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Egremont Russet Apple



This apple was popular with the Victorians.

Egremont Russet is a small to medium-sized apple with slightly tough, browny-green skin covered by golden russet. The yellow flesh inside is dense and dry.

The apple has a good balance between sweetness and tartness. Its flavour improves after a few weeks in storage.

The tree's pale pink blossoms will tolerate light frosts in the spring. The fruit, though, is prone to some browning known as "bitter pit" which leaves brown marks in the flesh.

Grown in the UK, New Zealand and in America.

Cooking Tips

Best for eating out of hand.



History Notes

First recorded in Britain in 1872.

Language Notes

Its name possibly comes from Lord Egremont, as the apple was cultivated on his estate at Petworth, Sussex.

See also:

Russet Apples

Adam's Pearmain; Ard Cairn Russet Apple; Ashmead's Kernel; Bloody Butcher Apple; Carpentin Apple; Champlain Apple; Claygate Pearmain; Cox's Orange Pippin Apple; Egremont Russet Apple; Golden Russett Apples; Irish Peach Apple; Kerry Pippin Apple; Kill Apple; Ribston Pippin; Russet Apples; Saint Edmund's Pippin; Widows Friend Apple; Winesap Apples; Yarlington Mill Apple; York Imperial Apple; Zabergau Reinette Apples; Zuccalmaglio's Reinette Apples

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Citation

Oulton, Randal. "Egremont Russet Apple." CooksInfo.com. Published 20 March 2004; revised 24 July 2005. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/egremont-russet-apple>.

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