summary: A heritage dessert apple that was grown in the Aachen region of Germany during the early 1800s. Considered to be scarce nowadays.

summary: A Swiss apple from the Canton Aargau, along the German border. Used for cooking and cider.

summary: At one time widely grown in northwestern Switzerland, primarily as a cider apple.

summary: Possibly a Roman variety with origins in the western Pyrenees.

summary: An early fresh eating apple. Developed in the southeast United States.

summary: A tart British cooking apple, also used for making cider.

characteristics: Soft flesh. sharp

characteristics: The flesh is yellowish, sometimes with reddish stains. Moderately fine-grained. Sweet and juicy with a fruity flavour.

summary: Intended as a fresh-eating apple, but also good for cooking, especially for making apple pies.

summary: Developed in the 1840s, this calville style apple is juicy and sweet with just a touch of refreshing tang.

characteristics: The flesh is slightly yellowish. Juicy, sweet-tart, with distinct aroma of roses.

summary: This is, more than likely, the same as the Mère de Ménage .

characteristics: The flesh is pale yellowish, fine-grained. Crisp and juicy, slightly acidic and lightly aromatic.

summary: Developed in the mid-1900s in Japan, this apple is best known as the Akane and Primrouge.

characteristics: The flesh is cream colour, firm. Rich flavour.

characteristics: The flesh is yellowish, tender. Sweet

summary: This Scottish cooking apple was developed in 1923 or earlier.

characteristics: Flesh is creamy yellowish, tender and sweet. Juicy and pleasantly aromatic.

summary: Developed in Sweden during the mid-1900s as part of a programme to find winter hardy cultivars with long shelf life.

origins: Seedling of Hercogiene Elza at the Lithuanian Institute of Horticulture

summary: Resembles Cox's Orange Pippin in shape, colour and flavour. Excellent when eaten out of hand, but also a remarkable apple for pies and turn-overs.

summary: Once grown extensively in the southern United States as an excellent summer apple for fresh eating, pies and apple sauce, but pre-empted in the mid-1900 by ...

summary: This red-fleshed apple is great for apple sauce, apple jelly and cider.

characteristics: The flesh is yellowish orange. Very sweet (17 Brix).

characteristics: The flesh is white, crisp. Intense flavour.

characteristics: Spicy, dry.

characteristics: The flesh is white, often with a red stain under the skin. Very similar to the Crimson Beauty in flavour and texture.

characteristics: sweet, crisp and juicy

summary: A sweet, juicy and flavourful eating apple, the Ambrosia stems from a chance seedling found in British Columbia's orchard country.

characteristics: The flesh is cream-coloured and dense. Somewhat coarse-grained and chewy, sweet and aromatic with a vinous flavour.