summary: Extremely hardy, this tree can tolerate Zone 1 and produces multi-purpose fruit that can be eaten fresh, but shines for making apple sauce and pies and tarts.

summary: A tart British cooking apple, also used for making cider.

summary: Originating in the Swiss Canton of Aargau, this apple dates back to the 1700s. Mostly used for cooking, but can be eaten fresh as well or can be used to make ...

summary: Found as a wild seedling in Switzerland prior to 1800.

summary: A Swiss apple from the Canton Aargau, along the German border. Used for cooking and cider.

characteristics: Soft, very acidic.

summary: Possibly a Roman variety with origins in the western Pyrenees.

origins: A French apple that dates back to the early-1800s. Named in honour of the Abbé Soyer (1838-1902) who ultimately became Bishop of Luçon, France, in 1845.

summary: Originating in Italy, this large, fresh-eating apple offers a refreshing sweet-tart flavour.

summary: Originating in Switzerland, this fresh-eating apple is also used for baking and cider.

summary: See White Paradise

summary: This is, more than likely, the same as the Mère de Ménage .

characteristics: The flesh is yellowish, fine grained. Juicy, sweet with aromas of cinnamon and elfdock (alant in German, aunée in French) from which comes the name of the ...

characteristics: The flesh is cream colour, firm. Rich flavour.

characteristics: Red fleshed, quite dark. Very tart

summary: Please see Forfar Pippin .

summary: This Scottish cooking apple was developed in 1923 or earlier.

summary: Judged to be of poor quality and likely no longer grown.

characteristics: Sweet, dry

summary: This apple can grow huge and it can be grown from seed with reasonable chance that it will produce a similar tree.

summary: No longer widely grown, but lives on as a popular garden variety in Britain. Great for apple jelly.

summary: Resembles Cox's Orange Pippin in shape, colour and flavour. Excellent when eaten out of hand, but also a remarkable apple for pies and turn-overs.

characteristics: Flesh is off-white, fine-grained. Juicy with a rich, sweet-tart flavour, somewhat reminiscent of pineapple. The flavour tends to be somewhat harsh at harvest ...

summary: The Alma Sweet is excellent for use in apple sauce, either on its own or blended with more flavourful apples.

summary: An early-ripening mutation of Rhode Island Greening, Found in 1927 and introduced commercially in 1939 by J. W. Savely in Sumner County, Tennessee (U.S.A.). ...

characteristics: The flesh is white, fine grained. Crunchy. Juicy and sweet with vinous flavours.

characteristics: The flesh is white, crisp. Intense flavour.

summary: Please see Glockenapfel

characteristics: The flesh is cream coloured and crisp. Sharp and fruity.

characteristics: The flesh is white, fine-grained and tender and juicy. Sweet and somewhat tart when first harvest, but becomes more sweet and aromatic without the tartness in ...