summary: not available

characteristics: The flesh is creamy white, coarse-grained, soft and tender. Juicy and sweet-tart.

summary: A sweet 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: Please see Argile Grise

origins: La Vicomt sur Rance (22) et Pleudihen (22).

characteristics: The flesh is greenish white, crisp and firm. Somewhat sweet, tart. Very fruity.

summary: not available

identification: Small fruit, , grey?green Character of the

identification: green, medium size Character of the

summary: Twelve to 15 other varieties of Cadelinne were known

summary: not available

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: Ranked as one of the best fresh-eating Limbertwig apples, this Tennessee variety is also great for baking and ciders.

summary: A big and bold maroon apple that's both crisp and juicy with a sweet-tart flavour that stands up to fresh eating as well as baking.

origins: Originated in the La Guerche region in Brittany (France) during the 1800s.

summary: not available

characteristics: Flesh is cream-coloured, firm, crisp and juicy. Cinnamon flavoured, pungent and sweet.

characteristics: The flesh is pale yellowish, fine-grained, crisp. Juicy, sweet-tart and somewhat aromatic.

characteristics: The flesh is yellowish, fine-rained and tender. Very juicy, brisk, sweet and aromatic. Tastes best if it has been hit by a frost.

origins: Weiler Waldhof in the eastern Thurgaus region (Switzerland)

characteristics: The flesh is white, dense and crisp. Juicy and sweet, often with nut and berry flavours.

origins: Originated in Dorset (U.K.) and listed in the 1947 Royal Horticultural Society Journal . Widespread in central Dorset. Thought to have disappeared, but it was ...

summary: Excellent for pies when harvested slightly under-ripe. Makes a good juice and an excellent ingredient in cider. Cold-hardy.

summary: A highly regarded, Swiss fresh-eating apple but also favoured for single-varietal cider.

identification: Small, round flattened. Pale green to yellow. Character of the

characteristics: The flesh is yellowish white, fine-grained, crisp and juicy. Somewhat tart, very aromatic and distinctly spicy. Look for honey, pear and citrus notes and a ...

origins: Devon UK

characteristics: White flesh is very white and semi-transparent, tender, juicy and sweet-tart. Tastes best straight from the tree.

origins: UK Devon Exeter

summary: Overlooked by many cider makers, this small, yellow Somerset apple is rated as a vintage bittersweet produces heavy harvests and adapts well to most conditions.