characteristics: The flesh is yellow, tender and sweet. Vinous flavour.

characteristics: The skin is cream-coloured flesh is sweet, crunchy and juicy. Sweet-sharp at harvest, it mellows in storage, becoming less crunchy and sweeter. Fruity flavour ...

summary: Originally grown from seed by early settlers along the St. Lawrence River in eastern Canada during the early 1700s, this apple is excellent for fresh eating, ...

characteristics: The flesh is very pale yellowish. Juicy and sweet with just a hint of tartness. Keeps for four months in cold storage.

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origins: It is though to have been raisied from seed by a farmer by the name of Fawke near Little Netherton, Dymock, Gloucestershire (U.K.) in the mid 1800s.

summary: This flavourful, russet apple with its anise flavour emerged in the 1500s continues to be appreciated to this day as a dessert apple as well as for making ...

identification: Small, round and flattened at the base. The skin is bright yellow with patches of pale russet. The stalk is short and stout, set in deep, funnel shaped cavity. ...

summary: Grown throughout continental Europe during the Middle Ages, this reddish russet apple is said to have medicinal properties. It is most widely used for ...

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summary: An excellent fresh-eating apple and great for apple juice.

characteristics: The flesh is yellowish, crisp. Juicy, sweet and aromatic, somewhat honeyed. Keeps four months in cold storage.

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characteristics: The flesh is white.

characteristics: The flesh is yellowish. Fine-grained, firm. Aromatic bittersweet with a touch of tartness. Flavour improves in storage.

summary: This Irish apple is a good culinary variety, but it also become a good dessert apple when conditions are right.

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 ...

origins: Reported to be a very old Gloucestershire apple, it was first mentioned in print d by John Phillips, Cyder: A poem in two books (1706). Easily propagated by ...

summary: Eaten out of hand after some weeks in storage. At harvest, it is primarily a cooking apple which produces a brisk, yellow sauce. Also used in cider making.

identification: greenx Character of the

origins: Une grande partie de l’arrondissement de Dinan (22) et le canton de Merdrignac

characteristics: Very tart.

identification: Medium size, ovate tending to conical. Five pronounced angles, sometimes additional ones less pronounced, forming well defined ridges. Crowned. The skin is rich ...

origins: Raised by Thomas Andrew Knight) Esq., from the Cherry Apple, impregnated with the pollen of the Golden Pippin. It was named Foxley alter the seat of the late ...

summary: A full-bodied, vintage English cider variety in use since the 1600s.

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characteristics: The flesh is white stained red next to the skin. Aromatic. Full sharp cider apple.