summary: Now listed in critical condition, this Gloucestershire cider apple, this late-ripening apple is best used for blending.

origins: Devon (UK)Broadclyst Devon Original trees discovered in the orchards of Killerton House in the 1950s.

origins: Devon (UK)Original trees only found in the orchards of Killerton House, Devon.

origins: Gloucestershire

characteristics: The flesh is cream-coloured, fine-grained, firm and crisp. Sweet-sharp when first harvested but mellows in storage.

characteristics: Flesh is yellowish, firm, crisp and juicy. Tough skin and coarse texture, though it softens in storage. Flavour is slightly sweet, slightly tart, spicy and ...

characteristics: The flesh is yellow, coarse-grained, crisp, sweet and tender. Aromatic. Flavour and sweetness are at their peak when the fruit is allowed to ripen on the tree ...

origins: Still found in many older orchards around Dorset.

summary: not available

summary: This is possibly the best-known apple today for making a single-varietal, British-style cider.

characteristics: Flesh is yellowish, crisp, tender and juicy. Fine-grained. Fragrant and somewhat tart. Fruit is at its best if left a couple of weeks in storage after harvest.

characteristics: The flesh is cream coloured, dyed red next to the skin. Soft, sweet with moderate bitterness. Crops poorly for the first 10 to 12 years.

characteristics: The flesh is yellowish, somewhat fine?grained, firm and c oderately juicy and sweet?tart. Tends to brown very slowly when expose Keeps for four months in ...

characteristics: The flesh is bitter but with a high sugar content and pronounced aromas. The juice is deep amber with a specific gravity of 1.065, acidity of 32.25 (milli ...

characteristics: The flesh is white to very pale green and firm. Very juicy and sweet?tart with white wine flavours.

identification: Small, conic and usually higher on one side than the other. Usually angular and sometimes five?sided. The skin base colour is yellow over which is a blush of ...

summary: not available

origins: Devon (UK)

origins: Somersetshire

summary: Please see Harrison Crab

summary: not available

origins: Included in Long Ashton Research Station, List of Entrants, Cider Variety Competition 1903?1929, having been submitted by by F.E.Fowler of Hartpury

summary: This apple from the Normandy region of France is more often used for making cider than intended since a labelling mix-up during the 1900s resulted in it ...

characteristics: The flesh is greenish white, coarse-grained, firm, crisp. Juicy, sweet, spicy, tart. Brix 12.4

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: The flesh is yellowish, crisp and chewy. Keeps three months in cold storage.

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 ...

summary: Native to southern Italy, this heritage apple has been harvested since Roman times. It makes a unique variety for the patio or balcony.

characteristics: The flesh is cream-coloured and firm. Juicy and somewhat tart.

origins: North Devon (UK) Landkey & East Buckland