characteristics: The flesh is yellowish, coarse?grained, firm and crisp. Acidic.

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

characteristics: The flesh is white, crisp. Acidic.

characteristics: The flesh is firm and sweet

summary: When first harvested, this is at best a cooking apple with a mild flavour, smooth texture and a tendency to hold its shape. After several weeks in storage, it ...

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.

summary: A favoured cooking apple, holding its shape and texture well for pies, crumbles and crisps. In most areas where this variety is grown, it is encountered as a ...

summary: A sweet-sharp French cider apple but also used for making a fragrant, lemon yellow sauce and it keeps its shape for making pies and tarts.

summary: An early cooking apple good for sauces and also makes a brisk juice.

characteristics: The flesh is crisp. Juicy and sharp.

characteristics: The flesh is pale yellowish, crisp, sharp

summary: A Mac-style apple but more hardy and disease resistant.

characteristics: Red flesh.

origins: Annie Elizabeth x Dumelow’s Seedling by W H Divers Head Gardener at Belvoir Castle, Leicestershire, UK, prior to 1935

summary: The Ben Davis originated as a chance seedling that was found growing along the roads of the southeastern United States during the late 1700s and the early ...

characteristics: The flesh is yellowish, tender, fine grained and juicy. Sweet and nutty when fully ripened. Fruit is slow to turn brown once cut open.

characteristics: The flesh is white, very tender, fine textured and juicy. Sweet with wine and strawberry flavours. Sprightly. Very short storage period.

summary: Often called Crow's Egg or Southern Crow's Egg, this tall, oddly shaped apple is an excellent fresh-eating variety that has been grown in the southeastern ...

characteristics: Yellow flesh, juicy. Sweet-sharp, spicy and aromatic.

characteristics: The flesh is white, firm, crisp and fine textured. Juicy, sprightly and aromatic. Keeps up to five months in cold storage.

summary: A heirloom American apple that lends itself to fresh eating, baking, cider and apple jelly, tends to be cold hardy and keeps well in storage.

characteristics: The flesh is pale cream-coloured, somewhat fine-grained and tender. Juicy, somewhat sweet-tart and aromatic.

summary: A good eating apple after several weeks in storage. Excellent for making both soft and hard cider, Also, dried fruit, sauce and baking.

summary: Please also see Api

summary: A heritage Pearmain-type, cooking apple from Switzerland. Makes a fragrant, sweet-tart, yellow sauce.

characteristics: Crisp and juicy with pale cream flesh. The flavour is sharp and refreshing with a background sweetness. Look for pear-drop flavours.

characteristics: The flesh is yellowish, coarse-grained and firm. Juicy and tart with a distinct lemony apple flavour.

characteristics: The flesh is snow white. Sweet and a touch tangy. Strawberry flavoured.

characteristics: The flesh is white, fine-grained, melting and tender. Juicy, spicy and sprightly. Browns slightly on exposure to air.

characteristics: The flesh is cream coloured, coarse-grained, firm and crisp. Juicy, refreshingly tart and somewhat spicy. Brix 12.4.