Cider/Perry Favourites

History: Arkansas Black originated, as its name implies, in Arkansas sometime in the mid to late 1800s although there are conflicting opinions on who exactly discovered it. Some say John Crawford developed it in the 1840s, others believe DeKalb Holt developed it at his brother's nursery in the 1870s, and another account claims John Braithwaite found it growing in his orchard. Regardless, this unique looking apple eventually became the most popular apple in the state until a bad codling moth infestation followed by the Great Depression devastated commercial orchards. Despite this heavy blow, it is still a popular apple in backyards and small-scale orchards.

Why We Grow It: Arkansas Black produces a unique fruit that is a dark purplish-red that at times almost looks black. Fresh off the tree the fruit is hard and fairly acidic, but it softens and sweetens in storage and develops a more pronounced spiced flavour. It is good for pies, sauce, and cider and the fruit stores quite well! The tree itself is fairly disease resistant as well.

History: This unique apple, orangey-yellow-red undertones with russet over top, originated in the UK in the 1700s and has remained popular for over two centuries. There is some debate whether it was raised by a Dr. Ashmead or a lawyer named William Ashmead. 

Why We Grow It: This Old World English apple has stuck with us thanks to it's unique flavour: nutty with notes of pear and spice. Fantastic fresh off the tree, and also in cider blends, Ashmead's Kernel mixes well with Cox's Orange Pippin.

History: This classic American cooking apple was discovered by chance around 1740 in Massachusetts. It was eventually brought to the attention of a Col. Baldwin, after whom the variety was later named, who helped to spread it further. By 1850 this was one of the most commonly grown apples in the US, although its popularity began to decline by the 1900s, exacerbated by a terrible winter in 1934 that wiped out a significant number of trees. Despite this, Baldwin is making a bit of a comeback and a monument to this apple still stands in Wilmington, Massachusetts, around where it was discovered.

Why We Grow It: Baldwin apples produce large, greenish-yellow and maroon fruit with firm, sweet flesh that maintains its shape and crispness when cooked. The fruit produced in our test orchard has been attractive and blemish-free.

For the most up-to-date information on this cultivar, see Claude Jolicoeur's website here!

History: Well-known Quebec cidermaker Claude Jolicoeur discovered this variety as a chance seedling growing on his property. The fruit is bitter with a banana-like aroma, and was therefore given the name Banane Amère (translated from French as 'bitter banana'). 

Why We Grow It: Despite its inedible nature, Banane Amère is an excellent cider apple and produces a bittersweet juice. It shares some characteristics with the popular cider variety Yarlington Mill but tends to ripen better in our climate.

History: Although its exact origins are unclear, it is believed that Barland comes from Bosbury in England. It was already well known by the late 1600s and its perry was believed to have medicinal properties. This perry pear has stood the test of time and is still widely grown in the UK.

Why We Grow It: Barland remains one of the most popular perry varieties. This bittersharp perry pear can be made into a good single-variety perry or added into blends.

History: Barnet's history is somewhat of a mystery although we know it likely originated in Gloucester, England in the 1800s and was distributed by the Long Ashton Research Station in the 1900s. It is a traditional perry pear that is known by many names including Barn, Brown Thorn, and, adorably, Hedgehog. The last name is speculated to come from the fruit's resemblance to baby hedgehogs (aka hoglets) nestling in the grass.

Why We Grow It: Barnet produces small, brown russetted fruit that are quite juicy. The juice is quite mild since it is low in both tannins and acidity, making it a good choice for adding to perry blends. The ripe fruit is easily shaken from the tree for ease of harvest.

History: Bedan des Parts is a French cider apple from Normandy that originated in the 1800s. It is still a popular cider apple in the area today.

Why We Grow It: The continuing popularity of this apple is due to the good quality bittersweet juice it produces that blends well with other varieties. Although a late bloomer, it is quite a heavy cropper. 

History: This apple was discovered as a chance seedling in 1856 in Boskoop, Netherlands where it has remained popular ever since. 

Why We Grow It: Here's one for those of us who love some sharpness in an apple. With its sharp taste and large, greenish-red fruit, this apple is still popular at farmer's markets throughout Europe for both fresh eating and cooking (keeps its shape). It has value as a sharp in hard cider blends as well.

History: A traditional French cider apple grown in Normandy, it is one of the varieties approved by the Appellation d'Origine Contrôlée for use in cider production in the region.

Why We Grow It: This apple produces an aromatic, bittersweet juice that can be used in cider and apple brandy. Although it only bears fruit every other year, it produces a considerable crop in a single season. It is also a great pollinator for other varieties due to its long blooming time.

History: Blakeney Red (aka Circus pear, Red pear, and Painted Lady) is believed to have originated in the English village of Blakeney, its birthplace and the prominent red blush on the fruit earning it its name. It may have been originally planted sometime in the 1700s but became better known starting around 1830 and was the most widely planted perry pear. It is still popular in the UK today and is gaining attention in North America as well. A yellow dye can also be made from this variety and it was used to dye khakis for British soldiers during WW1. 

Why We Grow It: This perry pear produces small to medium yellow fruit with red blush and some russet. For those interested in perry, it's hard to ignore this variety's long history, although its quality can vary based on growing conditions. 

History: The history of Blenheim Orange is a bit muddled depending on your source. We know it was discovered by George Kempster (either a baker, a tailor, or a basket weaver depending on who you ask!) in England in 1740 and it was originally named Kempster's Pippin. Some say he found it as a seedling growing along a wall of Blenheim Palace while others claim he grew it in his garden located near Blenheim, England. It was later renamed to Blenheim Orange in the early 1800s, likely when it was sold commercially through nurseries. This variety has many other names, including: Beauty of Dumbleton, Blooming Orange, and Northwitch Blenheim. The tree itself is also known for its sturdy wood and it was at one time popularly used to make railway cogs.

Why We Grow It: These large, somewhat flat apples feature orangey-red stripes over yellow skin with some russet. The fruit is good for fresh eating with a nutty taste and is quite nice when paired with cheese. It is also great for cooking and makes a stiff purée. The tree is highly vigorous but can be slow to come into production, although it has heavy crops once it does.

History: Bramley's Seedling was first planted in the UK in 1809 by Mary Ann Brailsford-Trump and was later named after the butcher who bought the property. Long considered the definitive British cooking apple, Bramley's Seedling is celebrated with its own festival, a plaque, and a commemorative window that was installed on its 200th anniversary. The original tree is still growing where it was planted over 210 years ago.

Why We Grow It: With its strong flavour and acidity, this apple is hard to beat when used for cooking, although the fruit doesn't hold its shape as well as other varieties. The fruit is large, greenish-yellow with orange flush and broad red stripes and store all winter. The trees are quite hardy and heavy croppers.

History: Brettacher Sämling (sämling meaning seedling in German) originated as a chance seedling on a farm in Brettach, Germany in the early 1900s. It is possibly a descendent of the French cooking apple, Lebel. It is known for its excellent storage qualities and is still grown commonly in parts of Germany.

Why We Grow It: Brettacher Sämling produces large, juicy apples with a sweet-tart fruity flavour that has a hint of spice. The apples, green with a red blush, are best enjoyed after being stored for two months. They are fairly versatile, also considered suitable for sauce and juice/cider. Compared to other apple trees, this variety is relatively low maintenance and only requires a hard prune every two to three years. 

Photo credit: Sven Teschke 

History: Brown Snout was discovered on a farm in the UK in the mid-1800s. Its name comes from the brown russet around its calyx. H.P. Bulmer, a cider-making company, further propagated and spread this apple in the UK where it is still used today.

Why We Grow It: This medium bittersweet cider apple has small, uniquely coloured fruit that are sweet, slightly astringent, medium-tannin, and have low acidity. 

History: Brown's Apple was discovered in Devon, UK, in the early 1900s and is considered a traditional English cider apple. It remains quite popular in the area.

Why We Grow It: This traditional variety boasts cold-hardiness and a resistance to scab. It is great for making cider thanks to being simultaneously high in both acid and sugar, an uncommon feature in most apples. Brown's Apple presses to a fragrant, vintage quality juice.

History: Bulmer's Norman was imported from Normandy, France to England in the early 1900s by the cider making company H.P. Bulmer. This variety didn't even have a name when it arrived but quickly grew in popularity for use in making cider. This apple has since fallen out of the limelight and is primarily used for grafting other varieties onto its sturdy trunk. 

Why We Grow It: Although less popular these days, this variety boasts vigorous growth, decent disease resistance, and a surprising tolerance for cold. This conical, green apple produces a bittersweet juice and is high in tannins.

History: This apple was developed in New York in 1974. It has never achieved major popularity but remains a curiosity due to the deep red colour of its skin which causes the flesh inside to become stained pink.

Why We Grow It: Along with its visual appeal, this apple boasts a sweet, sub-acidic flavour that makes it suitable for both fresh eating and making cider. Although these apples don't store well, the fruit hangs onto the tree for three weeks which helps to keep it available a little longer.

Picture of Burgundy apples on the tree courtesy of Shannon McInnis

History: Calville Blanc d'Hiver was discovered in France and first documented in 1598. It spread to other countries and was even grown by Thomas Jefferson in Monticello.

Why We Grow It: Known for its rather misshapen and lumpy appearance and the odd red splotches on its green skin, this apples exterior belies a strong, sweet-sharp flavour that makes it great for fresh eating, cooking, and cider. Some claim it rivals Bramley's Seedling as one of the best cooking apples with the added benefit that, unlike Bramley's, it holds its shape when baked or cooked. It is also boasts a high Vitamin C content.

History: This vintage quality cider apple is believed to have originated near Martock in England. This apple is so old it's not entirely certain when exactly it was first discovered, with estimates ranging from the 11th to 14th century. 

Why We Grow It: This lesser-known apple is bitter with high acid, featuring a fruity flavour with a bitter aftertaste that is great when made into cider on its own or when mixed into a cider blend. 

2026/2027 Staff Favourite

Chestnut is Steph's favourite this year! When reflecting on it, Steph said, “Every year I seem to discover a new (old) apple to marvel over, and most recently, Chestnut has stolen my heart. An unassuming little fruit with a unique netting of russet over its cheery yellow-blushing-red skin. Bite in and enjoy the classic nutty, sweet-tart russet taste with crunchy dense flesh at least a month before most other russets are ripe. In sum, an excellent early season russet worthy of any orchard.” 

All Staff Favourites are 20% off. The Staff Favourite Discount cannot be combined with other quantity discounts.

History: Chestnut crabapples were bred at the University of Minnesota in 1949. They are one of about thirty varieties that have been produced by the university's breeding program since it started in 1888. 

Why We Grow It: The rosy-red Chestnut crabapple produces fruit that is unusually large for a crabapple with a nutty taste. Unlike other crabapples, it is sweet enough to eat fresh and can be used in cider while still being good for traditional crabapple recipes such as making jellies. 

History: Chisel Jersey is believed to have originated in Martock, England in the 1800s. It spread little outside the immediate area for about a century but during the mid-1900s this apple became quite popular in commercial cider orchards. It has, however, lost some of that renown today despite being an excellent cider apple.

Why We Grow It: With small, green fruit featuring a striped red flush, this bittersweet cider apple is highly recommended in England as well as in Canada. It is high in tannins and sugars but low in malic acid and makes a great cider apple.

History: Cortland apples were first bred in 1898 by Cornell University in New York and introduced in 1915. Since then, they have become one of the top fifteen apples in the US and Canada, although the majority are still grown relatively close to the university where they originated. Cortland Nova Red is a redder sport of the original Cortland apple, making a more attractive fruit for those who value red apples.

Why We Grow It: Cortland is a sweet apple with crisp, juicy flesh. It is great for applesauce or drying as the flesh is slow to brown. The fruit keeps until Christmas under home storage conditions although the crispness and flavour does fade over time. This variety crops well annually and makes a good pollinator for others. The redder skin on this sport is quite attractive!

History: Cortland apples were first bred in 1898 by Cornell University in New York and introduced in 1915. Since then, they have become one of the top fifteen apples in the US and Canada, although the majority are still grown relatively close to the university where they originated. While there are different versions of Cortland available with features such as redder skin, we are happy to offer the original!

Why We Grow It: Especially with older, popular varieties, we are always happy to offer what is, to the best of our knowledge, the original strain. Cortland is a sweet apple with crisp, juicy flesh. It is great for applesauce or drying as the flesh is slow to brown. The fruit keeps until Christmas under home storage conditions although the crispness and flavour does fade over time. This variety crops well annually and makes a good pollinator for others. 

History: Cox's Orange Pippin was first grown in England in 1830 and was named after the retired brewer and horticulturalist who first bred it, Richard Cox. Its excellent flavour has earned it a spot as one of the best fresh eating apples in England where it has remained popular ever since. In fact, it still accounts for over 50% of fresh eating apples grown in the UK today. Despite its reputation, it is seldom grown commercially in North America due to its precocious nature and susceptibility to many common apple diseases.

Why We Grow It: This apple's reputation is hard to ignore with its sweet, subtle, aromatic flavour and attractive orange-red skin. Not only is it good for fresh eating, it is also popular in cider blends.

History: Cripps Pink was developed by John Cripps at the Western Australia Department of Agriculture in 1973 as a cross between Lady Williams (an Australian variety) and Golden Delicious. The successful result was introduced to the market in 1985. In just ten years, Cripps Pink became an extremely popular variety and over a million trees were planted in Australia alone. This variety remains popular in many countries around the world. This apple is also known as Pink Lady which is its brand name when the fruit meets very strict criteria for quality.

Why We Grow It: Cripps Pink has a refreshing honeyed sweet-tart flavour that makes it great for fresh eating, baking, and cider. The lovely fruit, yellow with a pinkish-red blush, is slow to brown and also stores exceptionally well.

History: Dabinetts are an English cider apple named after William Dabinett who happened to find this variety growing in a hedge in the early 1900s. Since then the apple has become quite popular for use in making cider.

Why We Grow It: These smallish apples with speckled red skin produce a high-quality juice which can be used in single-variety ciders or blends. Dabinetts are classified as a bittersweet, are very resistant to scab, and are a reliable cropper.

History: Dolgo is a variety of Siberian crabapple (Malus baccata) that originated in Russia. Due to the slightly elongated shape of the fruit, this variety was named 'dolgo' which means 'long' in Russian. They were brought to the United States by N. E. Hansen around 1897.

Why We Grow It: Dolgo is a classic crabapple with a vibrant flavour, very tangy and delicious right off the tree in the heat of summer- as refreshing as lemonade! The bright red fruits are about the size of small plums. These apples are excellent for making jelly or as a unique addition to a cider blend. Along with being exceptionally cold hardy, the trees themselves are quite pretty and are often planted ornamentally.

History: Domaine apples originated in France some time before the 1900s. In the Pays d'Auge region in Normandy, Domaine is one of the 13 cultivars prized for making hard cider (included in that 13 are Fréquin Rouge and Noël des Champs, which we also have available). This apple was brought to the United States in 1949 but remains relatively unknown outside of its country of origin.

Why We Grow It:  This bittersweet cider apple is high in tannins, low in acidity, and contains a moderate amount of sugar. Although not great for single-variety ciders, it can be an excellent addition when used in cider blends.

For the most up-to-date information see Claude Jolicoeur's website here!

History: Douce de Charlevoix (translated from French as 'sweet Charlevoix') was discovered by Claude Jolicoeur in a Quebecois village in the county of Charlevoix in the 1990s. He has since dubbed it a 'first class early cider apple' and in 2015 a cider blend using 40% Douce de Charlevoix won a bronze medal at the GLINTCAP competition. 

Why We Grow It: This apple is quite attractive with orange-red stripes across green skin and makes an excellent juice with a notable bitter taste. In general this apple has medium tannins, some sweetness, and very little acidity. The tree itself is also quite vigorous and hardy.

History: Egremont Russet first emerged in Britain in the early 1870s and has remained popular ever since. Even today, it is the third most common apple grown commercially in England. 

Why We Grow It: Although the russet, a thick rough skin, coating this apple can be an acquired taste, there is a reason this apple has remained so popular. The fruit itself is an attractive gold dotted with yellow and it has an excellent sweet, nutty flavour. They are delicious fresh, when used for cooking, and in ciders. The trees are known for producing good, regular crops.