The cream-coloured fresh is firm and coarse, but juicy, and sweet with a good balance of tartness.
Suntan Apples are very aromatic.
The tree can produce low yields if the weather is very hot during its growing season.
To use the Suntan Apple as a fresh-eating apple, harvest in October, and let sit until December before eating; before then, it is very tart, and good for cider.
The Suntan Apple was developed at East Malling, Kent in 1955 from a cross between Cox Orange Pippin and Court Pendu Plat apples. The Royal Horticultural Society Award of Merit was bestowed in 1980. The Suntan Apple was officially released in October 1982 by the East Malling Research Station.