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: An excellent fresh-eating apple and great for apple juice.

origins: Offaly

summary: Large, lemon yellow. Prominent apple odour.

summary: Originating in Italy's Southern Tyrol, this apple is a highly attractive supermarket apple for fresh-eating which is also safe from scab, thanks to the Vf gene ...

summary: Either a seedling or mutation of Rome Beauty .

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 ...

characteristics: The flesh is white, firm and fine textured, somewhat juicy. Sharp and fruity. Mild flavoured.

characteristics: The flesh is yellowish and somewhat darker under the skin. Soft and tender. Juicy and sweet-tart. Mildly aromatic.

summary: An early-season apple best eaten fresh, also used for juicing and cider.

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.

characteristics: Juicy

summary: Dessert apple, also used for making juice, but it shines as a cider apple providing an intense sweet-sharp flavour and high specific gravity in the juice.

characteristics: Flesh is cream coloured, tender and soft. Sweet, brisk and very fruity.

summary: While it is widely used as a fresh-eating apple, it also makes wonderful dried apple rings and a good choice for the flavour component and enhanced fermentation ...

summary: A Golden-style, fresh-eating apple with columnar growth habit, bred at Canada's Summerland Research Station in the late 1900s.

summary: An excellent apple eaten out of hand, it is also used to make pies and sauce and makes a flavourful apple juice.

summary: A good, sweet-tart eating apple if fully ripened on the tree. However, it is most commonly used green as a cooking apple for apple pies and sauce, but creates a ...

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

characteristics: Flesh is cream in colour and coarse textured to a degree. Crisp, juicy, sweet-tart and honeyed. The apple should be used fairly soon after harvest since it ...

characteristics: Flesh is creamy yellow, somewhat coarse in texture, but firm. Juicy with a good sweet-tart balance. Hints of pear and banana and, to some people, a fermented ...

summary: Originating in France during the 1800s, his sharp apple is traditionally used for making a single varietal Brittany-style cider.

origins: Tedburn St Mary, Devon

characteristics: The flesh is yellowish, fine-grained and crisp. Sweet-tart and somewhat spicy. Mild flavour.

characteristics: Coarse-grained. Crisp and juicy. Moderately sweet.

characteristics: The flesh is yellowish, crisp, coarse-grained. Juicy and sweet to sweet-sharp.

summary: This highly rated cider and dessert apple originated in north eastern Switzerland during in the early 1800s/

summary: Cooking apple that keeps its shape for pies and tarts. Can also be eaten fresh. Makes a refreshing, sweet juice. Full sharp cider apple.

characteristics: The flesh is cream-coloured. Very juicy and sweet.