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 ...

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

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

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

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: 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 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 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 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 ...