characteristics: The flesh is aromatic

identification: Red

summary: At one time this was a highly regarded fresh-eating apple in the Loire Valley of western France. Favoured for its juicy, sweet and nutty flesh, it has slowly ...

characteristics: The flesh iscream coloured. Juicy and crisp. Sweet sharp. Intense flavour.

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

summary: A popular fresh-eating apple in Western Europe since the Middle Ages.

characteristics: The flesh is Sweet tart.

characteristics: The flesh is white, tender, melting and very juicy. Sweet-sharp and aromatic.

summary: A heritage Pearmain-type, cooking apple from Switzerland. Makes a fragrant, sweet-tart, yellow sauce.

characteristics: The flesh is yellowish, sweet and aromatic. Very sharp and tart with a spreading background sweetness that makes this apple taste like sour honey. It can, ...

characteristics: Crisp and juicy with pale cream flesh. The flavour is sharp and refreshing with a background sweetness. Look for pear-drop flavours.

characteristics: The flesh is cream-coloured, fine-grained, firm and crisp. Sweet with a hint of pineapple.

characteristics: The flesh is yellowish, coarse-grained and firm. Juicy and tart with a distinct lemony apple flavour.

characteristics: The flesh is pale yellow, coarse grained, firm, crisp. Juicy and quite acidic.

summary: A vintage-grade, sharp cider apple that originated in Devon.

characteristics: Flesh is greenish white, tender, and firm. Nutty with fruit-drop flavour and intensely sweet sharp.

characteristics: Yellow flesh. Crisp and very juicy, sweet-tart and highly aromatic.

characteristics: Flesh is yellow, firm, somewhat coarse-grained, tender and juicy. Sprightly.

summary: This is the quintessential ingredient for French apple tarts. Aside from its wonderful flavour and sharpness, it holds its shape well when baked. It is also ...

characteristics: The flesh is cream-coloured and crisp. Very sharp and somewhat astringent.

summary: A highly regarded American cooking apple grown in Virginia during the 1800s or maybe even earlier. Almost lost, a single tree was discovered in 2000 and has ...

summary: A bittersweet cider apple from northwestern France. Sometimes used for interstems. A late bloomer.

summary: A British cooking apple, sweet and the slices hold their shape for pies and tarts.

summary: A heritage British cooking apple, makes sharp and firm sauce. Also good for making dried apple rings.

summary: Found as a chance seedling in a Washington State (U.S.A.) orchard, the Caudle resembles a Delicious apple, but keeps longer in storage.

characteristics: The flesh is cream coloured. Fine grained. Juicy, aromatic. Sprightly and honeyed with intense flavours.

summary: Good eaten fresh or baked, Wonderful sauces. Also used in ciders.

summary: A cooking apple which cooks to a sweet-sharp, honey-coloured sauce.

summary: A small but sweet and fresh-tasting dessert apple with many of the flavours and crunch of Gala. Potentially a good choice for farm-gate sales and u-pick ...

characteristics: Flesh is yellowish, quite firm and fine-grained. Juicy and sweet with some sharpness, sometimes somewhat astringent. Aromatic.