Description of apple varieties

Akane	An impeccable heritage being a cross between 'Jonathan' and 'Worcester Pearmain' this attractive apple has a refreshing flavour reminiscent of Jonathon. It was introduced in 1970.

Alexander	Introduced in England in 1805, Alexander was once widely grown in North America. It is mainly a culinary apple but quite sweet when eaten fresh and cooks to a pleasant lemony puree. Extra large fruit.

Andre Sauvage (false)	A very tasty apple, but there is some question as to whether it is actually Andre Sauvage, so we will play it safe on the name.

Anna	Low chill variety, so suitable for subtropics. Flowers very early, best crossed with Dorsett Golden or Ein Shimer. Will keep well if refrigerated.

Annie Elizabeth

Beauty of Bath	A real beauty, literally, receiving a First Class Certificate from the RHS in 1887. Introduced by nurseryman George Cooling of Bath, it become one of the most important early dessert apples in the UK. Small to medium, flat round fruit with soft, white and juicy flesh. Attractive looking. Red flush and stripes over pale greenish yellow skin. Resistant to scab. One of the earliest to ripen.

Bedfordshire Foundling	Origins are not clear, but likely arose in Bedfordshire, UK around 1800. Large, round fruit, keeping its shape when cooked resulting in a rich sweet-sharp, fruity flavour .

Belle Cacheuse	No reliable reference found. Said to be quite large and used in cooking.

Belle de Boskoop	Sweeter and less acid than Bramley's, the aromatic flesh remains crisp and firm when cooked making it ideal for pies and tarts. One of the better cooking apples.

Bonza	Tends to keep its colour after cutting so good in salads or with cheese platter and suitable for drying. Also stores well on the tree - can be picked for over a month.

Bramley's Seedling	Another of the world's great apples and commercially the most popular cooking apple grown in the UK. Received a First Class Certificate from the Royal Horticultural Society in 1893 which has certainly stood the test of time. It is particularly high in vitamin C, keeps well and, being a triploid, is very vigorous.

Bulmer's Norman	Bittersweet cider style.

Catshead	If you squint you might just see a cat's head when looking at this unusually shaped fruit. An old English variety from 1629 or earlier it cooks to a firm puree making it ideal for sauces.


Cornish Aromatic	Thought to be many centuries old, but only brought to notice in 1813. Distinctly five crowned fruit with a fine aromatic, almost spicy flavour. Along with its complex flavour it is easy to grow and disease resistant, a good home orchard variety.

Court of Wick	A vigorous tree with a strong, aromatic and fruity flavour, it was first introduced around 1790 becoming more widely grown in the last half of the 19th century. A good keeping apple.

Cox's Orange Pippin	Even though it is close to 200 years old Cox's Orange Pippin remains one of the world's best known apples. Its fame rests on its delightful flavour. It fell out of favour commercially being somewhat disease prone in damper climates. A great selection for warmer and drier times.

Dabinett	Produces a sweet, astringent juice and a bittersweet cider. Widely grown for cider in the West Country.

Esopus Spitzenburg	A parent of the famous Jonathon apple and old favourite in the USA in the 19th century for its apple pies as well as eating fresh. Thought to have contributed to the development of the Waldorf Salad.

Fenouillet Gris	Fine, crisp, white flesh with a sweet and aniseed flavour.

Forge	Widely grown South of London in the 19th century principally for cider, but also cooks to a soft puree making a good sauce.

Fuji	Very much a part of modern life even though it is nearly 70 years old, so it must have something going for it. One of its parents is Red Delicious and it keeps well with or without refrigeration, tending to improve in flavour in cold storage while remaining crisp and firm. It has a high sugar content giving a sweet and crisp dessert apple.

Golden Harvey	A very old intensely sweet eating apple also famous for its strong, sweet cider.

Golden Noble	A good cooking apple loosing some of its sharpness so can be used as a dessert apple after period of storage. Very high vitamin C content - overall one of the best cooking apples.

Gooseberry Pippin	Grown widely in 19th century Kent for the London markets. A late-keeping culinary apple known for its acidity. Makes a sharp tasting puree.

Grand Duke Constantine	As a cider apple: Sharp/bittersweet.A Crimean apple widely grown in Europe and England during the 19th century. Flesh is white, soft, juicy and sweet with a pleasant aroma. A well regarded cooking apple in its day.

Granny Smith	Now grown all over the world, it originated in Australia in 1868 grown by Maria Ann Sherwood Smith in the Sydney suburb of Ryde from a seedling growing in a creek where she had thrown out some apples. A little tart to the taste, it makes a good eating apple and an excellent cooker. Useful in salads and cheese platters as the cut fruit does not brown as quickly as most. Granny Smith has been one of the most widely grown commercial apples.

Gravenstein	Considered by many to be one of the best all round apples in the world. A sweet, slightly tart flavour makes it suitable for cooking, cider and eating. Leave to fully ripen on the tree for the best flavour.

Hubbardston Nonsuch	Originated in Hubbardston, Massachusetts, USA. It was first recorded in 1832. Considered one of the better early to midseason varieties. Hubbardston Nonsuch has a high sugar content and a rich, complex flavour. Very useful for cider as well as eating fresh.

Idared	While primarily an eating apple it is used for cooking including apple strudel. Can be left on the tree well into autumn, if the birds don't get it, and keeps well.

Irish Peach	Raised in Ireland, possibly in Sligo. It was introduced to England in 1820 and became popular in Victorian and Edwardian England. It was grown commercially in Kent. Has excellent flavour for an early apple and is best eaten from the tree. Vigorous tree bearing good crops.

James Grieve	Another award winning apple, receiving the RHS Award of Merit in 1897 and First Class Certificate in 1906. Probably a seedling from Cox's Orange Pippin. A savoury apple that mellows as fruit matures. A good cooking apple that can be eaten as it ripens further after picking. An excellent source of apple juice and a good polleniser in the orchard.

Jonagold	Introduced in 1968 and received an RHS Award of Merit in 1987, Jonagold is grown through Europe and Japan. A cross between a Jonathan and a Golden Delicious, fruit is crisp and juicy with an aromatic honey flavour. Considered one of the best of all modern apples.

Jonathan	Thought to be a seedling of Esopus Spitzenberg. Fruits are soft, fine-textured with fairly juicy flesh and a sweet and pleasant flavour. Named by Judge Buel, President of Albany Horticultural Society, in honour of Jonathan Hasbrouck who brought the variety to his attention. Buel first described the apple in 1826. It was exhibited in England in 1864 and became widely grown in the USA and the warmer apple-producing regions of the world.

Kandil Sinap	A narrow and cylindrical tree with a creamy yellow porcelain-like skin blushed a brilliant red. Crisp, juicy, fine-grained flesh with a flavour described as slightly vinous, perfumed and excellent.

Keswick Codlin	A very popular cooking apple in Victorian England, it was actually discovered growing on a rubbish heap behind a wall at Gleaston Castle near Ulverstone around 1793. It cooks to a cream coloured juicy froth needing little added sugar.

King of Tompkin's County	Best known as a cooking apple, but can also so be very interesting eaten fresh with rich and aromatic flavour at its best. The flavor changes and improves in storage.

Kingston Black	Bittersharp cider style.

Lodi	Raised in 1911 and released in 1924, Lodi has soft flesh and is a well regarded cooking apple.

Lord Lambourne	A classic English high-quality dessert apple with good appearance and excellent taste. Awarded the Bunyard Cup from the Royal Horticultural Society in 1921 and an Award of Merit in 1923. A rare example of a self-pollinating apple.

Maiden's Blush	Named by Samuel Allinson. A desirable apple with a sharp, tangy flavor suited for cooking. The flavour mellows as it ripens, making a tasty fresh eating apple. Medium to large smooth fruit, pale waxen yellow skin with a crimson blush, white flesh is crisp, tender, very juicy and tart. A good apple for drying as the flesh stays white when fully dried.

Merton Worcester	With Cox's Orange Pippin and Worcester Pearmain as parents this apple has the best of pedigrees. It was produced at the John Innes Institute, Merton, England in 1914 and, no doubt after much trialling, named in 1947. It received an Award of Merit from the Royal Horticultural Society in 1950. Fruits are juicy and sweet.

Mutsu	Named 'Mutsu' in 1948 after the province in Japan where it was first grown and called 'Crispin' in the UK for commercial reasons in 1968, it has inherited the sweet flavour of Golden Delicious, one of its parents. Also cooks well with just one or two of the large fruit enough for a family apple pie. Grown commercially in the USA for production of apple pies. Stores well.

Peasgood's Nonsuch	Raised by a Mrs Peasgood at Stamford, Lincolnshire, England. Received First Class Certificate from RHS in 1872 reflecting its flexibility, taste and size. A very large apple with individual fruit weighing up to half a kilo.

Pine Golden Pippin	First recorded in 1861 this one has a sweet, aromatic flavour with a hint of pineapple.

Pink Lady	An Aussie apple that has taken the UK by storm. Strongly marketed in that most apple-centric country. They even market the second grade fruit as Cripp's Pink to get a premium for the not-quite-perfect fruit. Tasty uncomplicated fruit that appeals to the whole family. Ideal in the small home orchard as a late bearer that stores easily for many months - you can be eating home grown apples throughout the year.

Pomme de Neige	One of the oldest varieties and a parent of the Macintosh. Also called the Snow Apple due to its pure white flesh. A hardy and heavy bearing tree ideal for home orchards.

Prince Alfred	A very large fruit with a sweet, perfumed flavour. A good dual purpose apple.

Reines de Hâtives	Sweet cider style.

Ribston Pippin	Also known as the Glory of York, this is the most famous Yorkshire variety and thought to be a parent of Cox's Orange Pippin. Raised at Ribston Hall, Yorkshire, England from seed brought from Rouen, and planted in about 1707. After over 250 years it received the Award of Merit from the Royal Horticultural Society in 1962. The fruit is firm and sweet with a pear taste. It contains the highest vitamin c content of any apple

Rokewood	Raised in Australia by John Bullock at Dereel in the Rokewood District near Ballarat in the 1870s, Rokewood is one of the latest apples and stores exceptionally well. Ideal inclusion in home orchard to have home grown apples into spring and beyond.

Rome Beauty	An excellent cooking apple and suitable for drying. Was a major commercial variety in its day. This one is also known for producing many sports.

Spartan	A great favourite with children being small, juicy and delicious. Great eaten off the tree. Bred from the famous Macintosh it has bright red skin and white flesh.

Stoke's Red	Produces a medium bittersharp juice which ferments to a sharp often scented vintage quality cider.

Striped Beefing	Found by George Lindley in the garden of William Crowe, Lakenham, Norwich, England in 1794 and distributed in 1847. Fruits have firm, coarse-textured, moderately juicy flesh with a fairly acid flavour.

Sturmer Pippin	This one is a good keeper, lasting right through winter, and needs to mature in storage for a couple of months to soften and lose its strong acidic edge.

Sundowner™	Same breeding as the famous Pink Lady. Has a low chill requirement suitable for subtropical regions. A very long storage life.

Sweet Alford	Mid-season harvest; with more than 3 weeks storage. Produces good-quality sweet cider, sometimes mildly bittersweet.

Sweet Coppin	Sweet cider style.

Sweetman	Very little information available about this variety. Those who have grown it say it produces lots of smallish fruit with a unique honey like flavour.

Tremlett's Bitter

Tropical Beauty	Another low chill apple suitable for subtropics this one raised in South Africa and brought to Australia in 1953. Fruit is firm with coarse, yellowish flesh and a sweet flavour.

Twenty Ounce	As its name suggests, a very large apple, although 20 ounces would be an exceptional fruit even for this variety. A versatile cooking apple that remained the premier cooking apple in its region for over a 100 years. A mild, clean, fresh tasting fruit which is accepted well by children.

Tydeman's Early Worcester	One of the earliest ripening apples and one of the tastiest. Not that old, but still a worthy member of the apple heritage. Flesh is white, crisp and juicy with a hint or strawberry, the latter no doubt inherited from its famous parent Worcester Pearmain.

Vista Bella	Ripens very early, often around Christmas. An attractive, classic style apple with a red flush over a pale green skin, this is regarded as one of the best early apples. Fruit is sweet tasting with a distinctive raspberry scent. Avoid humid conditions. Grown commercially in eastern USA, Canada and Guatemala.

Winesap	A very juicy, strong flavoured variety with a distinctive wine-like richness in taste and aroma. Imparts these flavour characteristics when cooked and is said to produce an excellent cider.

Winter Banana	A very unusual apple, prized for its (hint of) banana flavour and aroma. Adds a lovely aroma when included in a fruit basket.

Worcester Pearmain	Introduced in 1874 Worcester Pearmain received a First Class Certificate from the Royal Horticultural Society and soon became an important commercial variety in England. It is still grown commercially on a small scale. Bright red flush over a smooth yellowish green skin. White, firm but tender, sweet juicy flesh. Leave to fully ripen on the tree for the strawberry flavour and colour to develop and eat soon after picking.

Yarlington Mill	A traditional Somerset cider apple producing a sweet, slightly astringent medium bittersweet cider having a good aroma and flavour.

Yates	A US variety selected by Matthew Yates of Fayette County, Georgia around 1844. It keeps well and its small size and sweet flavour make it an excellent choice for school lunch boxes.