Introduced in 1916 and originated in West Virginia as a chance seedling. Firm and juicy. Slices keep their shape when baked in pies. Favourite choice for snacks and applesauce
Distinguished by bright red stripes and an elongated shape. Large, crisp and firm. Excellent for pies and baked apples.
Large size, firm, sweet and juicy. Dark red colour and elongated shape. Excellent in salads but not recommended for cooking.
A greenish−gold, sweet−tart apple . This early−season apple is great for salads, and cooks well too.
Cross between the Kidd’s Orange and Golden Delicious. Average size; yellow-orange ground colour with a red blush. Ideal for eating fresh.
Cross between the Macoun and Honeygold. Large sized fruit with distinctive crisp texture, aromatic, juicy and a slightly acidic, sweet taste. Flesh is cream coloured. Best eaten fresh.
Cross between the McIntosh and Red Delicious. Slightly tart; juicy, firm and crisp. Ideal for snacks; makes great apple sauce.
Cross between the Jonathan and Wagener. Medium to large with round to flat round shape. Tart; keeps its flavour when oven baked. Ideal for eating fresh or oven baking.
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