characteristics: The flesh is white, coarse-grained, soft and dry. Sweet but bland flavour.

characteristics: The flesh is white firm. Juicy and very sweet with a touch of tartness.

origins: Developed by Davodeau Ligonnière at the Centre de Recherches, Institut National de la Recherche Agronomique, Angers (France) by crossing two experimental ...

characteristics: The flesh is white, coarse-grained and crisp. Sweet, rich with nutty flavour.

characteristics: The greenish white flesh is firm, crisp, sweet and tart, aromatic, developing distinct aromas of cinnamon, nutmeg and allspice, but needs lots of sunshine, ...

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

summary: Compared to many of the eating apples available today, the Dezio is somewhat bland, but it provides a tangible link to the times of Roman legions and is ...

summary: One of nine varieties of slender-spindle apples, developed by the Delbard Nurseries in France for terrace or small-garden plantings.

summary: One of nine varieties of slender-spindle apples developed by the Delbard Nurseries in France for terrace or small-garden plantings.

summary: One of nine varieties of slender-spindle apples, developed by the Delbard Nurseries in France for terrace or small-garden plantings. A good, sweet eating apple.

summary: A dessert apple developed in France during the mid-1900s. Intended as a fresh-eating apple but it also makes good apple sauce.

characteristics: The flesh is white. coarse grained. Sweet.

characteristics: Flesh is cream coloured, coarse in texture, crisp and firm. Juicy and very sweet with a flavour reminiscent of a very ripe melon.

summary: Sweet-tart eating apple developed in France during the 1900s. In addition to its sprightly flavours, it is also favoured as a culinary apple and is fairly ...

characteristics: The flesh is cream-coloured, crisp and crunchy. Sweet and juicy. Nutty and slight banana aroma.

characteristics: The flesh is pale yellowish, firm. Juicy, sweet-tart flavour.

summary: One of nine varieties of slender-spindle apples developed by the Delbard Nurseries in France for terrace or small-garden plantings.

summary: A British heritage apple from the early 1800s. Used for both cooking and fresh eating. Cooks to a sweet, yellow and flavourful sauce. Also being tested for ...

characteristics: The flesh is white with some pink stain under the skin. Very juicy and sweet.

characteristics: The flesh is yellowish, crisp and coarse-grained. Moderately juicy and lightly aromatic.

summary: A Rambo-style, American striped apple that dates back to the late 1700s; juicy and aromatic. It lends itself best to eating out of hand and for making apple ...

characteristics: The flesh has a greenish tinge, tender, crips, very juicy and aromatic. Sweet-sharp. Richly flavoured.

characteristics: The flesh is yellowish, coarse grained. Sweet with a slightly honeyed flavour.

summary: Once widely grown, this Tasmanian variety become increasingly difficult to find since the mid 1900s. Highly regarded as a dessert apple for its rich, sweet ...

characteristics: The flesh is white. Firm. High acidity.

summary: A highly regarded russeted dessert apple. Popular in Britain during Edwardian times and still today a valued garden apple.

characteristics: The flesh is cream-coloured, firm. Sweet and low in tannin.

summary: This mid-season, Australian heritage apple is used mostly for pies and apple sauce and is becoming popular among cider makers.

characteristics: The flesh is cream coloured, finegrained, firm, crisp and very juicy. Sweet, with a rich aroma.

characteristics: Flesh is creamy white, somewhat crisp and very juicy. Sweet with well balanced acidity, though the tartness almost disappears with a couple of weeks of storage. ...