Many people limit themselves to choosing ‘red’ or ‘green’ apples and never explored the many flavours, textures, and uses afforded by the different types on the market. But even amongst the more commonly available varieties there is much of interest to sample.

The Michaelmas Red is a cross between a MacIntosh and a Worcester. The almost win-like flavour, pale green skin and bright red stipples, along with its soft, greenish-white flesh make this a delicious eating apple.

Melrose is an apple with a sweet aroma and slightly acid flavour it is perfect in sweets and pies.

Ingrid Marie was discovered in 1910 and is believed to be an offshoot of the Cox’s Orange Pippin. The skin is a dull crimson and green and has firm, juicy flesh with a mild sweet flavour.

Charles Rose named after the man who first raised them in the later part of the last century these are usually large with a green-yellow background flushed orange and red. It can be used both cooked and raw, and its succulence makes it a great thirst quencher.

Ashmead’s Kernel is one of the lesser known varieties but its juicy, aromatic, and rich flavour make a delightful alternative to the norm.

Chivers Delight is another aromatic apple, with a yellow-green skin and a light red blush. The sweetness of the apple is off-set by a slightly acidic bite.

Winston is a high-quality eating apple with a mild sweet flavour accompanied by a subtle sharp edge all wrapped in a greenish-yellow skin with unusual dull purple stripes and slight rusetting.

Kidds Orange Red came from New Zealand in the 1920s and is across between a Cox’s Orange Pippin and a Golden Delicious. They are usually small with a pale yellow skin and one half flushed a deep orange-scarlet with short broken red stripes. Some identify a flowery taste similar to rose petals.

Laxton Superbs is another descendent of the Cox’s Orange Pippin. This desert apple has a classic yellow skin and a vibrant purple flush with a crisp white pulp and a refreshing sweet taste.

Cox’s Orange Pippin was first raised by Richard Cox in 1825 and is one of the best known varieties in the country. The skin is rusetted with dull brown and orange stripes which become brighter with maturity. It contains a blend of flavours but is best characterised as aromatic and slightly tart with a faintly nutty element. They cook well but are best eaten raw.

Spartan is a stunning looking apple with a smooth pale green skin with a deep purple flush. The aroma can usually be detected even before the fruit is cut and the densely sweet whit flesh has a smooth almost wine-like taste.

Bramley was first grown in a cottage in Nottingham between 1809 and 1814 from a tree an offshoot of which still bears fruit to this day. It is a large apple with a pale greenish skin sometimes flushed with light brownish red stripes, and its creamy yellow flesh has a tart fruity flavour. This is the king of cooking apples as well as being a delicious eater.