Edward’s Coronation: Also known as Coronation.
Raised by H C Princep at Buxted Park, Sussex and introduced by Pyne of Topsham, Devon.

First recorded in 1902 when it received an Award of Merit from the RHS (as ‘Edward’s Coronation’ in honour of the coronation of King Edward VII)

An attractive dual-purpose apple. Large sized, regular, round, slightly flattened fruit. Light green to yellow skin up to three-quarters flushed orange-red. Short, broken bright red stripes.

Fine russetting around the eye. Rather soft, coarse-textured, creamy flesh. Somewhat dry and sweet and slightly aromatic. Vigorous, upright-spreading tree. A part-tip bearer.

Edward VII:

English culinary apple, first recorded 1902, introduced 1908.

A mild flavoured late season cooking apple with very attractive blossom
Use:	Culinary
Season of Use:	Summer to early autumn
Colour:	Green
Flavour:	Acid
Origin:	Worcestershire UK 1902
Pollination Group:	F
Self-fertility:	Self-sterile

Egremont Russet:

The definitive English russet apple, with the charateristic sweet/dry "nutty" flavour.
Parentage: Unknown
Origin: England
Introduced: 1872
Season: Oct-Dec
Apple cultivar ID: 101800

Egremont Russet is a classic English russet apple from the Victorian era. Whilst russet apples have generally fallen out of favour, Egremont Russet remains popular with discerning apple lovers who appreciate its unique flavour and apearance.

Part of its enduring success is down to niche marketing. This is an apple that dares to be different ! It is a russet-skinned variety with a dry flesh - a style of apple that has not attracted the attentions of mainstream apple breeders, but nevertheless seems to have a dedicated following. Also, inspite of its unique appearance, Egremont Russet has many of the characteristics which mark out a good apple: a harmony of flavour and texture, and a good balance between sweetness and sharpness.

The difference is evident as soon as you pick it up. The skin is entirely covered with "russet", which feels like very fine sandpaper. Some other varieties have streaks of russet, notably Cox's Orange Pippin, but in Egremont Russet it completely dominates the appearance. The colour is an attractive dull gold flecked with yellow.

Egremont Russet is a medium-sized apple. The flesh seems quite dry and gets drier with keeping - it is moist rather than juicy. Traditionally described as "nutty", the flavour is more delicate than most varieties, and quite sweet. Both the flavour and the soft flesh are reminiscent of a firm pear. Yet Egremont Russet is surprisingly versatile, working well in savoury salads for example, and a popular partner for cheese.

If you are used to a modern, smooth-skinned, crisp apple then the sandpaper finish of a russet apple like Egremont Russet may sound distinctly un-appealing, but this is a case of the whole being greater than the sum of the parts. It may be very different, but it undoubtedly works - definitely worth a try !

Ellisons Orange:

One of the best offspring of Cox's Orange Pippin, with a distinct aniseed flavor.
Ellisons Orange apple photo tape
Parentage: Cox's Orange Pippin
Origin: Lincolnshire
Introduced: 1890
Season: Sep-Oct
Apple cultivar ID: 101900

Ellisons Orange is an early (c1905) cross of Cox's Orange Pippin, and without doubt one of the most significant Cox-style apples. Its depth and range of flavour are in the same league as its parent.

Its uniqueness comes from the strange aniseed flavour which can arise after picking - a facet of the Cox-family aromatic complexity which is not apparent in its parent. In a good year, and soon after picking, the aniseed is subdued or absent and some authorities claim Ellisons Orange can be as intense as Cox. In a bad year though, or grown in the wrong conditions, it can be quite unpleasant. The trick is to remember that Ellisons Orange, unlike most of the more complex apple varieties, is actually a mid-season apple, ripening in the UK in September. Also, like other mid-season varieties, it does not keep especially well.

If you don't like aniseed do not let this put you off because you would be missing a unique taste experience. Straight from the tree the aniseed flavour is barely detectable, and Ellison's Orange has such a glorious richness of flavour that it is "essential reading" for anyone with an interest in apples. After a few days the aniseed is slightly more apparent - but merely as a liquorice undertone to a whole array of different fruit flavours.

Visually Ellisons Orange fits the bill as a classic English variety. The flesh is quite soft, somewhat pear-like in texture, and juicier than Cox. Ellisons Orange is certainly a good way in to the Cox-style flavour. Although Cox is readily available in supermarkets from both UK and New Zealand suppliers, it is difficult to get examples which truly reflect its flavour potential - supermarket Cox apples are usually pleasant but do not really live up to the reputation. Ellisons Orange on the other hand - if you can find it - is a more reliable variety.

Ellisons Orange was developed from Cox's Orange Pippin by Rev. Ellison in Lincolnshire, England, at the start of the 20th century. Its other parent is believed to be one of the Calville varieties, originating in France and thought to be very old.

Ellisons Orange has always been moderately popular as a Cox-style apple which is easier to grow than its disease-prone parent. As a result it can sometimes be found at farmers markets or in old traditional orchards. It is also much easier to grow in the garden than Cox - and picked straight from the tree is the best way to enjoy the incredible intense flavours without over-dosing on the aniseed.

Ellisons Orange is an English classic that can undoubtedly claim a place in the first rank of apple varieties.

Emneth Early, also knows as Early Victoria:

Early cooker, ready in autumn. Very heavy cropper. Pollination group B

Emneth Early's fruit have the best cooking apple qualities of being tart, sweet and keeping all their flavour after they have been cooked. A radiant light green during growth, these apples usually turn a rustic pale yellow when ripe. After baking, they have the same divine nature as a Bramley: crumbling into a texture both airy and smooth that is full of sharp, fruity syrup and juice. Some say cookers this good are best eaten with raisins, sultanas and butter in the centre, straight from the oven. They are, however, also delicious in any meat or vegetable main course, usually as a puree or sliced if the dish is being grilled. Harvest in autumn.

History and Parentage:
Mr Lynn of Emneth, Cambridgeshire, crossed Lord Grosvenor and Keswick Codlin in the late 1890s, so the early crops would have been some of the 20th century's first new fruit.

Pollination: Emneth Early is a self-fertile tree but needs a suitable pollinator to produce a bumper harvest. Flowering in spring, the tree will be pollinated by any of the early or mid season trees.

Esopus Spitzenburg:

One of the great American apple varieties, rumoured to be Thomas Jefferson's favourite apple. Noted for its spicy flavour, and for its susceptibility to any and every disease afflicting apples.
Esopus Spitzenberg apple photo tape
Parentage: Unknown
Origin: New York, USA
Introduced: Early 1800s

Some historical details taken with kind permission from 'The New Book of Apples' by Joan Morgan and Alison Richards , illustrated by Elisabeth Dowle, published by Ebury Press, 2002.

This highly respected American apple variety is named after the settlement of Esopus, Ulster County, New York, where it was found towards the end of the 18th century. It was rumoured to be Thomas Jefferson's favourite apple. It was widely planted in the USA in the 19th century and used for both dessert and culinary purposes, but subsequently fell out of fashion although it remains a popular variety for gardeners and trees are available from many US nurseries.

Whilst American apple enthusiasts often seek out European (and especially English) heritage varieties, there is unfortunately little interest in American heritage varieties in Europe. It's apparent from the comments we get from visitors to this website that American and European tastes in apples are quite different, with Europeans apparently prefering slightly more complex flavours. However, if there was ever an American variety that should appeal to European tastes, it must be Spitzenberg. The flavour is truly aromatic in a way that is not found in many other American apple varieties, the flesh is a buttery dense yellow, and there is a rich sharpness which is often characteristic of high quality dessert apples. Eating a Spitzenberg is a thoroughly enjoyable experience. In terms of supermarket varieties, the closest match is probably Jazz, which also has similar dense flesh and rich sharp flavours.

It's unfortunate that some of the best flavoured apples are also the least reliable to grow (think Cox's Orange Pippin). Spitzenberg also falls into this category. One of our listed suppliers, Cummins Nursery, rates Spitzenberg as "susceptible to about all the common diseases". It is also relatively difficult to get hold of trees of this variety in Europe, although specialist suppliers may be able to graft to order. To make matters even worse, like many American varieties Spitzenberg needs good levels of sunshine and ripens quite late in the season - so northern European gardeners will need to find a sheltered south-facing wall for best results. However the effort is probably worth it, since Spitzenberg is a superb eating apple.

Evelin: No information available

Fameuse:

Fameuse or as it is commonly called, Snow Apple. It is a very old heritage variety known for its hardiness, good flavor and eating quality, and late summer, early fall ripening time. Th old-timers made good use of it for apple cider because of its aromatic and distinct flavor, and because it is only a fair to good keeper. The flesh is tender and "snow white" like its name suggests. The fruit is red over a cream background color.

Fameuse is a very hardy variety, so should do well in cold climates. It can tend to be bi-ennial bearing if allowed to overcrop, so thin early to reduce the crop load. Fameuse hails from Quebec where it is thought to have been a seedling of McIntosh discovered and saved in the 1600's.

Bloom Character
• Mid-season blooming
• Pollinizer needed
• Thin heavily for size

Fruit Characteristics
• Medium size fruit

Growth Rate/Habit
• Spreading habit
• Average vigor

Harvest Period
• Mid-season
Other Attributes
• Short shelf-life
• Aromatic
• Complex flavor
• Sub-acid flavor

Site Requirements
• Full Sun
• Very hardy

Uses
• Juice or Cider
• High dessert quality
• Cooking or baking
• Good for sauce

Fenouillet Gris:

Other names: Anizier, Aromatique russet, Caraway russet, d'Anis ou Annis, d'Anny, du Ronduraut, Epice d'Hiver, Fenouillet, Fenouillet anisé, Fenouillet gris anisé, Fenouillet roux, Gorge de pigeon, Gros-Fenouillet Gros-Fenouillet d'Or, Petit-Fenouillet,

History
Like most Fenouillets it is a native of Anjou, apparently occurring in the sixteenth century. It was first called Spice Apple or Spice Red Fenouillet and finally Grey Fenouillet. (Fenouillet Gris)

Description of Fruit:
Shape: slightly dented, medium, short-stalked.
Rough skin painted and streaked with reddish gray with ash gray points on a dark yellow background.

Flesh: white, yellowed with exposure to air, rather soft, thin and crisp, moderately juicy, very sweet juice and soft, with a great musk-anise fragrance.

Forfar Pippin
Scotland 1851, Pollinator D, dessert apple, ripens late in the season.
Distinct from the Forfar Apple of the Netherlands