summary: A sweet cider apple from the Normandy region of France.

summary: A eating apple from the gardens of rural France.

summary: Columnar tree with juicy, balanced sweet-sour fruit. Can be grown in patio containers.

origins: Named in honour of Archibald Farquharson Barron, head of London's Royal Horticultural Gardens during the late 1800s.

summary: This is one of the many apple varieties from the collection of the late Nick Botner who, over the course of four decades, collected and cultivated well over ...

summary: This is one of the many apple varieties from the collection of the late Nick Botner who, over the course of four decades, collected and cultivated well over ...

summary: A tart British cooking apple, also used for making cider.

summary: A large, sweet apple developed in eastern Canada for the commercial trade.

summary: A heritage dessert apple that was grown in the Aachen region of Germany during the early 1800s. Considered to be scarce nowadays.

summary: Originating in the Swiss Canton of Aargau, this apple dates back to the 1700s. Mostly used for cooking, but can be eaten fresh as well or can be used to make ...

summary: Found as a wild seedling in Switzerland prior to 1800.

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

characteristics: Soft, very acidic.

summary: Possibly a Roman variety with origins in the western Pyrenees.

summary: At one time widely grown in northwestern Switzerland, primarily as a cider apple.

characteristics: Crisp, juicy and moderately sweet. Mild.

origins: A French apple that dates back to the early-1800s. Named in honour of the Abbé Soyer (1838-1902) who ultimately became Bishop of Luçon, France, in 1845.

summary: A flavourful and sweet, juicy and crisp French dessert apple.

summary: Originating in Italy, this large, fresh-eating apple offers a refreshing sweet-tart flavour.

identification: Medium size. Round-conic. Base colour is very pale yellow, washed red with striping.

summary: An American heritage apple that dates to the early 1800s. Juicy and sweet.

summary: A sharp cider apple from France.

summary: See Danziger Kantapfel

summary: See Abraham

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

summary: An early fresh eating apple. Developed in the southeast United States.

summary: Similar to the iconic McIntosh in taste and colour, but larger in size and firmer in texture.

summary: A German heritage cultivar from the 1800s. Excellent eating apple, as well as baking, juice and cider.

summary: Originating in Switzerland, this fresh-eating apple is also used for baking and cider.

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