summary: not available

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 textured and firm, Very juicy, sweet and somewhat tart. Excellent pineapple flavour with hints of melon and cane sugar. Brix ...

summary: A cider and dessert apple developed in Russia during the early 1900s. Marketed as Weirouge . Used commercially for making juices, often blended with sweeter apple ...

characteristics: The flesh is white, moderately juicy, sweet-tart and mildly aromatic with a full-bodied flavour. Slow to brown on exposure to air.

characteristics: The flesh is pale greenish, firm and crisp. Juicy and sharp

summary: Found growing in the British Isles since the Middle Ages.

characteristics: The flesh is lightly greenish, somewhat coarse in texture, firm and crisp. Juicy, sweet and slightly tart and aromatic.

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

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

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 ...