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 ...

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: 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 ...

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 ...

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

summary: Originally known as Hawkeye , this apple from midwestern U.S.A. has reigned for almost a century as the most recognizable variety in terms of both shape and ...

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

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. ...

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

summary: Ripening in mid-summer, this early-season Mac-style dessert apple is surprisingly crisp, crunch and juicy.