesauce or baked fillings.
4
Catshead
The Catshed apple, named for its unusual cat's head shape, features crisp, semi-sweet flesh used in purees, applesauce, jams, and various baked treats.