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

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 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 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: This deeply-coloured crab apple is favoured for cider, pies and desserts.

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: Medium firm, crisp. Mildly sweet.

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