Apple trees this year include a great many unusual and old-fashioned fruits (we have over 100 varieties in our orchard on the farm). We offer a selection of these in our catalogue each year, along with some of the best of our modern apples.
Apple trees this year come grafted on MM106 rootstocks, a semi dwarfing rootstock which will grow to somewhere between 2.5 and 3.5 metres high, and are very easy to keep pruned lower than this if you want to. Dwarf apple trees are also offered this year, grafted onto M26 rootstocks, which give a two metre high tree – these are not listed here – you need to look in the dwarf apple trees section of the shop to find them.
Some apple tree varieties are labelled ‘triploid’, meaning they do not have viable pollen to cross pollinate another tree, so don’t choose one of these with only one other variety, or the triploid will get pollinated, but the other variety won’t – you will need a third variety to do this. Why bother with triploid apples then? Because they represent some of the best apples we know.
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Ballerina type columnar apple -
Originated in Holland in 1856, highly esteemed cooking and pie apple, -
Much liked sweet nutty flavoured apple, with -
Much liked sweet nutty flavoured apple, with
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Perhaps the most famous of all the heritage apples -
Has mid sized red striped, crisp sweet fruit -
Also known as London Pippin, once -
Winner of blind taste tests -
Eating qualities that appeal to many – sweet, -
Very popular little modern apple throughout Australia, -
Good fresh eating, cooking and cider -
dwarf Jonathan has small crisp hard apples with delicious flavour that... -
Fresh eating, and also makes a sweet delicate -
Out of stock
Eats well fresh, and also a lovely cooker, -
Out of stock
Catshead apple is an old English variety, the earliest reference to which dates from 1629. The name comes from the unusual shape of the fruit, which in profile resembles a cat's head. Grown in 18th and 19th Century England. Large, oblong-conical, irregular shaped fruit. Pale greenish yellow skin with russet dots. White, soft, juicy flesh. Cooks to a sharp, firm puree. -
Sweet, crisp, heaps of juice,
