Pomiferous

Type: Culinary, Cider, Eating, Pie, Sauce

characteristics: The flesh is yellowish, coarse-grained and firm. Juicy and tart with a distinct lemony apple flavour.

Synonyms: Bramley, Triomphe de Kiel

brix: 11.7

sg: 1.0471

Type: Culinary, Cider, Dessert, Juice

characteristics: The flesh is creamy white, fine-grained, juicy, sweet and aromatic. Flavour is distinctively reminiscent of bananas.

Synonyms: Blanche de Zurich, Blandureau d'Auvergne, Bonnet Carrée (there is also a ...

Type: Cooking, Culinary

characteristics: The flesh is white with tinges of yellow. Fine-grained. tender and juicy. Aromatic and slightly brisk. Browns quickly when exposed to air.

Synonyms: American Fall, American Fall Pippin, Autumn Pippin, Cat Head, Cobbet’s Fall, ...

Type: Cooking, Culinary, Pie

summary: Norfolk Beefing is an old English apple variety used primarily for cooking and drying.

Synonyms: Beaufin Millemont, Cat’s Head, Cat’s Head Beaufin, Catshead, Catshead ...

Type: Cooking, Culinary, Dessert

characteristics: The flesh is cream coloured, coarse-grained, tender. Juicy, sweet and slightly tart.

Synonyms: Peasgood Nonesuch, Peasgoods Goldrenette

Type: Cooking, Culinary, Cider, Pie, Sauce

characteristics: Flesh is pale greenish-yellow, firm, sometimes very hard, fine-grained. Somewhat tart.

Synonyms: Faust's Rome Beauty, Foust's Rome Beauty, Gillett's Seedling, Roman, Red Roman, ...

Type: Culinary, Juice, Sauce

summary: The cooking apple from Britain is another in a class of oversize varieties grown for market and farm gate sales.

Synonyms: Barker’s Seedling, D. T. Fisch, D. T. Fish, David T. Fish, Drumlanrig Castle, ...

Type: Cooking, Culinary, Cider, Eating, Pie, Sauce

summary: This large baking apple grows to between 300 and 450 grams.

Type: Culinary, Eating, Sauce

characteristics: Flesh is white with a faint tinge of yellow. Coarse texture. Juicy and sweet with winey flavours.. Sweet when eaten fresh, otherwise quite sharp.

Synonyms: Albertin, Alexander the First, Aport, Calville Alexandre, Emperor Alexander, ...

Type: Culinary, Cider, Pie, Sauce

characteristics: The flesh is yellowish, fine-grained and firm. Juicy and aromatic. Sweet-sharp. Acidity is considered sprightly in a ripe apple but distinctly tart if not fully ...

Synonyms: Bell Flower, Belle Flavoise (incorrectly, see Belle Flavoise ), Bellflower, Bishop's ...

brix: 13.6

Type: Culinary, Eating, Pie, Sauce

characteristics: Flesh is creamy white with tinges of green just under the skin. Coarse-grained, soft and dry. Distinctly tart when eaten fresh but becomes quite sweet with ...

Synonyms: American Gloria Mundi, American Mammoth, Baltimore (also synonym for Mère de Ménage ), ...

Type: Culinary, Sauce

characteristics: The flesh is yellowish, firm, crisp, very juicy and very sharp. Somewhat aromatic.

Synonyms: Duke of Wellington, Dumbelow’s Seedling, Dumeller’s Crab, Dumeller’s ...

Type: Cooking, Culinary

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

Type: Cooking, Culinary, Cider, Eating

summary: Originating in the Swiss Canton of Aargau, this apple dates back to the 1700s.

Synonyms: Herrenapfel (the Reinette de Champagne is also known by this synonym), ...

Type: Cooking, Culinary, Cider

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

Synonyms: Sometimes referred to as the Rheinischen Winterrambur. Also known as Kuttiger ...

Type: Cooking, Culinary, Cider, Juice

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

Synonyms: Aargauer Jubilaums, Aargauer Jubiläumsapfel, Neuenhoffer, Jubilé d'Argovie, ...

Type: Culinary

characteristics: Soft, very acidic.

Type: Culinary, Dessert

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

Synonyms: Baschi, Baschiapfel, Bornapfel, Weissrosen, San Sebastian, Weissrosen, ...

Type: Culinary

origins: Named in honour of the Abbé Soyer (1838-1902) who ultimately became Bishop

Type: Culinary, Dessert, Juice, Pie, Sauce

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

Synonyms: Belfort

brix: 11.9

sg: 1.0479

Type: Culinary, Cider, Dessert

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

Synonyms: Äckerliapfel, Aeckerliapfel

Type: Culinary

summary: See White Paradise

Type: Culinary

origins: Grown in northern Ireland since the late 1700.

Synonyms: Aherne Beauty, Mere de Ménage

Type: Culinary, Dessert, Eating

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 ...

Synonyms: Aunée, Carrée d'Automne, Edler Prinzessin, Franche-Noble, Fransche Kron., ...

Type: Culinary

characteristics: The flesh is stained pink to light red. Juicy and tart.

Type: Culinary

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

Synonyms: Alastair Canon, Alastair Cannon, White Lindel

Type: Cooking, Culinary, Cider

characteristics: Red fleshed, quite dark. Very tart

Type: Culinary, Dessert, Pie, Sauce

summary: Please see Forfar Pippin .

Type: Culinary, Eating, Jelly

summary: A red-fleshed apple that can be used for both culinary and decorative purposes.

Synonyms: Aldenham Crabapple, Purple Crab, Rosebloom Crab

Type: Culinary

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

Type: Culinary

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

Type: Culinary, Dessert

characteristics: Sweet, dry

Type: Culinary, Eating, Sauce

characteristics: Flesh is white with a faint tinge of yellow. Coarse texture. Juicy and sweet with winey flavours.. Sweet when eaten fresh, otherwise quite sharp.

Synonyms: Albertin, Alexander the First, Aport, Calville Alexandre, Emperor Alexander, ...

Type: Culinary, Eating, Jelly, Sauce

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

Synonyms: Alfreston, Alfristan, Freen Grove, Green Goose, Lord Gwydyr's Pippin, Lord ...

Type: Culinary, Dessert

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 ...

Synonyms: Allington, Allington Peppin, Brown’s South Lincoln Beauty, South Lincoln ...

Type: Culinary, Sauce

characteristics: Very sweet, dry some years and very juicy other years. Flavours tend to be somewhat bland.

Type: Culinary, Cider, Jelly, Sauce

summary: This red-fleshed apple makes great apple sauce, crabapple jelly and has also caught the attention of cider makers.

Synonyms: Alma Ata

Type: Culinary

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

Type: Culinary, Sauce

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

Synonyms: Altlander Fettapfel

Type: Culinary

summary: Please see Glockenapfel

Type: Culinary, Sauce

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

Synonyms: Altlander, Altlander pfannkuchenapfel, Altländer, Echter Altländer ...

Type: Cooking, Culinary

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 ...

Synonyms: Amasia, Amassia Muskett, Amasya, Apple of Amasya, Amasya Misket, Musk Apple, ...