origins: Tr s bonne vari t pr conisée par Monsieur Georges Durand pour toute la Bretagne.. Vari t trouv e par Madame Marie Ménard en 1910 à St Germain en Matignon ...

summary: A 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 cream coloured, finegrained, firm, crisp and very juicy. Sweet, with a rich aroma.

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.

summary: Descended from the red-fleshed apples that date back to the pink fleshed Surprise apples found growing in the Eurasian hill-country in the early 1800s.

summary: Produces moderate-sized apple with with cream base colour, marked with red stripes. Pink and cream flesh. Type Two Redflesh.

summary: A deeply-coloured crab apple favoured for cider and pies and desserts.