characteristics: The flesh is greenish, fine textured, firm, juicy, moderately sweet and sprightly. Aromatic.

summary: A mutation of King of the Pippins .

summary: A mutation of Melrose. Less susceptible to blight than Melrose.

summary: Rated by some as a moderately good tasting dessert apple, though extraordinarily handsome.

summary: A heritage apple that apparently originated in Canada during the 1800s and continues to be grown to this day for eating fresh and for baking.

summary: Developed in Germany, this apple is listed as one of several apples which does not cause oral allergy syndrome.

characteristics: The flesh is Juicy, sweet tart.

characteristics: The flesh is yellowish. Firm and sweet.

characteristics: Creamy white flesh, sometimes traces of pink can be seen under the skin. Somewhat tart when picked early, but sweet and flavourful when allowed to ripen fully. ...

summary: A fresh-eating apple with mild aniseed flavours. Grows vigorously and best suited for backyard gardens.

characteristics: The flesh is cream coloured. Crisp. Sweet-sharp.

characteristics: The flesh is creamy white, fine textured, soft and juicy. Aromatic and flavourful like the Blenheim Orange.

characteristics: The flesh is firm and sweet

characteristics: The flesh is pale cream coloured, coarse textured, and soft, almost woolly. Sweet tart.

summary: When first harvested, this is at best a cooking apple with a mild flavour, smooth texture and a tendency to hold its shape. After several weeks in storage, it ...

characteristics: Cream coloured flesh. Fine testrued, firm. Somewhat juicy and sweet, very aromatic with intense flavour.

summary: At one time, this Swiss apple was primarily considered a highly-rated cider apple, but now it is also appreciated as a cooking and fresh-eating apple.

characteristics: The flesh is white, firm crunchy. Juicy, sweet, winey and spiced.

characteristics: The flesh is yellowish. Fine-grained and tender. Sweet-tart and aromatic.

summary: A mutation of Golden Delicious . Little or no russetting around the stem cavity.

summary: This name was used through the 1800s and early 1900s as a synonym for the Belle-Fleur apple. A century or two later, it was adopted to designate a fresh-eating apple ...

summary: A favoured cooking apple, holding its shape and texture well for pies, crumbles and crisps. In most areas where this variety is grown, it is encountered as a ...

characteristics: The flesh is slightly yellowish, firm, crispand fine grained. Juicy, sweet and aromatic. Keeps up to six months in cold storage.

characteristics: The flesh is white, crunchy. Juicy, sweet, vaguely vinous and aromatic.

summary: Please see Yellow Bellflower

summary: A sweet-sharp French cider apple but also used for making a fragrant, lemon yellow sauce and it keeps its shape for making pies and tarts.

characteristics: The flesh is distinctly yellowish. Aromatic

summary: Likely originated in continental Europe during the Renaissance, this fresh-eating apple was widely accepted despite its moderate flavour and is still being ...

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

characteristics: The flesh is yellowish, crunchy. Juicy, sweet.