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CIDER APPLES
Also called 'spitter apples' have bitter tannins and are more acidic than regular eating apples with a dry flavour. The acidity and tannins make these apples not very palatable for the tongue, hence name 'spitter', owever, they are perfect for making cider, a popular drink.
BELLE CACHEUSE (Scion)
(Malus domestica) French heirloom. Large fruit used mainly for cooking & sweet cider.
$10.95
BROWN SNOUT (Scion)
(Malus domestica) Small green apple with sun blush & bitter, astringent flavoured fruit. Firm & spongy flesh.
$10.95
BROWNS APPLE (Scion)
(Malus domestica) English variety dating back to 1920 & originating from Devon. First discovered by Mr Hill, a cider maker and nurseryman of Stavert
$10.95
FRENCH CRAB (Scion)
(Malus domestica) French heirloom transported to England at the end of the 1700's. Also known as 'Winter Greening' and 'Green Cheese'. A very late,
$10.95
GOLDEN HARVEY (Scion)
(Malus domestica) English heirloom from Herefordshire dating back to 1600's. First introduced onto the market in the 1880's by Michael Landy. Firm,
$10.95
HUONVILLE CRAB (Scion)
(NOT TO SA) (Malus spp.) Originating from Huonville, Tasmania. Truly amazing apple with scarlet red skin & red flesh. Small fruit with a sweet tar
$10.95
