summary: Extremely hardy, this tree can tolerate Zone 1 and produces multi-purpose fruit that can be eaten fresh, but shines for making apple sauce and pies and tarts.

summary: A eating apple from the gardens of rural France.

summary: A tart British cooking apple, also used for making cider.

summary: Originating in the Swiss Canton of Aargau, this apple dates back to the 1700s. Mostly used for cooking, but can be eaten fresh as well or can be used to make ...

summary: Originating in Italy, this large, fresh-eating apple offers a refreshing sweet-tart flavour.

summary: Intended as a fresh-eating apple, but also good for cooking, especially for making apple pies.

summary: Listed as a Welsh Heritage Apple, this variety makes great apple rings but traditionally used to make cider.

characteristics: The flesh is faintly yellow and crisp. Very juicy. Distinctly aromatic, sweet and spicy.

summary: Please see Forfar Pippin .

summary: Resembles Cox's Orange Pippin in shape, colour and flavour. Excellent when eaten out of hand, but also a remarkable apple for pies and turn-overs.

characteristics: The flesh is cream-coloured and dense. Somewhat coarse-grained and chewy, sweet and aromatic with a vinous flavour.

characteristics: The flesh is yellowish, fine grained, crisp. Sweet-sharp. Its signature pineapple flavour becomes more pronounced in storage. Rich in Vitamin C.

characteristics: Flesh is yellowish white, stained pink under the skin. Fine grained, firm. Sweet, lightly tart with a pronounced pineapple flavour which matures to strawberry ...

summary: Can be kept for long commercial storage which makes them usable for the market and supermarket trade.

summary: Please see Golden Delicious Golden Delicious for details. Also Mullins Yellow ( Mullins' Yellow Seedling ) and Early golden ( Early Golden )

summary: An early-summer fresh-eating apple developed in South Dakota during the early 1900s. Hardy and bears fruit within two years of being planted.

summary: Tolerates temperatures down minus 50 degrees Centigrade, this Russian apple is used for making tart pies and cider. It can be grown from seed and was often used ...

summary: An early-ripening, multipurpose apple for cooking and fresh eating, wonderful apple sauce, flavourful pies. Not viable for commercial production because of a ...

summary: Originating during the mid-1800s in the American heartland, this seedling of Winesap is an excellent multipurpose apple.

characteristics: The flesh is creamy white, fine textured and firm, Very juicy, sweet and somewhat tart. Excellent pineapple flavour with hints of melon and cane sugar. Brix ...

summary: A sweet-tart, refreshing apple that also makes excellent apple sauce and provides tartness and sugars for cider blends.

characteristics: The flesh is creamy white with some red staining next to the skin. Coarse textured, crisp, and firm. Moderately juicy, brisk and flavourful. Keeps a month or ...

characteristics: The flesh is creamy white, often with reddish stains under the skin. Firm, very crisp, juicy and sweet. Resistant to browning when cut open.

summary: Good cooking apple for pies because it holds its shape well. The tartness also makes it a prized apple for hard cider.

summary: Please see Hercules

characteristics: The flesh is white, fine-grained, firm and crisp. Sweet and pleasantly tart.

characteristics: The flesh is greenish white, often stained red next to the skin. Coarse-grained, somewhat firm. Juicy, sweet- tart and slightly aromatic.

summary: A good baking apple, great for pies, also used as a fresh-eating apple. First grown in Saskatchewan (Canada).

summary: A large, attractive, sharp-flavoured cooking apple, favoured for apple sauce. In pies and tarts, the cooked slices turn lemon yellow.

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.