summary: A very large, brisk apple developed in eastern Canada.

characteristics: Flesh is cream-coloured, medium fine-grained, tender and chewy with just a bit of crunch. Dry and sweet with aroma of orange peel and honey, nutty. Let it ...

characteristics: The flesh is yellowish, firm and crisp. Juicy, sweet with a hint of aniseed flavour.

summary: This was one of several cross-bred varieties produced by William Saunders at Canada's Central Experimental Farm for their tolerance to the cold prairie winters.

summary: A classic British cooking apple. Makes a tart sauce.

summary: This heritage dual purpose apple originated in Britain but became popular in continental Europe through the 1800s.

summary: Please see Q370

summary: ornamental crabapple

summary: This unusual apple stems from Medieval France and lends itself to a surprising variety of culinary applications.

summary: A Oldenburg seedling very similar to its parent, good for pies and sauces, passable as a fresh-eating apple. Hardy.

origins: Malinda x Duchess, W. P. Baird, Northern Great Plains Field Station, in Mandan, North Dakota (USA). Introduced, 1957

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

summary: An excellent russet-type apple for pies, dried apple rings and jelly. Also favoured among American cider makers.

summary: A naturally-occurring branch mutation of Pinova , found by Van Beuningen, Hendrik Adriaanon in the area of Kerk Avezaath, The Netherlands in 2013.

characteristics: Flesh is cream coloured, firm and fine-grained. Juicy, sweet tart, spicy flavour. Under some conditions, it can become astringent.

summary: A cross of Fuji and Braeburn. Sweet and crunchy, holds its shape for baking. Weeping growth habit and mid-season harvest.

summary: Please see Reinette de l'Hôpital

summary: This British culinary variety from the 1800s is also listed as a good cider apple.

summary: A flowering crabapple with deep red blossoms.

summary: Growing on somewhat small, somewhat stunted trees, the fruit can be eaten fresh and used for baking. Very hardy.

summary: This is a good selection for gardeners in cool climates.

characteristics: The flesh is fine-grained, crisp, somewhat sweet and very juicy. Resists browning when exposed to air.

summary: An excellent dessert apple, ripening toward the end of summer and produces fresh fruit for as much as six weeks. Cuttings and two-year old whips are available ...

characteristics: The flesh is yellowish, coarse-grained, firm, crisp. Very acidic.

summary: This American heritage apple was at one time considered the essential baking apple, partly because of its willingness to grow and produce abundant crops in a ...

characteristics: The flesh is cream-coloured, medium-grained, firm and tender. Juicy, very sweet and slightly tart. Mild flavour.

characteristics: The flesh is cream coloured, often with red stains under the skin. Fine-grained. Somewhat dry, fruity, spicy and sweet.

characteristics: The flesh is yellowish, stained reddish close to the skin, tender and juicy with a tinge of acidity and well flavoured.

summary: A relatively new apple developed in eastern Canada as a flavourful and crunchy, fresh-eating variety that is well suited to the region's growing conditions.

summary: Developed to tolerate the cold winter conditions prevalent in Eastern Canada, this apple is intended for both eating out of hand and for baking.