17/07/2026
Sully's Cider will have the first of the bare-rooted apple trees for sale at the Braidwood Farmers' Market on Saturday. I am not sure how many varieties we will have tomorrow, as we are in the middle of digging, washing, bagging, and tagging. But, you can be sure there will be a good selection. I have listed below all the varieties that will be available over the next two or three markets. There are lots of rare and interesting varieties, some of which are only available from us.
Antoinette
A French cider variety believed to have originated near Rouen in Normandy, but also grown extensively in nearby Brittany. The trees are strong growing and upright and regularly produce heavy yields of good-sized green apples with red stripes. Antoinette can be used to make a single variety cider, or in a blend. High in sugar, it is one of the thirty top varieties recommended for making Calvados (Apple Brandy). Classed as a bittersweet, the juice is sweet and aromatic with a bitter aftertaste.
Pollination group 2
Harvest – late March to early April.
Belle Cacheuse
Synonym- Belle Cauchoise
A big bountiful and sweet apple of Norman origin. One from an elite cider apple collection raised Mr. Legrand of Yvetot in the 1860s. A versatile apple, its sweet flesh is good for eating, cooking, juicing or blending into a cider. They make fabulous Pies.
Pollination group 3
Harvest – March to April.
Brown Snout
Raised in Hereford UK by Mr Dent at Yarkhill, in the mid 1800s. A one time very popular cider variety due to its readiness to ferment without the addition of nutrients. It produces a mild, aromatic, bittersweet cider with rich colour, due to its propensity to oxidize quickly. Its name is due to a large patch of russet on the apple's eye. The trees are self-pollinating and prolific croppers. Late flowering is advantageous for missing an early frost. However, the fruit does require a low chill to set a full crop.
Pollination group 5
Harvest – March to April.
Claygate Pearmain
Discovered growing in a hedge by John Braddick og Claygate in Surrey. It was first exhibited by the Horticultural society in 1821. It has since gone on to receive many awards as a first class dessert apple. The fruit is light green, with an orange blush on the sunny side. It is often lightly russeted. The flesh is yellowish, crisp and juicy with a sugary aromatic flavour. The tree is hardy and bares abundantly.
Pollination group 2
Harvest – April.
Cornish Gillyflower
This apple is on the cockamamie side of unusual. Large and angular, dull green on the shaded side and streaked brownish red on the sunny side. This is a beautiful ugly apple. The yellow flesh is firm, rich and aromatic. One of the best dessert apples that money can't but – try finding one in the grocers. The tree is hardy a somewhat sprawling, and as the fruit grows on the tips of last year's growth, minimal pruning is advised. The name is 'Cornish' due to being discovered at the beginning of the 18th century, growing in a cottager's garden near Truro, Cornwall. The more idiosyncratic 'Gillyflower' refers to the apple blossom, which has the scent of cloves. 'Gilly' is derived from the French 'Girojie', meaning clove.
Pollination group 4
Harvest – April to May
Court Pendu Platt
An old European variety which some believe arrived in Northern Europe with the Roman Empire. It was first described around 1613, but is believed to be much older. An excellent dessert apple, finely fleshed, juicy and sweet. A strong grower and bares regularly. It is a handy tree for cooler climates as the late flowering will miss the early frost. Hence, in some regions it is known as the wise apple.
Pollination group 6
Harvest – April
Court of Wick
A very handsome little apple. Clear yellow, with a bright orange blush on the sunny side. Don't be fooled by is small size as this apple packs a punch, as its yellow flesh is tender, crisp and juicy with an intense rich flavour. It is one of the best and most valuable dessert apples and makes a first-class low tannin styled cider. The tree does well on all soil types and is an abundant barer. It is believed to have been raised in 1790 by nurseryman Mr. Woods, of Huntingdon in Somerset, from the seed of a Golden Pippin and latterly named after nearby Court of Wick.
Pollination group 3
Harvest – April
Cummy Norman
The origin of Cummy Norman is obscure and little recorded. Some say it was raised in the village of Cummy in Radnorshire, Wales. Yet, I know of no records of this village ever existing. The name 'Cummy' is most likely an Anglicised version of the Welsh word cwm, meaning valley. It is probably the same variety as the Comey Norman, now considered lost, listed by British pomologist Robert hogg in his 1884 edition of 'The Fruit Manual' as a Herefordshire cider apple, largely grown in South Wales. To complicate matters more, Comey Norman was also once known as Murdy, a name derived from the village of Mardy (Maerdy in welsh) in Monmouthshire. This, once forgotten, small bitter-sweet cider apple was re-discovered by Bulmers of Hereford, who found it a useful contributor to their commercial cider production. Our Cummy Norman variety was recently confirmed by DNA fingerprinting to be the same variety as is held in the UK's National Fruit Collection. I have no idea of how it got to Australia?
Pollination group 3
Harvest – March to April
Dabinett
Often mistaken as a French cider variety, Dabinett, pronounced Dab-in-et not Dab-in-ay, is the quintessential English, late harvest, bitter-sweet cider apple. It is widely grown in all the British cider regions for its quality and cropping reliability. It is probably the most reliable cropper of all the British cider varieties and makes a first quality bitter-sweet cider. Dabinett has been around since the early 1900s when it was found by a farmer named William Dabinett growing wild in a hedge in the Martock-Kingsbury area of Somerset.
Pollination group 5 to 6
Harvest – April to May
Egremont Russet
In Wales, it was tradition to receive a shriveled russet apple in your Christmas stocking. Yet this style of apple (having a brownish rough skin) has, unfortunately, become unpopular in recent years. Russets tend to be sweeter, nuttier and less juicy than their counterparts, and when stored until the skin crinkles, they become even sweeter and almost raisin-like in flavour . The Ergremont Russet is by far the most common russet still grown in the UK. The tree is a regular cropper of good-sized fruit. It was first listed in Scott's Nursery catalogue in 1872 and is believed to have been raised by Lord Egremont at Petworth, Sussex.
Pollination group 2
Harvest – March to April
Fenouillet Gris
One of a group of varieties native to Anjou that all have an aniseed flavour. Fenouilette is French for fennel. It is an ancient variety, first recorded as Espice d'hiver (Winter Spice) as far back as 1608. The fruit is sweet, fully russeted and golden, with crisp, fine-grained flesh. It is primarily a dessert apple, but has also proved useful in cider making.
Pollination group 2
Harvest – March to April
Reidsdale ?
A fabulous cooking apple found on a property in Reidsdale. At first, we thought it was a Hawthornden, a famous old Scottish apple. But, DNA fingerprinting has disproved it to be so. However, they do have some common markers suggesting that there may be a relationship to the Hawthornden. More research is needed to confirm an identity. It could possibly be a lost variety. Whatever the name, it is a first-class cooking apple, particularly for apple pies and sauces.
Pollination group 3
Harvest – April
Huonville Crab
A striking red-fleshed apple from Tasmania. It is believed to be a cross between a red crab apple and a dessert apple. Some Huonville locals believe that the original tree was brought to the district from Spain. The fruit is deep red both inside and out, making a striking addition to any platter. The flavour is a little sharper than most dessert apples, but it loses its acidity in storage. Huonville Crab can also be useful to blend a richer colour into a cider. The tree is fast-growing and produces heavy crops regularly. Ruby red blossoms and burgundy leaves make for a stunning tree in the spring.
Pollination group 3
Harvest – April to May
Golden Harvey
An ancient variety that probably arose in Herefordshire over 400 years ago. Its name is derived from the bright yellow colour of its flesh. In a warm summer, the fruit is exceedingly rich, with a powerful aromatic flavour and is without doubt one of the best dessert apples available. Due to its high sugar content, Golden Harvey is also well regarded for the press and still. In fact, if you want to make a very strong cider, Harvey is your man. In some areas, it is known as the 'Brandy Apple', its cider being a popular base for distillation. The tree is hardy and is an excellent bearer.
Pollination group 2
Harvest – April to May
Kandil Sinap
A long lantern shaped variety of Crimean origin, with 'Kandal' meaning lamp in Crimean, and Sinap the town where it originated. In the 18th century, Kandil Sinap apples were one of the most prized varieties of Crimea with many tons exported to Moscow and St. Petersburg. Fruit cultivation, was a guarded secret amongst Crimean families, with cultivation knowledge passed from generations to generation. Kandil Sinap apples were so revered for their flavour, that many regarded them as valuable as gold. Sometime during the 18th century, the cultivar quickly faded from the markets due to a combination of Crimean deportation into central Asia, post-war fruit tree taxes, and newer, modern fast-growing European varieties replacing the slow-growing Kandil Sinap.
Pollination group 3
Harvest – April to May
Cox's Orange Pippin
The most esteemed of all English dessert apples, the Cox's Orange Pippin has a pear-like pretense. Its fine-grained, yellow-white flesh starts off crisp and juicy, mellowing to soft and melting in storage. The flavour is aromatic and complex with pear-like esters and hints of cherry and anise. It is one of the few apples with an audible indication of ripeness. Shake them and when they rattle they are ready to eat. They do grow slowly in certain conditions and are susceptible to scab, mildew and canker. But, on the upside, they do crop regularly.
Pollination group 3
Harvest – March to April
Kidds Orange Red
Developed in New Zealand by J H Kidd from Cox's Orange Pippin X Delicious. One of the very best eating apples grown commercially in New Zealand. Sweet, aromatic and slightly vinous, with the firm, fine textured flesh of the Cox's. The trees are vigorous and produce spurs freely, which result in heavy crops of medium to large fruit. It is rumoured that the only reason that Kidd's Orange Red did not take off worldwide was due to the inconsistency of the size of its fruit. Flavour and beauty were obviously less of a concern.
Pollination group 3
Harvest – March to April
Kingston Black
Arguably the best balanced apples for making a single variety cider. First grown in Kingston St Mary in Somerset, the inhabitants there simply called it the 'black apple'. The flesh is of the purest white, adulterated around the edge by a red bleed from the black-red skin. The flesh is soft and juicy, perfectly balanced with acid and sugar, to create an apple that is as nice to eat as it is to ferment. The trees are slow to grow under some conditions and are susceptible to canker. They crop heavily Every second year.
Pollination group 4
Harvest – April to May
Lord Nelson
This produced the largest apple we have grown. Coming in at a whopping 958g. The variety is a true ‘Currency Lad’. Created in Australia from English parents. Lord Nelson was first selected by an Australian fruit grower in the early 1800s from a large sport of the Kentish Fillbasket. Up until the end of World War 1, it was known as one of the best cooking apples available at the Sydney markets. The flesh is creamy white, acid and highly flavoured. Cooks to purée. Makes wonderful pies and sauces.
Pollination group 3
Harvest – April to May
Opalescent
A vigorous tree that produces heavy crops of large apples, which can result in a weeping form in older trees. Traditionally, Opalescent was a cooking apple. However, its flavourful, sweet and tart balance means it is often chosen for eating fresh, although its size can make it difficult for one person to get through. It was raised from a seedling by George M. Hudson in Barry County, Michigan in the 1870s, originally calling it Hudson's Pride of Michigan.
Pollination group 3 to 4
Harvest – April to May
Pine Golden Pippin
A top class dessert apple, thought to have arisen in the North of England or Scotland in the early part of the 19th century. It was first recorded in 1863 in a catalogue of a nursery owned by Thomas Rivers. Pine Golden Pippin has a distinct pineapple flavour, with a hint of resin. The flesh is yellow-white, tender and juicy. The trees are hardy, moderately vigorous and produce good crops.
Pollination group 5
Harvest – April
Snow Apple
A small, bright red apple, with pure white flesh. Hence, the Australian synonym of 'Snow Apple' or 'Snowy'. Tender and delicate, with a pleasantly sweet, vinous flavour, they were tremendously popular in Australia in the 1960s and 70s as a 'lunch box' apple. Elsewhere, they are mostly known by the much older names of 'Fameuse' or 'Pomme de Neige'. It is believed to be of Canadian origin, introduced by French settlers in the 18th century. The trees are hardy, relatively small and produce good crops.
Pollination group 2
Harvest – March to April
Red Gem
Aka: Red Granny Smith, Batt’s Seedling, Murray Gem
A top quality Australian apple raised in the early 1960s at Dwellingup, West Australia, from a Granny Smith pollinated with Jonathan. In some ways, it has improved on both its parents. It has creamy white flesh, firm and tender with less acid than a Granny Smith. Keeps well, but never really took off commercially because it is susceptible to deep scald in storage. Bright red over a yellowish-green background, Red Gem apples live up to their name in the autumn sunlight.
Pollination group 4
Harvest – March to April
Bramley's Seedling
A handsome and famous old cooking apple from Southwell in Nottinghamshire. Big, tart and flavourful, as cooking apples traditionally should be. Long living, the trees grow large and spreading and regularly produce a glut of fruit. In a pie they cook to a golden fluff, but are also good for tarts, sauces and jellies. Raised as a seedling, in the Garden of Mary Anne Brailsford some time before 1813. DNA testing has revealed that Brailsford's tree has the recently rediscovered ‘Rymer’, ‘Northern Greening’, and the very rare ‘Drap d’Or de Bretagne’ in its linage. Mathew Bramley purchased Mary Anne Brailsford's cottage in 1846, when he introduced the variety to nurseryman Henry Merriweather. It eventually became the most successful cooking apple in the UK.
Pollination group 3
Harvest – April
Blenheim Orange
An old British favourite, most probably raised in the mid 18th century by a gardener called Kempster, from Woodstock in Oxfordshire, although it was not recorded in a nursery catalogue until 1818. Kempster's cottage garden was but a stone's throw from Blenheim House, the seat of the Duke of Marlborough, hence the name change from Kempster's Pippin to Blenheim Orange. It is a large handsome apple with a yellow base, covered in a dull red, and streaked with a deeper red. Giving it an overall orange appearance. Blemheim Orange is a highly esteemed apple for both dessert and culinary use. The trees are good, strong growers that bear regularly with a biannual tendency.
Pollination group 4
Harvest – March
Teint Frais
Literally translated, Teint Frais means 'Fresh Complexion'. A name derived from a striking salmon pink blush on the sunny side of the apple. It is an old French variety originating from the Quimperle region of Brittany, where it is still well regarded for cooking, eating and cider. The flesh is white, fine-grained, firm, and acid. The fruit can be stored for 4 to 5 months in the right conditions. It is best for eating after an extended period of storage. Teint Frais apple trees are hardy and well adapted to cold regions.
Pollination group 4
Harvest – April to May
Twenty Ounce
Originating in New York in the 1840s, the Twenty Ounce became one of the premier cooking apples of the region. So, if you want to make an authentic all-American apple pie, this is a good place to start. The name comes from the impressive size of the fruit as they can, under the right conditions, exceed 20 ounces (over half a kg). Care is needed in the first few years of cultivation, as the fruit can sometimes be too large for the branches to hold. Thinning is recommended until the tree has reached a good size. The flesh is mild in flavour, tart and firm.
Pollination group 3
Harvest – March to April
Tremlet's Bitter
A deep red conical apple raised in the Ex valley, Devon, about 1880. Very much a cider variety, full flavoured and loaded with hard tannin. When made into a single variety, the resulting cider has the unique flavour profile of green fruit and smoked meat. However, it is probably best used in a blend to add a little umph to a mediocre base. The trees can be slow growers at first, but after 2 to 3 years they will crop heavily every other year biannually.
Pollination group 1
Harvest – March to April
Worcester Pearmain
A premier dessert apple, much cherished in the United Kingdom. Its creamy white, tender flesh has an intense strawberry flavour, with hints of pear drops. The tree is upright spreading and crops regularly. Its distinctive almond buds open up to a striking white blossom. It arose with a market gardener called Hale in Swan pool, near Worcester, when he selected a Devenshire Quarrenden seedling that had crossed with an unknown variety. Local nurseryman Richard Smith presented it to the Royal Horticultural Society in 1875, when it received a first class certificate.
Pollination group 3
Harvest – February to March
Yates
An American variety raised by Matthew Yates around 1844. A red apple with cream-coloured flesh that is often stained red from the skin. Its sweet aromatic flavour has made it a popular dessert fruit in the US, where it is also favoured for apple juice. It can also be useful to add to a blend in cider making. The trees are vigorous and crop heavily, although the apples can be a little small if not thinned. Good for areas with a mild winter as it can tolerate a low chill.
Pollination group 3
Harvest – May to June
