characteristics: The flesh is white, fine-grained, firm and crisp. Juicy and moderately sweet. Flavour is quite sweet-tart. Browns slowly when the flesh is exposed to air.

summary: Though originally marked to be discarded, the Honeycrisp has become one of the Minnesota Research Center's most successful apple cultivar, representing the ...

summary: A very sweet and somewhat spicy apple found growing wild in the northern panhandle of West Virginia, U.S.A., in the early 1900s. Now one of the best known and ...

summary: not available

summary: A favoured cooking apple, holding its shape and texture well for pies, crumbles and crisps. In most areas where this variety is grown, it is encountered as a ...

summary: This pale yellow apple is one of the most popular early ripening varieties, initially good for use in the kitchen and later for fresh eating. It was already ...

summary: A sweet-tart, refreshing apple that also makes excellent apple sauce and provides tartness and sugars for cider blends.

summary: This is the quintessential ingredient for French apple tarts. Aside from its wonderful flavour and sharpness, it holds its shape well when baked. It is also ...

characteristics: Flesh is pale yellowish—sometimes with a rosy tint— and firm, fine-grained. Sweet-tart and juicy. Tends to be somewhat bland when picked early for ...

characteristics: The flesh is yellowish, fine-rained and tender. Very juicy, brisk, sweet and aromatic. Tastes best if it has been hit by a frost.

summary: Best eaten fresh. Considered one of the finest dessert apples.

summary: A sweet, juicy and flavourful eating apple, the Ambrosia stems from a chance seedling found in British Columbia's orchard country.