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Saint Edmund's Pippin

Saint Edmund's Pippins apples have greeny-yellow or greeny-gold skin, with large orangey-brown russet patches.

Inside, they have a cream-coloured flesh which is juicy, sweet and fragrant.

The tree needs thinning or the apples will grow small. The fruit tends to ripen all at once and does not store well.

The flavour reminds some people of vanilla and pears.

Cooking Tips

Best eaten fresh.

History Notes

A Mr R. Harvey of Bury St Edmunds, Suffolk, discovered this apple variety in 1870 as a chance seedling. Recorded 1875 by the Royal Horticultural Society.

Language Notes

Named for the town of Bury St Edmunds, Suffolk.

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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Oulton, Randal. "Saint Edmund's Pippin." CooksInfo.com. Published 20 March 2004; revised 02 December 2007. Web. Accessed 05/22/2018. <http://www.cooksinfo.com/saint-edmunds-pippin>.

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