characteristics: The flesh is creamy white with pale red stains next to the skin. Fine-grained, tender, melting. Juicy, sweet, sprightly, aromatic with a hint of almond.

characteristics: The flesh is tender, sweet and juicy. Keeps two months in storage.

characteristics: The flesh is creamy white, coarse-grained, crisp and very firm. Juicy, sweet, slightly tart and aromatic.

characteristics: The flesh is cream coloured. Extremely juicy, sweet and slightly tart and delicate in flavour. When allowed to fully ripen on the tree, it has a faint aroma ...

characteristics: The flesh is bright white, fine-grained and tender. Juicy, sweet-tart with hints of raspberry. Thin skin.

summary: A hardy, vigorous crabapple with many uses that range from a tasty fresh treat to delicious apple jelly. A good source of pollen. But, if you just want an ...

summary: Good for cooking but perhaps too mild for fresh eating.

characteristics: White flesh, fine-grained, firm, crisp and juicy. Wonderful blend of sweetness and acidity, but that balance emerges best when allowed to fully tree ripen, so ...

characteristics: The flesh is yellowish, firm, crisp and very juicy. Highly aromatic but very tart.

characteristics: The flesh is cream coloured, soft. Juicy and very sweet, somewhat aromatic.

summary: A Gala-style dessert apple developed in Brazil. Bred for both its flavours and its scab-resistance.

characteristics: The flesh is white, firm and surprising crisp for an early summer apple. Sweet and quite tart.

characteristics: Yellowish white flesh, tender. Brisk, juicy and sweet with a distinct fruity aroma.

characteristics: The flesh is juicy, medium grained and slightly acidic.

characteristics: The flesh is whitish in colour, often with a green tint. Juicy, mild in flavour with a tart finish and sweet aftertaste. The cut apple resists browning. Plan on ...

summary: A juicy and sweet eating apple, the Mutsu was developed in Japan during the 1930s.

characteristics: The flesh is yellowish, soft, tender, juicy, sw and flavourful.

summary: Popular in eastern North America during the 1800s, very rare now.

summary: Developed in the Aomori Prefecture of northern Japan and released in 1983, the Natsumidori is a sweet-tart eating apple.

characteristics: The flesh is greenish, coarse?grained, soft and tender. Juicy and sweet, sprightly. Aromatic. Keeps two months in cold storage.

characteristics: The flesh is fine-grained, tender and crisp. When fully matured, it is sweet and flavourful, with only a hint of tartness.

characteristics: The flesh is pale green, crisp, firm and fine-grained. Juicy, sweet, slightly tart and a slight strawberry flavour. Keeps four months in cold storage. Four ...

characteristics: The flesh is cream-coloured, stained greenish next to the skin. Coarse-grained, firm and juicy. Somewhat sweet-tart. Aromatic.

characteristics: The flesh is cream coloured and crisp. Juicy and sweet sharp.

characteristics: The flesh is yellow, firm. Sweet-sharp with a nutty flavour

characteristics: The flesh is cream coloured with red stains under the skin. Firm and crisp. Juicy, sweet and tart, raspberry flavours.

characteristics: Flesh is creamy white, crisp, sweet and juicy. Four months in cold storage.

characteristics: The flesh is lightly greenish, somewhat coarse in texture, firm and crisp. Juicy, sweet and slightly tart and aromatic.

characteristics: The flesh is white. Fine-grained and crisp. Moderately juicy. Sweet-tart.

characteristics: The flesh is white, fine-grained and crisp. Juicy and sweet-tart. Aromatic.