Over 7,500 cultivars of the culinary or eating apple (Malus pumila) 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]

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. These are described under Malus.

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