Our apple varieties

An old traditional English cooking apple, the name coming from 'to coddle' meaning to cook slowly and gently.  These apples only need slow cooking to become soft and tender.

They are large green skinned apples with white flesh.

Another traditional Devon apple from the Tamar Valley, where the River Plym provides much of the border between Devon and Cornwall.

The large green apples mature later and keep well.

A modern red skinned dessert apple.

The variety was developed by Hugh Ermen in Kent from Golden Delicious and Discovery.

Another new red skinned dessert variety with pink tinged flesh.

A cooking variety bred from a tree in an orchard Poltimore Barton, Farway, near Exeter.

Large mid to late season apples.

Another traditional local variety, producing large cooking apples with a slight pineapple taste.

Raised by George Pyne in Topsham, near Exeter and named after the village of Upton Pyne near Exeter from where his family originated.

Ashmead's Kernel is an old fashioned russet variety dating from the 1700s.  Although not considered an attractive looking apple, it has remained popular because of its distinctive taste with a hint of the flavour of pears. 

It is versatile and can be used as an eating or cooking apple.

It is also one of the varieties taken to the New World by the first settlers, and has established itself both sides of the Atlantic.

Another traditional local Devon variety and a dual purpose apple, also good for cider making.

It has many other local names including  Ploughman, Coalbrook, Marrowbone,  and Thomas Jeffreys .  Planted widely  in gardens across Devon and Somerset, it is also known as  the 'Cottage Apple'.