They are occasionally somewhat conical but usually round, with smooth, clear yellow skin with small scattered dots on it.
Inside, they have crisp, firm, finely-textured yellow flesh with a sharp, fruity taste.
The tree is an abundant bearer with drooping branches.
The apples are ready for an early September to October harvest.
Cooking Tips
For fresh-eating.
Storage Hints
Stores until about Christmas.
History Notes
Yellow Ingestrie Apples were developed from a cross between Cox’s Orange Pippin and Golden Pippin apples. The cross was possibly done by a T.A. Knight, President of the London Horticultural Society, at Elton Manor, near Ludlow, Shropshire, England, around 1800.
Language Notes
The apple is named after Ingestrie Hall, owned by a Lord Talbot in Staffordshire, England.
Sources
Hogg, Robert. The Fruit Manual: Containing The Descriptions and Synonyms of The Fruits and Fruit Trees of Great Britain. Journal of Horticulture. 1884.