summary: Dessert apple, also used for making juice, but it shines as a cider apple providing an intense sweet-sharp flavour and high specific gravity in the juice.

summary: Grown primarily for ornamental purposes. The golden-yellow fruit is small — about the size of a table tennis ball — but they can be used to make a ...

characteristics: Flesh is white with tinges of green. Fine-grained, crisp, firm and juicy. Sweet-sharp. Intense fruity and nutty flavours.

summary: This American heritage apple is rated as being excellent for eating out of hand and also used for cider. Nevertheless it almost disappeared in the early 1900s ...

characteristics: Flesh is yellow, firm, very juicy and sweet. Tangy with a intense fruity flavour.

summary: Originated in Europe during the 1600s and spread by monks on their travels, later by explorers and settlers in the new world. It was likely the pollen parent of ...

summary: While it is widely used as a fresh-eating apple, it also makes wonderful dried apple rings and a good choice for the flavour component and enhanced fermentation ...

characteristics: Cream-coloured flesh. Crisp and fine textured. Strong cider flavour. Sharp, juicy and astringent.

summary: not available

characteristics: The flesh is yellow, firm and juice with good aromatics. Very sweet, virtually no acid. Keeps two months in cold storage.

summary: An excellent heritage baking apple when picked under-ripe but also highly flavourful and sweet when left to fully ripen. This apple is traditionally used for ...

origins: This variety surfaced when it was brought to Powerstock Pressing Day in 2007 by ???? Punnel of Punknowle, Dorset (UK).

summary: A cooking apple that's great for sharp apple sauces. Also used for making cider.

summary: not available

summary: not available

characteristics: The flesh is white to pale greenish, fine grained, firm. Juicy, refreshing, slightly tart and moderate sweetness. Brix 12.4, acidity 6.0 g/litre.

summary: not available

origins: Vari t de base des cantons de Broons (22) et Caulnes (22)

summary: Listed alongside some of the finest North American cider apples—the Harrison Crab , Campfield and Poveshon —the Graniwinkle is a basic ingredient, paired with the Harrison, ...

origins: Somersetshire

summary: A highly regarded cider apple

origins: Kanton Thurgau 1879 Switzerland

summary: A good, sweet-tart eating apple if fully ripened on the tree. However, it is most commonly used green as a cooking apple for apple pies and sauce, but creates a ...

origins: A Herefordshire cider apple.

origins: A Herefordshire cider apple.

characteristics: Flesh is cream in colour and coarse textured to a degree. Crisp, juicy, sweet-tart and honeyed. The apple should be used fairly soon after harvest since it ...

identification: Medium ssize, round conic. Golden yellow, sometimes with a faint orange blush on the sun exposed face. Character of the

summary: An American cider apple from the northeast coast, probably not in circulation any more.

characteristics: Flesh is juicy, crisp and tender with a distinct tart flavour. Tends to be sweet. Look for a spicy character in the flavour with just a hint of coriander, this ...

summary: Please see American Pippin