Alkmene: From Belgium. One of our favorites from our 1999 tasting of 50 top varieties. Crisp, juicy. Bright red skin. Productive, almost spur type. Doesn't keep well. Ripens mid- September. Tolerance to scab. Blooms early. Some russeting. No info at this time on winter hardiness.

Aroma: Favorite of a correspondent in Sweden. From Balsgard Fruit Breeding Inst. Ingrid Marie x Filippa, Intro 1973. Good rich, balanced fruity flavor, excellent texture, crisp and juicy. Very attractive. Sweet dessert variety. Ripens early October. Hardiness unknown.
Swedish desc: Krachtig groeiende boom - Middelgrote, ronde vrucht - Geelgroen met lichtrode kleuring - Matig vast, sappig vruchtvlees met goede smaakkwaliteit en goed aroma
Pluktijdstip september - Goed bewaarbaar tot januari
Beschikbaarheid: als laagstam op M9vv met tussenstam Golden Delicious

Ashmead's Kernel: Gloucester, England, early 1700's, raised by Dr. Ashmead. This apple took first in our northern taste test in March and second in the October tasting. It always places high and one year earned first in the Royal Hort. Society's blindfold taste test. It is rather drab looking and of about average size, but certainly has . . . "royal" flavor. It is an intense apple with a sequence of impressions: first sour, then sweet, and then spicy. Gene Wild remarked in Pomona- "This is the variety that made me realize there was a world of flavor out there that I knew nothing about." It is a russet apple and ripens late, about mid Oct or later in the north, but the fruit stands more fall frost than other apples and so can be left to ripen on the tree later into the fall. Resistant to mildew. Suffered severe damage to outer limbs at 42 below but trunks and thicker branches survived. Also makes exquisite cider if ripened fully. Plant in full sun for full flavor. Marginal in zone 3.

Baldwin: Lowel, Massechusetts, about 1740. (aka Woodpecker). Crisp, solid, juicy, somewhat aromatic, yellowish flesh. For fresh eating and all culinary purposes. Adds body, spiciness, and aroma to cider. Excellent keeper. Most widely planted apple in the US until the 1920's when a cold winter wiped out much of the Baldwin trees allowing a foothold for McIntosh. Vigorous, long-lived tree. Tends to bear in alternate years, but can be regulated by timely pruning and thinning. Triploid, so it can't be used as a pollinizer. Ripens late September to November depending on location. Large fruit; tough, smooth, red skin. Z-?

Beacon: According to the Cass Cnty Extension: "Medium sized bright red fruit; sweet aromatic flavor and corky texture. Slight red tinge in the fruit. Tends to be an annual bearer but ripens unevenly." Excellent quality for about one week, maybe two; use fresh or cooked. Upright spreading tree. Sunscald can be a problem. Very susceptible to fireblight. Matures in late August. Poor storage." Zone 3

Belle de Boskoop: Southern Holland. 1856. Sport of Reinette de Montfort. Large, greenish yellow fruit with dark red blush. Rough skin. Crisp tangy, highly aromatic flesh. Outstanding for dessert, cooking, and baking. Gets sweeter during storage. Ripens very late, November or even December in cooler climates. Commercially popular even today in Germany, Holland, and England.TRIPLOID. (Will not pollinize other apples).Zone 4

Breakey: Morden 1936. Seedling of Blushed Calville. Crisp, juicy, very good to excellent for fresh eating and cooking. Slight tip injury at -46 degrees F. Annual bearer. Yellowish green, striped with red. Moderately resistant to fireblight.. Stores for 8 weeks. Fruit 2 -3" Ripens in Sept.(Not recommended by Pat Carney for Anchorage area). Zone 3.

Bulmer's Norman: Bittersweet hard cider variety; originated in Normandy. Triploid. Early bloom. Mid-October harvest. Tends to be biennial. Scab susceptible. Fruit med- large, greenish-yellow. Quick to ferment. Very winter hardy -- has come through -40 without serious damage."

Calville Blanc: Susc to scab. Sparse bloomer.

Carlos Queen: Robert Erskine, Alberta. According to Brian Baldwin, Carlos Queen "produces 7-7.5 cm apples that are pale green with a light blush of amber. It matures in early to mid-September. Flesh is creamy white, crisp, slow to brown when cut, and of excellent flavour for fresh eating and cooking. Trees are semi-dwarf, round-headed to spreading with excellent branching habit."

Centennial Crab: Minnesota Ag. Exp. Station, introduced in 1957. Wealthy X Dolgo. 1 1/2" fruit. Connoisseurs from cold and warmer climates alike rate Centennial with some of the best classic apples. Flesh is yellow, sweet, juicy, crisp, with excellent flavor. Bears annually. Named in honor of MN's admission to the Union in 1858. Small tree, natural dwarf with horizontal branches, stays less than 12 feet high. Productive and bears young. Scab resistant and moderately resistant to fire blight. Mid season bloom, ideal for pollinizing other apples. Ripens mid August in southern areas, late Aug in N. MN and early Sept in Sk. Bright scarlet over yellow. One of Lester Brown's favorite crabs. (Northern N Dakota). The tree is very productive annually, and Zone 3.

Chestnut Crab: Widely planted all along the northern border of the US. It is not only a delicious apple crab, it is extremely hardy. No damage at 42 below. This golf ball- sized fruit is crisp juicy, and "one of the tastiest morsels that can be had" claims Tom Nelson of St. Paul (from Pomona Journal). Some report it to be disease immune, other sources disagree. Ripens mid- September. Z-3.

Chipman: C.F. Patterson 1944.
The "Friends of the Devonian Botanic Garden" in Edmonton report it to have the "Same shape and flavor as Delicious" and as H1 their hardiest rating.
Little Tree Nursery reports: ". . . flesh creamy white, crisp, juicy and tart but not sour once ripe; matures well into October, but stands frost better than others."
It is also great for canning and is reputed to be a natural semi dwarf. (Not confirmed). Stores about 6 weeks. About 1¼" in diameter. Zone 2, possibly zonee 1

USDA Zone 3, probably zone 2 on its own roots or zone 2 rootstock.

Collet: ( Parentage unknown, seedling from Morden stock) Manitoba, by Victor Collet. 1948. 6-7.5 cm in diameter, red apple. According to CC Peters, "The flesh is near white, fine textured, moderately crisp but tender, firm, mildly subacid and aromatic. Susceptible to fireblight. It is good for fresh eating and cooking. It will store for 10 weeks. Favorite of Sharon Taygen of Valley Nursery, Helena, MT. Matures in early to mid September in SK. The tree is moderately vigorous and annually productive. It requires a protected site in zone 3 and 2b (Canadian system).

Colvert:

Connell Red: From a Wisconsin orchard owned by the Connell family. Although a red sport of Fireside it is just as flavorful in some locations. (Sports have a tendency to be chosen for color and not flavor but in a few apples such as Connell Red and Haralred, many think that the flavor has actually imporved.) A sweet apple of high quality. Keeps well. Heavy bearer. Z-3

Cortland: NY Ag. Exp. Station, 1898. Ben Davis X McIntosh. Large, crisp, tangy. This is one of those apples that is rarely good when found in the supermarket but is excellent tasting when homegrown. Good for cooking and cider as well. Ripens mid Sept to early Oct. Annually productive. Borderline Z-3.

Cox Orange Pippin: Standard of comparison for fine apples. Susc to cracking and premature rots of fruits. Spur type tree. Zone 5

Dakota: (Wealthy X Whitney) Mandan Field Station Introduction. Large, dark red apple. Very good eating. Hardy. One month storage. Ripens early Sept. Z 3

Dauphin: Baccata seedling. WJ Boughen, Manitoba. Semi sweet, light texture, very pleasant to eat with some tartness, not much. Bears very early, often on 1 year wood and is extremely winter hardy. Ripens in August/early Sept. Quite attractive porcelain yellow fruit with red blush. Stores only one week. Bears early and annually. Resistant to fireblight. Blooms early. Zone 2, probably 1

Discovery: England 1900's, called "Thurston August". Ripens mid- Aug at Northport, WA. and said to have excellent flavor especially for an early apple. Some scab resistance. Bears young and said to be a natural semi- dwarf. Red striped fruit. Doesn't keep well. Zone 4.

Dolgo: (open pollinated seed from Russia) Brookings, SD 1897. Small, 1/2" fruit with yellow, crisp, juicy, acid, aromatic, and somewhat astringent flesh. It is only fair for fresh- eating and canning but very good for jelly and good for juicing. Useful mainly as an ornamental due to its large pinkish-white blossoms and colourful fruit however the tree grows narrowly upright. Susceptible to fire blight. It bruises easily and does not keep well. Matures in late August to early September. Scarlet skin covered with a heavy bluish bloom. Annually productive. Zone 1

Erwin Bauer: Named after the founder of the Institute of Plant Breeding, Muncheberg, Germany, near Berlin. Introduced in 1928. Open- pollinated seedling of Oldenburg (so hopefully it will prove hardy in zone 3 but since other parent seems to be Cox Orange, it may prove only hardy to zone 4) High flavor of Cox's Orange. It has especially hard and crisp flesh. Recommended by Fred Jannsen who considered it to be the best late season apple in his collection of over 500 varieties. Has survived 33 below F with no damage. Very vigorous growth. Ripens late Sept to E Oct. Z-4 (3?).

Fall Red: Duchess x Haralson. Morden Research Station. 1986. Sprightly flavored, 3- 3 ½" large apple, crisp, very firm, good to very good flavor. Reported to keep 5 mths, (other source says 2 ½ mths), Somewhat resistant to fireblight, biennial bearer some years. Ripens in Sept. Good for cooking and juice also. Zone 3, maybe 2.

Fireside: Known as the "Minnesota Delicious", this has an excellent, sweet flavor. Large, round, red- striped fruit. Better than most Delicious strains. Keeps well. A long time favorite. Ripens M Oct Z-3

Florina: 612-1 × Jonathan. Not fruited yet here, Ed Fackler reports: "new from France and an unusually flavored apple, incredibly sweet and aromatic. Ripens two weeks after Golden Delicious, about early October, Tree is spreading and vigorous." Productive and precocious (early to bear first fruits). Scab resistant and tolerant to fireblight" Stores well". Purplish red skin. Blooms midseason. . Hardiness unknown.

Fortune: (PPAF). Cornell release. Red Spy X Empire. "Wonderful flavor", according to Ed Fackler. Large fruit. Vigorous. Ripens with Red Delicious, ripens mid Oct. Probably Z-4.

Foxwhelp: Foxwhelp Farms in Healdsburg. Flesh is considered bitter sharp and is an excellent single variety hard cider apple. Bears very young. (Precocious). Beautful apple with waxy red skin unblemished by scab or mildew. Has won taste tests as a dessert apple also. Zone 5, maybe 4.

Geneva Crab: Great for blending hard cider to add malic and tannic acids. Red flesh. Not for eating fresh. Scab res. 2 ½" fruit. Z 5.

Golden Harvey: Hereforedshire, UK. 1600's. Aka "Round Russet Harvey". Popular in Victorian times as a dessert apple. High in actual sugar, countered by high acidity, and thus makes a "strong" hard cider. Vigorous. Z ?

Golden Russet: Very sweet russeted apple. Makes the best cider, in a class of its own, rich and smooth. Yellow flesh. When it ripens very late in the season the skin turns a golden bronze color. (Ripens later than Ashmead's Kernel, but like Ashmead's it stands late frost without breaking down). Although marginally hardy in zone 3, the limiting factor in most northern locations would be length of season. Worthy of trial if you want the best cider (more like a "nectar" according to Mr. Weston of Westons' Antique Apples) and a very long keeping sweet apple. Resistant to scab and some report that it "suffers little from pests." Z- 4, protected zone 3 areas.

Golden Uralean: Evidently from the Ural Mountains in Russia. Attactive, golden apple. Extremely early ripening, by mid August in Alberta. Good for fresh- eating, great for baking. 3" fruit. Stores only a few days. Requires thinning. "Ultra hardy" says Bernie Nikolai.

Goodland: Manitoba 1955. Patten Greening seedling. This is Canada's number one seller due to its flavor- flesh is crisp, juicy, tender, and aromatic. Excellent for eating and sauce. Annual bearer. Stores "fairly well". Self thinning. Ready early October. Upright habit. Vigorous and resistant to fireblight. Listed by Lester Brown (commercial orchardist in northern N Dakota) as one of the best quality apples of his more than seventy varieties. Z-3
Listed as one of only seven "Prairie Fruits of the Century" a high honor by Jefferis Nursery of Manitoba.

Gravenstein: According to the Seedsaver's 1998 inventory, Gravenstein originated in Italy in the 1600's and by 1669 had arrived in Denmark. By 1790 it had arrived in the US via Germany.Weston's Antique Apple Orchard reports that a local upper- end restaurant that usually wins the local pie- making contest, buys their Gravensteins each year, and will use no other apple in their pies. Besides being unexcelled for pies, it also is a respectable eating apple in late August. Good for cider and sauces also. It is a triploid and won't pollenize other apples.There has been some debate as to the origin of Gravenstein but the Danes seem to be the most outspoken in the arguement. Z-5, maybe 4.

Haralson: Malinda X Wealthy. Minnesota's pride. Haralson can be very sour when first picked, in late September, highly recommended for pies at that time. Later, after January and into March/April it develops a sweet and fine taste, one of the best tasting apples from the root cellar. Productive but strongly biennial. Often requires thinning. Very resistant to fireblight but susceptible to scab. Full-sized apple. For peak flavor pick in early October. Z-3

Hawkeye: (Also called Original Delicious, Delicious Hyatt Original, Delicious Standard, and possibly also Red Delicious/Roan). 1880's. Possible seedling of Yellow Bellflower discovered by Jesse Hiatt of Peru, Iowa (Iowa - the "Hawkeye State"). Hawkeye is the progenitor to Red Delicious- the biggest selling commercial apple in the world. For over a hundred years plant breeders have been selecting sports (mutations) of Hawkeye that are redder, color earlier, and have a more elongated shape with the characteristic five points on the bottom of the apple. Hawkeye has probably less red color in its skin than any of its long line of mutations, however, recent chemical tests have shown that the redder the skin of a Delicious, the less flavorful the fruit. (The study was done on Delicious only, this does not hold true for all apples). That would explain why many who scoff at storebought Delicious, descibing it as sweetened sawdust or balsa wood, do instead love the taste of Hawkeye, it is an excellent sweet apple. (To be fair to Red Delicious however, even more recent tests have shown that, if I recall, the red color in apple skin contains more anitoxidents) Hawkey stores well and ripens late Sept to mid October. Some resistance to fireblight and cedar apple rust. Zone 4

Hereforedshire Redstreak: Mentioned in "The Character of a Coffee-House" 1673, England. Hereforeshire, England was known for its hard cider quality in the 17th century owing perhaps to a variety that was lost for some time: Redstreak. Now re- discovered, Herefordshire Redstreak is available for you to re- create one of the finest beverages. It also tastes quite refreshing right off the tree. It is a single variety (vintage) bitter sharp hard cider apple, combining sweet, sour, and bitter in the right balance for high quality alcoholic cider. Flesh is yellow, rich, firm, semi- sweet, dry. Stores well. Cider is better when stored a while. Zone 5, maybe 4.

Heyer 12: Seedling of a Russian apple grown by Adolph Heyer, an amateur fruit breeder from Saskatchewan. 1940. Due to its extreme hardiness, tolerance to drying winds, early ripening, and its high degree of fire blight resistance, it has remained a reliable apple for semi- arid and super- cold conditions since its introduction. Fruit is 5-6 cm and yellow-green. Flesh is white, coarse, and mildly acid. It is poor for fresh- eating but good for pies and sauce. It only stores from 1-2 weeks, (but will keep longer if picked before tree ripe.) Zone 1 (Canadian system)

Heyer 20: Saskatchewan. Moderately crisp, juicy and moderately acid. Medium to med. large (about 4") yellowish green apple with a crisp, juicy, sweet flavor that is said by Sprout Farms to be "unbeateable" but said to be only "fair" by C.C Peters of Sk. Fair to good for baking. Annual bearer. Moderately res. to fireblight. Suited to short growing seasons. Stores 2- 3 weeks and should be picked before tree ripe for optimal storage. Z-2.

Honeycrisp (PP-7197): U of Min. release. Honeycrisp has three outstanding qualities: its texture is so crisp and pleasing that it has been termed "unreal". It is one of the longest storing apples, keeping up to one year in a root cellar. And if grown where the fruits ripen during cool nights, usually zones 3 and 4 and parts of zone 5 (depending on micro- climates and other factors that can alter its taste such as too much nitrogen in the soil, date of harvest, rainfall, etc), its flavor is among the best, just the right amount of sugar and acid. It consistently places very high in taste tests.. The best surprise for us northern growers is that it is hardier than predicted, taking 42 below with only tip damage and great recovery. It ripens mid September. Not particularly disease resistant, but neither is it showing disease susceptibility. (Some reports indicate that it may have some resistance to scab and to fireblight). Honeycrisp is a low vigor cultivar. Honeycrisp, at the time, was selling for three times the wholesale prices of other apples. (1999) Not recommended for Anchorage area by Pat Carney . Please add $1.00 to reg. price for royalty. Z-3.

Additional Notes on Honeycrisp:
Some apple connoisseurs have rated Honeycrisp average but I would guess that most have not tasted Honeycrisp at its northern, cool climate best, (for that, they may just have to get their samples from you northern growers!) Most apple aficionados, as well as the average apple eater, may have a preconceived idea of what an apple should taste like. (to illustrate- many people of Asian decent were raised to expect a pear to be crispy but when they taste one of our soft buttery- textured pears, they often find it quite a let- down). Honeycrisp may very well re- define what texture we can expect from an apple.
Honeycrisp has a condition that is not yet understood that does not affect the fruit or tree but which is, to many, not pleasing to the eye, called "Honeycrisp Yellows", the leaves are usually mottled by a slight yellow coloring.
There have been reports of breakage at the union caused by high winds on M26 rootstock. This problem seems to occur only on M26 and full dwarfs. Honecycrisps at EFN are grafted on vigorous rootstocks to prevent the breakage problem, to cause early fruiting, and to counter its slow growth. Make sure you stake Honeycrisp on dwarf stocks (including M26 at least while young). One Wisconsin wholesaler lost all of his trees grafted to Mark also ( a full dwarfing rootstock), which were planted in an open, windy field.

Kerr: WL Kerr. Morden, 1952. Dolgo X Haralson. Exceptionally juicy and sweet yellowish flesh, on the tart side but high in sugar also. Dark purple, almost black. Late ripening for a far north apple (late Sept/early Oct) but stands very late frosts on the tree. Good yield. Keeps 27 weeks becoming sweeter the longer its kept. Resistant to fireblight. Clayton Berg, nursery owner of Helena, MT, (one of the harshest mini- climates for apple growing in the US), remarked that if he could only grow one apple it would be Kerr. 4 cm. Also ornamental. Zone 3, maybe 2b.

Kingston Black: Classed as a bittersharp, Kingston Black is a 'single variety' hard cider (cider with alcohol) apple which means that it requires no blending nor scrounging for tiny crabs (to add astringency which translates to 'body' in the finished cider). Sugar content about 15%. Ripens mid- September to mid- October. One tree on semi dwarf roots should be enough for very roughly 5- ten gallons or twenty five to fifty bottles. Late bloom. Slow to ferment. Late maturing. Fruit 2". Z-5

On the web (http://www.ciderbrandy.co.uk/prod15.html): This cider is very dry. Jilly Goolden on BBC Food & Drink described the Kingston Black (cider) as one of the, if not the best, English Cider. "This has got muscles, this has got brawn, this has got a hairy chest. I think it's gorgeous," she said.
Visit: http://mtvernon.wsu.edu/frt_hort/ciderapples.htm for info on hard cider making.

Knobbed Russet: Sussex, England. Introduced in 1819. Bumpy, rough, russet surface, looking like its been flogged, showing welts and "knobs", thus the name. Although looking more like it belongs in a witch’s potion than in a fruit basket, it is said to be of highest quality: crisp, rich, sugary, and highly flavored. Blooms early. Ripens late October at Inner Coast Nursery. Stores to Feb/March. No damage at 33 below so at least Zone 4 hardy..

Lee 17:

Lee 27:

Lee 30:

Livland Raspberry: Also called Livland Hinbieren, Liveland Raspberry (a mispelling), and Lowland Raspberry (a mistranslation) From Livland (Latvia). About 1860, imported by A.G. Tuttle of Baraboo, WI. See more on its background Very beautiful apple and the quality exceeds most early varieties. Red striped over yellow background. The WI Agricultuist reports in 1899, "Very tender, fine grained, delicate, crisp, juicy, mild, very pleasant subacid, almost sweet, excellent." No better apple east or west" says Tuttle. Z-3b

Lodi: New York Fruit Testing Station, 1911. Excells mainly as a pie and sauce apple. Crisp, tart, and juicy, nice texture for several days quickly becoming mealy. Also a delicious apple eaten fresh in late July to mid August (if for no other reason than it is one of the first fresh fruits of the year). Pick when still green, before turning yellow. Thinning will increase apple size and chances of bearing annually. Resistant to scab. Avoids much bug pressure due to early ripening. Z 3

Longfield: Old apple grown in the Midwest in the 1800's. Beach rates as good to very good, I have to agree, high in sugar and acid but not juicy. Rated as "One of the hardier of the eatern varieties". Zone 4, maybe 3.

Luke: Unknown parentage. Mr. John Luke of Rosthern, SK. Introduced by Morden. 1961. At 9 cm in diameter, 'Luke' is one of the largest apples that can presently be grown in the far north. Great for pie & sauce, excellent for baking and fair for eating fresh. Reported 20 bushels on a standard tree in an 'on' year by Lester Brown of N Dakota. May be slightly biennial. Red skin. It keeps for ten weeks. In SK, fruit is late to ripen (late September) and may be damaged by frost on all but the longest seasons. Vigorous growth. Zone 3 or colder.

Malinda: Vermont 1860. Parent stock for the Minnesota apple breeding program, the "sap" so to speak, of Malinda, flows through the "veins" of Chestnut Crab, Haralson, Sweet 16 and Honeycrisp lending hardiness and storage abilities. Good flavor. Zone 3

Mantet: Manitoba 1929. Tetovsky X McIntosh. W.T Macoun remarked "Man now there's a real apple!" at which it was promptly named Mantet. ('tet' short for Tetovsky). Juicy, tender, aromatic white flesh. High quality. Productive and vigorous. Rated by a Chicago area group (Midfex) as the best early eating apple. Not recommended by Pat Carney for the short, cloudy season of the Anchorage area. Listed by Lester Brown, however, (commercial orchardist in northern N Dakota) as one of the best quality apples of his more than seventy varieties. "Outstanding flavor" says Ed Fackler from Indiana. Productive. One source says "stores only one week" but in Sk said to store 6 wks. Vigorous growth. May need thinning to avoid biennial bearing. Bright red skin. Excessive summer heat can hasten 'breakdown'. Zone 3

McMahan's White: Antique Wisconsin apple from Richland Cnty. 1850. Thought to be a seedling of Alexander. Revived from the past by Frank Foltz of Northwind Nursery. Refreshing and has nice texture. Ripe by mid Sept in Mnpls. Stores up to December. Zone 4.

History: According to the WI St. Hist. Soc., "The McMahan apple became one of Wisconsin's popular varieties for a number of years. The seed was planted by Mrs. Isaac McMahan of Richland Cnty in her garden in 1860, and came from a large red apple received from Ohio, thought to be Alexander. The McMahans lived near what was then the W. Branch P.O. In 1870, the Richland Hort. Soc. named the seedling McMahan's White to distinguish it from a red seedling they named McMahan's Bloom. (which later proved undesireable due to poor fireblight res.).

Melba: McIntosh X Livland Raspberry. Crisp, juicy, tender, high quality fruit. Red over yellow background. Like Malinda, has been widely used for breeding cold hardy crosses. Has lush foliage and therefore not ideal for semi- arid conditions. Listed by Lester Brown (commercial orchardist in northern N Dakota) as one of the best quality apples of his more than seventy varieties. Z 3

Minnesota 1734: Hard, yellow flesh. Rich flavor. Russet fruit. Makes excellent tasting cider. Annual and heavy producer. Ripens late. Zone 3.

Morden 363: Haralson X Melba. Large fruit. Ripens in early Sept. Very tasty fresh and also good for pies and sauce. Will store into spring if picked fully ripe. Mildly tart. Zone 3

Moscow Pear: (Russian origin) Devonian Gardens says "Similar to Heyer 12 but not nearly as hardy." However, some Nafex members, if I recall, rated it as very good quality. Resistant to FB. Fruit 6 cm. Ripens L. Aug. Zone 3.

Norjus:

Norkent: Agriculture Canada, 1960's. Full- sized, ultra- hardy, high-quality.apple. According to Bernie Nikilai, "It is best described as an ultra hardy Gala. It has been fully hardy for me, and also quite productive. Norkent is ripe about Sept. 7. While it stores reasonably well, it seems to lose taste in storage. Good for fresh eating and cooking. Red/orange striped and quite pleasant looking." Zone 3, probably 2. Listed as one of only seven "Prairie Fruits of the Century" a high honor by Jefferis Nursery of Manitoba.
According to Jeffries Nursery-
"Norkent: is my favorite apple because it fulfills all my expectations, big, juicy, colorful, aromatic and even maturing. The taste is like an apple pear flavor. Others suggest the taste is similar to Golden Delicious. Norkent produces a consistent supply of quality apples each year about a week later than Goodland. The tree has a natural semi- dwarf form and has moderate resistance to disease. Norkent is a half zone hardier than Goodland."
According to CC Peters: "Do not pick early . The fruit must mature fully to develop full flavour.The flesh is greenish white, very crisp, aromatic and with a pleasant nutty flavour. It is very good to excellent for fresh eating, good for cooking and juicing, and stores for 14 weeks but looses its flavour towards the end.

Norland: Morden (1980) Rescue X Melba. According to Friends of the Devonian Botanic Garden, "excellent quality". Ed Fackler classed Norland as "close to the finest early eating apples." Ripens early Sept. Manchester notes 'better and hardier than Westland but less hardy than Parkland.' Best picked for storage before fully ripe. According to Ed Kammerer it is susceptible to fireblight in Montana and according to Joe Koerner it is very susceptible to scab in wet climates. This is a natural dwarf tree and will stay under 15 ft or less even on standard rootstock. (Confirmed by several sources) Very early bearing. (even earlier than Parkland and Westland). Doing well in the Anchorage area according to Pat Carney. Stores about 2 months. Fruit about 2 1/2", 6.5 cm.. Z-3, possibly 2 or colder.

Norlove:

Norson: (Haralson X Rescue) Dr. C. R. Ure 1958, Morden. Released at Beaverlodge. Fruit is 5 cm and red. According to Brian Baldwin "the flesh is cream-coloured, crisp and juicy. It is good for fresh eating, cooking and will store for four months. According to CC Peters, Sk: "The trees are moderately vigorous, precocious, annually productive, and hardy to 2b (Candadian system) Matures in late August to early September. It is very good for fresh eating, good for cooking, and stores well for at least 18 weeks."

Northfield Beauty: Ettersburg, CA. Albert Etter variety selected from over 600 varieties. Flesh crisp, subacid. Medium to large fruits. Maintains it's quality both on the tree and in storage. Heavy producer. Immune to scab. Productive. Asymetric shape. Red skin. Ripens late Aug. Zone 5, maybe 4.

Oriole: Excelsior, MN in 1949. Yellow Transparent X Livland Raspberry. 7 cm and red skin. Vigorous, hardy, extremely productive, annual cropper however listed as a "shy bearer" by Cass Cnty Ext. Carl Nolen of Nafex says of Oriole- "Sweet enough to eat as dessert and soft enough for cooking. Frank Foltz says- "Ripening earlier than any others, its dual use and great taste qualify it as a superior variety for the home orchard". Resembles Duchess but earlier. Ripens late July to mid Aug depending on location. Moderately susceptible to fireblight and scab. Z-3 (According to Bob Purvis, it is hardy in the colder parts of zone 2 where it is firm, sweet, and keeps fairly well but [like Yellow Transparent] is soft and tart when grown in warmer areas like Mnpls, MN)

Patterson: (Columbia X Melba) 1946. DR CF Patterson, University of Saskatchewan says "best quality apple". Very good for fresh eating, juice, and drying. Good keeper. Manchester remarks that due to its wide crotch angles it is well- suited to espalier. Long limbs sometimes need support. Requires thinning. Med/Large apple. Highly resistant to fireblight. Greenish yellow sometimes streaked with red. 2½" fruit. Ripens late August. Stores six weeks. Good for cooking, juicing, and drying also. Zone 2, possibly 1
According to CC Peters: The flesh is pure white or tinged pink, fine textured, medium crisp yet tender, juicy, mildly acid, medium sweet, and highly resistant to oxidation (browning). It is good for fresh eating, excellent for cooking, for pies, as well as for drying and as a fruit leather base. It stores well for about 6 weeks.

PF-51: Haralson X Rescue. Prairie Farm Program. Edmonton 1974. 6- 7 cm. Red striped, some russeting. Flesh greenish. Juicy, sweet, and aromatic. Stores about 3 mths losing flavor but not texture. Very vigorous. Ripens E Sept. Similar to Norkent in taste and quality. Zone 2

Prairie Spy: University of MN. 1940. Flavor good when tree ripe, improving in storage. Keeps nearly til spring. Bears young and annually. Productive. Blooms late. No problems with scab in our experience and said to resist cedar apple rust. Ripens early October. Zone 3

Puritan: From the Massachusetts Ag. Exp. Station. 1953. McIntosh X Red Astrachan. Somewhat tart McIntosh type. Tends toward biennial bearing. Ripens early August. Zone 3.

Red Sparkle: (Trail x Macintosh) Morden Research Station. Sweet, crisp, refreshing, tasting somewhat like Kerr but larger and not as intense. Like Kerr, its fruit is able to stand frost very well maintaining its crisp, refreshing quality on the tree into the fall. Red, med- sized fruit. Stores well. Z 3 (2?)

Regent: Red Duchess x Delicious. University of MN. 1941. Solid red medium sized fruit. Excellent quality dessert apple. Stores til January or so. Resistant to cedar apple rust. Susceptible to fireblight and scab Less winter damage than Haralson in the test winter of 95/96. Ripens mid October. Zone 3.

Renown: Indian Head 1936. Repla Kislaga seedling. Mild and sweet dessert apple. "Reminiscent of Golden Delicious, this is the sweetest variety we grow", says owner of Sprout Farms Nursery, "too sweet for some." Keeps 2 weeks. Hardy to -40 to -45 degrees C." According to the Friends of the Devonian Botanic Garden- "'Hard to beat for fresh eating,' says Manchester. Selected when orphans raiding the test orchard emptied their pockets of other apples and filled up with this one. Ripens mid Aug according to Sprout Farms but "rather late ripening" according to Devonian Bot. Gardens. Productive. One of Lester Brown's favorite crabs, rating it better than Chestnut Crab in quality. Yellow, splashed with red. USDA Zone 3

Renown: ( open- pollinated seedling of Repka Kislaga) Indian Head, Sk. 1936. Moderate vigor. Bears heavily. Annually productive. Highly resistant to fire blight. The fruit is medium size, 4.5 cm. Matures in late August to early September. Red fruit. The flesh is light yellow, very mild, and extremely sweet, too sweet for some. It is good for fresh eating, but poor for culinary purposes, and it stores for only a short period. It is hardy to Zone 2a (Canadian system).

Rosybrook: (Trail X Rescue). 1980. "Tasty little crab", says Sprout Farms Nursery of Alberta. (Rated by them to be in the same winter hardiness class as Heyer 12 [1a]) According to the Alberta 'Friends of the Devonian Botanic Garden': "Fine texture, crisp, firm, sweet, and mild. Good for dessert, pies, canning, and juice. Fruit- 4 cm, pale green covered with red. Ripens in August and keeps 12 weeks. Tree ripened fruit becomes translucent and very sweet. One of the hardiest." Zone 2, maybe 1

September Ruby: (Rescue X Haralson). 1986. Gaining in popularity in Alaska as one of the better tasting super- hardy, full- sized apples. "No amount of cold seems to be able to kill this apple" says Bernie Nikolai. Somewhat on the tart side, very good flavor. Also keeps four months and makes an excellent juice on its own. Ripens in Sept. Moderate resistance to fireblight. Very early to bear ( has fruited in nursery on standard stock with only 3/8" caliper trunk) Natural semi- dwarf. Fruit 2 ½". (4" or more if thinned), bright red with green ribbing. Annual bearer. Has taken 50 below without damage. Z 2, maybe zone 1.

Spartan: Canada, 1936. McIntosh X Newtown Pippin. McIntosh type. Very crisp and of excellent flavor. Resistant to scab and mildew. Said to be very resistant to fireblight. Keeps to Jan, yields high, annual, med- size, red fruit, bears young. Z-3.

Spitzenberg, Esopus: Esopus, NY. 1790. Valued by connoisseurs and historians, rich, crisp, juicy, and sprightly flavored. Thomas Jefferson's favorite apple. Good when tree ripe but matures to excellent in storage, best flavor in L Dec. Ripens in late Oct in Northport, WA. Ships, cans, and keeps very well, until May. Ripens unevenly but maintains quality on the tree into November. Often biennial and subject to scab and fireblight. Zone 4, maybe 3.

State Fair: U of Min. release, 1979. Very hardy early ripener. (Late August). Quality lasts about two weeks which isn't bad for a summer apple. Vigorous growth. Not precocious. Moderate res to fireblight. Susceptible to scab during wet conditions. Z-3.

Stone: Blue Pearmain X Unknown. Vermont 1836. Ripens late. Vigorous, healthy, productive tree. Frank was more impressed with the flavor of this one last year. Red fruit. Often requires thinning. Z-3

Sweet Sixteen: U of Minn. release. Cross between Mailinda and Northern Spy. For those of you who don't like apples that lack acidity, you might make this the exception. It has a texture like its parent- Northern Spy, and a complex spicy aroma. Usually does very well in taste tests. Stores for one or two months. Barring unusual weather patterns it can take 48 below, (but at even a few degrees colder has completely died.) Bears annually, and blooms late. Ripens L Sept in Edmonton, M Sept in Mnpls. It is resistant to scab and fireblight. Makes an excellent base for cider. Z-3.

Trailman: Trail X Osman. Beaverlodge 1973. Fruit 4 cm. Yellow flesh, spicy and sprightly flavor. This is Frank Foltz' favorite crab apple considering it to be better than Chestnut Crab. Bears young. Said to be highly resistant to fireblight. Ripens in September. Stores about 6 weeks. Good pollenizer. Ripens "mid- season". L Aug- M Sept. Zone 2

Valentine: Bill Adair of Edmonton (1965) According to SK Ag and Food specialist C.C. Peters: "The flesh is white, somewhat coarse, but with excellent taste. It is very good for fresh eating, and good for cooking." According to Friends of the Botanic Garden, Alberta, "Considered for intro by Honeywood where Porter considered this his best apple."Little Tree Nursery reports: "This was considered to be one of the best apples in the Prince Albert area; very juicy, good for cooking, juice, and fresh eating" In the nursery the leaves are easy to recognize as they are especially clean, completely free of scab, mildew, or any foliage blemish. Fruit 2 ½ to 3" Hardiness data not complete, but since it is grown in Edmonton (USDA zone 3) I think it would be safe to say that it is hardy to at least zone 3.
According to CC Peters- "The fruit is 6-7.5 cm in diameter (2.5-3.0"), round oblate, with shallow stem cavity and basin. The skin is medium greenish with a red-striped blush on the sunny side. The flesh is white, somewhat coarse, but with excellent taste. It is very good for fresh eating, and good for cooking."

Vista Bella: Susc to scab. Developed in ?(US or Canada, see Keepers), named in Guatemala where it is reputed to do well in the mountains

Westfield Seek No Further: MA 1790. Said to be very good to excellent for fresh eating (I have not fruited mine yet but the one time I did taste it it was rather dry and unimpressive). Also great for drying. Ripens in October and is an 'average' keeper. Said to adapt to ligher soils and bear heavy crops. Ripens in Oct. Red- striped skin. Zone 3.

Westland: Heyer 12 X Dr. Bill. Morden Research Station. 1979. Large fruit 3-3.5", "Nasty tasting apple but great for pies" says Pat Carney, Stores 2 mths. Matures late August in Sk. Not prone to fireblight like Norland. According to C.C. Peters of Sk Ag and Food, the tree is a tip bearer and has weak pendulous branches and so ". . . should be pruned annually, cutting back all branches to shorten annual growth and strengthen the wood and removing terminal fruit buds, especially during the training years." Bred to serve as a replacement for Heyer 12. Zone 2b, possibly colder.

Wickson Crab: Ripens mid season. CA 1944. 25% sugar and high in tartness also. Fruits 2", red on yellow. Great for cider. Zone 4, maybe 3.

http://www.vintagevirginiaapples.com/apples/wickson.htm
WICKSON is a variety developed by Albert Etter, the California plant breeder, and named for his fellow pomologist and friend, E. J. Wickson. It is a cross of Newtown (Albemarle) Pippin and Esopus Spitzenburg, selected in 1944. Warren Manhart in his Apples for the 21st Century, argues that it is actually a cross of two offspring of these notable old apples.Whatever, it is a superb example of a class of apples that have superior taste and other characteristics, but have never 'made it' in the modern apple growing universe. rIt is considered more a crab than an apple, but is very sweet with sugar content up to 25%, which gives it the extraordinary sweet taste. The fruit will range in size from one to two inches in diameter and will bear heavily on first and second year growth. The color is red and yellow and the fruit will hang in garlands on the tree. Wickson ripens in September. It is especially promising for cider.

Wodarz: Unknown parentage. Joint release by the NDSU and the Russell Wodarz family. Very sweet, one of the best for the far north. Very hardy and vigorous. Stores 3 months. Green skin and knobbly shape. A favorite of Neal Holland, extension agent at Morden Research Station. Ripens early Oct. Z-3.

Wolf River: Old cooking variety from the banks of the Wolf River, WI,1875. Very large, red over yellow fruit. Good for pies, drying, and apple butter. Widely varying reports as to quality, perhaps depends on location, soil, etc. Said to improve when grown in sandy soil and in full sun. According to one source it is resistant to scab, mildew, cedar apple rust, and fireblight. Z 3.

Yellow Sweet: According to the WI Agriculturist, 1899- "Free from blight, one of the best. Sweet, good. One of the hardier of the eastern varieties." Untested by EFN and open for trial. Zone: probably at least 4.

Yellow Transparent: Imported from Russia, 1870’s. Nearly identical cooking qualities to Lodi but smaller fruit unless thinned. Great for sauce and pies. Said to be good for drying. Poor for fresh eating in warm climates, (where they are best picked green), but good in areas where nights are cool at ripening time. Said to be slightly more disease resistant than Lodi. (Both escape some of the heaviest bug pressure due to early ripening). Very susceptible to fireblight in Colorado. (According to CO St Un Ext). Tends to bear very young but biennally if not thinned. Ripens late- July to mid- August in S WI. Zone 3

Zaychuck #1: Large fruit, shape of Golden Delicious but "not as rich or zestful" says Sprout Farms, nonetheless sweet and juicy. Yellow skin with a tint of green. Zone 3.

Zestar!®:U of Min. release, 1997. State Fair X Seedling (of Connell Red X Goodland) From the folks who brought you Honeycrisp, Zestar! is a brand new release. The outstanding features of Zestar! are its very delightful flavor, early ripening and ability to hold up in storage. It possesses a very nice sugar/acid balance with a flavor that is more sweet than tart. In sensory panels, it has consistently ranked at or near the top, even against some of the very good later maturing varieties. Bears fruit in three years on antonovka in Anchorage area and MM 111 in S WI. In the Twin City area it ripens about August 20 to 26. Storage life is approximately seven weeks which is unusual for an early apple. White flesh is crisp and juicy. Spur-type habit. Annual bearer. Good resistance to fireblight, average susceptibility to scab. Has done well in Alberta for the past several years handling 40 below without damage. Please add one dollar to price for royalty. Zone 3.

Pear

Aniversarea: Romania. Very productive and resistant to scab. (NCGR)

Butirra Precoce Morettini: Bartlett x Coscia. Italy, by A. Morettini 1956 (butirra = buttery, precoce = early) According to notes from the Corvalis Repository, this pear is “melting, juicy, sweet, and the white flesh bears an excellent flavor.” Keeps longer and ripens about three weeks earlier than Bartlett. Vigorous and productive. storage 1 to 2 months One of the best early pears. Fruit: medium to large. Graft compatible on quince. Available for testing. Zone: Unknown

Dana Hovey: Francis Dana, Roxbury, MA 1854. aka Winter Seckel. Small pyriform, golden yellow, russeted fruit. Possible seedling of Seckel. "One of the best pears to succeed Seckel.” According to Pears of NewYork “Dana Hovey is a delicious little dessert pear, so juicy, sweet, and rich that it is a veritable sweetmeat. Keeps often into Feb. Scab immune. Ripens in Oct. Z 4

Flemish Beauty: NCGR: Description: This cultivar originated in the 1800's. Since the 18th century, it is a cultivar that has been a favorite in Europe. Flemish Beauty has 35 synonyms. Van Mons discovered this cultivar around 1810 in Eastern Flanders and distributed it among his friends thereafter.

The tree is ranked as first class in hardiness, almost first in productivity, and reported as being early bearer. Flemish Beauty pear is large, from obovate, to obtruse, to pyriform. Its skin is light yellow with patches of brownish red on the sunny side. In contrast, its flesh is creamy white, melting, buttery, juicy, rich flavor, sugary, and classified as having first class quality.

Golden Spice NCGR (PI 541547).-Originated in Excelsior, Minnesota, by University of Minnesota Fruit Breeding Farm. Parentage unknown; seed planted in 1914; selected about 1924; introduced in 1949. tested as Minnesota 4. Fruit: small; skin clear yellow with blush; flesh light yellow, juicy, flavor pleasant, tart, spicy; ripening in midseason; resembles Seckel in size, but not as sweet. Tree: very hardy; productive; a good parent for further breeding. - Brooks and Olmo Register of Fruit and Nut Varieties "
http://www.agf.gov.bc.ca/treefrt/homegdn/hardyfruit.htm "Good for fresh eating and processing. Not a keeper. Ripens in October. Tree is hardy to -45 C. Tree is vigorous. A good pollinator."

Harrow Delight Old Home cross. 1982 . Ag. Canada Res. Station. Flesh is high quality and very smooth with almost no grit cells. Ripens two to three weeks earlier that Bartlett in August, early Sept.. Equal to Kieffer in blight resistance. Cross- fertile with Anjou, Bartlett, Moonglow, others. Z-5

NCGR:Harrow Delight (PI 541431). -Introduced for early fresh market and home garden use. Originated at Research Station., Harrow, Ontario, Canada by H.A. Quamme, Agr. Canada. Introduced in 1982. Purdue 80-15 (Old Home x Early Sweet) x Bartlett. Cross made by R.E.C. Layne, Research Station., Harrow; selected in 1973; tested as HW-603. Fruit: 5% smaller than that of Bartlett; ovate-pyriform, shallow, broad basin; flesh quality high, juicy, grit equal to that of Bartlett, flavor as good as that of Bartlett but distinctly different; skin light-green to yellow-green color with 20% to 30% covered with a light blush, no russeting; processed fruit inferior to that of Bartlett and only a little better than that of Kieffer; ripens 2 weeks before Bartlett. Tree: spreading; vigor moderate; productive; leaves ovate with rounded base, leaf serrations indistinct; flowers white; resistance to fire blight slightly less than Old Home. Cross fertile with Bartlett, Bosc, Anjou, and Harvest Queen. - Brooks andOlmo Register of Fruit and Nut Varieties
Harrow Sweet
Bartlett x Purdue 80-51 (Early Sweet x Old Home).Annual heavy yields. Ripens 3 wks after Bartlet or L Sept, E Oct. Same fruit size as Bartlett. V sweet and juicy, exc taste,
Keeps about 10 weeks. FB res comparable to Kieffer. Bears young.
(Producing fruit from lateral buds on one-year wood as well as on spurs, thus
coming into production in the second or third year after planting.) Consistently very productive, Harrow Sweet should be thinned to maintain productivity and fruit size, especially on young trees.

Hudar: Sweet juicy flesh, good to very good fresh. Ripens in late July. Yellow and about the size of Bartlett. Hardy to -40 with occasional winter injury. Z-3

John: According to Little Tree Nursery in SK: "The John Pear is a prairie hardy eating pear. The fruit is much more pear shaped than the Thomas Pear. It is a great choice as a pollinizer for the Thomas Pear. Fast growing tree to 22 ft in height. Flowers are white, very profuse and showy. Fruit: A typical pear which is good for fresh eating, jams, and jellies." John may only be good if raised in the far north and eaten when perfectly ripe and even then it is probably not as good as Ure, Patten, Summercrisp, and Nova and other zone 3 pears but is more reliably winter hardy. Zone 3

Kieffer: Roxborough, PA.. 1863. Practically immune to fire blight. Excellent for canning and baking but not often recommended for fresh eating. Many people do rate it a good dessert apple (eaten fresh) but only if eaten at the right time and ripened properly- pick fruit while still hard and store in a cool place. Reaches peak flavor when fruit gives slightly to the touch.) Vigorous tree bears young, dependable crops. Often bears small fruits and "often self- sterile". Tolerates hot climates and hardy to zone 5, marginal in zone 4. Ripens mid Sept. to early Oct.. Z-5 (4?) Stock this year is over five feet but pruned for shipping.

Luscious: S. Dakota E31 x Ewart. S. Dakota St. Univ.. 1967. Juicy, pleasant flavor, melting but firm, usually remaining firm to the core when ripe, excellent for dessert but not for canning. Ripens mid September (when the foliage turns red). Some resistance to fire blight. Medium size, yellow pear. Z-4.

Moonglow: Dr. Howard Brooks, Maryland. 1968. Ripens in late August or Sept, ten to 14 days earlier than Bartlett. (Is ready after 10-15 days of cold storage) Very precocious and productive. Excellent mild flavor and almost no grit cells. Large fruit. Requires Pollinizer. Z-5, marginal in zone 4.

Patten: One of the best zone 3 pears. Good quality, yellow, resembling Bartlett. Very tender and juicy. Good for eating, fair for canning. Use promptly or can. Rugged, long lived. Moderate but persistant bearer. Ripens mid Sept. Zone 3.

Patten: NCGR (PI 541241). -Originated in Charles City, Iowa, by the late C.G. Patten. Named and Introduced in 1922 by H.L. Lantz, Iowa State College. Orel 15 x Anjou; selected probably about 1915. Fruit: large; juicy; if picked 7 to 10 days before maturity, it ripens well and has excellent quality for dessert; fair as a canned product. Tree: among the hardiest of largefruited varieties; valuable only in the colder areas of the Upper Mississippi Valley where Bartlett, Anjou, and other standard varieties cannot be grown; moderately resistant to fire blight. A good variety for the home orchard and for local markets. - Brooks and Olmo Register of Fruit and Nut Varieties

Sanguinole: NCGR: Description: Red flesh is the main characteristic of Sanguinole. It was first known in Germany in 1500 but was imported to France from Switzerland. The fruits are below medium or small in size. They vary in form, ranging from turbinate-obtuse, or globular, to bossed. The skin is thick and rough, green dotted with gray and red, sprinkled with streaks and patches of russet. The flesh is transparent, red, semi-fine, semi-breaking, juicy, saccharine, acidulous, somewhat musky, and agreeable; b ut, decomposes fast.

Seckel: PA early 1800's. aka Sugar Pear. The standard of comparison for the highest quality pears. Disease resistant (scab and fireblight), annual bearing, productive. Small, drab green fruit with dark red on the sunny side. Slow grower, easy to keep the tree small. Ripens early September. (Ripe when skin is slightly turning yellow and the stem end yields to gentl pressure.) Zone 4

Stacey Very long- lived. Small but good fruits. Zone 3

Summercrisp: Minnesota release, 1986. Crisp juicy fruit similar to Asian pears. Fireblight resistant. Unlike most pears this one keeps well, up to two months. Blooms early to mid May. Ripens mid to late August. Pick while still green with a red blush. Green fruit is sweet and good for eating. Annual bearer. Z-3.

Rousellett de Rheims: by Bob Allen- "In 2000, I picked my entire crop of Rousselet de Reims earlier than usual--in August--and decided because of their slightly grainy texture to try using most of them in a ginger-pear marmalade of my own devising. According to Todd Kennedy’s description, the Rousselet was the favorite pear of King Louis XIV of France, and a parent of the Seckel, which was developed near Philadelphia. My experience using Rousselet in the recipe below confirms that it is better used for candying and desserts, rather than for eating fresh.
Ginger-Pear Marmalade

* 6 lbs. Rousselet de Reims pears
* 2 cups apple cider
* Australian preserved ginger, julienned
* 6 cups sugar
* 2 Palestine sweet limes (lemons okay); slice thinly and cut in quarters (discard ends)
* 2 tablespoons ginger liqueur (optional)

Pears are quartered and poached in apple cider, then transferred to a food mill for processing in the same way as apples for applesauce. The processed mixture is returned to the preserving kettle, and the next three ingredients are added. Cook until the sugar dissolves and a small quantity sets up when put on a plate in the freezer for a few minutes. Add the liqueur, if you wish, and process the jars in the usual way. Yield: approximately 10 half-pints.

Tyson: Very high quality. According to the Corvalis Repository, its quality is comparable to Seckel and is better than Clapp Favorite and Bartlet for flavor. Zone 4.

Ure: One of the best zone 3 pears, full- sized and of good to very good quality. Z 3.
http://www.agf.gov.bc.ca/treefrt/homegdn/hardyfruit.htm "Excellent for eating and canning. Ripens in mid-September. Fruit is greenish-yellow, sweet, very juicy. Tree is hardy to zone 3."

White Doyenne: Regarded as being of highest quality: sweet yet tart and aromatic. This ancient and world-renowned pear, its fruits as good as any coming from a pear orchard, is now rarely planted in America. In the middle of the last century though, (when there was almost a mania for the best of the European pears), White Doyenne was one of the most commonly planted varieties from coast to coast and went by such names as Virgalieu, St Michael, Butter Pear, and Buerre Dorei. It is one of the oldest of all varieties and said to have originated with the Romans and called by the name- "Sementinum".
It is a beautiful pear with crismon speckles on the sunny side of a mostly yellow background. Winter hardiness is not known. Blooms about 3 to 4 days after Bartlet begins its bloom. Since Bartlet's blooms extends about 10 days, the two cross pollinize.

According to: The Horticulturist, and Journal of Rural Art and Rural Taste
By Luther Tucker 1854- "Revenues from White Doyenne probably surpass those of all other pear varieties combined in this country. White, fine- grained, melting, buttery, rich and delicious.It produces from 20 to 30 bushels per tree on a standard pear rootstock. Grows well in parts of Western NY state. To retard its ripening to a late date, pick late and ripen in a cool dark room, it will keep this way until December. On quince it produces larger fruit. In some years it can "crack" and become entirely useless."

Asian Pear:

Kosui: Stores two months, very sweet, ripens early August.

Hosui: Pyrus pyrifolia. Descended from Kikusui and Yakumo. Japan. 1954. ripens mid- August. Stores four months. Does well in taste tests. Flesh is crisp, juicy, and of very good flavor and texture. About 12% sugar. Pollinize with Chojuro or Shinseiki, (maybe Shinsui). Resistant to black spot and “fairly resistant to other disease.” (According to the Corvalis repository). Susceptible to bird damage and to pseudomonas in cold, humid springs. Zone 5.

Shinseiki: Nijisseiki x Chojuro. 1972. National Horticultural Research Station, Japan. Ripens along with Hosui, ahead of Chojuro; both are good pollinizers for Shinseiki, Stores into January. Highly resistant to pseudomonas. Zone 5.

Shinsui: 15% sugar. ripens early August.

Among the sweetest of the Asian pears and the first to ripen. The upright vigorous tree is a heavy producer of medium sized orange russetted fruit. One of the best at Raintree. $23.50

NCGR Shinsui (PI 352636).--A russeted, early-mid season Japanese pear. Selected in 1956 from a cross between Kikusui x Kimizukawase made in 1947. Registered Nashi Norin 4, 1965. Released in 1967 by M. Kajiura, K. Kanato, Y. Machida and I. Kozaki at the Horticultural Research Station, Yatabe, Japan. Fruit: medium size (250 g), yellow-brown russeted, globose-oblate. Ripe mid-August in Oregon/Washington. Flesh: crisp, juicy, very sweet, fine texture. Excellent eating quality, not as firm as other Asian pears. Tree: Susceptible to black spot disease. A superior replacement for Ishiiwase. - Brooks and Olmo Register of Fruit and Nut Varieties

Ya Li: Stores 7 months. Sweet tart, flavor. Ripens early Sept. Not round but nearly pear- shaped.

Plum:

South Dakota: Although not very sweet it is very good due to its texture and pleasant aroma. Unusual "loose" even texture and easy-to-eat thin skin. Ripens early, (M Aug in S WI.) Small 1 1/4" fruit but with small pit. Yellow skin. Vigorous tree, very productive. Zone 3 possibly zone 2.

Toka: The medium sized fruit has lovely, apricot-coloured skin and rich flavoured flesh. It is self-pollinating and will also pollinate other varieties but, generally, it will bear more fruit if there is another plum nearby. It will usually bear fruit as a young tree. Ripens mid-August.

Apricots:

Scout (Manchurian apricot seedling) Fruit ripe in early August, about 4 cm, bronze gold blushed with red, fair for eating, good for canning and jam. Cultivar developed at the Morden Experimental Station, Man., 1937.

Cherry:

Evans: The most productive sour cherry in the world out- yielding all commercial varieties in the US and Europe by at least twice as much and said to be 5 times as much. (I like to be conservative and say just twice as much).
Delicious, great for pies, if left on tree late then good fresh. Semi dwarf. Has survived 50 below according to one report, (not verified by me) but needs to harden off properly for that degree of hardiness. Fruit buds extremely hardy, to 43 below. Vigorous, on own roots, does extremely well in average soil and better than most in heavy soil and extremely well in light soil also.
Is doing fine in southern as well as northern WI and Edmonton Canada. Extremely early to bear and to bear heavily. "

Peaches

Reliance: An unusually hardy peach and very productive. The fruit is medium-sized with greenish yellow skin and bright yellow, juicy freestone flesh. Very severe cold will damage the fruit buds, but will usually fruit even after -32C weather. Ripens in September. Worth a try.