characteristics: Flesh is cream coloured, tender and soft. Sweet, brisk and very fruity.

summary: Originated in Europe during the 1600s and spread by monks on their travels, later by explorers and settlers in the new world. It was likely the pollen parent of ...

summary: While it is widely used as a fresh-eating apple, it also makes wonderful dried apple rings and a good choice for the flavour component and enhanced fermentation ...

characteristics: Cream-coloured flesh. Crisp and fine textured. Strong cider flavour. Sharp, juicy and astringent.

summary: An excellent heritage baking apple when picked under-ripe but also highly flavourful and sweet when left to fully ripen. This apple is traditionally used for ...

characteristics: The flesh is light yellow, soft, juicy. Moderately sweet with some tartness and perfumed, fruity aroma.

origins: USA

characteristics: The flesh is yellowish, firm, crisp and juicy. Brisk.

summary: Please see Yellow Transparent

summary: A good, sweet-tart eating apple if fully ripened on the tree. However, it is most commonly used green as a cooking apple for apple pies and sauce, but creates a ...

characteristics: Flesh is cream in colour and coarse textured to a degree. Crisp, juicy, sweet-tart and honeyed. The apple should be used fairly soon after harvest since it ...

summary: A tangy cooking and cider apple from the British Isles. Goes well with soft cheeses.

characteristics: Flesh is creamy yellow, somewhat coarse in texture, but firm. Juicy with a good sweet-tart balance. Hints of pear and banana and, to some people, a fermented ...

summary: Please see Reinette de l'Hôpital

summary: A large, culinary apple originating in Kent and continues to be available in some British nurseries.

characteristics: The flesh is yellowish, firm. Juicy and sweet-tart.

characteristics: The flesh is coarse-grained, crisp. Sweet-sharp.

characteristics: The flesh is white, firm, crisp. Very acidic.

summary: Found as a limb mutation of Minnesota 90 in 1982 by Louis Lautz in his orchard near La Crescent, Minnesota (U.S.A.). Ripens up to seven days earlier and with a solid ...

summary: Please see Collet

summary: Touted as one of the finest cider apples that ever emerged in North America, the Harrison was almost lost, but is once again being cultivated by cider makers.

summary: Please see Yellow Transparent

summary: A heritage Scottish cooking apple that makes a flavourful, brisk and creamy sauce.

summary: Developed in the Great Plains of the north-central United States, this late-summer apple grows on a naturally dwarfing tree, topping out at five metres or less.

summary: This large crabapple can tolerate punishing winter conditions and still grow medium size fruit that is suitable for fresh eating, pickling and apple jelly and ...

characteristics: The flesh is cream coloured. Juicy and sweet-tart. Aromatic.

summary: One of several columnar apples developed by the East Malling Institute of Horticultural Research, the Hercules apple forms a compact stem along which the fruit ...

characteristics: The flesh is cream-coloured, firm, crisp and coarse-grained. Juicy, spicy with faint flavour of anise.

origins: Raised by John Chivers of Histon in Cambridgeshire (U.K.). Introduced by Chivers, at the 1919 meeting of the Royal Horticultural Society. Scarce now and may ...

characteristics: Flesh is creamy-white, soft and fine-textured. Juicy, moderately sweet and mildly fruity.