summary: Named for its remarkable octagonal shape, this fine dessert apple originated in Ireland during the 1800s and is still widely grown.

summary: A bittersweet, vintage cider apple raised from a seed during the early 1800s in France. Produces a full-bodied, fruity and robust cider, thanks to high levels ...

characteristics: The flesh is white with a pale green hint. Sweet, juicy and fine textured, mildly crunchy. Good acid balance. Look for a subtle strawberry aroma and flavour.

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 ...

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 ...

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: 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, tender, fine-grained, crisp and juicy. Sweet, aromatic, sprightly with a vinous flavour. Bruises easily.

characteristics: Medium firm, crisp. Mildly sweet.

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.