origins: Devon, England 1880

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

summary: Overlooked by many cider makers, this small, yellow Somerset apple is rated as a vintage bittersweet produces heavy harvests and adapts well to most conditions.

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

origins: Dorset west Country (UK) variety.

characteristics: The flesh is yellow and crisp. Juicy, sweet-sharp, slightly bitter and with flavours of pineapples and strawberries. The skin colour tends to stain into the ...

summary: Makes excellent apple jelly, can be used for cider and the tree is an excellent source of pollen over a two week span.

characteristics: The flesh is yellow. Very juicy and astringent.

characteristics: The fruit flesh is yellowish green. Fine-grained and firm. Acidic.

characteristics: The flesh is yellow. Fine-grained, crisp. Juicy, sweet and aromatic. Browns fairly quickly after being exposed to air.

summary: Bred to survive tough winter conditions. The fruit can be grown for eating, jellies and is widely used for cider.

summary: This fresh-eating apple from northeastern Japan is refreshingly tangy, sweet and flavourful.

summary: A sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality of ...

summary: A sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality of ...

summary: A sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality of ...

summary: A sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality of ...

summary: A semi-sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality of ...

summary: A bitter apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality of ...

summary: A bitter-sweet apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality ...

summary: A semi-sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality ...

characteristics: Soft, very acidic.

summary: Bred in the Chek Republic.

characteristics: The flesh is yellowish, firm. Juicy and sweet-tart.

summary: A juicy, sweet and aromatic apple bred in the Czech Republic.

summary: Once ranked as one of the four best American cider apples, this variety was thought lost until 2015.

characteristics: The flesh is faintly yellow and crisp. Very juicy. Distinctly aromatic, sweet and spicy.

characteristics: The flesh is slightly yellowish. Very juicy. Sweet-tart.

summary: This apple can grow huge and it can be grown from seed with reasonable chance that it will produce a similar tree.

summary: A highly coloured mutation of McIntosh from Yugoslavia.

characteristics: The flesh is firm, sweet-tart.