summary: One of several eating apples from a 1981 crossbreeding of Gala and Splendour varietals at the Pacific AgriFood Research Centre in British Columbia, Canada. It ...

summary: Better known as Aurora Golden Gala, this excellent fresh-eating apple was developed in western Canada, but it is to some degree overlooked by commercial ...

summary: A Swiss apple from the Canton Aargau, along the German border. Used for cooking and cider.

characteristics: Crisp, juicy and moderately sweet. Mild.

summary: Remarkably sweet, late summer apple with red-tinged flesh.

summary: Originated during the 1700s in Britain. Extensively russetted and excellent as an table apple.

summary: A British eating apple that incorporates all the best traits of Cox's Orange Pippin and Worcester Pearmain.

summary: Developed in the 1840s, this calville style apple is juicy and sweet with just a touch of refreshing tang.

characteristics: The flesh is light cream colour, fine grained and firm.. Juicy, sweet with very low acidity. up to six months in cold storage with no appreciable loss of ...

characteristics: The flesh is white with light pink stains. Coarse grained.

summary: Can be used for cider or dessert, but in both cases, the apples need to mature for about eight weeks in storage.

characteristics: The flesh is yellowish, fine grained. Juicy, sweet with aromas of cinnamon and elfdock (alant in German, aunée in French) from which comes the name of the ...

summary: This Scottish cooking apple was developed in 1923 or earlier.

summary: A highly coloured mutation of McIntosh from Yugoslavia.

summary: Developed in Sweden during the mid-1900s as part of a programme to find winter hardy cultivars with long shelf life.

characteristics: The flesh is white, fine-grained and firm. Sweet and verging on sharp, but very mild flavour.

characteristics: The flesh is firm, coarse-grained, chewy with a tart, vinous flavour.

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

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

characteristics: The flesh is white. Juicy.

characteristics: The flesh is pale yellowish, firm. Juicy with a good, sweet-tart balance and a wine flavour.

summary: Can be kept for long commercial storage which makes them usable for the market and supermarket trade.

summary: Weighing as much as a 400-page hardcover book, this apple shines as a cooking apple. It is also used for hardy root stock and can be grown from seeds.

summary: Tolerates temperatures down minus 50 degrees Centigrade, this Russian apple is used for making tart pies and cider. It can be grown from seed and was often used ...

summary: One of several Antonovka apples developed by Ivan Michurin in the early 1900s to produce a variety of hardy and flavourful fruit.

characteristics: The flesh is white, crisp and fine-grained. Very juicy, very sweet, slightly tart and highly aromatic.

characteristics: The flesh is greenish, fine?grained and soft. Sweet and aromatic. Becomes mealy very quickly in storage.

characteristics: The flesh is white, moderately fine-grained and firm. Juicy and sweet-tart and aromatic.

summary: An Australian apple variety intended as an early-fresh eating apple.

summary: An early-ripening, multipurpose apple for cooking and fresh eating, wonderful apple sauce, flavourful pies. Not viable for commercial production because of a ...