West Virginia's United States Department of Agriculture (USDA) Plant Hardiness Zones range from Zone 5b through 6b. A number of apples are suitable for West Virginia. Apples suitable for colder climate zones may also do well in West Virginia, including apples suitable for USDA Zones 3 and 4.
Braeburn apples are cold hardy down to USDA Hardiness Zone 6. These apples have greenish skins with a light red blush. The braeburn has a tart sweetness with a flavor that is often described as spicy. It is very firm and crisp when ripe. It was developed as a discovery of a chance pollination in New Zealand–likely the result of a crossing of a Lady Hamilton and a Granny Smith, according to the Washington State Apple Commission.
Fujis are apples that also do well in USDA Hardiness Zone 6, making them a good cultivar for West Virginia. The skin of Fujis is green with red stripes. In some cases, the skin may be predominantly green, in others they may have a predominant red flush. Fujis are very crisp and sweet when ripe. Off the tree, they are very juicy with a very firm flesh. Although Fuji apples originated in Japan, there are now more produced in the U.S. than Japan. Although an excellent apple when eaten fresh, Fujis hold their texture very well when baked.
Granny Smiths are cold hardy down to Zone 5, so will grow well in the colder parts of West Virginia. Granny Smiths are very rounded apples with a yellowish or greenish yellow skin. Granny Smiths harvested early are more green and tart. Apples harvested later are more yellow and sweeter. Early harvesting results in firmer, more crisp apples. According to the Washington State Apple Commission, Granny Smith apples are believed to be descended from crabapples grown by an Australian woman named Maria Ann Smith.