A Guide to University of Minnesota Apple Varieties
Published
9/26/2023
Color: Red
Taste: Sweet-tart
Best used for: Fresh easting, baking and cooking
Sweet Sixteen
Date: 1988
Color: Yellow flesh
Taste: Sweet with sugar can or spicy cherry candy flavor
Best used for: Fresh eating, cooking and baking
Honeycrisp
Date: 1991
Color: Dappled red
Taste: Well-balanced
Best used for: Fresh eating and salads
Triumph
Date: Fruit expected in 2025
Taste: Well-balanced; tart
Best Used For: Fresh eating and baking
Honeygold
Date: 1970
Color: Yellow-green
Taste: Sweet
Best Used For: Fresh eating and cooking
Haralson
Date: 1922
Color: Red
Taste: Tart
Best Used For: Fresh eating and cooking (great for pies!)
SnowSweet
Date: 2006
Color: Bronze-red bluish
Taste: Savory, sweet and slightly tart
Best Used For: Fresh eating, snack trays and salads
Prairie Spy
Date: 1940
Color: Red
Taste: Sweet
Best Used For: Baking and long-term storage
Regent
Date: 1964
Color: Red
Taste: Well-balanced
Best Used For: Fresh eating and cooking
Beacon
Date: 1936
Color: Red
Taste: Slightly tart
Best Used For: Fresh eating and cooking
Centennial Crabapple
Date: 1957
Color: Red
Taste: Sweet
Best Used For: Fresh eating and sauce
Sweetango
Date: 2008
Color: Red over yellow breaking background
Taste: Sweet and hints of fall spices; acidic
Best Used For: Fresh eating and cooking