Want to go to a u-pick apple farm for years? But what if you do not know anything about the yellow apples. How are you gonna impress your family?
For doing this, first of all you need to know what are the top types of yellow apples?
Golden Delicious is the most well-known yellow apple. Other classic varieties include Newtown Pippin, Rhode Island Greening, Jonagold and Crispin. Some of the yellow hybrids are Blondee, Silken, Winter Banana, Ginger Gold, Golden Russet. Some are entirely yellow, others have a hint of blush red in them.
Aren’t you curious to learn more? We have prepared some interesting facts about yellow apples just for you!
Get excited and let’s get started!
16 Incredible Types of Yellow Apples
Different varieties are continuously being updated and tested in the apple industry. The majority of these have been originally found by chance, while others were purposefully bred to rid themselves of undesirable characteristics.
Knowing them would really going to blow your minds. Here is a list of some of the most popular yellow apples, both traditional and hybrid varieties to help you out.
Don’t wait, dear. Just go on!
Type 1: Jonagold
The originating history of the most favorite, Jonagold has a unique history. It was developed as a result of a Cornell University experiment in Geneva. Yes, I know that is a surprising fact. Who knew you eat an apple from an experiment!
Well, while dealing with a large apple reproduction project at the University, Dr. Heinicke developed the Jonagold variety in 1953. They were later put on the market in 1968. As these apples are a perfect combination of their two different parent varieties, this gains them a worldwide popularity.
The shading is similar to that of a Golden Delicious apple, which is yellow with red highlights. The first look is elegant and mouth-watering too.
Along with the look, the taste is intoxicating too. Though the taste is sweet, there is a lot of acidity to balance it out.
Luckily, this acidity comes from the Jonathon variety. Because of the nectarine fruitiness that Golden Delicious imparted to this variety, it’s delectable and dense, with a nice strong apple taste.
It’s a big slice of fruity awesomeness, and that’s exactly what you get. If you enjoy Honeycrisp apples, but would prefer something with a significantly lower level of sweetness, this would surely become your fav.
- Jonagold apples are huge and filling, making a satisfying mid-afternoon snack.
- This can assist those who struggle to consume the recommended servings of fruits and vegetables per day.
- They are soft, squishy, and not particularly crisp. So, it is simple to extract juice from these large apples.
- Jonagolds are not good pollinators, so you shouldn’t use them that way.
- To produce apples from this cultivar, you would need a parent tree that can pollinate it.
- These apples are extremely susceptible to cedar apple rust, powdery mildew, and fire blight.
- Jonagolds do not store well and should be consumed within a fortnight of harvest.
Type 2: Rhode Island Greening
If you didn’t eat Rhode Island Greening or see them once in a lifetime, we would not be surprised. In the early days of colonial America, Rhode Island Greenings were considered to produce the best American culinary apples.
Since the early 18th century, these apples have been one of the most sought-after varieties in the eastern United States. In fact, you could buy them in stores easily up until the early 1900s.
Don’t worry! These are not the rare antique variety that you may believe they are. In the north-eastern parts of the United States, this variety is still grown for commercial uses.
As they bear the vast history in their pockets, they also have a majestic look. With the pinch of orange, the fruit is evenly balanced and round, with a yellowish-green exterior
Moreover, it has a tanginess that is very easy on the palate. Not the kind that makes you jump out of your chair. Just a tinge of citrus that would pass through your soul.
- As Rhode Island Greening apples are the standard fruit for American apple pie, they’ve had a long history of success.
- Cooking is the best way to bring out the full richness of this apple’s complex and sweetly nuanced flavor because it is one of those varieties that really improves from it.
- Rhode Island Greening does not disappear into a syrup or gravy like English cooking apples.
- The disadvantage is that the trees carry apples for up to 2-4 years.
- It takes more time unlike many apple varieties to bear fruit, but becomes a large, long-standing tree.
- Other apple varieties can’t be pollinated by the triploid form of this variety.
Type 3: Newtown Pippin
The Newton Pippin is another archaic species. Well, if you don’t hear about it, you might know about Albemarle Pippin. Yes, it is another name for this antique variety.
It is a New York-specific apple cultivar native to the United States. Around the year 1750, a seed was planted in Newtown, Long Island, which resulted in the growth of the Newtown Pippin.
In the apple world, the Newtown Pippin is known as a “winter” apple. It is not picked until late October. However, it will not mature perfectly in the cold climate for the majority of the year because it requires a warm summer and early fall.
White spots dot the skin, which can range in color from green to yellow and is frequently rusted. The flesh of a Newtown Pippin apple is yellow or has a hint of green. This signs its existence.
It is firm, crunchy, and has a moderately fine texture. It has a tartness that is reminiscent of pine needles and a lively aroma. Several people detect a faint scent of orange.
- Home gardeners may be interested in this apple due to the fact that it has a reputation for a long shelf life.
- This range can be refrigerated for 3 months.
- When plucked from the tree and eaten raw, Newtown Pippin apples have a flavor that doesn’t taste good.
- For these apples to reach their full potential in terms of aroma and fruitiness, they need to be retained for at least two months.
- The skin seems to have a propensity to brown relatively quickly, but this does not diminish the apple’s overall quality.
Type 4: Crispin
Wow Crispin – it is an absolute depiction of rich history. The Golden Delicious and Indo apple cultivars were crossed in 1949 to make the first Crispin apple. And that marks its beginning.
The Crispin Apple tree was grown in Japan’s Aomori Province, but it was officially named Mutsu which was the old name for that area. It is popularly known as a Japanese delicacy.
A rich yellow-green color, Crispin’s will have a light pink blush right before they’re harvested. This will exclude it from other varieties.
Its flesh has a powdery texture and a combination of sweet and spicy flavors, much like the candy necklaces that we used to get when we were kids. Ah, that nostalgia!
This apple’s juicy goodness makes it difficult to resist. Honey is the predominant flavor, and there is a hint of tartness in the aftertaste. It’s harvested in September and October and lasts several months.
- People often call this type “oven busters” because it cooks so well.
- When served into a seasonal croquette, it yields a substantial serving size. In terms of snacking chips, it is the best.
- This variety of apple does not turn brown when dried, which is a common problem with many other apples.
- Its sweetness is amplified after being dried, making it an alluring option for a snack.
- Sometimes apples have a lot of little bumps and flaws on the exterior. However, it has no effect on the taste. That means that you’ll have to improve your treatment of the tree.
- Blister Spot is a serious problem for Crispin Apple trees. As you might have guessed, this manifests itself in the form of calluses and scars on the apples.
Type 5: Golden Delicious
You might hear this name before, don’t you? The Golden Delicious apple has been around since the 1800s. And it is equally popular pick like others.
On a plantation in West Virginia, the very first seedling of this particular variety of apple was uncovered. From then on, it has earned hearts with its taste and beauty.
You’ll be able to recognize it thanks to the lenticels that are scattered across its skin. Plus, its color of golden and deliciousness, it keeps the reputation too.
Sweet, buttery, and honey-like aromas fill its white flesh. This apple has a flavor that is so decadent that it almost tastes like custard.
However, the flavor is heavily influenced by the region in which it is grown. Overall it is ten on ten.
- The Golden Delicious apple is available from autumn through the summer months.
- We have good news for those of you who live in colder climates. When it’s cool, the concentration of acid goes up, which makes this variety taste sweeter.
- It has a milder flavor when cultivated in warmer regions because the acidity level is typically lower.
- You’d have to consume this variety when it is still fresh.
- The Golden Delicious apple should not be kept in storage for an extended period of time due to its thin skin. Otherwise, it will become bruised and shrunken.
Type 6: Blondee
Blondee, discovered in 1998 in Portsmouth, Ohio by Tom and Bob McLaughlin. It was sold to the public for the first time in 2012. But, how this Blondee become a vogue?
Being a natural variation of Gala, Blondee is a product of breeding. This type of apple is ready to eat around the middle to end of August or the beginning of September.
The majority of this variety’s apples are huge and moderately ribbed. Like Gala, it has an elongated, contoured shape with a bit of russeting on its stalks, as well as reddish lenticels on its surface.
No wonder, Blondee gets its name from its juicy, coarse-grained flesh, which is pale yellow. For this reason, you may find some similarity with the Golden Delicious.
It’s a great apple for the beginning of the season! It possesses a satisfying crunch and a luscious bite all at once. Bananas, honey, and lime all combines to make the flavor, which is mild, sweet, and lacking in acidity.
Simply put, Blondee offers a pure and unadulterated form of sweetness, accompanied at times by kinda gingery and then a bit of melony.
- If you’re looking for a hard-crusted apple that’s resistant to bruising, look no further.
- Its creamy flesh darkens slowly.
- Fresh or baked, Blondees hold their shape well, making them ideal for pies and tarts. Applesauce can be made by combining them with other apples.
- These apples will sometimes have a pinkish hue on the skin where they have been exposed to the sun. This isn’t always a bad thing, though.
- It’s bland, according to some. When compared to other early apples, you might find that it lacks the flavor profile of other yellow apples that are available during the springtime.
Type 7: Winter Banana
The David Flory farm in Cass County, Indiana, is where the Winter Banana tree was first grown in 1876. Later, in 1890, the Winter Banana apple variety was presented by the Greening Brothers Nursery.
The apple on the Winter Banana tree is beautiful. It is big, yellow, and has a hint of red on its rubbery skin. It has been described as ivory to pale yellow by some.
It’s best to eat it right away when it’s ready in September or October, instead of cooking it. It also helps to fight with several mild to chronic diseases.
However, we would advise you to hold off on picking and peeling the skin till after onset of freezing temperatures. Grab a piece of apple sherbet and start gobbling it into your mouth!
The crispiness is still present throughout the dense fruit. The gentle sugary flavors are enjoyable and well matched. This apple has a citrusy, tropical fragrance reminiscent of bananas and cantaloupes.
- These apples can be kept fresh in the fridge for up to three months .
- Winter bananas pair well with toffee, honey, cinnamon, and nutmeg. It makes an oddly satisfying appetizer.
- This apple variety has a reputation for being bitter in taste and dry amongst some.
- Toward the end of the season, the apples will have a grainy texture that most people would find unpleasant.
- Lots of folks do not sense any banana flavor. The wonderful yellow color is probably where the name comes from.
Type 8: Opal Apple
We know what you are thinking? Why it is called after the name of Opal? There’s also a brief history of breeding behind it.
The Opal Apple is a hybrid of the “Golden Delicious” and the “Topaz,” cultivated in Prague by the Institute of Experimental Botany. Combining with the two gems, it also got a name of precious stones.
It has a sweet-sour flavor, is a delicious sweet treat, and is commonly known as salad apple. Eating it raw would pump you up with a lot of energy you can’t think of.
Apart from that, if you are looking for special health concern factors, friend, there are some for you. For example, providing you vitamin C and enhancing the immunity system.
For starters, it’s stunning and almost glows yellow. Though peculiar, it possesses floral resonances.
Be on the lookout for Opal apples as November draws closer so that you can stock up on a few boxes when they hit the shelves at your local grocery store.
- Opal apples have a reduced enzyme content. It means that they do not oxidize as quickly as other varieties.
- Their skin is incredibly supple and lovely. Even if you have a toothache, you won’t have any problem biting right into the apple.
- You’ll often see a small brown spot near the stem. This is called russeting.
- Opal apples aren’t widely viable. As of right now, there is only a single orchard in the United States where it is cultivated. As a result, don’t be surprised if your local market runs out of these quickly.
Type 9: Criterion
Criterion is a majestic, big apple variety that is very close in size to the Red Delicious. It is a descendant of the Golden Delicious, the Red Delicious, and the Winter Banana. As a heir, it got all the good parts of them.
From the beginning of winter through the fall, Criterion is in season. If you love it, be ready to pile your fridge with those.
They are traditionally cone-shaped and slightly curved, with clear ribbin. Typically, a pretty pale-yellow color with a muted reddish-orange tint is all what they have.
Furthermore, the smoothness and radiance define the peel. It has a faint hint of vanilla honey and is just a tad spicy. The aftertaste is slightly sweetened with cane sugar.
For agrochemical this scab-resistant tree is an ideal choice indeed. The organic orchardists also need that more than often.
- Sleek, white flesh combats discolouration.
- This scab-resistant tree is ideal for organic orchardists who use a handful of agrochemicals.
- Criterion apples grow every two years. Despite this, the plant continues to grow at a rapid pace.
- Keep the harvest refrigerated, because it doesn’t maintain well at normal temperature.
Type 10: Silken
The Silken was presented to the public for the first time in 1999 from the Summerland Research Center. Slightly larger than an average apple, it is a hybrid of Honeygold and Sunrise.
The silky Silken apple got its name from Silken Lauman who successfully available it to the market commercially. This was nothing but ultimate pleasure.
It has a wax-like, mellow, glass skin that’s smooth to the touch. There’s really no blush or any pattern. With a cream like color and translucent look, it has the tangy flavor.
And the flavor! It is totally nerve-wrecking, it has a zingy, crunchy, fragrant white insides with a delightful, honey flavor and an average rate of acid content distinguishes it.
You will surely fell in love with those apples. Its silky texture is ready to blow your minds.
- As an appetizer, silken apples are best experienced when they are still nice and ripe.
- It is frequently used to make condiments and ciders.
- These apples won’t keep for very long. They rot quickly. However, Silken apples can be refrigerated for six weeks.
- Only available for a limited time in the fall.
Type 11: Ginger Gold
And here is another yummy apple with the same golden texture. You will be awed to know the history behind this.
In the 1960s, when Hurricane Camille struck the East Coast of the United States and caused devastating floods, the Harveys were the first people to find this variety in Virginia. With this the history proves again how the storms can give rise lighting sunshine.
This particular variety is one of the select few that managed to survive in that storm. And till day we got the chance to taste this species of the apple.
The Golden Delicious and the Albemarle Pippin apple varieties have been crossed to create this new apple variety. And successfully, they are becoming everyone’s favorite.
Ginger Gold looks like a cone and comes in different sizes. In the beginning, it is a dull green color, but it will eventually mature to yellow.
- This fruit’s ability to keep for a long time is a huge plus.
- Slice it and you’ll notice it browns slowly because of its smooth grain.
- These apple trees are shorter compared to the rest, making them ideal for smaller yards.
- Some store-bought ginger gold is flavorless and lumpy. This is due to the fact that they have passed their optimal time for consuming. So, don’t wait until they’re out of season to buy them.
- They were very appealing to the eye, but some might find the flavor is lacking.
- When apples are kept at room temperature for an extended period of time, they lose their vibrant color.
Type 12. Golden Russet
In the 1800s, Golden Russet’s richness made it a top choice among cider-makers in upstate NY. Golden Russet was once cultivated commercially, but has since fallen out of favor.
But still, the fans of Golden Russet can be found. There are huge farms and gardens, where this is cultivated to fulfill the supply demand.
These apples are almost entirely orangey brown, with the exception of the crest and specks that extend downwards. Some have significantly bigger rusetted spots than others.
Nice ones can have a really intriguing, depth of flavor that grabs and holds your interest. The taste will shock you once it touches your tongue.
Intensely flavorful juice is produced from the apple’s juicy flesh, which is high in acid and carbs, but has minimal tannin.
- These apples have experienced a spike in popularity due to the fact that the intensely flavored juice is perfect for making spiced-cider and alcoholic cider.
- There is no grain in the apples in this meaty variety.
- They lose their firm texture after a few months, they don’t become soft.
Type 13: Yellow Ingestrie Apple
Orange Pippin and Golden Pippin were crossed in the late 1800s, resulting in Yellow Ingestrie. It is an old apple from England that is recognized for its bright yellow color.
This fruit is quite rare to find. Despite that, many farms are working to make it totally available in the market for its exceptional breeding habits.
The longer the fruit is allowed to nourish, the more prominent the yellow will become. This guides the customer to choose the best apples to get the right proportion of nutrition.
The aroma compliments the flavor very well. You will experience a flavor that is intensely sweet and has a whiff of pineapple in it. This might be the tastiest apple you’ve had.
- This apple tree makes a cute lawn tree because its branches hang down.
- In table settings and as kissing bows, the apples add an elegant touch.
- They’re also relatively disease-free.
- It lacks juiciness, otherwise we would have given it five stars.
- During the ripening process, this orange-yellow fruit turns yellowish-orange.
- The apples don’t last long, only a fortnight or more, so eat them fresh.
Type 14: Belle de Boskoop
We know what you are thinking. What a fancy name! We can’t agree less. The name itself attracts the locals for sure.
In the Netherlands, Belle de Boskoop was first produced in the 1850s, and it is still well-liked today. From the name to appearance and most importantly its taste, it has got all the aesthetic you need.
It has a lumpy, rounded, and slightly squat contours and is a standard size apple. We will be excited to held it in your hands. And once you hold, it would convince you bite it once.
With a crispy, white-to-pale green in color, the flesh is bulky and juicy. Who can resist that?
Plus, the scent it has is dry, tangy, and fragrant. We know, once you got this Belle de Boskoop, you will only eat until its finished.
- Belle de Boskoop is a versatile apple that can be used for both desserts and cooking.
- The longer these apples are kept, the softer and sweeter they get.
- These apples are frequently puffy and have a gloomy red color.
- Some are extensively russeted.
Type 15: Gravenstein
The name looks like some old dystopian book. Remember Frankenstein? Yeah, it is exactly sound such.
Don’t fear, it is not dangerous. Rather it is the sweetest and healthiest apple types out there.
To be honest, the name is a Danish classic with classical taste. But do you know what is more fantastic than its name?
This sort of apple is now almost predominantly grown in the United States, and an annual event is held to honor it. So much respect for it, right?
Well, it deserved so. The Gravenstein is known for being one of the earliest varieties to ripen in US each year. It’s tangy and flavorful in just the correct proportions to fulfill your every crave.
- Gravenstein is a variety that is capable of withstanding challenging environments.
- When it comes to making pastries, this is the best option.
- Gravensteins won’t do well in places with a lot of groundwater.
- They need some protection from windy conditions.
Type 16: Medaille d’Or
A French delicacy, indeed. French horticulturist Monsieur Godard began cultivating the Medaille d’Or tree in 1865 in Rouen. It arrived in England during the 1880s.
And then eventually, it came to US with prominence. We know, this type of apple is somewhat rare nowadays, but that doesn’t make it less important.
Golden russet lining covers almost all of the yellow fruit, which is about the size of a golf ball. Occasionally, it has a soft, rosy blush.
And then comes its taste. It is so sweet that it helps to make the cider. Totally perfect for your needs.
- It is a traditional French variety that is used to make cider.
- Due to the inherent sweetness of apples, the alcohol content is typically high enough that no additional sweetener is required for fermentation.
- Antique-quality apple.
- Fresh consumption is not recommended for it.It needs to be pruned every two years like most heirloom varieties.
- It is very prone to Fireblight and only a little bit immune to scab.
- It’s important to choose a pollenizer carefully for Medaille d’Or because it flowers late.
Interesting Facts About Yellow Apples
Even though these apples are loaded with sugar, they’re also packed with vitamins and minerals. They’re high in potassium, vitamins C, A, E, K, B1 and B6. That makes the sugar healthy for our body.
Did you even know that these golden-colored delights are high in carotenoids? Yes, buddy, this is true.
They are powerful antioxidants that will make you look younger! Woohoo! You don’t want that!
In addition, a standard size unpeeled yellow apple provides only 52 calories. That means, you can eat as much as you want. What a delight!
Which Apple Trees are Self-Pollinating?
Answer: Some of the self-pollinating varieties of apple trees are Cox queen, Alkmene, Silken, Granny Smith and Grimes Golden.
Which Color Apples are the Healthiest?
Answer: Green apples are the healthiest because they have very little carbs and sugar. They are rich in fiber, iron, and vitamin K. Green apples have almost twice the vitamin A content of red apples.
What is the Rare Yellow Apple?
Answer: Yellow Ingestrie apples are considered the rare yellow apples as their variants were from old English time. From pale-yellow to orange-yellow, their color changes with ripping.
With these 16 types of yellow apple, try the most favorite one with the family. Surely, they would love you for this.
We expect this small bite of info help you in the long run and you love us for this. Please share you experience with these apples and don’t forget to let us know if you know any more of these apples.
Have a good and yummy day! See ya!