origins: dans la r gion de Loh ac

summary: A semi-sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality of ...

characteristics: The flesh is white, soft and often woolly. Bittersweet and fruity. For cider, it is classed as a mild bittersweet.

characteristics: The flesh is yellowish, firm. Tart.

origins: Trouv e uniquement à Trévérien

characteristics: Flesh is white, often with a reddish stain under the skin. Firm, crisp and juicy and sweet-sharp. Strawberry flavours.

summary: A bitter-sweet apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality ...

characteristics: Light cream. Moderately fine-grained. Very juicy, sour and lightly astringent.

summary: A Herefordshire bittersweet cider apple grown during the late 1800s.

summary: A hardy American-bred apple, thought to be either a mutation or a chance seedling of Fireside. Highly regarded as a fresh eating dessert apple and also used for ...

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 ...

characteristics: The flesh is yellowish, soft and dry. High acid.

origins: Trouv uniquement à Pleudihen

origins: originated in the area of Coquena in Pleudihen (France).

summary: not available

characteristics: The flesh is tender, juicy and sweet.

summary: A highly regarded heritage eating apple. Raised under the proper growing conditions, this tree produces one of the finest eating apples known.

characteristics: The flesh is white, tender, somewhat dry and slightly sweet.

summary: Excellent supermarket variety dessert apple similar to the McIntosh. Flavours are fresh and clean when the apple ripens fully on the tree. Favoured for fresh ...

origins: originaire du Pas de Calais

summary: Cider apple originating in the Brittany region of France.

origins: It likely originated in the Berkely district of Gloucestershire (U.K.) and was presented at the Long Ashton Research Station’s List of Entrants, Cider Variety ...

summary: A highly regarded dessert apple that originated in the late 1700s and is still grown today. Often used for making cider.

identification: green

identification: Small, round flattened. The skin is very uneven, marked with russet lenticels. Yellow, flushed and lightly striped orange on the sun exposed face. The calyx is ...

characteristics: The flesh is white, coarse-grained, mealy. Very sweet with a pronounced tannic finish.

origins: La moiti nord du canton d’Evran (22)..

origins: France

summary: See Much-Cowarne Red

summary: A sweet-tart, red-fleshed crabapple. Highly regarded for cider-making as well as for garden decoration.