A name for Winter Pearmain, a very old, crisp dual-purpose variety of apple with good flavour, possibly dating from the 1600s. It has creamy yellow skin flushed with red and flecked with russet. It is thought to have been grown at Lyveden New Bield when owned by Sir Thomas Tresham who died in 1605. Slices keep their shape when cooked, making it good for tarts. It is better for eating after storage. This late-season variety is harvested from early October in South-East England and is at is best from October to January.
A name for French Crab, a green variety of cooking apple with spots of russet which was probably introduced commercially to England from France in the late 18th Century. It has very good keeping properties and cooks down to a sharply flavoured purée. This late-season variety is harvested from mid-October in South-East England and is at its best from December to June the following year.
A name for Winter Pearmain, a very old, crisp dual-purpose variety of apple with good flavour, possibly dating from the 1600s. It has creamy yellow skin flushed with red and flecked with russet. It is thought to have been grown at Lyveden New Bield when owned by Sir Thomas Tresham who died in 1605. Slices keep their shape when cooked, making it good for tarts. It is better for eating after storage. This late-season variety is harvested from early October in South-East England and is at is best from October to January.
A name for French Crab, a green variety of cooking apple with spots of russet which was probably introduced commercially to England from France in the late 18th Century. It has very good keeping properties and cooks down to a sharply flavoured purée. This late-season variety is harvested from mid-October in South-East England and is at its best from December to June the following year.
A very old, crisp dual-purpose variety of apple with good flavour, possibly dating from the 1600s. It has creamy yellow skin flushed with red and flecked with russet. It is thought to have been grown at Lyveden New Bield when owned by Sir Thomas Tresham who died in 1605. Slices keep their shape when cooked, making it good for tarts. It is better for eating after storage. This late-season variety is harvested from early October in South-East England and is at is best from October to January.
A variety of sweet, juicy eating apple developed in England, a 'sport' from a Cox. It is late-ripening, available in November.
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A variety of crisp, conical yellow eating apple with a soft pink blush, raised at the Scientific Institute of Horticulture in Kiev and introduced commercially in 1968. This late-season variety is harvested from mid-October and is at is best from December to March.
A name for French Crab, a green variety of cooking apple with spots of russet which was probably introduced commercially to England from France in the late 18th Century. It has very good keeping properties and cooks down to a sharply flavoured purée. This late-season variety is harvested from mid-October in South-East England and is at its best from December to June the following year.
