They have greenish-gold, russeted skin with a red flush.
Inside they have crisp, tender, dry white flesh tinged with green.
The flesh is aromatic, with a slightly nutty, spicy taste.
The apples ripen in October, but some recommend leaving them on the tree as late as possible for the flavour to develop.
Cornish Aromatic Apples were first noted in 1813 in Cornwall, England. They are probably much older, though.
Introduced commercially by Sir Christopher Hawkins.