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.
Best eaten fresh.
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.
Named for the town of Bury St Edmunds, Suffolk.