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

summary: Originally grown from seed by early settlers along the St. Lawrence River in eastern Canada during the early 1700s, this apple is excellent for fresh eating, ...

summary: Similar to the Jonathan in many respects and, while it ripens about the same time, it tends to colour up earlier.

summary: This Irish apple is a good culinary variety, but it also become a good dessert apple when conditions are right.

characteristics: The flesh is greenish, fine-grained, crisp and juicy, sweet-tart. Has a distinct aniseed flavour.

characteristics: The flesh is yelllowish, crisp. Juicy sharp astringent.

characteristics: The flesh is white, coarse-grained and somewhat mealy. Very juicy and sweet, lightly acidic.

summary: Eaten out of hand after some weeks in storage. At harvest, it is primarily a cooking apple which produces a brisk, yellow sauce. Also used in cider making.

summary: Please see Ribston Pippin

summary: Resembles the Red Delicious in shape but the taste favours the McIntosh.

summary: Freedom shows excellent resistance to scab and most other diseases and produces a heavy fruit load of apples that favoured for fresh eating as well as pies and ...

characteristics: The flesh is cream-coloured, moderately firm, fine-grained, Very juicy, sweet-tart with a pronounced pineapple flavour and spicy. High Vitamin C content.

summary: A highly-rated French or British culinary apple that is very aromatic when cooked and makes a sweet-sharp, flavourful apple sauce.

summary: Large, lemon yellow. Prominent apple odour.

origins: This as-yet non-trademarked variety is an early apple that is a hybrid of Jersey Mac x Gala . A product of the Swiss breeding program.

summary: Either a seedling or mutation of Rome Beauty .

summary: Named for its unusually thin and long stem stem, these apples originated in the Piedmonts region of northwestern Italy. They're favoured for their fine and ...

summary: Please see Rhode Island Greening

summary: A good eating apple from Australia, also makes excellent apple pies.

summary: An ancient and wonderfully useful, fragrant apple for pies, sauces, baked goods as well as cider. Tasty apple rings.

summary: This multipurpose, red-fleshed apple adds sharpness to cider, produces excellent apple jelly and its large, pink blossoms are spectacular.

summary: An excellent summer eating apple developed at the Geneva Agricultural Experiment Station in New York.

summary: A hardy, seedling of McIntosh grown in Canada during the mid-1900s. Difficult to find as both fruit and scion wood.

characteristics: The flesh is greenish, crisp and firm. Juicy and somewhat tart. Fruity flavour.

characteristics: The flesh is white with a light green tinge, somewhat coarse grained. Very juicy and sweet, slighly tart, mildly spicy, aromatic. Tends to have grassy flavours ...

summary: This all-purpose Irish heritage apple is highly regarded for fresh-eating and for making baked goods and is also well favoured as a cider apple.

summary: Traditionally this bell-shaped apple is an essential ingredient used by European bakers for making apple strudel.

characteristics: The flesh is white, fine-grained. tender and crisp. Juicy to very juicy and sprightly in flavour. Tends to brown slightly when exposed to air.

summary: Most people find this apple too tart to eat fresh, but it is delicious and sweet when cooked as an apple sauce or pie. Generally, its foremost attribute is size ...

characteristics: The flesh is white, fine-grained sweet and slightly tart