summary: not available

characteristics: The flesh is crisp, juice and brisk.

characteristics: The flesh is crisp Juicy.

characteristics: The flesh is //////firm and fine grained. Very sweet and slightly tart.

summary: This listing is for the Berford Red apple. Please see RF: Burford Red Flesh for the red- fleshed variety (Burford).

origins: possibly

summary: Was believed to have disappeared, but it was relocated and is once again grown.

characteristics: The flesh is firm. Juicy

origins: Belle de BoskoopÕ x unknown, received by the National Fruit Collection, Brogdale, England, 1993 from Belgium

origins: vari t tr s locale Sud?Est Morbihan

characteristics: The flesh is greenish with some red stains under the skin, fine grained. Very juicy, very sweet, refreshingly tart with a spicy flavour. Turns brown with ...

summary: Declined in popularity and grown primarily in heritage orchards.

summary: not available

summary: not available

summary: not available

origins: Fruits de Basse?Normandie (France)

origins: Washington, USA

characteristics: The flesh is pale yellow. Juicy and sweet tart.

origins: possibly

characteristics: White flesh is often stained red next to the skin. Coarse grained, firm . Crumbly, somewhat juicy and sweet. Aromatic.

summary: A Russian variety from the early 1900s. listed as a red-fleshed apple, mostly grown in hobby orchards and for farmgate sales.

origins: Once grown in Hereforshire (UK)

characteristics: The flesh is yellowish, noticeably firm. Spicedy flavours.

origins: Cornwall, UK

summary: not available

summary: A handsome and flavourful, multi-purpose apple from the late 1700s, similar to the Stone and Blue Pearmain apples. Very hardy.

characteristics: The flesh is green yellow, tender, juicy and sweet sharp. Keeps about three months in cold storage.

origins: A local apple originating long ago in Yancey County, North Carolina. It was recently rediscovered and has once again become available.

origins: Cannock, Staffordshire UK

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 ...