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: 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 ...

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: Don't let the outward appearance of this apple throw you off. When grown in favourable conditions, this British heirloom apple is remarkably fine-grained and ...

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

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 ...

summary: Intended as a cider apple and not generally favoured for other uses.

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.

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