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Apple Varieties
With over 7,000 named varieties of apple, it woul dbe impossible to list more than a tiny fraction. In any case, only about a dozen varieties are readily available in the shops, although nurseries can supply many more to people who wish to grow apples in their gardens. |
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Eating Apples
- Ashmead's Kernel
These late variety apples were first cultivated in Gloucestershire in the seventeenth century. Their flesh has a good acid/sugar balance and develops a strong, spicy, aniseed flavour in some seasons.
- Beauty of Bath
A beautiful small, flattish, green apple extensively flushed with red, with sharp, sweet, juicy flesh. Beauty of Bath apples should be eaten straight from the tree, as they rot almost as soon as they are picked. Consequently you are unlikely to find this apple in the shops.
- Beauty of Bath
A beautiful small, flattish, green apple extensively flushed with red, with sharp, sweet, juicy flesh. Beauty of Bath apples should be eaten straight from the tree, as they rot almost as soon as they are picked. Consequently you are unlikely to find this apple in the shops.
- Blenheim Orange
This apple was discovered growing out of a wall at Blenheim Palace in the nineteenth century and was named by permission of the Duke of Marlborough, but it also has sixty-seven synonyms! It is a dual-purpose apple, good for both eating and cooking.
- Braeburn
This crisp, juicy apple with smooth pale green skin, havily flushed with red, makes excellent eating. Braeburn apples are only grown in the southern hemisphere, as they need plenty of daylight.
- Cox's Orange Pippin
A greenish-yellow apple of medium size, with some orange-red russeting. The firm, crisp, juicy flesh of this sweet fruit, make it one of the world's best and most popular apples. Cox's Orange Pippins are excellent for cooking as well as eating raw.
- Discovery
Bred from the Worcester Pearmain, Discovery was the first apple to be commercially grown in England. It is particularly attractive for its highly coloured bright red skin and contrasting hard, crisp white flesh. Best eaten straight from the tree.
- Golden Delicious
Originally grown from a chance seedling in the USA, this conical, freckled, golden apple has become ubiquitous. At its peak, the cream flesh is juicy and crisp with a mild flavour; unfortunately most commercially grown Golden Delicious are sold when they are under- or over-ripe and are consequently tasteless and mealy in texture. Golden Delicious are suitable for cooking or eating.
- Granny Smith
First grown in Australia by the eponymous "Granny" Smith, this largish all-purpose apple is bright green, becoming yellow as it ripens. Usually sold under-ripe, it has firm, crunchy flesh and a tart flavour.
- Orleans Reinette
One of the best apples of all, this large orange-flecked russet has a rough skin, but juicy, sweet, aromatic flesh. Orleans Reinette is ideal for cooking or eating.
- Spartan
A Canadian apple raised in 1926 from McIntosh and Newton's Pippin. It inherits a tough skin from McIntosh, but tastes highly aromatic with a floral perfume.
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