identification: Very large. Round, flattened and angular, often mishapen. Green base colour, marked with red striping on sun exposed surfaces. The eye is small and closed, set ...

summary: This full bitter cider apple originated in the Normandy region of France.

summary: Dessert apple, also used for making juice, but it shines as a cider apple providing an intense sweet-sharp flavour and high specific gravity in the juice.

origins: France in the area of Rennes

summary: One of several varieties used for the bitter-sweet component of French-style apple cider. Also one of the key varieties used in the Pays d' Auge for the ...

characteristics: The flesh is cream-coloured. Moderately sweet and somewhat tannic.

characteristics: The flesh is very acidic, but can be eaten both raw and cooked.

characteristics: The flesh is yellowish and firm. Juicy and bitter. The must can be pale or deeply coloured.

characteristics: The flesh is cream coloured, firm. Sweet and refreshingly sprightly.

characteristics: The flesh is yellowish, fine-grained. Juicy and sweet-tart, but the fruit needs to be matured for up to two months in storage to achieve its full, rich ...

summary: Bred in Australia for the commercial trade, this dessert apple is sweet, crunchy and easily recognized by its conic shape and deep purple colour. It is best ...

summary: Though this rather bitter apple is usually used for cider, the flesh is actually quite pleasant for eating raw after about eight weeks in storage.

characteristics: The flesh is ivory coloured, tender and fine-grained. Juicy, sweet and aromatic.

characteristics: The flesh is yellowish. Fine-grained and tender. Sweet-tart and aromatic.