|
Variety
|
Characteristics
|
Ripe
|
| Alexander |
A
large Russian apple from 1700. Large, hardy apple, brilliant red on one
side. Good for eating and making apple sauce. Does not store well. |
February/March |
Andre Sauvage |
Assumedly
a French apple. The skin is russeted and the taste is tart and very
aromatic. |
April |
| Antoinette |
Cider
apple from France |
|
Beauty of Bath |
An
old apple originating in the west of England. One of the earliest apples,
ripening just after Christmas. Small size fruit, yellowish-green skin,
striped with crimson. Flavour is spicy and aromatic. Best eaten
straight from the tree; does not store well. |
January/February |
Belle de Boskop |
Dutch
apple from around 1850 with orange/red russet
skin and aromatic taste. Famous European cooking apple especially
for pies and cakes as it keeps its shape when cooked. Biennial bearer.
Stores well. |
May |
Berner Rose |
Switzerland's
national apple. Originated near Bern in about
1880. Bright red apple with juicy sweet flesh. Stores well. |
March |
| Blanche |
Cider
apple from France |
|
| Blenheim Orange |
Originated
around 1740 near Blenheim Castle, Oxford, England. Large apple with
orange/yellow skin with red streaks. Very aromatic. Can be eaten fresh or
cooked to a firm puree. |
March/April |
Bonza
 |
A
seedling of Jonathan from Batlow NSW discovered in the 1920’s. Medium
sized, highly flavoured, red apple with sweet, crisp and juicy flesh.
Stores well. |
March |
Braeburn |
An
apple of New Zealand origin with red stripes on yellow background. Sweet,
tart and juicy flesh. Excellent eating apple but also a good cooker; keeps
shape quite well when cooked. Stores very well. |
April |
| Breakwell’s
Seedling |
Cider
apple from Wales. Small to medium fruit. Does not store well. Bittersharp,
produces a thin, light, average cider. |
February/March |
Bramley's Seedling |
England's
most popular cooking apple with green skin turning reddish on one side.
The flesh is firm, tart and acid. Cooks into an excellent puree. Stores
well. |
March/April |
Calville Blanc D'Hiver |
Dating
back to the 1600s in Normandy, France. Used for making the classic
French "tarte aux pommes". Yellowish,
russeted skin and rich aromatic flavour. Eaten fresh or made into cider or
cooked; keeps shape well when cooked. Stores well. |
May |
| Campbelltown Russet |
This
unique apple originates in Campbelltown in Tasmania and was named by Bob
Magnus. Even brown russet skin with aromatic taste. |
March/April |
| Catshead |
An
old English cooking apple dating back to the 1600s, large in size and a
long somewhat uneven shape. Renowned as a cooker that develops a wonderful
sharp, spicy flavour and cooks to a firm puree. |
April/May |
| Closette |
Cider
apple from France |
|
| Cornish Aromatic |
An
old English dessert apple from Cornwall discovered in 1813. Yellow-red,
dry skin with russet patches and firm, spicy aromatic flesh. |
May/June |
| Court of Wick |
A
small english russet apple from 1790 with yellow-orange russet skin and
sweet/sharp,fruity and juicy flesh. Good as dessert apple, juice or
cooking apple. Stores well |
March/April |
| Court Plendu Plat |
This
is considered the oldest apple known, introduced into Europe in Roman
times. Small in size, yellow skin flushed with orange and red, sometimes
russet. Brisk acid flavour when first picked, mellowing to sweet and fully
flavoured as it matures. Great eaten fresh, dried or cooked. |
May/June |
Cox Orange Pippin |
An
old heritage apple from Buckinghamshire England
in 1825. Medium sized fruit. Yellow to brownish-red skin with dull
orange-red stripes. Famous rich aromatic nutty flavour. The
seeds rattle when the ripe fruit is shaken. Excellent dessert apple
and it holds its shape when cooked. It is reported to store well, but we
found this was not the case. |
March/April |
|
Crab Apple Gorgeous |
Small
tree with beautiful white flowers and bright red fruit. Excellent for
eating raw or jelly making.
|
May/June |
|
Crab Apple John Dowie
|
Small
tree with beautiful white flowers and orange fruit. Excellent for eating
raw or jelly making. |
April/May |
Crab Apple Huonville Crab |
A
hybrid between a crab apple and a cultivated apple from Huonville with
deep scarlet apples which have deep pink flesh right to the core. The
leaves of the tree are purple. Excellent for eating fresh, cooking,
juicing cider-making. |
April |
| Dabinette |
Cider
apple from Somerset, England. Small to medium greenish-yellow fruit.
Stores well. Produces
a soft full-bodied cider |
May/June |
Egremont Russet |
English
apple from around 1870.Excellent russet variety with a characteristic
russet yellow skin, dry rich flesh and an almost a nutty flavour. Keeps
well. |
March/April |
| Esopus Spitzenberg |
Famous
American apple from upstate New York dating from the 18th century. This
apple has a lively, brilliant red skin with yellow specks and a is juicy
and, sweet and tart in taste. Excellent as dessert apple and cooked. |
March/April |
| Fenouillet Gris |
This
apple originated in France in the 1600’s. It is a small reddish orange
blocky apple almost totally russetted. The flesh is deep yellow and has a
distinctly delicious anise flavour. Excellent dessert apple. |
March/April |
| Freyberg |
Developed
in New Zealand as a cross between Golden Delicious and Cox’s Orange
Pippin. Medium in size with green/yellow skin. The taste is spicy and
there is just a hint of anise, and it continues to develop flavour when
ripe.
Excellent fresh eating apple. Stores well |
April |
Geeveston Fanny |
An
apple from Geeveston, Tasmania. Small, reddish purple apple with white
sweet flesh. Heavy and regular bearer. Good as eating apple or cooked. |
March |
| Golden Harvey |
Originated
in the UK in the 1800s. Small
apple, with a brown russet skin, and an intense, crisp, sweet,
aromatic flavour that intensifies as the fruit
ripens. Tends to bear heavily. Great dessert and cider apple. |
April/May |
| Grand Duke Constantine |
An
apple from Russia developed in the 1800s. A very large, pink-red dual
purpose apple with white, crisp flesh. |
March/April |
| Granny Smith |
Well
known large, green apple with white crisp, juicy and acidy flesh.
Originating from Ryde near Sydney around 1860. Excellent eaten fresh, made
into juice or cooked. |
June/July |
Gravenstein |
An
old heritage apple with crisp, acidy flesh,
getting sweeter when left on the tree to ripen. Excellent dessert apple or
cooked (holds its shape) or made into cider. In Austria Gravenstein apples
are also used to make brandy.
Stores reasonably well. |
February/March |
| Grime's Golden |
Found
in West Virginia in 1804 by Thomas Grime, it is golden green in colour
with flecks of russet and fresh creamy, sweet flesh. Excellent dessert
apple. Keeps well. |
April/May |
Ida Red |
Originated
in Idaho,USA in the early 1900s. A very late, deep red apple with a sweet
taste. Great eaten fresh and cooked. It holds its shape when cooked.
Stores very well. |
May/June |
| Improved
Foxwhelp |
Old
cider apple from Hereford, England. Medium or large, dark red apple.
Produces an extremely bittersharp cider. |
March/April |
|
Irish Peach
|
Originates
from Ireland around 1820. A very early, small apple with with stripy
orange skin and a juicy, sweet taste. Best eaten fresh from the tree.
|
January/February |
James Grieve |
Originates
in Scotland around 1890, yellow/green skin with
a red stripe. The flesh is very juicy with a perfect sweet/acid balance.
It keeps its shape when cooked und is also delicious to eat fresh or made
into juice. Stores reasonably well. |
February |
Jonagold |
An
American cross between Golden Delicious and Jonathan from around 1940. A
large apple with yellowish
skin with red stripes and flecks and creamy white flesh. If
they are allowed to develop on the tree, Jonagold is a truly wonderfully
flavoured apple, eaten fresh or cooked. Keeps
shape quite well when cooked. Stores
well.
|
April |
| Kidd's Orange Red |
Developed
in New Zealand by JH Kidd in 1924 from Cox’s Orange Pippin and Red
Delicious,. The skin is a flushed orange red with a slight russet. The
flesh is aromatic, crisp, sweet and creamy white. Excellent dessert apple.
It stores well. |
March/April |
| Kingston
Black |
Cider
apple from Somerset, England. Small to medium fruit with dark red, flecked
skin. Stores well. Bittersharp;
produces a slow-fermenting full-bodied vintage quality cider. |
April/May |
Lady Williams |
A
large Australian apple with brilliant red purple skin and firm, crisp,
creamy white flesh. Great eaten fresh or cooked. Stores very well.
|
June/July |
| Laxton's Fortune |
A
Cox’s Orange Pippin cross developed in England in the 1900s.
Medium size fruit with red stripes on yellow/green
background with occasional russeting. Aromatic
flavour similar to theCox’s. |
February/March |
McIntosh |
Originated
around 1800 in Canada. Bright red apple with scented white flesh and
sweet, tangy, unusual flavour. Excellent dessert apple and great for
cooking, adds extra spice when cooked with other apples. Stores well |
March |
| Michelin |
Cider
apple from France. Small to medium, yellow/green fruit. Bittersweet;
produces a medium cider. |
April/May |
| Opalescent |
An
American apple from around 1880. It is a very large, beautiful apple with
dark red skin with a crisp, sweet and tart taste. Great for eating fresh
or cooked. |
April/May |
Pine Golden Pippin |
Originating
in England around 1860. A small apple with golden, russeted skin and crisp
flesh with a rich aromatic flavour. A great dessert apple |
March |
Prinzenapfel |
A
European apple with a longish shape, orange/red skin and rich aromatic
flesh. Stores well. |
May |
| Red Cleopatra |
An
apple from New York in the 1800’s, medium sized and red with crunchy
flesh and fresh sweet/acid flavour. |
March/April |
Red Delicious |
A
very pretty elongated apple with five distinct crowns at base. Reddish
stripes and very sweet yellowish flesh. Woody taste until fully ripe.
Keeps well |
April |
| Reinette d'Angleterre |
Also
known as Reinette d’Orleans and Reinette d’Angletere. A true historic
apple from the 1600’s. Flattish in shape and russet, it has a coarse but
richly aromatic flesh. Great eaten fresh and despite it’s name is very
French. |
April/May |
Reinette d'Oree |
Also
called Golden Reinette, one of Europe's most famous old apples, as far
back as the 1600’s. It ripens fairly late, has a russeted skin and dense
aromatic flesh. Used for both eating and cooking. Stores very well |
May /June |
Ribston Pippin |
From
Yorkshire UK around 1700, thought to be the parent of both Cox’s and
Sturmer. Dark orange with quite a bit of russet on the skin. Rich dense
aromatic flesh. Excellent dessert apple. Does not store well. |
February/March |
Rome Beauty |
Originated
in Rome in upstate New York. A large, brilliant red apple that is a heavy
cropper and does not bruise easy. Becomes very sweet. Good for eating and
a good cooking apple. |
June/July |
| St Edmund's Pippin |
Originating
in St Edmunds, Suffolk UK about 1870 this apple is valued for it’s
sprightly rich flavour. Juicy and sweet with a nice balance of acidity.
The skin is a broken golden russet over a greenish background. Excellent
dessert apple. |
February/March |
St Lawrence |
An
apple from Canada with pink and red stripes over a pale green background
and a sweet, crisp taste, similar to McIntosh. |
February/March |
| Somerset
Redstreak |
Cider
apple from Somerset, England. Medium, slightly russeted fruit, bright red
with stripes. Bittersweet; producing a mild or medium cider |
March/April |
| Stayman's Winesap |
Originated
from Kansas in the 1850s. It matures late and traditionally was an apple
prized for being able to store through the winter. Aromatic flavour.
Excellent as dessert apple and cooked. |
April/May |
| Stokes
Red |
Cider
apple. Small flat/round yellow with dark red stripes. Stores well.
Bittersharp; cider lacks body but is of vintage quality |
June/July |
Sturmer |
Originated
in Suffolk in the 1800s. Orange and yellow russeted skin with dense yellow
flesh. Medium size.Good all round apple for eating fresh, cooked and
making cider. Stores well. |
May/June |
| Sugarloaf Pippin |
A
long narrow shaped pale yellow apple with white on the sunny side. Crisp,
with high acid content making it quite zingy eaten fresh and excellent
cooked. Does not keep well. |
January/February |
| Summer Strawberry |
Dating
back to the 1800s in South Australia, this apple is vibrant red in colour,
with small dots on the skin. Tender, sweet white flesh without too much
acid. Great eaten fresh. |
February/March |
| Sweetman |
There
is no reference anywhere to this apple in the literature. It has a
greenish yellow skin when ripe, amazingly heavy crops of very high quality
sweet apples with a distinctive honey flavour. Quite unique and memorable
dessert apple. |
January/February |
| Tuft's Baldwin |
An
old American large, red apple. Sweet taste. Excellent as dessert apple and
cooked. |
March/April |
Twenty Ouncer |
Originated
in eastern USA around 1840. A very large variety of apple. Greenish skin,
striped, coarse but tender yellowish flesh. Very good, cooked and fresh. |
February/March |
Tydeman's Early Worcester |
The
progeny of a very famous English apple, the Worcester Pearman. Conical,
bright purplish red with aromatic, sweet and very rich flavour. Great
dessert apple. Does not store well. |
January/February |
Upton Pyne |
Originated
in Devon, UK, around 1910. Pink and red striped skin over yellow
background. Firm white flesh, very juicy and sweet. |
April |
| Vista Bela |
Developed
in New Jersey, USA in the 1950s. Creamy yellow skin striped scarlet,
smallish in size with a lovely perfumed crisp and juicy flesh. Good
dessert apple. |
January/February |
|
Wellington
|
A
very acid cooking apple. Greenish yellow skin, flattish shape.
|
May/June |
White Transparent |
Originated
in Russia and spread through Europe in the 1800's. Whitish yellow skin.
Unique acid/sweet balance and often glassy flesh. Best eaten from tree. |
January |
| Yarlington
Mill |
Cider
apple from Yarlington, England. Medium fruit with lightly striped, dark
red skin. Biennial. Stores well. Bittersweet; produces a medium cider. |
April/May |
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