The traditional varieties: these are some of my favourites
The James Grieve: A dessert apple with yellow fruit, speckled and striped with orange. Savoury and juicy with a strong acidity.
The Coul Blush: Britain's most northerly apple, hailing from Coul, Ross-shire. Gold with a faint flush and sweet, with a soft, cream flesh. Makes a good sauce.
The Bloody Ploughman: Cultivated in the Carse of Gowrie around 1880. Deep, dark, blood red eating apple with flesh with pink stains. Named after a ploughman who was caught stealing the apples and shot by a gamekeeper.
The Cambusnethan Pippin: Popular for being an "excellent, scab-free dessert apple" from either Clydesdale or Stirling. Tender and juicy with mild acidity.
The Lass O'Gowrie: A sweet, juicy cooker from Perthshire, favoured for keeping its shape.
The White Melrose: Raised at Melrose Abbey before 1831. A large, ribbed, green fruit popular in Tweedside orchards in the 19th century. A sweet and pleasantly sub-acid flavour.
