summary: Primarily a cooking apple that makes a pleasantly brisk sauce. Similar to Jonathan in appearance and flavours.

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 ...

summary: An excellent late season apple, suitable for fresh eating. Also good for making pies, holds shape when baked. Used for making a sprightly apple sauce.

summary: An excellent apple for fresh eating, also makes excellent pies and apple sauce. Great flavour for dried apple rings.

summary: Though originally marked to be discarded, the Honeycrisp has become one of the Minnesota Research Center's most successful apple cultivar, representing the ...

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

characteristics: The flesh is yellowish, fine-grained, firm and crisp. Juicy, sweet and lightly tart.

summary: Great for both fresh eating and cooking, this large apple was found growing in New Zealand and is being hailed as a inhibitor for the growth of cancer cells.

characteristics: The flesh is white, coarse?grained, firm and crisp.sharp. Slightly astringent.

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

summary: An American fresh-eating apple, also popular for apple pies.

characteristics: The flesh is white, coarse grained, crisp and firm. Juicy, sweet sour. Keeps two months in cold storage.

summary: This yellow apple is good for baking as well as eating out of hand, also favoured for cider making for its high sugar content and rich flavours. At one time it ...

characteristics: The flesh is white, fine?grained, tender and crisp. Very juicy, tart and slightly sweet.

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

characteristics: The flesh is freenish white, coarse?grained, firm, crisp and very juicy. Brisk. Keeps up to five months in cold storage.

characteristics: The flesh is greenish white, coarse grained and firm. Very tart.

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

summary: Generally considered a cooking apple but also eaten fresh as well as in salads. Cooks well for a yellowish sauce and retains its shape. Traditionally it was a ...

characteristics: Flesh is yellowish. Fine-grained and firm. Tangy and tart with a crisp bite. Aromatic with hints of tangerine and pineapple.

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

summary: Norfolk Beefing is an old English apple variety used primarily for cooking and drying.

summary: A good choice for a Gala-style dessert apple that will tolerate temperatures down into the minus 50 degrees Centigrade range during dormancy.

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

summary: A large, Mac-flavoured apple with a wide range of uses, and definitely cold hardy. Developed in the United States. Well suited to u-pick operations and ...

characteristics: The flesh is white, fine-grained, firm and crisp. Juicy and moderately sweet. Flavour is quite sweet-tart. Browns slowly when the flesh is exposed to air.

characteristics: The flesh is yellowish, coarse-grained, somewhat firm, dense and crisp. Juicy, slightly sweet-tart, faint pear-drop flavour. Brix 11.7

characteristics: Flesh is white, medium grain, firm and crisp. Somewhat juicy and moderately sweet. Somewhat tart when first picked but mellows with storage.

characteristics: Flesh is creamy yellow, fine-grained, firm and juicy. Mildly tart.

summary: Bred as a supermarket variety, this Honeycrisp-type club apple produces annual crops ready for harvest early in the season.