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

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

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

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: 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: Originally grown from seed by early settlers along the St. Lawrence River in eastern Canada during the early 1700s, this apple is excellent for fresh eating, ...

summary: A mutation of Stark Delicious which was the original Delicious apple as sold by Stark Brothers Nursery. It later became known as the Red Delicious. Found in 1921 by Lewis ...

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: Perpetually high-ranking in tasting competitions, the Spitz is considered excellent for eating fresh as well as cooking. Great for apple pie. Try fresh slices ...