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: 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 ...

characteristics: The flesh is creamy yellow, medium-grained, crisp and crunchy. Juicy with a tart-sweet, honeyed taste. The flesh turns brown as it oxidizes, albeit slowly.

characteristics: Flesh is very white, often with faint red stain under the skin. Somewhat crisp, tender and with a fine grained. Juicy and sweet with a hint of strawberry. Tends ...

characteristics: Flesh is creamy white, somewhat crisp and very juicy. Sweet with well balanced acidity, though the tartness almost disappears with a couple of weeks of storage. ...

characteristics: The flesh is yellowish, coarse-grained, firm and juicy. Rich and aromatic with intense nutty and honeyed flavours. High in sugar and acidity. Sometimes on the ...

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

characteristics: The flesh is creamy-white, fine-grained and soft when ripe, much like that of a firm Anjou pear. It tends to be on the sharp side, but it will sweeten and ...

characteristics: Bright white flesh. Crisp and fragrant with hints of melon, pineapple and sometimes elderflower, sweet with a distinct tang.

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.

characteristics: Flesh is cream coloured, coarse in texture, crisp and firm. Juicy and very sweet with a flavour reminiscent of a very ripe melon.

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