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.
summary: One of about a dozen limbertwig varieties that thrived in the clay soils of the Columbia Mountains in southeastern United States through the 1800s, this one ...
characteristics: The flesh is cream-coloured, melting and juicy. Harold Taylor, in his 1945 edition of "The Apples of England," rates it has having a "pleasant faint scent" and ...
characteristics: The flesh is yellowish, very juicy and “with exquisite flavor.”
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summary: Highly regarded as a dessert apple and also for eating fresh from the tree..
summary: A flavourful apple for the garden, but far too tender skinned for commercial harvests. Grows fruit in clusters.
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: Descended from the red-fleshed apples that date back to the pink-fleshed Surprise apples found growing in the Eurasian hill-country in the early 1800s.
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 ...
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summary: A highly regarded cider apple that originated in Switzerland in the mid-1800s.
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 ...
characteristics: The flesh is greenish, coarse?grained, crisp, firm. very acid. Brix 11.9, acidity 7.9 g/litre
origins: Urspr nglich aus dem Kanton Baselland, 1805 ins St. Gallische Rheintal gebracht und in der Ostschweiz verbreitet
origins: Tr s plant dans les communes autour de la forêt de Co tquen
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summary: This cold-hardy, biennial apple is favoured for fresh-eating as well as baking and cider.
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