characteristics: The flesh is cream coloured, fine grained, medium firm, sweet and low in acid. Buttery and perfumed. Resistant to bruising.

summary: This supermarket apple was developed in Australia from a planned cross of Lady Williams and Golden Delicious carried out in 1973.

summary: Perpetually high-ranking in tasting competitions, the Spitz is considered excellent for eating fresh as well as cooking. Great for apple pie. Try fresh slices ...

summary: A heirloom American apple that lends itself to fresh eating, baking, cider and apple jelly, tends to be cold hardy and keeps well in storage.

summary: This New Zealand fresh-eating apple stands out among the sweetest varieties.

summary: Better known as Kanzi, this variety was developed as a commercially viable, fresh-eating apple.

characteristics: The flesh is yellow, crisp, coarse-grained and breaking. Juicy and very sweet with a nutty, Bosc-pear flavour and, when fully ripe, it becomes soft and grainy ...

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 called an apple, this fruit grows on the Syzygium malaccense, which native to the Polynesian and Malaysian regions of the Pacific Ocean, now grown in ...

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