characteristics: A McIntosh style apple. Greenish white flesh, soft, fine grained and juicy. Well balanced sweet and tart, fragrant. Flavour is at its peak for about a week ...

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 ...

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: This large baking apple grows to between 300 and 450 grams.

characteristics: The flesh is cream coloured, soft. Juicy and very sweet, somewhat aromatic.

characteristics: The flesh is white, fine-grained, crisp. Juicy and moderately sweet when fully ripened. Fragrant.

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 white and frequently stained red. Fine textured, tender and soft. Juicy, brisk and slightly bitter.

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 ...

summary: Bred in Japan by crossing Delicious and Golden Delicious, the Sekai Ichi can grow extremely large.

summary: A good, sweet-tart eating apple if fully ripened on the tree. However, it is most commonly used green as a cooking apple for apple pies and sauce, but creates a ...

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