Areas grown: Eating apples mostly grown Waterford, Kilkenny, Tipperary, Carlow and Dublin
Types, Varieties and Availability of Irish Produce:
There are many varieties available, some of the most common varieties grown in Ireland are as follows:
| Type | Name |
| Culinary | Bramley’s Seeding |
| Dessert | Discovery, Elstar, Gala, Jonagold, Jonagored, Katy |
| Name | Description |
| Bramley’s Seedling | Is the best known and most widely grown cooking apple. It is available, all year round either directly from the tree or from storage. The skin is pale yellowish green, flushed and striped with light brownish red. The white flesh is juicy with a characteristic acid flavour. |
| Discovery | An attractive apple, pale greenish-yellow, half to three-quarters flushed with bright red. The fruit has a hard crisp flesh and is a good flavour when ripe. |
| Elstar | A yellow skinned variety flushed with red. Its creamy white flesh is always firm and crisp but juicy, with a good flavour. |
| Gala | Almost completely flushed and flecked with bright scarlet red over pale white-green background. Its flesh is crispy white or pinkish in colour with an excellent taste and flavour. |
| Jonagold | This most popular variety has yellow skin tinged with green and bright red mottles or stripes. The creamy white flesh is crisp and juicy and has a very appealing taste. |
| Jonagored | This apple has many of the characteristics and appearance traits of its relative Jonagold – it is however more fully flushed. |
| Katy | An attractive variety with pale green skin flushed with bright scarlet and dark red f |
Nutritional Value
| Nutrient | Raw Eating Apple | Per Average sized eating Apple | Stewed Cooking Apple (No Sugar) | Apple Juice (No Added Sugar) | |
| Energy | kJ | 199 | 259 | 138 | 164 |
| Kcal | 47 | 61 | 33 | 38 | |
| Protein | g | 0.4 | 0.5 | 0.3 | 0.1 |
| Carbohydrate | g | 11.8 | 15.3 | 8.1 | 9.9 |
| Fat | g | 0.1 | 0.1 | 0.1 | 0.1 |
How to Store
Store in cool dry place.
How to Cook
Culinary and dessert apples can be cooked or eaten raw. They may be baked, stewed, fried or used in pies, flans or crumbles.
