summary: A highly-rated French or British culinary apple that is very aromatic when cooked and makes a sweet-sharp, flavourful apple sauce.

characteristics: The flesh is white and crisp. Very sweet and nutty flavour with distinct hints of honey, pear and cinnamon. Anise flavours develop the longer it hangs on the ...

characteristics: The flesh is white, fine?grained, very tender, Sweet?sharp and juicy. Somewhat bland.

summary: Either a seedling or mutation of Rome Beauty .

characteristics: Flesh is creamy white, firm, coarse textured, crisp and juicy. Brisk and reminiscent of white wine. Keeps for two months in cold storage.

summary: An ancient and wonderfully useful, fragrant apple for pies, sauces, baked goods as well as cider. Tasty apple rings.

summary: An excellent summer eating apple developed at the Geneva Agricultural Experiment Station in New York.

summary: A hardy, seedling of McIntosh grown in Canada during the mid-1900s. Difficult to find as both fruit and scion wood.

characteristics: Flesh is pale cream coloured, soft and juicy. Somewhat acidic.

summary: Traditionally this bell-shaped apple is an essential ingredient used by European bakers for making apple strudel.

summary: Most people find this apple too tart to eat fresh, but it is delicious and sweet when cooked as an apple sauce or pie. Generally, its foremost attribute is size ...

summary: A very sweet and somewhat spicy apple found growing wild in the northern panhandle of West Virginia, U.S.A., in the early 1900s. Now one of the best known and ...

characteristics: The flesh is cream-coloured, crisp and firm. Juicy and very sweet, tangy and intensely flavoured with mellon highlights.

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.

characteristics: Cream-coloured flesh. Crisp and fine textured. Strong cider flavour. Sharp, juicy and astringent.

characteristics: The flesh is white, crisp, juicy and tender. Sweet sharp.

summary: A cooking apple that's great for sharp apple sauces. Also used for making cider.

characteristics: The flesh is cream coloured, fine grained, firm. tart

summary: Please see Yellow Transparent

characteristics: The flesh is yellowish, fine-grained and crisp, becoming tender in storage. Juicy with a good sweet-tart balance and flavours of coriander. Aromas and flavours ...

characteristics: The flesh is white, coarse?grained and soft, somewhat mealy.

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 greenish white.

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 pale yellow, tender, soft, juicy and sharp. Keeps for about two months in cold storage.

summary: A tangy cooking and cider apple from the British Isles. Goes well with soft cheeses.

characteristics: Flesh is juicy, crisp and tender with a distinct tart flavour. Tends to be sweet. Look for a spicy character in the flavour with just a hint of coriander, this ...