British Apples

Adam’s Pearmain

The Adam’s Pearmain apple has dull-red streaks on a yellow or orange flushed background, with greyish-brown russetting making the skin slightly rough. The finely-textured flesh is crisp, tender and slightly dry, with a nutty, sugary flavour. The apples are fragrant. The tree produces very attractive flowers. History Notes Robert Adams from Norfolk submitted this apple…

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Ambrosia Apples

Ambrosia Apples © Denzil Green Ambrosia is a medium-sized, fragrant apple. The skin has a creamy white background, with a pink/red blush and stripes over it. The flesh is very sweet, with not much tartness, and almost no grittiness to the texture. Cooking Tips The flesh is very slow to brown when cut open, and…

Annie Elizabeth Apples

Annie Elizabeth apples are good for cooking whole either in baking, as they maintain their shape, or stewing. The tree produces crimson blossoms. History Notes The apple was developed about 1857 by Samuel Greatorex at Knighton in Knighton St. Mary, Leicestershire, England. It was introduced in 1866 by Messrs. Harrison and Son Nursery in Leicester…

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Ashmead’s Kernel

Connoisseurs say this is a real apple lover’s apple — ‘Not for sissies’. It’s not attractive, but they rave about the flavour, which is mouth-puckering at first before the harvested apple has had a change to age. Ashmeads have a strong apple flavour, with a good balance of sweet and tart. The taste mellows as…

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Baker’s Delicious Apples

Baker’s Delicious Apples have pale yellow skin mostly covered with red, with a small amount of russetting. Inside, they have crisp, sweet, aromatic, off-white, juicy flesh. They ripen late August, early September. Cooking Tips Fresh-eating apples. Storage Hints Will store for up to 3 weeks. History Notes Baker’s Delicious Apples were found in Wales, UK….

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Ballyfatten Apple

A large, round cooking apple with firm white flesh that is dry and slightly tart. Popular in Northern Ireland, especially Londonderry. Cooking Tips Good for applesauce, cooks to a smooth purée. Storage Hints Sweetens up in storage. History Notes First documented in 1802.

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Bardsey Apples

Bardsey are medium-sized apples. They have cream-coloured skin with pink flushes and some ribbing. Inside, they have crisp, juicy, sweet flesh with a trace of lemon in the aroma. The tree flowers with white blossoms and is very hardy. Cooking Tips Fresh-eating apples. Also good for cooking and juice. Storage Hints Does not store well….

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Barnack Beauty Apples

Barnack Beauty are medium-sized apples, with gold skin covered with bright orangey-red flushes. Inside they have aromatic, off-white crispy, juicy, tart flesh. The tree is an abundant bearer. Cooking Tips Best for cooking. Storage Hints Stores well. History Notes Barnack Beauty Apples originated in Barnack, Cambridgeshire, England. One theory is that the tree grew from…

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Beauty of Bath Apples

Beauty of Bath Apples are round but flattened. Their skin has a yellow background with pink or bright-red blotches. Inside, they have creamy-white soft flesh with pink tinges. Beauty of Bath Apples are juicy and sweet with some sharpness. The tree is a heavy producer and does well in cold climates. The apples are ready…

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Belvoir Seedling Apples

Belvoir Seedling are large-sized apples with smooth skin with stripes and flushes on it. Inside, they have finely-textured, firm flesh with a sweet, slightly-tart flavour. Harvest around early October in England. Cooking Tips For fresh-eating. Can also be used for cooking, to a purée. Storage Hints Best stored until November until eating. Stores until around…

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Blenheim Orange Apple

A large apple that is somewhat flattened looking. It has dull, washed-looking skin that is greenish-yellow with reddish-orange stripes. The flesh is creamy-white, with a coarse, crumbly texture, and is moderately juicy. The tree needs to be several years old to start producing well. Cooking Tips Cooks to a stiff sauce. History Notes Originated at…

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Bramley Apples

A Bramley is a green apple, sometimes with light-red striping, whose tangy, sharp flavour makes it very popular for cooking. The apples grow quite large, about 3 inches by 4 inches (7.5 to 10 cm.) Bramleys come on the market in the UK around the start of October. Bramley Apple trees need another type of…

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British Apples

Americans may say “as American as apple pie”, but it was the Brits who taught them how to make it, and some might argue that there’s nothing more British than an apple from the British countryside — even though apples are no more native to Britain than they are to North America.In fact, many British…

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Brown’s Apple

A large apple, somewhat flattened looking. Three-quarters of the skin is a dull-red or mottled dull-red, the rest is a dull green. It has a sharp, tart taste, which makes it good for cider. The tree tends to bear fruit in good quantity only every other year. The apples ripen at the end of October….

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Cathead Apple

A large, greenish yellow skinned apple with a tart taste that is good for cooking. It cooks to a firm purée. It is also good for drying. History Notes First written record of this apple is in England in 1629. Literature & Lore Got its name because it was said sometimes the apples would look…

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Charles Ross Apple

A large apple. The skin has a greenish-yellow background with red-orange streaks. The flesh is juicy and sweet. Cooking Tips Holds its shape well when cooked, which makes it good for pies. This same characteristic, however, means it’s not good for sauces, as it won’t collapse into a purée without being bludgeoned. Storage Hints This…

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Christmas Pearmain Apples

Christmas pearmain is a fresh-eating apple with crisp, juicy yellow flesh. It has a sweet taste that is sometimes astringent. The tree is compact and self-pollinating.

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Cider Apples

Growing cider apples is very similar to growing other apples except that because the apples are being to be pressed, and never reach the consumer in their “whole form”, the producer does not have to worry about superficial appearances. Attention can be brought to bear instead upon the health and flavour of the apples. Good…

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Claygate Pearmain

Claygate Pearmain is a medium-sized apple with dull greenish-yellow, bumpy skin with a grey-orange or crimson flush on one side. Over it all is scaly russeting that has a pinkish, silver tinge to it. The flesh is greeny-white or yellowish, firm, crisp, and juicy. The taste is sugary and nutty; some think the taste is…

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Cox’s Orange Pippin Apple

Cox’s Orange Pippin is a medium-sized, fresh-eating apple. Its thin skin is yellow, with a reddish-orange blush on it and some russeting. Its flesh is yellow, fine-grained, firm, and very juicy. To some people, the taste is almost spicy. The apples are very fragrant. Sometimes, in the internal core, the seeds are loose and you…

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Dabinett Apple

Dabinett is a medium-sized, fragrant cider apple with greenish-yellow skin. The flesh is crisp, greenish-white and has a bittersweet taste. It is a favourite of cider-makers. History Notes Dabinett was developed in the Martock-Kingsbury area of Somerset, England. It’s probable that it was the off-spring of the Chisel Jersey apple. It was probably named for…

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Desse de Buff Apples

Desse de Buff Apples are small apples with waxy skin and an uneven surface. They can have a somewhat bitter aftertaste. They were still being grown in Kent, England as of 2005. Cooking Tips For fresh-eating. Sources Davies, Catriona. When it comes to the crunch, it’s all a matter of taste. London: Daily Telegraph. 11…

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Discovery Apples

Discovery Apples are grown in the south-east of England and in small quantities in British Columbia, Canada. The skin is pale yellowish-green, mostly covered by bright red flushes and occasionally, pale yellow dots. Inside the apple is juicy and moderately sweet with firm, crisp, white flesh, occasionally with pink flushes in it on the side…

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Dunkerton Late Sweet

Dunkerton Late Sweet is a cider apple with green and red skin. It is sweet and low in tannin, making it useful for light ciders. History Notes Discovered in the 1940s by a Mr Dunkerton in his orchard in Baltonsborough, Somerset. Language Notes Called “late sweet” because it ripens very late in the season (November).

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British Apples

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