St. Edmunds Pippin
 

St. Edmunds Pippin

Fruit of the Month - September 2016

A versatile apple

First Reported1870
LocationBury St. Edmunds
UseDessert or Cider
AppearanceYellow/green russeted
CropsSeptember
UseImmediately

Saint Edmund’s Pippin was discovered as a chance seedling by a Mr. R. Harvey at Bury St. Edmund’s about 1870. It was given a First Class Certificate by the Royal Horticultural Society in 1875. It is sometimes called Early Golden Russet.

It has a beautiful appearance. The skin is yellowy- green with large patches of light-brown/gold russet. Small to medium in size; its creamy flesh is finely textured and deliciously fresh, tangy and full of the ‘nutty’ flavour associated with russets. It is at its best when fully ripe.

It is picked in mid–September. It does not store well and bruises easily. Thinning-out will sometimes be necessary as it is prone to over-bearing. It is also used to make very fine cider.

External Sites with Further Information

Orange Pippin     RHS

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