characteristics: The flesh is pale yellowish, often with red stains under the skin. Soft and tender. Somewhat tannic in early stages of ripening, but becomes quite sweet when ...

origins: It was recoredin in the List of Entrants, Cider Variety Competition 1903?1929 by the Long Ashton Research Station by E. T. Lewis, Hill Farm, Dymock, likely ...

identification: Yellow, small Character of the

identification: green Character of the

summary: not available

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 ...

summary: A chance seedling that emerged in the the northern panhandle of West Virginia a year or two after the Golden Delicious . Though similar, it is listed as a distinct variety.

characteristics: The flesh is pale yellow, fine-grained, tender and juicy. Sprightly and aromatic, pear flavours.

origins: Raised by William Hill of Lower Eggleton. It first bore fruit in 1847.

characteristics: Dense, somewhat dry, cream-coloured flesh with a pleasant sweet-tart balance. often with a hint of clove. Distinctive rich, nutty flavour with hints of pear, ...

origins: Pays d Auge

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 ...

summary: An early ripening, British mild bittersweet cider apple with soft tannins. Best used for blending.

summary: A seedling of Virginia Crab . Listed in 1763 by Thomas Sorsby's Nursery of Surry County, Virginia (U.S.A.). It has likely disappeared long since.

characteristics: Bright white flesh. Crisp and fragrant with hints of melon, pineapple and sometimes elderflower, sweet with a distinct tang.

origins: A chance seedling found in the Raum Öhringen and first described by Lucas in 1854.

summary: Classed as a vintage Swiss cider apple, though often also used for pies and sauces. It originated just south of Lake of Constance in the mid 1800s.

summary: Once a popular dessert apple because of its sweetness and flavour. Unfortunately, the russet coat is not appreciated in today's market and the variety is being ...

origins: Developed by the Baumschule Fey in Sauerland, introduced in 1925

summary: A sweet 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 yellowish, coarse-grained. Juicy with sweet/sharp flavour.

characteristics: Flesh is yellowish and fine textured, but hard and crisp. When fully ripe is it sweet, but otherwise tends to be tart. Highly aromatic, sweet when allowed to ...

summary: Perpetually high-ranking in tasting competitions, the Spitz is considered excellent for eating fresh as well as cooking. Great for apple pie. Try fresh slices ...

summary: An Estonian red-fleshed apple known as Veinioun in Estonia.

characteristics: The flesh is red with berry aromas. Depending on the growing season the fruit be crisp, very sweet and highly acidic with defined red berry aromas. Needs to be ...

summary: A deeply coloured crabapple favoured for cider, pies and desserts.

summary: California-bred in the mid-1900s by Albert Etter, this tree produces large, golden-yellow fruit which is favoured for fresh eating, cooking and making cider. ...

summary: A vintage, sharp, mid-season cider apple that can be used to make a single varietal cider or blended.

characteristics: The flesh is yellowish, tender, chewy. Juicy, sweet and somewhat astringent.

characteristics: The flesh is creamy-yellow, crisp and sweet-tart. Nutty flavour.