characteristics: The flesh is cream-coloured and dense. Somewhat coarse-grained and chewy, sweet and aromatic with a vinous flavour.

characteristics: The flesh is tan coloured, coarse-grained, soft. Dry and acidic.

summary: This is just one of the 96 varieties of limbertwig apples which arose out of the South Appalachian Mountain region of south-eastern North America. Roughly half ...

summary: Listed in A.F. Barron's 1883 "British Apples" but otherwise unknown. Likely a lost apple. May also be Arnold's Worthorpe Prolific which seems to have ...

summary: A cooking apple that originated in Herfordshire during the 1800s. Possibly a lost cultivar.

characteristics: The flesh is white, firm. Moderately juicy and just slightly tart. Fragrant. Not bitter.

summary: Bred in Australia for the commercial trade, this dessert apple is sweet, crunchy and easily recognized by its conic shape and deep purple colour. It is best ...

characteristics: The flesh is pale yellowish, firm. Juicy with a good, sweet-tart balance and a wine flavour.

summary: Can be kept for long commercial storage which makes them usable for the market and supermarket trade.

summary: Regarded as the queen of all cooking apples in its native Charentes region of France.

characteristics: The flesh is white and tender. Fine-grained. Very juicy, sweet, somewhat acidic and with a distinct aniseed flavour.

characteristics: The flesh is creamy white, coarse-grained and dense. Somewhat dry and quite sharp. When cut open, there is a strong, sweet aroma.

summary: Please see Golden Delicious Golden Delicious for details. Also Mullins Yellow ( Mullins' Yellow Seedling ) and Early golden ( Early Golden )

summary: An early-summer fresh-eating apple developed in South Dakota during the early 1900s. Hardy and bears fruit within two years of being planted.

characteristics: Moderately sweet and somewhat acidic. Spiced flavour.

summary: Weighing as much as a 400-page hardcover book, this apple shines as a cooking apple. It is also used for hardy root stock and can be grown from seeds.

summary: Tolerates temperatures down minus 50 degrees Centigrade, this Russian apple is used for making tart pies and cider. It can be grown from seed and was often used ...

summary: One of several Antonovka apples developed by Ivan Michurin in the early 1900s to produce a variety of hardy and flavourful fruit.

characteristics: The flesh is Sweet?tart, aromatic.

summary: Among a small handful of extremely cold-hardy apples developed, the Arctic was a popular culinary apple of the northeastern U.S.A. and into eastern Canada. It ...

summary: Not a cultivar in the true sense of the term, this Granny Smith apple was genetically engineered to resist browning when exposed to air. It and the Arctic ...

summary: An early-ripening, multipurpose apple for cooking and fresh eating, wonderful apple sauce, flavourful pies. Not viable for commercial production because of a ...

summary: Originating during the mid-1800s in the American heartland, this seedling of Winesap is an excellent multipurpose apple.

characteristics: Very tart

characteristics: The flesh is pale cream in colour and coarse-grained. Dry and sharp.

summary: A sweet-tart, refreshing apple that also makes excellent apple sauce and provides tartness and sugars for cider blends.

characteristics: Acidic. Soft.

characteristics: The flesh is pale greenish, firm, crunchy and coarse grained. Very juicy, tart and lightly spicy. Brix 12.4, acidity 7.5 g/litre

summary: A popular baking and eating apple that dates back to the 1700s. It may no longer be available.

summary: Good cooking apple for pies because it holds its shape well. The tartness also makes it a prized apple for hard cider.