They have smooth, green skin ripening to pale yellow, with an orange flush.
Early October harvest.
Dumelow’s Seedling Apples are a bit too tart for fresh eating, so they are generally considered a cooking apple.
The apple bakes well, and cooks down to a rich-flavoured pale purée.
The apple was popular for mincemeat pies, and was used a great deal by the Victorians in cooking.
Stores until April.
Dumelow’s Seedling Apples were developed by a Richard Dummeller in the late 1700s at Shackerstone near Ashby-de-la-Zouch, Leicestershire.
They were named Wellington apples in 1819 or 1820; they also became known as “Normanton Wonder.”
Aka Dummelor‘s Seedling.