All posts in: Types of Cider

A top ten of apples!

Orange Pippin have listed the 10 most popular apple varieties pages voted by their community.

If you want to know what apples are the most popular or to discover what make each apple unique then this news article is for you.

To learn more, click on the individual links for each apple, which takes you to a full description for the apple.

  1. Photo of Cox's Orange Pippin Cox’s Orange Pippin apple

    Is this the best-flavored dessert apple ever – probably.

  2. Photo of Pink Lady Pink Lady apple

    One of the best-known modern apple varieties – and one of the most popular pages on this website.

  3. Photo of Granny Smith Granny Smith apple

    The most instantly-recognised of all apples, and perhaps Australia’s most famous export.

  4. Photo of Blenheim Orange Blenheim Orange apple

    An 18th century English dual-purpose apple which remains very popular as a garden variety.

  5. Photo of Egremont Russet Egremont Russet apple

    The definitive English russet apple.

  6. Photo of Arkansas Black Arkansas Black apple

    A long-keeping tart apple from Arkansas, USA – which goes almost black in storage.

  7. Photo of Fuji Fuji apple

    A very attractive modern apple, crisp, sweet-flavoured, and keeps well.

  8. Photo of Crispin (Mutsu) Crispin (Mutsu) apple

    A versatile dual-purpose apple, sharp but still pleasant to eat fresh.

  9. Photo of SpartanSpartan apple

    Attractive, crunchy, sweet, easy to grow, and with the characteristic delicate wine-like “vinous” flavor of the McIntosh family of apples – but flavour fades rapidly in storage so definitely best eaten straight from the tree.

  10. Photo of Jonagold Jonagold apple

    Very popular commercial variety

Link to original articleThe top 10 apples at Orange Pippin

There are more than 300 cider apple varieties. These apples are not like the ones you buy from the supermarket, they have special strains high in acids and tannins that are unique to the West Country – Somerset, Devon and Herefordshire.

Cider apples fall into four categories, according to the tannin, sugar and acidity levels:

  1. Bittersweets are high in tannin and low in acid – eg: Yarlington Mill, Dabinett
  2. Sweets and low in both – eg: Sweet Coppin, Sweet Alford
  3. Bittersharps are high in both – eg: Kingston Black, Broxwood Foxwhelp
  4. Sharps are low in tannin and higher in acid – eg: Frederick, Crimson King

Most traditional apple varieties contain a combination of all four. It’s down to the expertise of the cider makers judgement on how to blend so the final result is a balanced mix of sugars, acidity and tannins. Too much of one may result in the cider being overpowering and undrinkable.

Foxwhelp Cider Apples

Foxwhelp Cider Apples

Tannin gives cider the colour, the more tannin, the deeper the golden brown. Tannin also give dryness, the same dryness in red wine that sits at the back of your tongue when tasting it.

These give unique tastes and characteristics depending on the combination of apples that are pressed to make real cider.

The apples also have fantastic names: Tower of Glammis, Galloway Pippin, Watson’s Dumpling, Red Cluster, Foxwhelp to name but a few!

Cider makers choose their apple selection before pressing the cider apples together. Other producers press the apple types individually, then blend to taste the juices before they ferment. And some don’t even blend, they sell the cider as single varietals, for example, Kingston Black which is fermented in old rumm barrels to give a distinctive flavour and Redstreak whose production as a single has been traced back to the 18th century.

Did you know: 45 per cent of all UK apples are now used to make cider – Learn more at cider facts.

Further links:
Cider Apples at NACM
Cider Apple varieties by County