Apple Varieties

Discover the many varieties of apples with a special focus on twenty unique and delicious varieties, including how to best prepare them.


While it would be impossible to create a definitive list of apples for the purposes of this book – there are so many that it would be an encyclopedia in itself – I wanted to share a small selection of the most popular cooking and eating apple varieties that are widely available, some more common than others but each with their own distinctive flavour and story to tell.

1. Annie Elizabeth

A particularly sweet cooking variety that works well in cakes as it keeps its shape, which make it ideal for decorating the tops of tarts and galettes.

2. Blenheim Orange

A dual-purpose variety that can be eaten as well as cooked. Great in dessert, crumbles and cakes.

3. Braeburn

Originally grown in New Zealand, this is a hardy and robust eating apple. Juicy, well balanced and with an interesting taste combination that includes a subtle hint of nutmeg and cinnamon flavours, Braeburns hold their shape when cooked and are great stuffed and baked.

4. Bramleys

There is a reason why Bramleys are the undisputed king of the cookers: they have a durable, bitter sharp-flavour that mellows and sweetens when cooked. Bramleys are known the world over and easy to find in supermarkets. They also have a fascinating history, hailing from Southwell in Nottinghamshire UK, they were first recorded in 1809. The original tree that bore the very first Bramley apple fruit is still alive and producing apples each year, two centuries on.



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