characteristics: The flesh is tender, crisp, juicy and brisk.

characteristics: The flesh is yellowish, juicy, sweet tart and aromatic.

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

summary: This mid-season, Australian heritage apple is used mostly for pies and apple sauce and is becoming popular among cider makers.

summary: A sweet and flavourful, medium-size apple ready for early harvest, good for small, backyard orchards.

summary: This cooking apple from the 1700s makes a somewhat tart, golden sauce, though rather mild.

summary: This large cooking apple from England's East Midlands ripens late season makes a fine, lemon yellow, tart sauce.

characteristics: The flesh is greenish, fine grained and somewhat sharp.

characteristics: The flesh is white. Tender, juicy and tart.

summary: Bred as a mid-season Cortland-style apple that is ready for harvest about a month earlier than the regular Cortland . It is not, as has been suggested, a mutation ...

summary: Please see Geneva Early

summary: A chance seedling that emerged in the the northern panhandle of West Virginia a year or two after the Golden Delicious . Though similar, it is listed as a distinct variety.

summary: Very similar to the McIntosh apple in appearance and flavours, but ripens more than a month earlier. Sweet with a classic Mac flavour.

summary: A well-flavoured cooking and fresh-eating apple, one of the first apples of the season. Great for pies but tends to be a touch on the soft side. Developed in ...

summary: Please see Yellow Transparent

summary: Please see Alkmene

summary: A cooking apple. Makes a flavourful, faintly pink apple sauce.

summary: A highly regarded russet apple that originated in Switzerland. Keeps its shape in pies. Also appreciated as a fresh eating apple for its sweetness and nutty ...

characteristics: The flesh is pale greenish, firm and crisp. Juicy and sharp

characteristics: Bright white flesh. Crisp and fragrant with hints of melon, pineapple and sometimes elderflower, sweet with a distinct tang.

summary: Classed as a vintage Swiss cider apple, though often also used for pies and sauces. It originated just south of Lake of Constance in the mid 1800s.

summary: Once a popular dessert apple because of its sweetness and flavour. Unfortunately, the russet coat is not appreciated in today's market and the variety is being ...

characteristics: Sharp but mellows in storage..

summary: A large, early-ripening green apple, grown commercially in the central United States in the first half of the 1900s as a cooking and fresh-eating apple. Very ...

summary: Perpetually high-ranking in tasting competitions, the Spitz is considered excellent for eating fresh as well as cooking. Great for apple pie. Try fresh slices ...

summary: California-bred in the mid-1900s by Albert Etter, this tree produces large, golden-yellow fruit which is favoured for fresh eating, cooking and making cider. ...

summary: Makes an intensly flavoured sauce, cream-coloured sauce.

characteristics: The flesh is greenish, coarse-grained, brisk and mild-flavoured.

characteristics: The flesh is white, firm, sharp, mild flavour.

summary: Dating back to the 1700s, this apple is favoured for making apple pies when picked slightly under-ripe or allowed to ripen fully for its excellent flavours and ...