Varieties

A crisp red apple with bright white flesh and refreshing sweet flavor.

Medium sized attractive pale yellow skinned apple, with a light blush. Flesh is mildly acid, with good quality.

Light smooth, straw colored fruit, covered with stripes and marblings of lively red. Good sprightly taste of fruit in November. Crisp, firm flesh.

A traditional French bittersweet cider variety.

Attractive, high quality, yellow washed with crimson fruit. Very white, firm, crisp, sweet flesh. A sweet subacid flavor.

Fruits very good quality. Medium large, skin yellow, red striped, round, oblate, conical with mild flavor.

Official Ohio State apple. Large flattened fruit. Yellowish green skin flushed and streaked dark red with russet spots. Firm, coarse, juicy creamy white flesh. Slightly acid flavor. Very good cooking and dessert qualities. Best after Christmas when it develops it's fruity aroma.

Redder sport of Melrose with more intense flavor. An excellent flavored dessert apple. Size is large and roundish flat. Very good for cooking. Stores well.

Yellow with red stripes.

An attractive well-flavoured modern English apple, difficult to detect the Cox parentage though.

Medium sized flat shaped fruit, rectangular, convex, not ribbed; skin greenish yellow, sometimes with a slight brownish red flush. Flesh tender, crisp, creamy white; flavor sweet subacid.

Size medium, shape intermediate to flat, skin yellow, striped pinkish red. Flesh tender, crisp, creamy. Flavor sweet to subacid.

An early-season English dessert apple, raised in the mid twentieth century.

An interesting cross between a cooker (Northern Greening) and a dessert apple (Cox's Orange Pippin).

Small. Golden russet colored. Flesh very crisp, deep yellow, and juicy. Complex sweet/spicy flavor.

An interesting early/mid season dessert variety, probably deserves to be better known.

Michelin is a traditional French hard cider apple variety producing a medium bittersweet juice.

A small early-season English apple, popular in late Victorian times.

Red and yellow fruit. A fine tasting apple with unique licorice flavor.

Medium sized, pale yellow covered fruit with deep cherry red flush. Fine grained white flesh. Juicy with sweet hint of raspberry flavors.

A modern scab-resistant apple with a crisp creamy flesh and dark red skin.

A very good to excellent early apple ripening. Fruits are large to very large, conical in shape with a pinkish red color. Has an exceptionally pleasing aftertaste. This quality can be maintained in storage for at least 10 weeks under refrigeration.

Cooks to juicy puree, not as sharp as Bramley

Fruit medium to large. Uniform in size and shape. Shape roundish. Skin smooth, rather pale in color, being yellow or greenish overspread with a red or pinkish red blush and dulled by greyish scarfskin. Flesh tinged with yellow or green, moderately firm, moderately fine grained, tender, rather dry, sweet, good.

An old cider apple variety, popular in the "west country" of the UK, and sweet enough to eat fresh.

A late-season English cooking apple, from Cambrideshire in eastern England.

An old Massachusetts apple variety rated for its flavor.

A huge round apple, some specimens being larger than a saucer. It is a pale yellow with an occasional blush where exposed to the sun. Flavor and texture are exceptional, considering the size of the fruit.

A rather large apple of the Yellow Bellflower group: yellow, often blushed with red. Flesh is moderately crisp, coarse, very juicy, mildly subacid, becoming sweet or nearly so. Good to very good in flavor and quality.

Excellent cider apple. Orange-red, smallish fruit. Sweet and aromatic.

Hard cider apple

A versatile dual-purpose apple, sharp but still pleasant to eat fresh. Also known as Crispin.

Maroon skin colored apple with yellow undercolor. Skin is chewy like a nectarine, and displays unique cracking near the calyx lobe. Flavor and scent similar to a nectarine.

Hard cider apple. Apples are soft, medium size and easily bruised.

An old English late-season dessert apple variety originating from Cambridgeshire. Highly regarded by 19th century writers for its dry firm flesh and rich flavour and hint of anise.

Flat-round, sometimes irregular shape. Good size, solid yellow-green fruit entirely covered with minute green or black dots. Firm, crisp, juicy, rich white flesh.

A 19th century English cooking apple, still popular as a UK garden apple variety.

Also known as Albermarle Pippin. Made famous by none other than Thomas Jefferson, who grew them in his orchard at Monticello. One of the first US apple exports to the UK.

Fruits are medium to large in size, roundish conic and irregular in shape, with deep red blush and stripe over pale yellow. The flesh is white and similar to McIntosh, very sweet and juicy, skin tough.

Crisp, juicy yellow flesh tart apple, 3 to 3.25 inches in diameter. About 50 to 90% of the surface is covered with a dull red color. Shape is truncate to conical. Good eaten fresh but also good choice for a cooking apple as it holds its shape when cooked.

An attractive late-season quality dessert apple from Denmark.

A very old apple variety from France, which became very popular in England. It has a distinctive pear-drop flavour.

Cooks to creamy puree, little sugar needed, slight lemon flavour

An old cooking apple variety from the east of England.

A sweet old-fashioned apple, with a delicate melon flavour - very likeable

Norfolk Royal Russet is one of the best-looking russet apples, with a superb rich sweet flavour.

Medium size. Green with red stripes.

A very old English apple, widely grown by the 19th century and probably the forebear of many of the major Victorian-era culinary apples.

Glossy, bright red fruit with slightly tart flesh. Good flavor.

A widely grown American heirloom apple variety. The fruit is late ripening and stores well.

Medium to large fruits, predominately red in color. Hangs well to the tree. Maintains it's quality longer both on the tree and in storage. Shape is intermediate to flat, rectangular, asymmetric. Skin whitish yellow, striped and splashed with red. Flesh crisp, white with subacid flavor. Excellent all purpose apple.

Beneath its tough skin the greenish yellow flesh is firm, juicy and mildly tart. Best when cooked into sauce or made into pies as it does not rate high for fresh eating.

Fruit is large, oblate, 80% red stripe over greeninsh yellow ground. Stores well in cold storage. Flesh is snow white, firm, crisp, mildly sweet, slightly juicy. Slightly tough at picking but mellows in storage. Recommended for cooking, salads & eating fresh.

Flattened fruit with 70% red stripe on green background. Crisp, tender, fine-textured flesh. Slight McIntosh flavor. Good quality.

Novaspy is a further development of the "Nova" series of apples from Agriculture and Agri-Food Canada based in Nova Scotia. As the name suggests it has Northern Spy in its ancestry.

A sweet juicy modern mid-season variety, based on Greensleeves but perhaps a bit sweeter. Colour is yellower than Greensleeves and sometimes has a pink tinge to it.

Waxy golden skin nearly covered with crimson and streaked dark red. Rich, spritely flavor.

Very good eating, juice and cooking apple. Medium-large fruit with green skin flushed and striped red. Flesh fine textured, very juicy, sprightly and aromatic.

A modern apple from the Czech Republic, related to Golden Delicious and Topaz.

An early-season English apple, with very similar qualities to one of its parents, Worcester Pearmain.