summary: A tart fresh-eating apple. Also makes a distinctly pink apple sauce and unique pies and tarts.

summary: Produces moderate-sized apple with with cream base colour, marked with red stripes. Pink and cream flesh. Type Two Redflesh.

summary: A deeply-coloured crab apple favoured for cider and pies and desserts.

summary: A deeply coloured crabapple favoured for cider, pies and desserts.

characteristics: The skin is cream-coloured flesh is sweet, crunchy and juicy. Sweet-sharp at harvest, it mellows in storage, becoming less crunchy and sweeter. Fruity flavour ...

characteristics: The flesh is pale yellow with red stains next to the skin. Tender, fine-grained and juicy

characteristics: Sharp. Sweetens in storage.

characteristics: The flesh is very pale yellowish. Juicy and sweet with just a hint of tartness. Keeps for four months in cold storage.

characteristics: Flesh is white, firm and juicy. Sweet?sharp. Hints of raspberry when fully ripe. Keeps about three months in cold storage.

characteristics: White flesh, crisp and juicy with a sweet?tart taste. Keeps for three months in cold storage

characteristics: The flesh is yellowish. Fine-grained, firm. Aromatic bittersweet with a touch of tartness. Flavour improves in storage.

characteristics: The flesh is yellowish. Sweet. Keeps for three months in cold storage.

characteristics: The flesh is yellowish, tender, sweet?tart and spicy. Keeps well in cold storage for five months.

summary: A good dual purpose apple, likely grown Holland during the mid-1700s.

summary: Please see Pomme Grise

summary: Please see Tohoku 7

characteristics: Flesh is creamy white, firm, coarse textured, crisp and juicy. Brisk and reminiscent of white wine. Keeps for two months in cold storage.

summary: A highly-coloured mutation of Ben Davis extensively grown in the Blue Ridge Mountains of Virginia (U.S.A.) during the 1880s, though the state of Missouri lays claim ...

summary: A McIntosh style of apple ready for harvest in early fall.

characteristics: The flesh is yellow, firm, crunchy and juicy. Sweet-sharp flavour.

characteristics: Flesh is pale cream coloured, soft and juicy. Somewhat acidic.

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 ...

characteristics: When ripe, the flesh is yellowish, coarse-grained and crisp. Rich and tangy. Sweet with complex flavours.

characteristics: Flesh is pale greenish (especially around the core and stalk), fine texture. Sweet with pleasant acid balance. Bland with an aroma and flavour of cabbage.

characteristics: The flesh is cream-coloured, crisp and firm. Juicy and very sweet, tangy and intensely flavoured with mellon highlights.

characteristics: The flesh is white, tender, juicy and very sweet.

characteristics: The flesh is white to pale greenish, fine grained, firm. Juicy, refreshing, slightly tart and moderate sweetness. Brix 12.4, acidity 6.0 g/litre.

characteristics: Flesh is yellowish white, crisp, tender, juicy and sweet. Sprightly with a distinct pinapple flavour. Keeps for two months in cold storage.

characteristics: The flesh is greenish white, firm and coarse-grained. The apple is crisp sweet-sharp and refreshing.

summary: Many a green apple is dubbed Green Pippin, but there's only one that holds the rights to that name. Though it looks like the iconic mouth puckering green apple ...