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.
origins: This variety was included in R. Hogg, The Fruit Manual (1884) as well as R. Hogg and H. Bull, The Apple and Pear as Vintage Fruits (1886). It is also included ...
characteristics: The flesh is white with red stains, crisp. Juicy, sweet and brisk.
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 of ...
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summary: A bittersweet cider apple from northwestern France. Sometimes used for interstems. A late bloomer.
summary: Stemming from the northeastern U.S.A. some time around the late 1700s, this small, bright red apple is primarily considered a fresh eating variety, but it was ...
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summary: A heritage British cooking apple, makes sharp and firm sauce. Also good for making dried apple rings.
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characteristics: Flesh is white, tender, coarse-grained, very juicy and sharp. Look for a distinct aniseed flavour when fully ripened, more balsamic when picked a few weeks ...
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characteristics: The flesh is yellow, crisp. Juicy and sweet-sharp. Flavourful.
origins: Grown in Canton de Dinan (22) et le nord du canton d
origins: Grown in R gion de St Malo (35), Combourg (25), Dinan
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characteristics: The flesh is cream-coloured. Coarse grained. Juicy and quite sharp at first, but becomes sweeter as it matures in storage. Flavour has notes of honey and pear. ...
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summary: Good eaten fresh or baked, Wonderful sauces. Also used in ciders.
characteristics: The flesh is white, fine-grained, tender and sprightly. Juicy.
origins: Squire Bennett of Chaxhill House, Chaxhill, Westbury? on?Severn, during the early to mid 1800s. Received a First Class Certificate for cider at Gloucester. ...
characteristics: The flesh is white, soft and juicy. Sweet sour.
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summary: A sweet Herefordshire cider apple, considered a mid-season eating apple by some.
origins: Originaire de Saint Pierre?de?Plesguen (35) et cultivé dans les arrondissements de St Malo (35) et Dinan
origins: Vari t traditionnelle de l’est des Côtes d’Armor et du nord de l Ille et Vilaine.
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