summary: A semi-sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality ...

origins: Somerset pre 1900

origins: R gion de Saint?Malo

origins: Charles Martell Grew at Taylor’s Hill on Walmore Common. Sophie Tuck may have been a maid at Chaxhill House, home of Squire Bennett who grew so many of the ...

summary: A red-fleshed English cider and culinary apple that dates back to the early Renaissance.

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.

summary: not available

origins: DevonBrought to the attention of Thormhayes Nursery by Mr Rice of Yeoford, Crediton

origins: Found in east Somerset and north Devon borders.

origins: Presented at the RHS, Royal Horticultural Society ? Fruit Conference 1934 from Gloucestershire

characteristics: The flesh is white and tart.

summary: not available

summary: The first of many apples developed at the Canada Agriculture Research Station in British Columbia, the Spartan remains a favoured multi-purpose varietal, almost ...

summary: This German dessert apple is also favoured for cider. Blooms very late which is a distinct advantage for growing apples at higher elevations.

characteristics: The flesh is very light yellow, fine textured, firm and crisp, yet melting. Juicy, sprightly and sweet with a honeyed flavour. Easily bruised.

origins: Devon UK Mentioned in Ministry of Agriculture lists in the 1940s. Rediscovered at Feniton Court in 1995”

identification: Small, conic. The skin is glossy, lemon yellow on the shaded face and blushed bright red on the sun exposed face. Heavily marked with russet lenticels. The stem ...

summary: A mutation of Winesap

origins: Shepton Mallet

characteristics: The flesh is yellowish, coarse-grained, firm and crisp. Juicy and mildly sweet-tart.

characteristics: Yellowish flesh, fine-grained, firm and crisp. Juicy, sprightly with a winy flavour. The skin bruises easily. Browns quickly when exposed to air.

origins: Raised from a seed by Daniel Stead, Brierly, Leominster Herefordshire.

characteristics: The flesh is white, fine-grained, firm and moderately juicy. Browns rapidly on exposure to air.

summary: not available

origins: Though named for Rodney Stoke in Somerset apple because it rose to popularity there in the 1920s, this cider apple was grown in the Wedmore region for many ...

origins: Herefordshire

characteristics: The flesh is yellowish. Moderately fine grained, firm. Juicy, sweet and sprightly with a rich, full bodied flavour.

origins: Once widely grown through the Dorset region, the variety has become somewhat rare.

summary: An outstanding late season dessert and cooking apple and the acidity and aroma make it a good apple for cider. Also wonderful eaten fresh with cheeses.

identification: Small, conic, angular and irregular. The glossy skin is lemon yellow, blushed red on the sun exposed face. The stem is very short and set in a deep russet ...