A medium to large French apple with golden-yellow skin, streaked with red. The flesh is yellow, firm and fine, crisp, juicy and sweet. Good for pâtissserie and savoury dishes but also good as a dessert apple. It is not certain whether this apple has English or French origins but is probably French arising in 1770s. In England it is called King of the Pippins, though it was earlier called Golden Winter Pearmain; in France, Reine des Reinettes and Gold Parmäine in Germany. It received the Royal Horticultural Society Award of Garden Merit in 1993. It retains its shape when cooked but may also be used for cider-making. This mid-season variety is harvested from early October in South-East England and is at its best from October to December.
A small to medium variety of dual-purpose apple, with bumpy, dark yellow skin with green markings. It has been known in France since the mid-1800s. The flesh is delicately flavoured. It is a late season variety, harvested around mid-October in South-East England, is stored and is at its best in November. Retains its shape on cooking and so is good for tarts.
A medium to large apple with a thick, brownish russet skin and sweet, slightly acidic flesh with a grainy texture. It probably arose in Normandy and has been known since the 1771. It was introduced into the United States in the early 1800s and received the Royal Horticultural Society Award of Merit in 1901. It retains its shape when cooked and can make a good stiff purée but becomes a lovely eating apple when stored. This late-season variety is harvested from mid-October in South-East England and is at is best from November to March.
