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 cooking
Forfar Pippin
summary: A good dual purpose apple, likely grown Holland during the mid-1700s.
Formosa Nonpareil
characteristics: The flesh is greenish, firm and crisp. Juicy and somewhat astringent.
Foster's Seedling
characteristics: The flesh is white, tender and soft. Juicy, very acidic and vinous..
Frederick
characteristics: The flesh is white stained red next to the skin. Aromatic. Full sharp cider apple.
French Codlin
summary: A small cooking apple grown in Europe during the 1800s but it has likely disappeared.
Frogmore Prolific
characteristics: The flesh is white, fine?grained, very tender, Sweet?sharp and juicy. Somewhat bland.
Gabalva
summary: This Welsh cooking apple from Cardiff is highly favoured for pies and tarts.
Galloway Pippin
characteristics: Flesh is creamy white, firm, coarse textured, crisp and juicy. Brisk and reminiscent of white wine. Keeps for two months in cold storage.
Gazerau
characteristics: The flesh is ?????????????, coarse grained, firm and crisp. somewhat bitter.
Gehrer Rambour
characteristics: The flesh is Brix 11.9, acidity 14.4 g/litre
Gelber Münsterländer Borsdorfer
1
characteristics: The flesh is cream-coloured. Fine-grained, crisp, firm and sweet-tart. Aromatic. Continues to develop flavour and sweetness in storage.
Gelber Richard
characteristics: The flesh is ??????????????? dense. Very juicy, sweet and aromatic.
Gelber Trierer Weinapfel
characteristics: The flesh is fine grained, firm. Very sharp and bitter.
Genet Moyle
1
summary: An ancient and wonderfully useful, fragrant apple for pies, sauces, baked goods as well as cider. Tasty apple rings.
Gennet Moyle of Taylor
origins: UKIt was known to be widely grown by the 17th Century
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