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

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: 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: A heirloom American apple that lends itself to fresh eating, baking, cider and apple jelly, tends to be cold hardy and keeps well in storage.

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

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: 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: No longer widely grown, but lives on as a popular garden variety in Britain. Great for apple jelly.

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 ...

characteristics: The flesh is creamy-white, fine-grained and soft when ripe, much like that of a firm Anjou pear. It tends to be on the sharp side, but it will sweeten and ...

characteristics: A McIntosh style apple. Greenish white flesh, soft, fine grained and juicy. Well balanced sweet and tart, fragrant. Flavour is at its peak for about a week ...

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