characteristics: The flesh is cream coloured, crisp and juicy at harvest, becoming melting in storage. Very sweet, slightly tart and well flavoured. Keeps up to two months in ...

origins: INRA

characteristics: The flesh is firm

origins: Grown in Canton de Dinan (22) et le nord du canton d

summary: not available

origins: Grown in R gion de St Malo (35), Combourg (25), Dinan

origins: Fruits de Basse?Normandie (France)

summary: not available

summary: not available

summary: not available

characteristics: The flesh is white with red stains next to the skin, firm, crisp and coarse textured. Juicy and brisk.

summary: See Duchess of Oldenburg

characteristics: The flesh is yellowish, very soft and tender. Sweet but bland in flavour. It turns mealy very quickly after being picked.

summary: not available

characteristics: The flesh is white, coarse grained. Dry and sharp to sweet sharp.

characteristics: The flesh is cream-coloured. Coarse grained. Juicy and quite sharp at first, but becomes sweeter as it matures in storage. Flavour has notes of honey and pear. ...

summary: not available

characteristics: The flesh is firm. Juicy and sharp.

origins: Malus coronaria

summary: Please see Hercules

summary: not available

summary: Good eaten fresh or baked, Wonderful sauces. Also used in ciders.

origins: Champagne?Ardenne (France)

origins: Fruits de Bourgogne (France)

summary: not available

characteristics: The flesh is yellow, crisp. Juicy.

origins: Esopus Spitzenburg x Ben Davis, New York State Agriculture Experiment Station, Geneva, New York, (U.S.A.). Released, 1915

characteristics: The flesh is dry. Aromatic with intense flavours.

characteristics: The flesh is white, fine-grained, tender and sprightly. Juicy.

origins: Squire Bennett of Chaxhill House, Chaxhill, Westbury? on?Severn, during the early to mid 1800s. Received a First Class Certificate for cider at Gloucester. ...