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

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

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

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 ...

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