Egremont Russet apples were popular with the Victorians. The flavour, which improves in storage, has a good balance between sweet and tart.
British Apples
Foxwhelp Apples
Foxwhelp are medium to large-sized apples. They have pale yellow skin, mostly covered with pale red flushes on the side that got the sun. Inside, they have aromatic, coarse, juicy yellow flesh with a sharp, bitter taste. In the spring, the blooms last 1 to 10 days. The apples ripen in September. Cooking Tips For…
Greensleeves Apples
Greensleeves Apples are medium-sized apples with tough, greenish yellow or yellowish green skin. Sometimes there is a faint pink blush on the top side of the apple. Inside, its off-white flesh is slightly coarsely-textured, but crisp and juicy with a tart flavour. Greensleeves Apples are best for fresh-eating. Storage Hints Greensleeves Apples have a short…
Grenadier Apples
Grenadier are medium to large-sized apples with light-green skin that becomes yellowish as they become ready to pick. The flesh is off-white, sometimes with a tinge of green. It is crisp, sweet, and somewhat juicy. The tree is a heavy bearer. Grenadier Apples are ready to pick in August. Cooking Tips Grenadier Apples are not…
Howgate Wonder Apples
Howgate Wonders are sweet apples, and quite large, up to 6 inches wide (15 cm.) The skin is greenish-yellow background with red patches. Cooking Tips When first picked it is a cooking apple, but can be used for eating fresh after a few months of storage. Holds shape well when cooked. Storage Hints Stores well….
Laxton Superb Apples
Laxton Superbs are sweet, juicy apples with white flesh that is slightly soft. They are harvested September or November through to April. The trees can develop the issue of only producing fruit every other year. Cooking Tips Best eaten fresh. History Notes Developed by Thomas Laxton (born 1830) and his brother in 1897 in Bedfordshire,…
Meridian Apple
Meridian Apples are medium-sized and round, but slightly flattened at the top and bottom. They have yellow skin striped with bright red, and decorated with yellow dots. Inside, the cream-coloured flesh is firm, juicy and somewhat aromatic, with a sweet taste and a bit of tartness. Ready for harvest in September in the Northern Hemisphere….
Norfolk Beefing
Norfolk Beefing are medium to large-sized apples that are round, though slightly flattened. The apples are about 3 inches wide x 2 ½ inches tall (7.5 cm x 6.5 cm.) The skin has a greenish-yellow background with dull red blushes and stripes, which sometimes turn to a brownish purple. Inside, the crisp, juicy flesh is…
Red Falstaff Apple
These large apples have golden yellow skin flushed with red. Inside, the juicy flesh is a pale cream colour. The tree is frost and disease resistant. Cooking Tips Good for fresh-eating. Also makes good juice. Storage Hints The apples store well. History Notes Developed in Kent, England in the 1980s from a cross between Golden…
Ribston Pippin
Ribston Pippin are medium to large-sized apples with an irregular, ribbed shape. The greenish-yellow skin has brownish-orange blushes and red stripes. It is often russetted at the top and bottom. Inside, the pale, cream-coloured flesh is very firm. It is somewhat juicy though sometimes drier. The apple is very sweet and fragrant. Ribston Pippins are…
Saint Edmund’s Pippin
Saint Edmund’s Pippins apples have greeny-yellow or greeny-gold skin, with large orangey-brown russet patches. 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…
Stoke’s Red Apple
These cider apples have red skin that is sometimes waxy. The apples are round but flattened. The taste is sharp, tart and astringent. History Notes The trees were found growing in Rodney Stoke, Somerset, England in the 1920s.
Striped Beefing Apples
Related to Norfolk Biffin Apples. Has crimson stripes. Cooks up better than Norfolk Beefing, but doesn’t store as well. History Notes Found in 1794 in garden of William Crowe, Norwich, Norfolk, England. Not really grown much until after 1850.
Sturmer Pippins Apples
Sturmer Pippins Apples are round, green apples with a flush of dull red on one side, and some russetting. The apples are aromatic and have firm, crisp juicy flesh. The tree likes a long, hot summer. Apples can be left on the tree in temperate climates until Christmas. Used for both fresh-eating and cooking. Some…
Sunset Apples
Sunset Apples have orange and gold skin with red blushes. The firm, fragrant flesh is crisp and somewhat juicy. The taste is sharp. The apples are small to medium-sized. Home gardeners like the profusion of blooms, but the tree needs thinning or the fruit will just end up the size of plums. Not grown commercially…
Tremlett’s Bitter Apple
Tremlett’s Bitter Apple is a medium-sized cider apple. The waxy, smooth skin is almost a solid dark red. The white flesh is wooly and tart. History Notes Originated in Devon, England.
Worcester Pearmain Apples
Worcester Pearmain Apples are medium-sized, round apples, slightly conical and sometimes lopsided. They have pale green skin covered by large, bright red flushes. Inside, the firm white flesh is crisp, juicy and sweet, sometimes with a faint strawberry flavour. They are harvested in September and October. The later harvested, the better, as the apples will…
Yarlington Mill Apple
Yarlington Mill Apples are used for cider. They are shaped more like pears than apples. The skin has yellow, smooth, waxy skin covered by dark red blushes and russeting. Inside the apple is white, though just below the skin the flesh is reddish. It is tart, and relatively crisp. History Notes Discovered before the beginning…