summary: Created in the north-central heartland of the United States during the mid-1900s, this large, yellowish apple resembles the Golden Delicious in flavours, ...

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 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, firm. Juicy, brisky and fruity. Keeps three months in cold storage.

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

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 sweet, juicy and flavourful eating apple, the Ambrosia stems from a chance seedling found in British Columbia's orchard country.

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

characteristics: The flesh is white, coarse-grained and somewhat mealy. Very juicy and sweet, lightly acidic.

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