summary: Great for both fresh eating and cooking, this large apple was found growing in New Zealand and is being hailed as a inhibitor for the growth of cancer cells.

identification: Medium to large, round and can be flattened with faint ribbing ending in an irregularly knobbed crown. Green maturing to pale yellow with a brownish orange ...

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characteristics: Yellowish white flesh, tender. Brisk, juicy and sweet with a distinct fruity aroma.

origins: Hogg, R. and Bull, H. The Apple and Pear as Vintage Fruits (1886). Gloucestershire

identification: The base colour is a rusty red with green patches. Character of the

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characteristics: The flesh is dry and mealy with considerable acidity. Specific gravity 1071.

origins: Herefordshire

characteristics: The flesh is yellowish, sometimes with red stains.

identification: red striped Character of the

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summary: A bitter, sharp cider apple from the Normandy region of France. It is excellent when grown in its proper environment but disappointing when it is not.

summary: Highly regarded as a vintage, bitter-sweet cider apple, this Normandy varietal is also used in the production of Calvados, which is one of France's flagship ...

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origins: De Dol de Bretagne (35) à la Rance.

summary: A juicy and sweet eating apple, the Mutsu was developed in Japan during the 1930s.

characteristics: The flesh is yellow, fine-grained and firm. Juicy, sweet and aromatic with a spicy quality.

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: Full bittersweet apple that makes a first class cider, sweet with some astringency. Originated in Normandy, France.

characteristics: The flesh is firm and somewhat mealy. Sweet but with some acidity.

characteristics: The flesh is yellow with red stains.

origins: It was described in Robert Hogg’s 1884 edition of The Fruit Manual. Possibly a seedling of Bromley.

summary: Either a mutation or seedling of the Foxwhelp . Developed in the 1800s by Yeomans of Cowarne, Herefordshire (U.K.) to improve the original Foxwhelp by a process of ...