summary: Originating in the Swiss Canton of Aargau, this apple dates back to the 1700s. Mostly used for cooking, but can be eaten fresh as well or can be used to make ...

summary: Found as a wild seedling in Switzerland prior to 1800.

summary: A Swiss apple from the Canton Aargau, along the German border. Used for cooking and cider.

summary: See Danziger Kantapfel

summary: Intended as a fresh-eating apple, but also good for cooking, especially for making apple pies.

summary: With a low chill requirement, this cultivar is suitable to warm climates.

characteristics: The flesh is greenish. Sweet, sharp, with a moderate level of tannins.

characteristics: Moderately sharp.

characteristics: The flesh is slightly yellowish. Juicy, sweet-tart, with distinct aroma of roses.

characteristics: Red fleshed, quite dark. Very tart

summary: Ideal for making blended cider, the British apple also makes a sauce with a sweet honey-flavoured finish.

characteristics: The flesh is soft and juicy. Sweet-tart. Flavour profile is similar to McIntosh.

characteristics: The flesh is cream coloured, firm and tender. Juicy, sharp, with a good flavour.

characteristics: The flesh is white, fine-grained and firm. Sweet and verging on sharp, but very mild flavour.

characteristics: The flesh is white, fine-grained and tender and juicy. Sweet and somewhat tart when first harvest, but becomes more sweet and aromatic without the tartness in ...

characteristics: The flesh is tan coloured, coarse-grained, soft. Dry and acidic.

summary: This is among the better summer fresh-eating apples.

summary: A cooking apple that originated in Herfordshire during the 1800s. Possibly a lost cultivar.

characteristics: The flesh is sharp

characteristics: The flesh is Juicy

characteristics: The flesh is pale cream in colour and coarse-grained. Dry and sharp.

characteristics: The flesh is greenish, fine?grained and crisp. Very juicy and tart.

characteristics: The flesh is white, firm and juicy. Slightly tart.

characteristics: Flesh is firm, tender, and coarse grained. Somewhat dry. The flesh browns very soon after being exposed to air.

characteristics: The flesh is white, firm, crisp and very juicy. Sweet and flavourful.

summary: A highly regarded, large cooking apple developed in southeastern Australia.

characteristics: White flesh tends to be firm, dry and acidic. When first picked, it is tart, but it sweetens up quickly in stor age.

characteristics: The flesh is crisp and firm. It tends to be sharp with a lingering sweet aftertaste. Some people say it re minds them of brandy.

characteristics: The flesh is firm, crisp, and juicy. Pleasantly tart.

characteristics: The flesh is white, firm and crisp. Very juicy and aromatic. The flavour improves in storage.