This question must have been asked a million time but I will take any advice related to what apple literature I should read or look for in order to make an informed decision and even your personal choices.
I would like to fill 6 vacant places with apple cultivar coming from Europe. Somehow I have enough cultivar coming from North America.
I already have Calville, Golden Russet, Ashmead’s kernel. This year was my first harvest with Ashmead and I found the taste: WOW!
I’m the equivalent of US zone 4b but like to push limits (zone pusher).
It would be mainly for fresh eating, maybe desert (pies etc.) not hard cider.
I like apples which a taste that is out of the ordinary.
Thanks for any input!
I would not want to be without Karmijn de Sonnaville, and today I ate Kidd’s Orange Red that was very, very good.I have high expectations for Rubinette, and Cox’s Orange Pippin. De gustibus non est disputatum.
I’m not sure about the hardiness of these apples or how well they will do in your location, but Reine des Reinettes, Reinette Clochard, Abbondanza, Blenheim Orange and Rambour d’Hiver are my favorites along with Ashmead’s Kernel.
You might consider Reinette Russet, it is a sport of the highly flavored RdR that is quite well suited to QB
When it comes to heirlooms, the U.S. has much wider selection than Europe due to the history of settlers depending on seedlings when starting their orchards- thousands and thousands of seedlings were tested in the process of using apples mostly to make hard cider, but also as a source of affordable sweeteners. This created an explosion of new varieties when European growers relied mostly on tried and true varieties. Weather conditions also tended to be harsher in N. America than Europe.
If you don’t have Esopus Spitzenburg I suggest you try it. Anyone that likes Ashmead is bound to like it and it probably isn’t too late to ripen there as are many power packed sweet-tart varieties. This variety is misrepresented in varietal descriptions that often suggest it needs to be stored to reach peak flavor. Unfortunately it is most delicious right off the tree and isn’t an especially great storage variety, unless you are using it for cooking. I looses its crunch after a couple of months for me.