Heritage apple varieties on DWARF rootstock. These apples are ideal for back yards, small orchards, espaliers or anywhere where space is tight. Varieties ripen from Christmas to July providing 6 months of fruit. Wee included some more recent varieties as well as historic ones. There are excellent eating apples, cookers, big, small, common and un...
Heritage apple varieties on DWARF rootstock. These apples are ideal for back yards, small orchards, espaliers or anywhere where space is tight. Varieties ripen from Christmas to July providing 6 months of fruit. Wee included some more recent varieties as well as historic ones. There are excellent eating apples, cookers, big, small, common and unusual. Something for every occasion.
A very popular old apple from the southwest of England during the 19th century. It's one of the earliest apples - maturing in most parts of Australia around Christmas. Small in size, its skin is an attractive red flush / stripe over yellow. The flesh is creamy white with a fairly sharp but sweet flavour and quite aromatic.
In our opinion the best of the early apples. It's from the McIntosh group developed in New Jersey, USA in the 1950's. It ripens about 10 days later than Beauty of Bath. Creamy yellow skin striped scarlet, smallish in size with a lovely perfumed crisp and juicy flesh.
An amazingly popular apple by virtue of its many names (eg Klarapfel, Kornapfel, Augustapfel) and the many places in which it is grown. Can ripen as early as Christmas. The skin is a pearly pale green/yellow, with very sprightly acid / sweet taste that once tried is quite unforgettable. The flesh is often glassy. Should be eaten directly from the tree....
Some consider this the best early commercial apple. It is actually a cross between Worcester Pearmain and Jonathan. It's deep red in colour with a few stripes, uncomplicated sweet flavour, is very crisp and stores / transports well for an early apple. Ripens late January.
Grown extensively in the West Country of England as far back 1670, but probably of French origin. It has small fruit, crimson red in colour and yellow aromatic flesh that tastes a little of strawberry. Ripens in January - February. Cooks quite well.
An early apple popular in the UK. Found in Essex in the 1940's it's a seedling of Worcester Pearmain. Like other early apples, the flavour is light and an on the acid side, but crisp and juicy. An attractive round shape if a little squat. It develops a bright red cheek over a light greenish yellow background. Well worth considering as an early eating apple.
An excellent early apple, grown commercially widely across the world, and still available in many parts of Australia in local markets. Good sized fruit, when ripe the Gravenstein is red and green, with a orange-yellow stripe and ultra crisp. Sweet juicy crunchy flesh, it's distinct flavour signals the beginning of the apple season in earnest. Polishes...
This is medium to large sized apple, with a greenish yellow skin when ripe. It's a reliably heavy cropper of very high quality sweet apples with a distinctive honey flavour. Quite unique and memorable. Unfortunately there is no reference anywhere to this apple in the literature,
This is the child of one of England's most famous apples, the Worcester Pearmain. An early apple ripening about the same time as Gravenstein. Quite conical in shape, it is bright purplish red on the sunny side. The flesh is aromatic, very fragrant and both sweet and subacid. It's one of the richest flavoured early apples.
Once a very important early variety in the UK. A very attractive brilliant red apple with very white sweet perfumed uncomplicated flavour. Worcester Pearmain, like Gravenstein were often picked too early to try and get better prices and so got a bad reputation. English Worcester, as it was called, originated in Worcester in 1874 probably the progeny of...
Brilliant orange and red colour on the sunny side, this large apple is both a good eating and good cooking apple. First appeared in Ukraine in the 1700's and quickly spread through Europe, valued because of its hardiness and heavy regular bearing.
This must be the world's most revered apple, originating in Buckinghamshire England in 1825, thought to be an offspring of Ribston Pippin. An attractive strip yellow/orange skin on a yellow background with the characteristic cox's russet around the collar. Crisp juicy flesh when ripe, with a richness that is difficult to describe except it has all
Originated in Scotland in 1890, thought to be a seedling of Cox's Orange Pippin and the parent of Lord Lambourne. A particularly beautiful apple, with red stripes overlying a skin of yellow/green. The flesh is tender and melting, very juicy with just that perfect sweet/acid balance like a good mango, mandarin or pineapple. Very memorable.
A Cox's Orange Pippin cross developed in England by the Laxton brothers: renowned breeders and nurserymen in the 1900's, England. An attractive apple - skin red stripes on a yellow/green background with a touch of russet around the stalk. The flesh is soft, aromatic, the flavour sweet, creamy and will definitely remind you of a Cox's.
From Yorkshire UK around 1700, thought to be the parent of both Cox's Orange Pippin and Sturmer. Dark orange with quite a bit of russet on the skin and a reddish stripe. Rich dense aromatic flesh makes it one of our favourite eating apples. 'Redolent of Autumn' said an English friend.
A medium sized red striped yellow apple with a terrific crunch and reliably pleasant sweet flavour. It's become quiet well known in Australia, being for sale in many of our shops and supermarkets. It's actually about 90 years old, developed by New Zealander John Kidd in the 1930's as a cross between a Golden Delicious and another one of his selections,...
Ripens earlier than most russets and 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. Originating in St Edmunds, Suffolk UK about 1870.
This is undoubtedly the most visually attractive apple we grow. It has pink and red stripes and flushes over a pale green background. Matures early about the same time as Gravenstein. The flesh has a mild sweet flavour but with quite an acid tang. There are lots of old St Lawrence trees in our area and it must have been quite an important commercial...
Of unknown origin, assumedly French, but often considered incorrectly named. This apple definitely has French character. It is largish in size and blocky oblong in shape with a fine russet skin and greenish crisp tart yet sweet aromatic flesh. It's an apple of very high quality. Ripens mid-season to late in April.
An apple of French origin that can only be called massive. Flattish with green skin striped red on sunny side. Feedback from some of my customers is that Belle Cacheuse is an excellent and impressive fruit both fresh and cooked.
Originated near Berne, Switzerland in about 1880. A very attractive largish fruit with brilliant carmine red skin and a juicy acid/sweet pale yellow flesh. Prized for it's keeping qualities. Switzerland's national apple.
One of the most famous English apples, originating around 1740 near Blenheim Castle, Oxford, England. Rather large in size with orangey yellow skin streaked with red. The flesh is coarse and yellow, but rich and aromatic in flavour. This is a true dual purpose apple - great eaten fresh or cooked (goes fluffy). Ripens early March.
A seedling of Jonathan from Batlow NSW discovered in the 1920's by Ben Atkinson, Bonza is a favourite Australian apple. It's a medium sized, highly flavoured, red apple that ripens mid season. It has a conical shapeand when ripe hangs on the tree in very good condition for over a month. It also stores well. Suitable for low-chill conditions.
England's most popular cooking apple - and for good reason - when cooked produces a puree that is unsurpassable both in texture and flavour. It has a firm tart acid flesh, with green skin flushed brownish-red on the sunny side. The fruit are large in size with a slightly irregular shape. Stores very well.
Huge impressive sized apples. Coarse flesh. The biggest apple that we know - larger than Prince Alfred or Twenty ouncer. Conical in shape, wide at the top and almost developing a point. Sorry, we only had a handfull of these to sell this year.
This unique russet originates in Campbelltown in Tasmania. Covered completely in russet covering a yellowish skin, it's yellow flesh has a tinge of green that's brisk and aromatic in taste. A heavy and regular cropper of largish fruit. Stores and cooks well. Ripens early compared to other russets.
A small russet apple with an attractive yellow-gold skin and russet flecks. Aromatic tasting yellow flesh that can be rich and sweet. Originates from Somerset UK 1790. Also called 'Aniseed', 'Golden Drop' or 'Glass of Wine'.
This apple has a lively, brilliant red skin with yellow specks and rich juicy sprightly yellow flesh, always rating highly in taste tests. A famous American apple from upstate New York dating from the 18th century and thought to be a favourite of Thomas Jefferson. It is the parent of Jonathan and the grand parent of Bonza, Akané and Jonagold.
Originated in Forfar Scotland, first described in 1851. Quite a handsome green apple, with some reddish orange stripe and some russet dots. Wider than it is tall, and very regular shape. Creamy white fine flesh tinged with green. Pleasant sweet sub-acid taste, with a faint aromatic flavour. Good eaten fresh, and some favour it in cooking as well.
A small attractive bright reddish purple apple with white sweet flesh. Ideal for lunchboxes. Heavy and regular bearer. This variety was popular as a commercial apple during the 1970's in Tasmania. The story goes like this: about 1870 Mr Hawkins, the storekeeper at Shipwrights Point near Huonville imported 6 apple trees of unknown variety and sold them to...
A stunning apple imported from Canada in the 1930's and grown at Hayes prison farm near New Norfolk, Tasmania. A small to medium apple, and cross between Mcintosh and Newtown Pippin (parent of Spartan). Sweet and fragrant, very white flesh with a tinge of pink. Pinkish to bright red skin. Appears to bear heavily and regularly - a little later than...
Allowed to ripen on the tree, the Golden Delicious develops into a large yellow coloured apple bursting with crunch, juice and sweetness. Often a splash of russet near the stem, tiny specks over the skin and an orange blush on the sunny side. Stores well. Discovered in USA at the end of the 1800's. An entirely better experience when left to ripen on the...
Quite an impressive handsome looking apple. Reddish pink skin, large in size and very white uncomplicated pleasant tasting flesh, almost a subtle berry flavour. Originated in Russia in the 1800's, and is liked by everyone who tries it. Also cooks well.
A large and densely fleshed apple with a rich sweet aromatic flavour. The skin is often bumpy and a little russetted - yellowish overlaid with red and pink. It is an all-rounder: an apple for eating fresh, cooking and making cider. This apple feels quite weighty in the hand. An American Apple from Massachsetts in the 1830's. The American apples of the...
Jonathan is a handsome round apple with a rosy red cheek on the sunny side, with sweet crisp, juicy but firm flesh. Originally from America in the 1820's as a seedling of Espous Spitzenburg, Jonathan is the parent of Jonagold, and many other significant apples like Jonagold, Ida Red, Akané, Bonza. Grown commercially for many years. The flavour has
One of the world's most famous apples originating around 1800 in Ontario, Canada. It's a bright red apple, roundish shaped that fits gently into the hand, with a bit of stripe or fleck in the colouring. It has sweet scented white flesh, occasionally with pink streaks. It at least partially self fertile and a good provider of pollen. Probably America's...
A most impressively large apple named after a Scottish pomologist, Dr Robert Hogg, who compiled the Herefordshire Pomona. It's a large culinary apple, greenish yellow with prominent ribs from top to bottom and cooks to a beautiful aromatic fluff. Eating it fresh is pleasant too, but not often
England's most important commercial russet variety, still grown commercially! Probably originated in England in the 1870's. It has a characteristic russet yellow skin, sometimes with a patch of red when ripe. A rich, crunchy flesh with an almost a nutty flavour. Keeps well.
These bear tasty smallish apples, russeted with an orangey / red blush and yellow. The flesh is of rich aromatic flavour that intensifies as the fruit ripens. Tends to bear heavily. Most likely originating from Herefordshire UK in the 1600's.
A smallish golden-green apple similar to a Golden delicious in colour who it's belived to be the parent of. Complete with the little flecks of russet and the russeted collar. It was found in West Virginia USA in 1804 by Thomas Grime, and being the parent of the Golden, makes this a truly historic apple. The flesh has a pleasant sweetness and a subtle...
This quite a remarkable apple, with scarlet red flesh, covered by a scarlet red skin that shines up when polished. Small, palm-sized fruit, and a sweetness offset by a faint crab-apple tartness. The leaves are purple-green and the sap is red too. Quite amazing! The tree is quite vigorous and bears heavily. We discovered this tree as a seedling - a huge...
This is probably the most strikingly picturesque apple we sell. It ripens to an iridescent glowing crimson on the tree and it's taste is rich and sweet. Fruit can be medium to large in size. A fine all-round apple of American origin - great juiced, cooks superbly as well as eaten fresh. Hangs well on the tree without losing much quality.
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. Also known as Reinette d'Orleans and Reinette d'Angletere.
An apple from near Exeter, UK about 1910. Extremely juicy. We find it has an intriguing unique sweet slightly resinous flavour. Ripens in high season here about early April. Fairly large in size, pink and red striped skin over a yellow background with firm white aromatic flesh. An unknown apple but definitely worth preserving.
Originating in the town of Boskoop, Holland in the 1850's, this apple is fondly remembered by many Europeans. An apple with distinct character it has orange/red russet skin with a firm flesh that is creamy and fully flavoured almost tart when picked but mellows and sweetens after harvest. Excellent eaten, cooked (holds it's flesh) and stores well....
An English apple, named after Bess who found this growing wild in Nottinghamshire around 1820. Late and good keeping dessert apple, with a sharp flavour though sweet when ripe. Striped and flushed scarlet over green skin. Flowers very late with Court Pendu Plat.
A NZ apple of high quality and flavour, maturing late. One of the crispest with juicy flesh and a nice sweet/tart balance. The fruit are quite long and blocky in shape with attractive red stripes on a yellow background. Braeburn has become a very popular commercial apple in the UK. Suitable for low-chill conditions.
Prized in the kitchen - famous for making delicious 'tartes aux pommes' as it holds its shape when cooked. Under an irregular yellowish russeted skin, it has an appealing aromatic flesh that is wonderful eaten fresh and excellent for making cider. A true historic apple dating back to the 1600's in Normandy, France.
A handsome old English apple from Cornwall discovered in 1813. High quality eating apple, quite squat in shape with yellow flushed, red skin with occasional russet patches. The flesh is firm, yellow and when caught at its peak of ripeness has a wonderfully aromatic flavour with a hint of anise. Ripens here in early May.
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. Flowers late (avoids frost) and just superb considering it's about 1500 years old!