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Alexander
Alexander is a large apple with brilliant orange to rosy red coloured skin.
It is quite a sweet variety, slightly scented, juicy and tender. It has
first appeared in Ukraine in the 1700`s and was quickly spread trough
Europe. Its named after Emperor Alexander I by growers around Riga on the
Baltic, who sent the fruit every year to Russian court. It is still esteemed
in Sweden, France and Alma Ata Good for eating fresh. Cooks to a delicious
juicy ‘lemon’ puree. |

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Belle de Boskoop
This medium to large dual
purpose apple with a yellow russetted skin. Its flesh is firm and brisk, yet
quite juicy. The apple is quite aromatic and is a good keeper. It was
discovered in 1856 at Boskoop in the Netherlands, apparently a bud sport of
the Reinette de Montfort. It cooks to a fluffy golden yellow and it makes a
delicious golden puree. |

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Blenheim Orange
This is a large beautiful looking apple, with the skin orange blushed, a
little striped and russeted. It is crisp and briskly sweet to eat. It is a
fair keeper This very famous apple raised at Blenheim Palace, Woodstock,
near Oxford in 1740 and scions were exported to north America in 1820.
Particularly good when eaten with cheese. It has been traditionally used for
`Apple Charlotte` as it cooks to stiff puree and tends to keep its shape. |

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Bonza
The apple is usually round and large in size, quite bright red in colour. It
is crisp, juicy and sweet, with a flavour akin to the Jonathan. First arose
in Batlow, N.S.W., in 1950 as a
seedling from a Jonathan apple. The tree is
apple scab resistant and very dependable cropper. Excellent for fresh
eating, in salads, , for apple
sauce and for drying.
It can hang on the tree when mature for
quite some time, without any loss of quality and after picking it stores
well. |

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Campbelltown Russett
This apple is large in size with a dark yellow/brown russetted skin. The
flesh is yellow with a tinge of green. It is sharp to taste but also
aromatic. Originated in Tasmania, in the 19th century in
Campbelltown. It ripens earlier than most russets. |

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Crimson Crisp
This is a medium sized apple with as a red blush over pale yellow to cream
background skin. The flesh is creamy white, juicy and moderately firm.
Flavour is quite mild. A newer variety which was produced at the Rutgers
Fruit Research Centre in New Jersey, USA. Has good disease resistant
characteristics. |

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Cox`s Orange Pippin
The apple is a dull orange red in colour. But it has a uniquely rich and
complex flavour – spicy and honeyed. For the English, it is deliciously
sweet, tender and crisp and considered to be the best dessert apple in the
world. When fully ripe in England, the apple pips rattle inside. In the hot
and dry Australian summers it is a difficult variety to grow. This apple
from the pippin group was raised by Richard Cox in around 1825 and so named
the Cox’s Orange Pippin. |

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Geeveston Fanny
This is a small to medium sized apple, with a pretty red flush. It is
crisp, sweet and aromatic when eaten fresh. The apple comes from
Geeveston in
Tasmania, first growing in an orchard of James Evans in 1880. Described as
one of the prettiest apples to originate in Australia. Very flavoursome when
eaten fresh; can be cooked. |

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Golden Delicious
This well known medium sized apple fruit is crisp, sweet and juicy. At best,
it has a honeyed taste and is ‘rich in perfume’ when it is left on the tree
to ripen, building sugar content and flavour. The Golden Delicious was arose
in1890 in Clay County, West Virginia as a chance seedling from the Grimes
Golden. It is now one of the most widely grown apples around the world and
it is the main variety grown in the Loire and Rhone valleys of France. It
has been used as one parent in many apple breeding programs of recent times.
Lovely, crisp and juicy when eaten fresh off the tree. When cooked, it keeps
its shape and has a very light flavour. Good for dried apple, apple juice
and puree. |

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Jonagold
Jonagold is a large, round apple with, yellow to red blushed skin. It has a
creamy white flesh with superb flavour. It is a cross between the Jonathan
and Golden Delicious, in 1968 by New York’s Geneva Experimental Station. A
good all purpose apple, for fresh eating, good in salads, for apple pies,
baked apples and for apple sauce. |

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Jonathan
The apple is medium sized with a red flushed skin. It’s flesh is firm, juicy
and sweet with refreshing acidity. Jonathan was
first identified in 1826 growing on a farm in Woodstock, Ulster County, New
York. It was named it after Jonathan Hasbrouck, who had drawn attention to
the tree growing amongst rough scrub.
It has an excellent flavour for eating and is valued for
apple sauce and apple pies. |

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Kidd’s Orange Red
This apple is medium in size with a red somewhat russetted skin. It has a
crisp, juicy and sweet taste. It is strongly aromatic but needs plenty of
autumn sunshine to build up its flavour. It was bred as a cross between the
Cox’s Orange Pippin and Golden Delicious, in Greytown New-Zealand in 1924.
Excellent eating apple. |

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Lord Lambourne
The fruit is medium-sized and with a bright orange/red flush. It is cross
between the James Grieve and Worcester Pearmain and was named after the then
RHS president. The flesh is white, crisp, sweet and juicy with plenty of the
Scottish James Grieve acidity. It was raised by the Laxton Brothers at
Bedford, England in 1907 and introduced commercially in 1921.
It is considered to be ‘a dessert apple of the highest
quality’. |

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McIntosh
This medium to large apple has a deep purplish to red flushed skin. The
fruit is crisp and sprightly aromatic. It was found by John McIntosh in an
orchard at Dundela, Ontario, Canada in 1811 and believed to be a seedling
of the Fameuse apple. It became widely grown across north America by the
1880s. Requires cool nights to cooler well. This apple is multi-purpose
being good to eat fresh, and used for pie making, apple sauce, in salads and
as baked apple. |

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Merton Worcester
This medium-size apple is red in colour and has a slight strawberry flavour.
It is crisp and sweet with an aromatic flavour. This apple was raised at
Merton, London in 1914 and is a cross with Cox’s Orange Pippin and Worcester
Pearmain. A good dessert apple. |

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New Gold
The medium-large sized fruit is golden-yellow. The flesh is crisp and sweet.
A sport of the Golden Delicious, this apple is originated in northern France
and is a good keeper. It was brought to Australia in the last 15 years under
the Nurseryman’s Improvement Scheme. A lovely rich tasting apple,full of
juice and sweetness when eaten fresh. When cooked, it keeps its shape.
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Pomme de Neige (Snowy)
The apple is small to medium in size with skin that has a red flush with
pink undertones. The flesh is brilliantly white, mild in flavour but very
sweet, crisp and juicy and melting. It can be traced back to pre-1730 from
seed brought from France to north America where it was initially planted
Chimney Point, in Vermont USA. In the past two centuries it has been grown
widely in Canada, especially around Montreal and then it made its way to
Australia. For many Victorians it was a childhood favourite. As well as
delicious when eaten fresh, it is good for making dried apple and apple
juice. |

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Red Delicious (Royden Red)
A medium to large sport of the Red Delicious with deep red blush. The flesh
is crisp and juicy. At best, this is a densely sweet apple with a glistening
cream flesh. The Delicious originated in Iowa in 1893 and has produced many
sports. Good for eating, apple sauce, apple
pies. When the slices are cooked
they keep their shape. |

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Red Delicious (Hi Early)
A medium to large variety within the Red Delicious family, maturing a little
earlier than some others. The flesh is crisp and juicy, and when fully ripe
has a real sweetness and lots of juice. Good for eating, apple sauce,
apple pies.
When the slices are cooked they keep their shape. |

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Smoothee
The medium-large sized variety is golden-yellow in colour. Its flesh is
crisp and sweet. It is generally firmer that the regular Golden Delicious.
It is a lovely fresh tasting, tangy apple. It was discovered in 1958 in an
orchard of Mr Gibson, in Pennsylvania and brought to Australia in the last
15 years under the Nurseryman’s Improvement Scheme. Good for eating and
cooking. When cooked, it keeps its shape. |

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Spartan
This apple has a striking purplish black skin with whiter than white flesh
makes this an extremely attractive apple, especially when polished. It is
crisp with a juicy flesh of highest quality. An apple from the British
Columbia Research Centre in Canada, it is a cross between McIntosh and
Newtown Pippin. Delicious for eating and in salads. |

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Svatava
This is a medium sized apple with a red flush. The flesh is crisp and
cream-coloured with some sharpness. It is a
modern disease resistant apple variety from the Czech Republic. An
excellent eating apple. |

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Topaz
Topaz is a medium to large apple with red to crimson flush. The flesh is
crisp and cream-coloured with a real tang. It is a modern disease resistant
apple variety from the Czech Republic being a cross between the Vanda and
Rubin, which were both propagated in the in the latter part of the 20th
century. An excellent eating apple. |

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Twenty Ounce
This is a very large exhibition apple. The skin is streaked in hues of light
green and pale red. The flesh is tender and sweet. Originated in Connecticut
in 1844. An excellent cooking apple where the flesh takes on a lemon colour,
retains its shape and has a vey light taste. |