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Old French bittersweet variety. Green yellow fruit, sometimes with a pink blush. If allowed to ripen fully in Oregon’s hot summer climate, will attain high sugar level and bitter tannins will mellow. If you’re hoping to make a keeved (or similar) cider, which retains some residual sweetness and balanced sweet tannins, this apple should be in your blend.
One of the great “sharps”. Highly aromatic, juicy apple with high sugar + acid levels. Wonderful to eat fresh and perfect in cider. Very old English variety. Keeps long. First time you taste it fresh you’ll be stunned.
Mid season pear with good acid and tannin. Vigorous tree. Small fruit.
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Dutch heirloom. Very large apple. Very sharp juice makes it an excellent blender for low-acid bittersweet apple juice. Ripens early mid season. Top quality culinary apple. Think apple tarts
Very reliable mideason pear. Crisp flavor. Mildly acidic
British bittersweet variety. Turns yellow as it ripens and bears the distinct brown nose (snout) making it unmistakable. Juice is dark and rich. Becoming a standard in the Northwest.
This traditionalsharp British cider apple is loaded with lemon-like acidity and deep honey flavors (if you let it ripen). Just a touch of astringency makes it capable of single-variety cider, but it is best (in our experience) for adding freshness and honey when blended with late bittersweet apples that score high on caramel-butterscotch notes. Apple turns a brilliant deep red when ripe. Tree is vigorous but sets a heavy crop almost too easily and needs thinning management when young.
Early season British bittersweet with French ancestry. Very juicy for a bittersweet. Ripe fruit has strong tropical notes — pineapple and mango. Bitterness will mellow sharply if fruit is allowed to ripen all the way to deep spotted yellow. Highly underrated apple in the UK, but results in Oregon have been promising.
Astringent and fruity pear with good acidity. Yellow green fruit that doesn’t rot as quickly as many pears. Tree is of medium vigor