St. Edmunds Apple
Discovered at the orchard of Richard Harvey in Bury St. Edmunds, England around 1870. Like many other older varieties, its parentage is unknown but it shares many similarities with other early russeted apples. It is small, about the size of a golf ball. It has pale green skin that is heavily russeted. Its flesh is yellow-ish and crispy. It tastes sweet with a lightly tart flavor similar to a pear.
The cider it produces is cinnamon in color and mildly sweet. Proper filtration is needed as this is a chunky apple which leaves pulp in the cider. This isn’t necessarily a bad thing- people often like pulp in their orange juice- but settling will occur without a fine enough filter. The tree is vigorous and spreading, even on smaller rootstocks. It has some resistance to common apple maladies but should be sprayed consistently. Use this apple quickly it stores for only a few weeks.
USDA Zone: 5-8
Sun: Full Sun
Bloom Group: 3, Mid Season
Ripening/Harvest Time: Early September
Cider Profile: Sweet