Apple varieties

A synonym for D'Arcy Spice.

A traditional late season red dessert apple from northern France.

A traditional French late-season eating apple with a good flavor.

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.

A very popular old American apple variety, widely grown for culinary use, and a good keeper.

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

A synonym for Green Balsam.

Discovered growing on an island off the coast of North Wales, and considered very disease-resistant.

An attractive old English cooking apple.

Medium to large fruit with an intense solid dark red skin. Lasts 3 months in storage.

Sharp/sweet flavour but fairly bland, quite chewy - looks better than it tastes

A modern red-fleshed apple variety with a good flavour, developed in Germany, and also known as Tickled Pink.

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

Fruit is yellow splashed with red. Short storage period.

A popular English garden apple from the Victorian era, one of the first to ripen.

An attractive 19th century dessert apple, possibly related to Blenheim Orange

Bedan is a traditional French bittersweet cider variety.

Large angular cooking apple

A relatively unknown English 19th century dessert apple.

A popular old dual-purpose apple from the Netherlands.

A traditional large dual-purpose late-season apple from Northern France.

A sport or seedling of Belle Fleur de France, with a darker red skin coloration.

A large cooking apple, found mainly in Belgium and northern France.

Very good flavored Mac-type.

Large, yellow. Tender flesh. Mild.

Once a commercial variety in US. Large, attractive fruit. Bright red over yellow. Firm, coarse flesh. Not particularly flavorful. Winter keeper.

A mid-season heritage variety from Massachusetts, USA, with a pleasant sweet flavor.

A popular Swiss apple variety, although not well-known elsewhere.

Late keeping eating apple. Flesh rather dry with sweet pleasant flavor.

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

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

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

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

Cooks to golden yellow puree.

Dark purple colored 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.

Round deep purple fruit with a black bloom.

A brighter red than Jonathan.

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.

A traditional dual purpose apple from the Correze region of south western France.

An 18th century English dual-purpose apple which remains very popular as a garden variety.

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

An heirloom American apple variety, commonly found in New York state. Named for the blue-colored bloom.

A synonym for Red June.

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.

Medium-sized fruit, skin smooth and yellowish with red cheek. Flesh firm and fine grained. Refreshing, sprightly, subacid flavor.

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.

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

A chance seedling discovered in Australia.

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.

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.

A French (hard) cider apple variety.

A traditional late-season dessert apple from northern Europe, with a sweet flavor, and good keeping qualities.

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

Redder and ripening 3 to 5 days earlier than Braeburn.

A naturally less vigorous sport of the famous English cooking apple.

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.

Medium-sized fruit, yellow-green with red stripes

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

Good McIntosh type. Large and attractive, brightly colored and the best for eating. Sweet, juicy, crisp, white flesh.

A good quality and very old English culinary apple.

A mild-flavoured cooking apple, related to James Grieve.

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

A synonym for Leather Coat.

Brown Snout is a traditional English hard-cider variety, producing a mild bittersweet juice.

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.

A synonym for Allington Pippin.

A traditional English cider variety, produces sharp juice.

An English culinary variety from Stamford. Rated by Hogg as handsome, excellent for culinary use, and a good keeper.

A popular English apple from the Victorian era, widely grown at the time and esteemed for its flavour and blossom.

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.

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.

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.

Specifically a cider variety. Bittersweet flavor.

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

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.

Sharp acidic cooker, very juicy