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 ...

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

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

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 ...

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. ...

summary: Favoured for making crabapple jelly, partly because of a high pectin content. Excellent as a pollinator for other apples since it blossoms early, over a period ...

characteristics: The flesh is greenish white, firm and coarse-grained. The apple is crisp sweet-sharp and refreshing.

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: Excellent supermarket variety dessert apple similar to the McIntosh. Flavours are fresh and clean when the apple ripens fully on the tree. Favoured for fresh ...

summary: The Berford Apple is a white-fleshed variety behind its bright, red skin. Please see Berford Red Fleshed Apple ( RF: Berford Red Flesh ) for the red-fleshed variety.