origins: Baons-le-Comte (France) around 1830

summary: A highly regarded cider apple

summary: A deeply red-fleshed, late ripening apple that ripens best in dry, mild conditions.

origins: Tr s r pandu dans les cantons de Combourg (35) et Tint niac (35).

characteristics: The flesh is sweet and aromatic.

summary: A highly regarded Gloucestershire apple that can, under the right circumstances, produce an excellent British cider. Though three centuries old, it is still ...

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

summary: Touted as one of the finest cider apples that ever emerged in North America, the Harrison was almost lost, but is once again being cultivated by cider makers.

summary: Medium size, round, slightly ribbed. Base colour is greenish yellow, sometimes lightly blushed on the sun-exposed face.

characteristics: The flesh colour is white. Juicy and distinctly tannic with a mildly sweet aftertaste.

origins: old Dorset variety

origins: A cross of Golden Delicious with pollen from Priam developed for France's concentrated apple juice industry as part of the Institut National de la Recherche Agronomique's ...

characteristics: Juicy.

origins: An open pollinated seedling of Douce Moën . This is one of five varieties— Judor , Judeline , Jurella , Judaine and Juliana —developed since 1953 in France by INRA for the ...

characteristics: Very juicy, bitter and highly aromatic.

summary: This apple from the Normandy region of France is more often used for making cider than intended since a labelling mix-up during the 1900s resulted in it ...

origins: Obtenue pa Monsieur Legrand, à Yvetot en 1868. Elle a t d di e par l’obtenteur à Monsieur Marabot, Trésorier du Congr s des fruits à cidre

characteristics: The flesh is cream-coloured.

origins: The variety developed in the Biscay region of northern Spain. In the late 1490s, it came to the notice of Marin Onffroy (Senior) on his way back to Normandy ...

characteristics: The flesh is cream-coloured and very firm. Sweet with a tannic aftertaste and lightly tart. Moderately aromatic.

origins: Canton de Pl lan le Petit (22)

origins: Arose as a cider apple in the area of Vimoutiers, Normandy (France) during the 1800s.

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 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 ...

origins: Somerset (UK)

characteristics: The flesh is yellowish, stained reddish close to the skin, tender and juicy with a tinge of acidity and well flavoured.

characteristics: The flesh is white. Crisp. Juicy, sweet and quite tannic.

identification: yellow flushed crimson Character of the

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

characteristics: The flesh is pale yellowish. Firm. Aromatic.