The Three Types of Apples: Cider, Eating, and Cooking
At Greenfield Orchard, apples are more than just fruit – they’re a celebration of heritage, flavour, and purpose. While apples come in countless varieties, they are generally grouped into three main categories based on use: cider apples (for fermenting), dessert apples (for eating fresh), and cooking apples (for culinary use). Each has distinct traits, and our orchard proudly nurtures a diverse collection of all three. Let’s explore them together.
Cider Apples: Crafted for Fermentation
Cider apples are all about bold juice. High in tannins and acids, they’re often too astringent to eat raw but ideal for crafting complex, full-bodied ciders.
1. Kingston Black
Originating in Somerset in 1826, this bittersharp apple is famed for making high-quality single-variety cider. Its juice has the perfect balance of sugar, acid and tannin, yielding golden, aromatic, vintage-style cider.
2. Dabinett
Discovered in early 1900s Somerset, this bittersweet apple is known for smooth, full-bodied cider. Late-ripening and disease-resistant, Dabinett is often used alone for its vintage quality.
3. Somerset Redstreak
A popular bittersweet cider apple from Somerset, valued for its sweet, mellow juice and soft tannins. It ripens in late September and is often a foundation in cider blends.
4. Breakwell’s Seedling
A Welsh gem from Monmouthshire (late 1800s), this early-season bittersharp apple gives fruity, aromatic cider. Its juice is ideal for sparkling blends and must be pressed quickly due to soft, juicy flesh.
These apples are key to Greenfield’s cider-making, offering varied profiles from sharp to mellow.
Eating Apples: Flavourful and Fresh
Dessert apples are bred for texture, sweetness and balance. At Greenfield, we grow heritage varieties perfect for biting into or taking home in your basket.
1. Marged Nicolas
A rare 19th-century Welsh variety, this dual-purpose apple mellows in storage and develops rich sweetness. Once called a “New Year” apple, it is aromatic, tender, and full of local character.
2. Machen
Bright red and crisp, this 19th-century borderland apple ripens early. Tart when fresh but mellows in storage, making it versatile as both an eater and a tart cooker.
3. Brith Mawr
Meaning “big speckled” in Welsh, this juicy, zingy apple from Newport excels fresh or cooked. Exceptionally juicy and tangy, it makes great purées and apple juice.
4. St Cecilia
Raised in Monmouthshire in 1900, this Cox’s Orange Pippin seedling delivers an intense, aromatic dessert apple. Late-ripening, it reaches peak flavour in winter and was highly esteemed in the early 20th century.
5. Golden Russet
An old heirloom apple with a russeted skin and sweet, nutty flesh. Excellent for eating, drying, or cidermaking. It keeps well and offers a honeyed flavour.
6. King of the Pippins
An 18th-century European classic, versatile for eating, cooking, or juicing. Tart when fresh, sweetens in storage. Great for pies as it holds its shape.
Cooking Apples: Tart and Tasty
Cooking apples are tart, robust, and often break down when cooked, releasing rich, appley flavour.
1. Pen Caled
A traditional Welsh cooking apple from Cardiganshire, this firm, tart apple makes flavourful sauces and purées. Also used for juicing and mellowing cider blends.
2. Cadwaladr
A cider-leaning apple from Brecon, with bittersweet juice and firm flesh. Less common in kitchens, but adventurous cooks may enjoy its complexity when mixed with sweeter apples.
3. Bramley’s Seedling
The undisputed king of English cookers, this massive green apple dates to 1809. Incredibly tart, it breaks down into fluffy pulp and delivers unbeatable flavour in pies, sauces and crumbles.
Conclusion: A Taste for Every Palate
Whether you’re sipping a vintage cider, crunching into a fresh apple, or baking a tart autumn pie, Greenfield Orchard has an apple to suit. From the boldness of Kingston Black to the sweetness of Golden Russet or the tart tang of Bramley, our orchard celebrates the full spectrum of apple heritage and flavour. Come visit us and taste history in every bite!
