characteristics: The flesh is white, soft and fine-grained. Juicy and sharp.

summary: Highly regarded as a vintage, bitter-sweet cider apple, this Normandy varietal is also used in the production of Calvados, which is one of France's flagship ...

summary: A juicy and sweet eating apple, the Mutsu was developed in Japan during the 1930s.

origins: Somerset (UK)

characteristics: The flesh is greenish, tender. Sweet.

characteristics: The flesh is yellowish, coarse grained, soft. Somewhat dry and sweet sharp.

summary: An attractive, pearmain style, fresh-eating supermarket apple.

summary: A mid-season, heritage cooking apple that makes a tart and fine-tasting sauce. Considered a good market and garden variety and continues to be available from ...

summary: Bred as a supermarket variety, this Honeycrisp-type club apple produces annual crops ready for harvest early in the season.

characteristics: Flesh is yellowish. Fine-grained and firm. Tangy and tart with a crisp bite. Aromatic with hints of tangerine and pineapple.

characteristics: The flesh is pale cream colour, fine textured, crisp. Juicy, sweet, slightly acidic and aromatic.

summary: Developed as a supermarket eating apple that will store for up to nine months under refrigerated conditions.

summary: A golden, mild flavoured, early maturing dessert apple from the eastern U.S.A.

characteristics: The flesh is yellowish, coarse grained, firm and crisp. Somewhat lacking in flavours.

characteristics: The flesh is cream coloured, crisp and firm. Sharp.

characteristics: The flesh is cream coloured, firm and crisp. Moderately juicy, flavourful.

characteristics: The flesh is deep cream colour, coarse-grained crisp. Moderately juicy and somewhat tart. Tends to brown on exposure to air.

summary: A good choice for a Gala-style dessert apple that will tolerate temperatures down into the minus 50 degrees Centigrade range during dormancy.

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

characteristics: The flesh is yellowish, crisp. Juicy and flavourful.

characteristics: The flesh is white. Crisp. Tart with McIntosh flavours. Mildly sweet.

characteristics: Greenish white flesh is tender, crisp and juicy. Juicy with high acid, mellowing in storage to become tender and sweet. Sometimes the flesh is stained next to ...

summary: A large, Mac-flavoured apple with a wide range of uses, and definitely cold hardy. Developed in the United States. Well suited to u-pick operations and ...

characteristics: The flesh is yellowish, coarse-grained, somewhat firm, dense and crisp. Juicy, slightly sweet-tart, faint pear-drop flavour. Brix 11.7

characteristics: The flesh is creamy white, coarse-grained and crisp. Refreshingly sweet-sharp and savoury.

characteristics: Flesh is white, medium grain, firm and crisp. Somewhat juicy and moderately sweet. Somewhat tart when first picked but mellows with storage.

characteristics: The flesh is yellowish white, fine grained and soft. Juicy with a refreshing sweet-tart balance, but can be highly acidic in cooler growing areas. Tends to be ...

summary: A tart and crunchy, mid-season apple, best left to mature for a month or more. Originally intended for commercial orchards, it can be variable in its production ...

characteristics: The flesh is yellowish, stained red next to the skin, tender, Juicy and very sweet, very aromatic and flavourful.

characteristics: The flesh is yellowish white, firm, crunchy. Juicy and sweet with a unique flavour. Brix 13.6, acidity 9.5 g/litre