summary: One of about 50 apple cultivars developed under the PRI (Purdue University, Rutgers University and the University of Illinois) programme using Malus floribunda ...

summary: One of about 50 apple cultivars developed under the PRI (Purdue University, Rutgers University and the University of Illinois) programme using Malus floribunda ...

characteristics: The flesh colour varies from white to light straw. Very fine textured, crisp, crunchy, breaking and juicy. Juicy, sweet and slightly tart with a honeyed aroma. ...

summary: A highly regarded heritage eating apple. Raised under the proper growing conditions, this tree produces one of the finest eating apples known.

characteristics: The flesh is soft. Sweet and acidic. Fruity.

summary: Excellent supermarket variety dessert apple similar to the McIntosh. Flavours are fresh and clean when the apple ripens fully on the tree. Favoured for fresh ...

characteristics: acidic

characteristics: The flish is white, firm and juicy. Quite tart.

summary: A highly regarded dessert apple that originated in the late 1700s and is still grown today. Often used for making cider.

summary: Described as one of the best fresh-eating apples and included among a list of the 10 favourite dessert apples in Victorian England.

characteristics: The flesh is white, coarse-grained, mealy. Very sweet with a pronounced tannic finish.

characteristics: Cream-coloured flesh. Crisp and fine textured. Strong cider flavour. Sharp, juicy and astringent.

summary: A chance seedling that emerged in the the northern panhandle of West Virginia a year or two after the Golden Delicious . Though similar, it is listed as a distinct variety.

summary: An excellent heritage baking apple when picked under-ripe but also highly flavourful and sweet when left to fully ripen. This apple is traditionally used for ...

characteristics: The flesh is white with green tinges. Firm and crisp. Sweet and tangy with light citrus aroma.

characteristics: The flesh is light yellow, soft, juicy. Moderately sweet with some tartness and perfumed, fruity aroma.

characteristics: The flesh is white, crisp, juicy and tender. Sweet sharp.

summary: A cooking apple that's great for sharp apple sauces. Also used for making cider.

characteristics: The flesh is yellowish, fine-grained and tender. Very juicy, sweet and brisk with an excellent aroma.

characteristics: The flesh is yellowish, fine-grained and crisp, becoming tender in storage. Juicy with a good sweet-tart balance and flavours of coriander. Aromas and flavours ...

characteristics: The flesh is white, coarse?grained and soft, somewhat mealy.

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 ...

characteristics: The flesh is yellowish, tender. Juicy and sweet with just a touch of acidity.

characteristics: Flesh is yellowish, fine grained, crisp, Sharp.

characteristics: The flesh is white to pale greenish, fine grained, firm. Juicy, refreshing, slightly tart and moderate sweetness. Brix 12.4, acidity 6.0 g/litre.

characteristics: The flesh is white. Coarse-grained, firm and melting. Juicy and sweet sharp. Aromatic.

characteristics: White, fragrant, juicy and firm flesh. Often stained red under the skin.

characteristics: The flesh is white, coarse-grained and soft. Very juicy and sweet and somewhat tart to very tart.

summary: Pink fleshed apple

characteristics: Flesh is cream coloured, coarse grained. Firm and dry. Sweet and flavourful. Brisk.