Pomiferous

Welcome to the world's most extensive apples (pommes) database.

Information on over 7,000 apples is available here, all carefully researched and provided in a way that is easy to navigate.

Pollination group:
A B C D E F G H
Harvest period:
1 2 3 4 5 6 7

Index of apples starting with C

Crown Empire

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Type: Dessert

summary: A bud mutation of Empire discovered in the late 1990s by Jeff Crist at Walden, New York (U.S.A.). Washed bright red over almost the complete surface with no ...

Crown Jewell

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Type:

summary: not available

Crown Prince Rudolph

Crown Prince Rudolph

1

Type: Dessert

summary: Please see Kronprinz Rudolf

Crowned Pippin

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Type: Cooking, Cider, Sauce

characteristics: The flesh is cream coloured. Juicy, sour, astringent

Crowngold

Crowngold

1

Type: Dessert

summary: A highly colour mutation of Jonagold . Hails from Kent (U.K.).

Croyden

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Type: Cooking

summary: not available

Crunch-a-Bunch

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Type:

summary: Please see MAIA 7

Crymus

Crymus

1

Type: Cooking, Dessert

origins: Developed by Crimea Horticulture Research Station, Ukraine. London Pippin x Red Delicious

Crystal

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Type: Cooking

summary: not available

Cs kos ri's halasi

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Type:

characteristics: The flesh is Crisp. Juicy and very sweet.

Cuisini re Theintz

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Type: Cooking

summary: not available

Cul d Oie

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Type: Cooking

origins: Fruits de Bourgogne (France)

Cul d Oison

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Type: Cooking

origins: Champagne?Ardenne (France)

Cul d Oison

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Type: Cider

summary: not available

Cul Plat

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Type: Cider

origins: Tr s r pandu autour de la forêt de Coëtquen

Cullasaga

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Type: Culinary, Dessert

characteristics: The flesh is yellowish, tender. Juicy, lightly sweet-tart and aromatic.

Cullen

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Type: Cooking

characteristics: The flesh is tender, very juicy and tart.

Cumberland Spice

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Type: Cooking

summary: not available

Cummings

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Type:

summary: A mutation of McIntosh

Cummy Norman

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Type: Cider

summary: A Welsh bittersweet cider apple from the 1800s. Sweet and slightly aromatic.

Cunningham

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Type: Cooking

summary: not available

Cur

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Type: Cooking

characteristics: The flesh is cream coloured, fine grained, hard. Sweet?tart, slightly bitter.

Cur de Bray

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Type: Cooking

origins: Picardie (FRance)

Cur du Pays de Bray

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Type: Cooking

origins: Fruits de Haute?Normandie

Curl Tail

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Type: Cooking

characteristics: The flesh is white with some green tinges, very tender and sweet. Otherwise bland. Keeps two months in storage.

Currie

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Type:

origins: Northern Spy, cross, Ottawa Experiment Farm, Canada, introduced, 1920

Curtis

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Type:

summary: not available

Curtis Cheese

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Type:

summary: not available

Curtis Cheese Custard

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Type:

summary: not available

Cusset Blanc

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Type:

characteristics: The flesh is white. Sweet sharp.

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