The Range of Fruits
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Early Season Apples
Mid Season Apples
Mid/Late Season Apples
Cooking Apples
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Mid Season Apples

Mid Season Apples

Varieties which mature in March are full of flavour and health. They can be stored for some weeks.

Early March

Autumn Pearmain
This apple is prettily flushed and russeted, with a cream flesh. It has a quite rich taste and is rather dry but is an excellent old variety. It has long been cultivated, with records dating back to the late 1500s in England. Useful both for eating and cooking.

An apple with deep red skin, crisp, sweet tender and juicy. A small to medium sized apple, brightly flavoured. Originating in Victoria around 1909, it is quite prolific and and a fair keeper.

Peasgood`s Nonsuch
This variety is a large exhibition type apple. Skin is yellow, striped with an orange red flush. Raised in 1853 by Mrs Peasgood in Lincolnshire, UK, this apple was described as `one of the most handsome apples in cultivation` in 1872. It has a brisk, yet tender and juicy taste when eaten fresh and it is excellent in Some advise this one in salads. It is a very good baking apple and also makes a tasty puree with a spicy flavour.

A medium sized, early sport of the Red Delicious family. The flesh is crisp and juicy. This sport originated in southern Queensland. An excellent eating apple when ripened on the tree.

Mid - Late March

Alexander is a large apple with brilliant orange to rosy red coloured skin. It is quite a  sweet variety, slightly scented, juicy and tender. It has first appeared in Ukraine in the 1700`s and was quickly spread trough Europe. Its named after Emperor Alexander I by growers around Riga on the Baltic, who sent the fruit every year to Russian court. It is still esteemed in Sweden, France and Alma Ata Good for eating fresh. Cooks to a delicious juicy ‘lemon’ puree. 

Belle de Boskoop
This medium to large dual purpose apple with a yellow russetted skin. Its flesh is firm and brisk, yet quite juicy. The apple is quite aromatic and is a good keeper. It was discovered in 1856 at Boskoop in the Netherlands, apparently a bud sport of the Reinette de Montfort. It cooks to a fluffy golden yellow and it makes a delicious golden puree.

Blenheim Orange
This is a large beautiful looking apple, with the skin orange blushed, a little striped and russeted. It is crisp and briskly sweet to eat.  It is a fair keeper This very famous apple raised at Blenheim Palace, Woodstock, near Oxford in 1740 and scions were exported to north America in 1820.  Particularly good when eaten with cheese. It has been traditionally used for `Apple Charlotte` as it cooks to stiff puree and tends to keep its shape.

The apple is usually round and large in size, quite bright red in colour. It is crisp, juicy and sweet, with a flavour akin to the Jonathan. First arose in Batlow, N.S.W., in 1950
as a seedling from a Jonathan apple. The tree is apple scab resistant and very dependable cropper. Excellent for fresh eating, in salads, , for apple sauce and for drying. It can hang on the tree when mature for quite some time, without any loss of quality and after picking it stores well.

Campbelltown Russett
This apple is large in size with a dark yellow/brown russetted skin. The flesh is yellow with a tinge of green. It is sharp to taste but also aromatic. Originated in Tasmania, in the 19th century in Campbelltown. It ripens earlier than most russets.

Crimson Crisp
This is a medium sized apple with as a red blush over pale yellow to cream background skin. The flesh is creamy white, juicy and moderately firm. Flavour is quite mild. A newer variety which was produced at the Rutgers Fruit Research Centre in New Jersey, USA. Has good disease resistant characteristics.

Cox`s Orange Pippin
The apple is a dull orange red in colour. But it has a uniquely rich and complex flavour – spicy and honeyed. For the English, it is deliciously sweet, tender and crisp and considered to be the best dessert apple in the world.  When fully ripe in England, the apple pips rattle inside. In the hot and dry Australian summers it is a difficult variety to grow. This apple from the pippin group was raised by Richard Cox in around 1825 and so named the Cox’s Orange Pippin.

Geeveston Fanny
This is a small to medium sized apple, with a  pretty red flush. It is crisp, sweet and aromatic when eaten fresh. The apple comes from
Geeveston in Tasmania, first growing in an orchard of James Evans in 1880. Described as one of the prettiest apples to originate in Australia. Very flavoursome when eaten fresh; can be cooked.

Golden Delicious
This well known medium sized apple fruit is crisp, sweet and juicy. At best, it has a honeyed taste and is ‘rich in perfume’ when it is left on the tree to ripen, building sugar content and flavour. The Golden Delicious was arose in1890 in Clay County, West Virginia as a chance seedling from the Grimes Golden. It is now one of the most widely grown apples around the world and it is the main variety grown in the Loire and Rhone valleys of France. It has been used as one parent in many apple breeding programs of recent times. Lovely, crisp and juicy when eaten fresh off the tree. When cooked, it keeps its shape and has a very light flavour. Good for dried apple, apple juice and

Jonagold is a large, round apple with, yellow to red blushed skin. It has a creamy white flesh with superb flavour. It is a cross between the  Jonathan and Golden Delicious, in 1968 by New York’s Geneva Experimental Station.  A good all purpose apple, for fresh eating, good in salads, for apple pies, baked apples and for apple sauce

The apple is medium sized with a red flushed skin. It’s flesh is firm, juicy and sweet with refreshing acidity.
Jonathan was first identified in 1826 growing on a farm in Woodstock, Ulster County, New York. It was named it after Jonathan Hasbrouck, who had drawn attention to the tree growing amongst rough scrub. It has an excellent flavour for eating and is valued for apple sauce and apple pies.

Kidd’s Orange Red
This apple is medium in size with a red somewhat russetted skin. It has a crisp, juicy and sweet taste. It is strongly aromatic but needs plenty of autumn sunshine to build up its flavour. It was bred as a cross between the Cox’s Orange Pippin and Golden Delicious, in Greytown New-Zealand in 1924. Excellent eating apple.

Lord Lambourne
The fruit is medium-sized and with a bright orange/red flush. It is cross between the James Grieve and Worcester Pearmain and was named after the then RHS president. The flesh is white, crisp, sweet and juicy with plenty of the Scottish James Grieve acidity. It was raised by the Laxton Brothers at Bedford, England in 1907 and introduced commercially in 1921.
It is considered to be ‘a dessert apple of the highest quality’.

This medium to large apple has a deep purplish to red flushed skin. The fruit is crisp and sprightly aromatic. It was found by John McIntosh in an orchard at Dundela, Ontario, Canada  in 1811 and believed to be a seedling of the Fameuse apple. It became widely grown across north America by the 1880s.  Requires cool nights to cooler well. This apple is multi-purpose being good to eat fresh, and used for pie making, apple sauce, in salads and as baked apple.

Merton Worcester
This medium-size apple is red  in colour and has a slight strawberry flavour.  It is crisp and  sweet with an aromatic flavour. This apple was raised at Merton, London in 1914 and is a cross with Cox’s Orange Pippin and Worcester Pearmain. A good dessert apple.

New Gold
The medium-large sized fruit is golden-yellow. The flesh is crisp and sweet. A sport of the Golden Delicious, this apple is originated in northern France and is a good keeper. It was brought to Australia in the last 15 years under the Nurseryman’s Improvement Scheme. A lovely rich tasting apple,full of juice and sweetness when eaten fresh. When cooked, it keeps its shape.

Pomme de Neige  (Snowy)
The apple is small to medium in size with skin that has a red flush with pink undertones. The flesh is brilliantly white, mild in flavour but very sweet, crisp and juicy and melting. It can be traced back to pre-1730 from seed brought from France to north America where it was initially planted Chimney Point, in Vermont USA. In the past two centuries it has been grown widely in Canada, especially around Montreal and then it made its way to Australia. For many Victorians it was a childhood favourite. As well as delicious when eaten fresh, it is good for making dried apple and apple juice.

Red Delicious (Royden Red)
A medium to large sport of the Red Delicious with deep red blush. The flesh is crisp and juicy. At best, this is a densely sweet apple with a glistening cream flesh. The Delicious originated in Iowa in 1893 and has produced many sports. Good for eating, apple sauce,
apple pies. When the slices are cooked they keep their shape.

Red Delicious (Hi Early)
A medium to large variety within the Red Delicious family, maturing a little earlier than some others. The flesh is crisp and juicy, and when fully ripe has a real sweetness and lots of juice. Good for eating, apple sauce,
apple pies. When the slices are cooked they keep their shape.

The medium-large sized variety is golden-yellow in colour. Its flesh is crisp and sweet. It is generally firmer that the regular Golden Delicious. It is a lovely fresh tasting, tangy apple. It was discovered in 1958 in an orchard of Mr Gibson, in Pennsylvania and brought to Australia in the last 15 years under the Nurseryman’s Improvement Scheme. Good for eating and cooking. When cooked, it keeps its shape.

This apple has a striking purplish black skin with whiter than white flesh makes this an extremely attractive apple, especially when polished. It is crisp with a juicy flesh of highest quality. An apple from the British Columbia Research Centre in Canada, it is a cross between McIntosh and Newtown Pippin. Delicious for eating and in salads.

This is a medium sized apple with a  red  flush. The flesh is crisp and cream-coloured  with some sharpness.
It is a modern disease resistant apple variety from the Czech Republic.  An excellent eating apple.

Topaz is a medium to large apple with  red to crimson flush. The flesh is crisp and cream-coloured with a real tang.  It is a modern disease resistant apple variety from the Czech Republic being a cross between the Vanda and Rubin, which were both propagated  in the in the latter part of the 20th century.  An excellent eating apple.

Twenty Ounce
This is a very large exhibition apple. The skin is streaked in hues of light green and pale red. The flesh is tender and sweet. Originated in Connecticut in 1844. An excellent cooking apple where the flesh takes on a lemon colour, retains its shape and has a vey light taste.