An old variety of cooking apple raised in the late 1700s by Richard Dumelow, after whom this apple was originally named. It was renamed Wellington in 1819. Mr Dumelow was a farmer near Ashby-de-la-Zouche. It cooks to a creamy purée and is traditionally used in making mincemeat. This is a late-season apple variety which is picked from early- to mid- October in South-East England and is at its best from November to April.
