Over 7,500 cultivars of the culinary or eating apple (Malus domestica) are known.[1] Some are extremely important economically as commercial products, though the vast majority are not suitable for mass production. In the following list, use for "eating" means that the fruit is consumed raw, rather than cooked. Cultivars used primarily for making cider are indicated. Those varieties marked agm have gained the Royal Horticultural Society's Award of Garden Merit.[2][3]
This list does not include the species and varieties of apples collectively known as crab apples, which are grown primarily for ornamental purposes, though they may be used to make jelly or compote. These are described under Malus.
- ^ Elzebroek, A.T.G.; Wind, K. (2008). Guide to Cultivated Plants. Wallingford: CAB International. p. 27. ISBN 978-1-84593-356-2. Archived from the original on 2023-03-05. Retrieved 2020-10-18.
- ^ "AGM Plants - Ornamental" (PDF). Royal Horticultural Society. July 2017. p. 63. Archived (PDF) from the original on 2 May 2020. Retrieved 2 April 2018.
- ^ Yan, Zhen; Zheng, Li-jing; Nie, Ji-yun; Li, Zhi-xia; Cheng, Yang (May 5, 2018). "Evaluation indices of sour flavor for apple fruit and grading standards". Journal of Integrative Agriculture. 17 (5): 994–1002. Bibcode:2018JIAgr..17..994Y. doi:10.1016/S2095-3119(17)61795-7.