characteristics: The flesh is cream coloured, somewhat firm, crisp and coarse-grained. Very juicy, mildly acidic.

summary: One of some 30 apples developed at the University of Minnesota during the 1900s, this russet apple is often overlooked, but it stacks up favourably alongside ...

characteristics: The flesh is cream-coloured tending to light yellow. Firm and very juicy. Extremely sweet. Aromatic with a cane sugar/molasses and lychee flavours.

characteristics: The flesh is white, coarse-grained, soft. Juicy, very sweet, tart and aromatic. Bruises easily.

characteristics: The flesh is greenish white, firm and crisp. Sharp when first harvested, but mellows to sweet tart over time.

summary: Please see RF: Newell-Kimzey Apple. Listed as a Newell-Kimzey Apple RF: Newell-Kimzey Apple , also known as Bill's Red Flesh Apple RF: Bill’s Red Flesh . Marketed by Bill Schulz of Airlie.

characteristics: The flesh is white, tender. Sweet with hints of vanilla when grown in mild climate with plenty of sunshine, somewhat bland when those conditions do not prevail.

summary: A bitter, sharp cider apple from the Normandy region of France. It is excellent when grown in its proper environment but disappointing when it is not.

summary: Though not officially released, this large apple has been described as a hardy and fresh-eating apple lends itself to pies as well as apple sauce.

summary: An American dessert apple, possibly of Scandinavian origin considered by some to be more flavourful than the better known Esopus Spitzenburg when grown in ...

summary: Generally considered a cooking apple but also eaten fresh as well as in salads. Cooks well for a yellowish sauce and retains its shape. Traditionally it was a ...

characteristics: The flesh is cream-coloured, stained greenish next to the skin. Coarse-grained, firm and juicy. Somewhat sweet-tart. Aromatic.

summary: Better known as Kanzi, this variety was developed as a commercially viable, fresh-eating apple.

characteristics: The flesh is white, crisp and firm. Sweet and nutty, fruit-drop flavours.

summary: Norfolk Beefing is an old English apple variety used primarily for cooking and drying.

origins: Developed at Japan's Hokkaido Central Agricultural Experiment Station by crossing Fuji with Tsugaru. Released in 1989.

characteristics: The flesh is white, fine-grained and crisp. Juicy and sweet-tart. Aromatic.

characteristics: Flesh is creamy yellow, fine-grained, firm and juicy. Mildly tart.

summary: One of several columnar apple trees developed at the East Malling Research Station during the late 1900s, this is a late-blooming, late harvest dessert apple ...

characteristics: The flesh is white, firm. Juicy, sweet and almost no acidity.

summary: This apple was grown commercially through most of eastern and mid-western United States through the last half of the 1800s and early 1900s, not just for its ...

summary: A late ripening dessert apple with strawberry flavours, developed in Essex (U.K.) in the 1930s.

summary: This fine dessert apple was bred in the Czech Republic by crossing Golden Delicious with Topaz.

summary: Bred in the Czech Republic, this juicy apple combines the traits of Vanda and Cripps Pink.

summary: A columnar-growth eating apple developed in the Czech Republic.

summary: With its columnar growth habit, this cultivar from Czech Republic makes an ideal garden apple.

summary: Bred in the Czech Republic by crossing Topaz and Golden Delicious, this cultivar is sweet and flavourful.

characteristics: The flesh is yellowish. Somewhat firm and crisp. Very juicy and slightly tart.

characteristics: The flesh is yellowish and crisp. Fine-grained and very juicy, flavourful. Juice is sweet and rated at BRIX 16.1.

characteristics: Flesh is pale yellow and firm. Fine grained and crisp. Very juicy, good sugar balance with BRIX rated at 14.7. Flavourful.