Varieties

Greenish-yellow fruit that is flushed and striped red. Crisp, white flesh that is juicy with a sweet-sharp and aromatic flavor.

A 19th century English cooker, "first rate quality" according to Hogg, and as the name suggests, a very large apple

Small shiny yellow fruit, sometimes striped red. Crisp, crunchy, hard flesh.

An old but ever-popular early-season English cooking apple.

Marries the complex aromatic qualities of English Cox apples with the scented flavour of American Delicious. A good apple for the gardener as well.

A red-sport of Fuji, grown primarily in Italy.

An attractive 19th century pearmain-shaped apple with a dull golden yellow skin. The flesh is firm, fairly juicy, and strongly flavoured.

Bright red Jonathan flush, smooth skinned dessert variety. Good brisk tasting fruit, keeps until January.

A good quality American apple variety, notable for its resistance to fireblight.

Very large apple. Streaky, somewhat dull red over yellow green. Yellowish-white, fine-grained, crisp and juicy flesh.

A good early/mid-season dual-purpose variety, thought to originate from 18th century France (where it is known as Reine de Reinettes) but widely grown in England since Victorian times.

An old American variety from New Jersey. The fruit is very large, and keeps well.

A good late-season English dessert apple, with a strong flavour. Keeps well.

An important English hard-cider apple variety, producing a bittersharp juice.

Large blushed yellow apple that is sweet and firm. Some calyx russetting can occur in warmer districts. Storage is rated excellent.

Green and yellow fruit, sometimes scarlet streaked in the sun. Uneven surface is overlaid with rough gray and black russet, welts and knobs; worthy of its name. Crisp, rich, sugary, highly flavored flesh of the highest quality.

Lady, or Api, is an old French apple variety with a good aromatic flavor, and many decorative uses.

A well-regarded large late-season Victorian apple variety, primarily a cooker.

An attractive crimson-striped early-season English apple, originating in East Anglia.

A well-known and attractive English early-season apple from the late Victorian era.

An attractive red flushed Australian apple of uncertain parentage, but with excellent keeping qualities.

Medium sized fruit dark red striped. Flesh is yellow sometimes slightly tinged with red. Fine textured, juicy, and mildly acid. Excellent for pies and sauce. Good all-purpose apple. Good keeper, keeping until December.

Small and intensely flavored with a hint of pineapple

A classic Victorian English cooking apple, and remains a popular garden variety.

An old English variety, originating in Church Langton, Leicestershire, from which its name derives.

Medium in size and round to oblong in shape, the yellow skin has black dots, and the yellow flesh is coarse and dry

A small maroon red apple from Canada, very much in the McIntosh tradition.

A popular English Cox-style variety, with a sweeter flavour and easier to grow, raised by the famous Laxton Bros. nursery in Bedford, UK.

The definitive late Victorian dessert apple, firm, Cox-style but sweeter, understated but very "more-ish".

Medium, golden-yellow skin covered with russeting. Sweet-sharp intense flavor.

Good for drying. Small, yellow dotted fruit with greenish-white, crisp, acid flesh.

Sounds like an heirloom variety, but actually a modern American apple variety, developed specifically for disease resistance.

Medium size and deep or dull red color. Flesh is yellowish, hard, aromatic.

Developed by UK apple breeder H. Ermen, based on the Greensleeves apple from East Malling Research Station.

One hundred percent red, otherwise same as McIntosh.

A new English apple variety, recently discovered at St. Cecilia's Abbey on the Isle of Wight.

A McIntosh-style apple from Canada, generally believed to be better all-round than its parent.

An attractive yellow early-season apple with a sharp flavor, best used for cooking.

Medium-large yellow fruit. Sweet, juicy, rich flavor.

A well-regarded Victorian winter dessert apple, and an excellent keeper. It is a good variety for attracting deer as the apples stay on the tree into winter.

A popular good-quality English cooking apple of the Victorian era.

A versatile English dessert variety from the late Victorian era, and one of the longest-keeping apples.

Popular garden variety, many uses, good balance of sweet and sharp

An early-season apple, originating from the East Anglia region of England, with an attractive crimson flushed skin.

White porcelain-like skin with splashes and blushes of bright pink and red. Firm, tart snow-white flesh. Brisk flavor.

Large, green fruit ripens yellow. Firm, crisp, and juicy.

A high quality late-season dessert apple with a rich sweet-sharp flavour. The tree is a heavy cropper but can be disease-prone.

Another McIntosh style apple variety from the famous Geneva Research Station, and considered one of the better ones.

Yellow medium size apple with patterns of red.

Larger apples than Gala.

Cooking, dessert and cider apple, also dries well. Flat, round pale yellow-skinned fruit with crimson blush. Crisp, tender flesh with sharp acid flavor that mellows with ripening.

Crisp, juicy flesh; mildly subacid, sweet flavor. Slightly honeyed, mellowing to a citrus taste in storage. Bruise resistant. Keeps well in storage.

A modern Swiss apple, derived from Gala and Maigold and released in 2002.

Yellow apple with slight taste of pears. Not widely grown today, but parent of many University of Minnesota bred apples.

A 19th century dual-purpose variety, with a very modern red-streaked appearance

An early-season apple variety from Canada.

An old Italian apple variety, with a sweet flavour which keeps very well.

A very old variety, with a good flavour.

A dual-purpose late-season French apple variety with a good sweet-sharp flavour.

Bronze russet fruit. Hard, yellow flesh. Rich flavor. Makes excellent tasting cider.