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Apple varieties

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  • Baddow Pippin  apple

    Photo of Baddow Pippin
    A synonym for D'Arcy Spice.
  • Bailey Sweet  apple

    Distinctly sweet and of very good quality, but not a very good keeper. Skin tender, clear bright yellow largely covered with deep red. Flesh tinged with yellow, firm, moderately juicy, decidedly sweet.
  • Baldwin  apple

    Photo of Baldwin
    A very popular old American apple variety, widely grown for culinary use, and a good keeper.
  • Ballarat Seedling  apple

    Large, green with red blush. Coarse, hard flesh. Subacid. Winter keeper, keeping several months without refrigeration. Excellent cooking apple.
  • Balsam  apple

    A synonym for Green Balsam.
  • Bardsey  apple

    Photo of Bardsey
    Discovered growing on an island off the coast of North Wales, and considered very disease-resistant.
  • Barnack Beauty  apple

    Photo of Barnack Beauty
    An attractive old English cooking apple.
  • Barry  apple

    Medium to large fruit with an intense solid dark red skin. Lasts 3 months in storage.
  • Baumann's Reinette  apple

    Photo of Baumann's Reinette
    Sharp/sweet flavour but fairly bland, quite chewy - looks better than it tastes
  • Baya Marisa®  apple

    Photo of Baya Marisa®
    A modern red-fleshed apple variety with a good flavour, developed in Germany, and also known as Tickled Pink.
  • Beacon  apple

    Beacon is a bright red early-season apple with a soft flesh, noted for its cold hardiness.
  • Beautiful Arcade  apple

    Fruit is yellow splashed with red. Short storage period.
  • Beauty of Bath  apple

    Photo of Beauty of Bath
    A popular English garden apple from the Victorian era, one of the first to ripen.
  • Beauty of Hampshire  apple

    Photo of Beauty of Hampshire
    An attractive 19th century dessert apple, possibly related to Blenheim Orange
  • Bedfordshire Foundling  apple

    Large angular cooking apple
  • Beeley Pippin  apple

    Photo of Beeley Pippin
    A relatively unknown English 19th century dessert apple.
  • Belle de Boskoop  apple

    Photo of Belle de Boskoop
    A popular old dual-purpose apple from the Netherlands.
  • Belmac  apple

    Very good flavored Mac-type.
  • Belmont  apple

    Large, yellow. Tender flesh. Mild.
  • Ben Davis  apple

    Photo of Ben Davis
    Once a commercial variety in US. Large, attractive fruit. Bright red over yellow. Firm, coarse flesh. Not particularly flavorful. Winter keeper.
  • Benoni  apple

    Photo of Benoni
    A mid-season heritage variety from Massachusetts, USA, with a pleasant sweet flavor.
  • Berner Rosen  apple

    A popular Swiss apple variety, although not well-known elsewhere
  • Bess Pool  apple

    Photo of Bess Pool
    Late keeping eating apple. Flesh rather dry with sweet pleasant flavor.
  • Beverley Pippin  apple

    Photo of Beverley Pippin
    A very rare English apple from the town of Beverley in East Yorkshire, can be seen at the Beverley Millenium Orchard.
  • Beverly Hills  apple

    Pale, greenish-yellow skin with an orangish red flush and streaked dark red, russet dotes. Slightly tart flavor.
  • Billie Bound  apple

    Sweet, pleasant, lightly russeted apple of medium size to small.
  • Binet Rouge  apple

    A French (hard) cider apple variety from the Normandy region.
  • Bismarck  apple

    Photo of Bismarck
    Cooks to golden yellow puree.
  • Black Amish  apple

    Dark purple colored apple
  • Black Gilliflower  apple

    Very uniform in shape and size. Large, oblong, conical ribbed fruit. Dark red deepening to almost black. Greenish white flesh. Rich, mild, sweet flavor and distinctive aroma. Hangs long on the tree but must not be allowed to over ripen as flesh soon becomes dry.
  • Black Oxford  apple

    Round deep purple fruit with a black bloom.
  • Blackjon  apple

    A brighter red than Jonathan.
  • Blacktwig  apple

    Fruit large to medium with green to yellow skin, flushed red. Flesh yellow, very firm. The ultimate in a tart apple. Tannic juice adds kick to sweet or hard cider.
  • Blenheim Orange  apple

    Photo of Blenheim Orange
    An 18th century English dual-purpose apple which remains very popular as a garden variety.
  • Bloody Ploughman  apple

    A blood red apple from Scotland with a mild but sweet flavour.
  • Blue Pearmain  apple

    Photo of Blue Pearmain
    An heirloom American apple variety, commonly found in New York state. Named for the blue-colored bloom.
  • Blush June  apple

    Photo of Blush June
    A synonym for Red June.
  • Blushing Golden  apple

    Fruit is yellow with up to 50% of the fruit surface covered with a dirty orange-pink blush. Waxy yellow skin is rough, bruise resistant and will not shrivel even in storage. Flesh is yellowish white with a subacid flavor and a fermented aftertaste. Shape is conic and fruits weigh 0.35 to 0.4 pounds. A full rich flavor that develops in storage.
  • Boiken  apple

    Photo of Boiken
    Medium-sized fruit, skin smooth and yellowish with red cheek. Flesh firm and fine grained. Refreshing, sprightly, subacid flavor.
  • Bolero®  apple

    Photo of Bolero®
    One of the 'Ballerina' style apple varieties, developed from a McIntosh sport called Wijcik which grows in a naturally columnar style with no side-branches.
  • Bonnie Best  apple

    Fruits are large with attractive pale red striping. Flesh is creamy color, crunchy, tender, juicy and slightly tart. Keeps well in storage.
  • Bonza  apple

    Photo of Bonza
    A chance seedling discovered in Australia.
  • Bottle Greening  apple

    Good keeper. Fruit large to medium sized. Skin thick, tough, green with yellow cast blushed red on one side. Flesh tender and very juicy, almost melting. Excellent quality. Bruises easily.
  • Bountiful  apple

    Photo of Bountiful
    An easy-to-grow cooking apple, retains shape when cooked, fairly sweet for a cooker. Unusually for a cooking apple, it is quite modern - introduced by East Malling Research Station in the 1960s.
  • Bouteille de Liseux  apple

    A French (hard) cider apple variety.
  • Braddick's Nonpareil  apple

    Photo of Braddick's Nonpareil
    A little-known but high quality English dessert apple. Braddick's Nonpareil has a strong sharp flavour but with some underlying sweetness too - imagine sour honey (in a nice way) and you have it.
  • Braeburn  apple

    Photo of Braeburn
    Braeburn was the first of the new wave of bi-colored supermarket apple varieties, and re-established the importance of flavor in commercial apples.
  • Braestar  apple

    Redder and ripening 3 to 5 days earlier than Braeburn.
  • Bramley 20  apple

    A naturally less vigorous sport of the famous English cooking apple.
  • Bramley's Seedling  apple

    Photo of Bramley's Seedling
    Bramley's Seedling is the definitive English cooking apple. It produces heavy crops of large apples with a sharp acidic flavour, which cook down to a smooth puree.
  • Breakey  apple

    Medium-sized fruit, yellow-green with red stripes
  • Bright Future  apple

    One of the last varieties developed by English apple breeder Hugh Ermen, introduced in 2008 in conjunction with organic charity Garden Organic.
  • Britemac  apple

    Photo of Britemac
    Good McIntosh type. Large and attractive, brightly colored and the best for eating. Sweet, juicy, crisp, white flesh.
  • Broad-eyed pippin  apple

    A good quality and very old English culinary apple.
  • Brock  apple

    Fruit is large and pinkish red over cream in color. Flavor is mildly sweet but distinctive.
  • Brown Russet  apple

    A synonym for Leather Coat.
  • Brown Sweet  apple

    Fruits large ovate to oblong conic. Often narrow sharply towards the apex, sometimes ribbed and irregular. Skin moderately thick, tough, green or yellow, sometimes with red cheek and often russetted.   Flesh is tinged with yellow, fine and rather tender. Juicy, very sweet.
  • Brown's South Lincoln Beauty  apple

    Photo of Brown's South Lincoln Beauty
    A synonym for Allington Pippin.
  • Brown's Apple apple  

    A traditional English cider variety, produces sharp juice.
  • Brown's Seedling  apple

    Photo of Brown's Seedling
    An English culinary variety from Stamford. Rated by Hogg as handsome, excellent for culinary use, and a good keeper.
  • Brownlees Russet  apple

    Photo of Brownlees Russet
    A popular English apple from the Victorian era, widely grown at the time and esteemed for its flavour and blossom.
  • Broxwood Foxwhelp  apple

    Photo of Broxwood Foxwhelp
    A sport of the old English Foxwhelp cider variety, produces a bittersharp juice. Considered one of the best cider varieties.
  • Brushy Mountain Limbertwig  apple

    One of a group of antique American apples known as 'Limbertwigs', most of which are good keepers and useful for culinary purposes, often with an aromatic or spicy flavor.
  • Buckingham  apple

    Pale yellow flushed and mottled with red, and striped and blushed with bright red. The surface is covered with white dots. Shape is oblate and somewhat irregular with tough thick skin is tough and flesh juicy, yellow, crisp and sprightly subacid. It has a small core and a short stalk.
  • Buff  apple

    Large in size, the shape is flat, rectangular, convex and it is ribbed at the eye and prominently on the body. The greenish white flesh is fine-grained, crisp and sweet in flavor.
  • Bulmer's Norman  apple

    Specifically a cider variety. Bittersweet flavor.
  • Bundy's Ringwood Red  apple

    We have no information about this variety, other than that it probably originates from Ringwood in the southern UK.
  • Burgundy  apple

    Photo of Burgundy
    Fruit is large, round, very intense pigment, almost blackish red. Solid blush without stripes. Skin is smooth and glossy. Flesh crisp, subacid, very good eating quality. Fruits hang well for 3 weeks after harvest ripe. Storage life is short, no more than a month.
  • Bushey Grove  apple

    Sharp acidic cooker, very juicy

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