Originated in the Netherlands in 1856, and named after the town of Boskoop where it was found by K J W Ottolander.  Once introduced to England, it won the Award of Merit from the RHS in 1897.  The fruits are round, slightly conical and can be irregular in shape. The skin is a pale yellowy-green, splashed with an orange red and patches of russet.  Underneath the rough skin, this apple hides a sharp, highly flavoured, yellow-green crisp flesh. This acidity mellows in time and sweetens when stored. It is an excellent keeper, and is dual purpose, since it cooks down to a golden coloured fluff, perfect for many apple pie recipes.

The most famous UK cooking apple. It is acid, yet sweet with a good flavour and plenty of juice. The skin is shiny green, occasionally with red flushing. Picked in mid/late September. It was raised from a seed of unknown origin in about 1810 in a Nottinghamshire garden, and introduced commercially by a local nurseryman, Mr. Merryweather.

This beautiful looking apple is famed for its culinary versality as it can be used as a cooking apple as well as dessert apple.

An early cooking apple, the flavour is tangy and honeyed. The flesh is creamy-white coloured, crisp and juicy. The skin is dry, light-leaf green colour. It cooks well to a fluff and makes a good gooseberry flavoured puree.  'Grenadier' was first recorded in 1862 in Maidstone, Kent, though it is thought to have been cultivated for longer.

A dessert apple, sweet, with a good aroma.  The skin is red flush with red stripes over green/yellow.  Raised in 1904 by the Laxton Brothers of Bedford, and received the Award of Merit from the RHS in 1932. It is a cross between ‘Wealthy’ and ‘Cox's Orange Pippin’.

A dessert apple, acceptable as a cooker in July, with a moderately sweet flavour.  Introduced in 1923.  The flesh is creamy white coloured, crisp and juicy. The skin has bright red flush with broken red stripes over green/yellow; can become greasy. It is a cross between ‘James Grieve’ and ‘Worcester Pearmain’.

Initially, this variety was launched under the name of ‘Red Alkmere’.  In the early 1900s the variety was re-named as ‘Red Windsor’ for the UK market.  It is a cross between ‘Cox’ and ‘Duchess of Oldenburg’, with a rich tangy flavour and crisp, juicy flavour.