origins: Czekoslavakia

summary: A Rambo-style, American striped apple that dates back to the late 1700s; juicy and aromatic. It lends itself best to eating out of hand and for making apple ...

characteristics: Medium firm, crisp. Mildly sweet.

characteristics: The flesh is yellowish. Firm Juicy and sweet.

summary: This Honeycrisp type apple ripens ten days later than the parent Honeycrisp and develops more intense colouration, often with the entire surface showing red. ...

summary: Originally a Russian apple, this handsome variety is popular for fresh eating, pies, dried apple rings, apple sauce and cider. The tree is hardy and moderately ...

characteristics: The flesh is yellowish, firm, tender. Very juicy and brisk. Aromatic.

characteristics: The flesh is yellowish, crisp, tender and juicy.

characteristics: The flesh is cream coloured, finegrained, firm, crisp and very juicy. Sweet, with a rich aroma.

characteristics: The flesh is yellowish, coarse grained, firm and crisp. Juicy and sweet?tart.

summary: Bred as a mid-season Cortland-style apple that is ready for harvest about a month earlier than the regular Cortland . It is not, as has been suggested, a mutation ...

summary: A chance seedling that emerged in the the northern panhandle of West Virginia a year or two after the Golden Delicious . Though similar, it is listed as a distinct variety.

summary: Very similar to the McIntosh apple in appearance and flavours, but ripens more than a month earlier. Sweet with a classic Mac flavour.

summary: A well-flavoured cooking and fresh-eating apple, one of the first apples of the season. Great for pies but tends to be a touch on the soft side. Developed in ...

summary: Please see Yellow Transparent

origins: Raised or found prior to1883 by N.F. Barnes, head gardener to the Duke of Westminster at Eaton Hall, Chester, Cheshire (UK).

summary: A highly regarded russet apple that originated in Switzerland. Keeps its shape in pies. Also appreciated as a fresh eating apple for its sweetness and nutty ...

characteristics: Flesh is creamy white, somewhat crisp and very juicy. Sweet with well balanced acidity, though the tartness almost disappears with a couple of weeks of storage. ...

characteristics: Bright white flesh. Crisp and fragrant with hints of melon, pineapple and sometimes elderflower, sweet with a distinct tang.

characteristics: Flesh is creamy white, soft and juicy. Highly acidic when used early but flavourful and softer when allowed to ripen.

summary: Once a popular dessert apple because of its sweetness and flavour. Unfortunately, the russet coat is not appreciated in today's market and the variety is being ...

characteristics: Sharp but mellows in storage..

summary: Please see Norkent

characteristics: The flesh yellowish. sweet sharp.

summary: A large, early-ripening green apple, grown commercially in the central United States in the first half of the 1900s as a cooking and fresh-eating apple. Very ...

summary: Perpetually high-ranking in tasting competitions, the Spitz is considered excellent for eating fresh as well as cooking. Great for apple pie. Try fresh slices ...

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

characteristics: The flesh is red with berry aromas. Depending on the growing season the fruit be crisp, very sweet and highly acidic with defined red berry aromas. Needs to be ...

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

summary: California-bred in the mid-1900s by Albert Etter, this tree produces large, golden-yellow fruit which is favoured for fresh eating, cooking and making cider. ...