They have yellowish-orange skin covered in dark reddish-brown.
The flavour has a bitter, sharp taste that is both sweet and astringent at the same time.
The tree is small. It blooms late, and produces a late harvest.
For cider only.
The apple’s flavour is good for a single-variety cider even without any blending.
The apple yields a brownish-red juice that is 14.75% sugar. Ferments to 7% alcohol.
Presumed to have originated in Somersetshire, England, sometime around 1820.
Possibly named after Kingston St Mary, near Taunton, Somersetshire.