Apple varieties

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 synonym for Pink Lady.

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 synonym for Epicure.

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.