origins: Developed at the Aomori Apple Experiment Station in Aomori (Japan) from a cross of Fuji and Mahe 7. Released in 1975.

summary: An excellent dessert apple, well flavoured and sweet, that originated in Holland sometime during the 1700s. Also known as Aagt.

summary: Originating in the Swiss Canton of Aargau, this apple dates back to the 1700s. Mostly used for cooking, but can be eaten fresh as well or can be used to make ...

summary: Found as a wild seedling in Switzerland prior to 1800.

summary: Originating in Italy, this large, fresh-eating apple offers a refreshing sweet-tart flavour.

summary: A German heritage cultivar from the 1800s. Excellent eating apple, as well as baking, juice and cider.

summary: Originated during the 1700s in Britain. Extensively russetted and excellent as an table apple.

summary: A rare, possibly extinct cultivar, the Aucuba was grown primarily for its variegated leaves.

summary: This is an excellent heritage eating apple and is also used for cider.

characteristics: The flesh is pale greenish, coarse grained, soft. Sweet and aromatic.

summary: Originating in Switzerland, this fresh-eating apple is also used for baking and cider.

characteristics: The flesh is creamy white, crisp. Sweet-tart and juicy.

summary: Widely grown in south central Bulgaria in the 1950s.

characteristics: The flesh is crisp, juicy. Sweet balanced with a slight tartness.

characteristics: The flesh is yellowish. Fine-grained, crisp and very juicy. Sweet-tart and aromatic with quince flavours.

characteristics: Slight yellowish tinge. Crisp. Juicy, sweet-tart. Brix 14.0

characteristics: The flesh is white, sometimes with a tinge of yellow. Firm. Juicy, sweet and tangy, with rose-water fragrance.

characteristics: The flesh is white. Firm. Bittersweet.

characteristics: The flesh is yellowish, fine grained. Juicy, sweet with aromas of cinnamon and elfdock (alant in German, aunée in French) from which comes the name of the ...

characteristics: The flesh is white. Tender and juicy.

characteristics: Lime flavour. Sugar content as high as Brix 21.

characteristics: The flesh is greenish, firm, fine-grained. Sweet tart, with strawberry and vanilla flavours. Best flavours emerge toward the end of its storage period.

summary: No longer widely grown, but lives on as a popular garden variety in Britain. Great for apple jelly.

summary: Ideal for making blended cider, the British apple also makes a sauce with a sweet honey-flavoured finish.

characteristics: The flesh is faintly yellow and fine-grained. Very firm when first harvested, but becomes tender in storage. Juicy and lightly spiced, sweet with a light wine ...

characteristics: The flesh is creamy yellow, fine-grained, tender and crisp. It tends to be a bit on the dry side, but with good, sweet-sharp flavour. Let it hang as long as ...

characteristics: Flesh is off-white, fine-grained. Juicy with a rich, sweet-tart flavour, somewhat reminiscent of pineapple. The flavour tends to be somewhat harsh at harvest ...

characteristics: The flesh is white, crisp. Juicy and tender with a tart finish.

characteristics: The flesh is soft and juicy. Sweet-tart. Flavour profile is similar to McIntosh.

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