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 ...

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.

characteristics: Flesh is very white, often with faint red stain under the skin. Somewhat crisp, tender and with a fine grained. Juicy and sweet with a hint of strawberry. Tends ...

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

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

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: Flesh is creamy white, somewhat crisp and very juicy. Sweet with well balanced acidity, though the tartness almost disappears with a couple of weeks of storage. ...

summary: Excellent supermarket variety dessert apple similar to the McIntosh. Flavours are fresh and clean when the apple ripens fully on the tree. Favoured for fresh ...

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.

characteristics: Bright white flesh. Crisp and fragrant with hints of melon, pineapple and sometimes elderflower, sweet with a distinct tang.

summary: While it is widely used as a fresh-eating apple, it also makes wonderful dried apple rings and a good choice for the flavour component and enhanced fermentation ...