St. Edmunds Pippin

St. Edmunds Pippin

A versatile apple

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

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

You can navigate through the other Fruits of the Month by date     << Previous    Next >>

or view the entire archive.