Welcome to the world's most extensive apples (pommes) database.
Information on over 7,000 apples is available here, all carefully researched and provided in a way that is easy to navigate.
Apples with the use of cider
NY 55140-19
1
characteristics: The flesh is yellowish, crisp, juicy and pleasantly sweet. Coarse-grained. Slightly astringent with a flavour of white wine.
NY 73334-35
summary: Though not officially released, this large apple has been described as a hardy and fresh-eating apple lends itself to pies as well as apple sauce.
NY56
summary: Bred for its genetic resistance to apple scab as well as its appearance and performance, this brisk and juicy apple is an alternative to the popular Honeycrisp.
NY73
summary: Well suited for fresh apple and in u-pick, retail, and wholesale operations.
Öhringer Blutstreifling
characteristics: The flesh is white, firm. Juicy, sweet and almost no acidity.
Ottawa 627
1
characteristics: The flesh is cream-coloured, crunchy. Very juicy and sweet with a sharp bite.
Over Apple
identification: Flattened round to slightly conic with five ribs becoming most apparent at the crown. Green maturing to yellow, sometimes with a faint blush on the sun exposed ...
Overleaf
origins: formerly widely grown in the Severn area Goucestershire.
Overton Red
identification: Round conic, sometimes oblong conic and often lopsided. Ribbing is present on larger fruit. The base colour is green to yellow, almost completely washed with a ...
Oxford Yeoman
summary: A classic British cooking apple. Makes a tart sauce.
Panquerina
summary: A semi-sharp bitter apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the ...
Park's Pippin
origins: originated about 1850 on the farm of Monroe Parks of North Georgia and has been a very popular variety in that state for years
Parmer
characteristics: The flesh is intensely yellow, fine grained and crisp.
Patte de Loup
2
summary: This unusual apple stems from Medieval France and lends itself to a surprising variety of culinary applications.
Peau de Chien
1
summary: Makes an excellent Brittany-style cider and is often blended with other varieties to improve the quality.
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