summary: A sweet and tangy dessert apple of English origin from the early 1800s.

summary: Promoted by J. Scott Nursery of Somerset during the 1900s, but likely the same apple as one described by British pomologist George Lindley in 1831. Please see ...

characteristics: The flesh is pale cream in colour and coarse-grained. Dry and sharp.

characteristics: The flesh is greenish, fine?grained and crisp. Very juicy and tart.

summary: A seedling of the McIntosh, this apple ripens early and comes with juicy, sweet, strawberry flavours.

characteristics: The flesh is cream coloured and fine grained. Juicy and sharp.

characteristics: The flesh is cream-coloured, soft and sweet. Hints of banana and pineapple.

characteristics: Flesh is firm, tender, and coarse grained. Somewhat dry. The flesh browns very soon after being exposed to air.

characteristics: The flesh is white, crisp and juicy. Sweet sharp and aromatic. Keeps three months in cold storage.

summary: A highly regarded, large cooking apple developed in southeastern Australia.

summary: A useful long keeping dessert apple from Britain. Cox's Orange Pippin parentage.

characteristics: The flesh is crisp and fruity.

characteristics: The flesh is white, firm, crisp and sprightly. Becomes sweeter and more flavourful after a few weeks in storage.

characteristics: The flesh is cream coloured. Sharp, but intensely flavoured.

summary: A heritage apple that apparently originated in Canada during the 1800s and continues to be grown to this day for eating fresh and for baking.

characteristics: Creamy white flesh, sometimes traces of pink can be seen under the skin. Somewhat tart when picked early, but sweet and flavourful when allowed to ripen fully. ...

summary: A fresh-eating apple with mild aniseed flavours. Grows vigorously and best suited for backyard gardens.

characteristics: The flesh is white, crisp. Acidic.

summary: A British cooking apple found growing in the late 1800s in the Bedfordshire area.

characteristics: Flesh is soft and quite sharp

summary: A favoured cooking apple, holding its shape and texture well for pies, crumbles and crisps. In most areas where this variety is grown, it is encountered as a ...

characteristics: The flesh is white, soft, juicy and tart. Does not keep well

summary: This culinary apple was grown through the Loire Valley of France, but has become alarmingly scarce.

summary: A sweet-sharp French cider apple but also used for making a fragrant, lemon yellow sauce and it keeps its shape for making pies and tarts.

summary: An early cooking apple good for sauces and also makes a brisk juice.

characteristics: Flesh is white. Soft and sweet. Ivan Michurin described the flavour as "piquant, spicy, winy-sweet, with a pleasant acidity and a strong fragrance."

characteristics: The flesh is white when first picked, becoming yellowish in storage. Fine-grained, firm. Juicy, sweet and aromatic.

origins: Produced by J.J. Gibbons of Southampton during the mid?1940s by crossing a Saint EdmundÕs Pippin and a Lady Sudeley. It was introduced by Stuart Low of ...

characteristics: The flesh is yellow, firm. Very sweet with honey flavours,

characteristics: Flesh is light cream with pink tinges. Crisp, firm and coarse-grained. Slightly dry and sweet with a distinct flavour of strawberries and raspberries.