Heritage Apple Trees (Pre 1900)

Variety Origin and Year


Adam's Pearmain

Norfolk 19th C

A distinctive late apple with attractive lenticel spots, red-brown skin and a rich, aromatic, nutty flavour. An excellent keeper.


Annie Elizabeth

Leicestershire 19th C

Orange with red flush. Large fruit with cream-white flesh and a sweet light flavour.  Good keeper. Ideal for stewing, needing little sugar.


Ashmead's Kernel

Gloucestershire 1700

Pale green aromatic fruit with strong, sweet-sharp, intense, acid drop flavour. Firm white flesh. Beautiful flowers.



Beauty of Bath

19th C

Bright red flush on yellow. Flesh, often stained pink under the skin, is sweet and juicy when fully ripe. Can drop from the tree quite suddenly and needs to be eaten in haste to be at its best. An old remedy for reducing bruising was to scatter straw beneath the tree for a softened landing.



Blenheim Orange

Oxford 1740

Yellow-gold fruit has orange flush and a few red stripes. Nutty taste, sweet crumbly texture. An old favourite – cooks, eats and keeps well. When baked it keeps its shape and will produce a thick purée.




Nottinghamshire 19th C

Still considered the best cooker with heavy crops and a strong flavour.


Charles Ross

Newbury 19th C

Peasgood’s Nonsuch x Cox’s Orange Pippin. An easy to grow apple with orange-red flush. Sweet flavoured eater which also bakes well. Valued garden apple. Good for northern areas.



Cornish Aromatic

Cornwall 1813

Handsome bright red flush with russet patches. Sweet, sharp pear drop and spice flavour.



Cornish Gilliflower

Cornwall 1800

Gillyflower’ is the old English name for the carnation which, with this apple, shares the scent of cloves. Dark red flush with red stripes over gold.Knobbly exterior conceals yellow perfumed flesh. In late October it is intensely flavoured, rich and aromatic.



Coul Blush

Scotland 1827

Flushed over golden colour. Sweet, creamy flesh. Can be used as a cooker if used early.


Cox's Orange Pippin

Buckinghamshire 19th C

The original Cox with all the qualities expected from the finest flavoured apple in the world. Orange flush over greenish-yellow. Deep cream flesh has sweet aromatic flavour. Too difficult to grow successfully in gardens. Prone to disease.




Martock, Somerset 19th C

The most reliable cider variety, producing a high quality juice.


D'Arcy Spice

Essex 18th C

Bright green becoming gold with red flush. Hot, spicy nutmeg flavour. Enjoys the sea air!



Egremont Russet

Sussex 19th C

The flesh is cream, tinged yellow, sweet and firm with a rich nutty flavour. The usual russet to be found in shops.



Galloway Pippin

Wigtown, Galloway 1871

Large and yellow with a russet freckle finish. Keeps its shape well when cooked, best eaten before Christmas.



Golden Delicious

USA 19th C

Well known crisp eater. Greenish-yellow turning gold. Sweet, honey flavour. Flavour is superior to imported fruit when grown in the UK.



Granny Smith

Australia 19th C

Bright green and juicy but with no strong taste. This good keeper needs a long hot summer to perform well. Ideal for those who like firm, crisp apples.




Buckinghamshire 19th C

Easy to grow, large early fruit which cooks to a sharp purée. The tree is compact making it ideal for the garden. A very good pollinator for Bramley.



Harry Master Jersey

Yarlington, Somerset 19th C

Often known as ‘Port Wine’ this dark red fruit produces a full bitter-sweet taste with a soft astringency.


Irish Peach

Sligo, Ireland 1819

Small yellow fruit, red flush. Slightly perfumed and juicy. Like a peach it should be eaten straight from the tree. Popular during Victorian and Edwardian times.



James Grieve

Edinburgh 1893

Red flush stripes over pale green. Crisp and juicy. Excellent flavour and reliable cropper – deservedly popular.



Keswick Codlin

Lancashire 18th C

Found on a Cumbrian rubbish tip in 1790. Pale greenyellow with darker yellow flush. Cooks to a juicy cream froth and purée which hardly needs sugar. Good for jelly. Very profuse in flower and very heavy crops – dual purpose.



King Of The Pippins

UK/France 19th C

Medium size, orange-red flush on greenish yellowgold background. Firm, crisp, juicy apple. When cooked keeps its shape and colour, so perfect for open tarts. Also used for cider.


Lane's Prince Albert

Berkhamstead, Hertfordshire 19th C

Russet Nonpareil x Dumelow’s Seedling. Shining green flushed orange-red with red stripes. Useful, late keeping cooker, greenish-white soft flesh. Cooks to a lemon purée. So named when Prince Albert and Queen Victoria called at the Kings Arms for a change of horses.



Laxton's Superb

Bedford 1897

Wyken Pippin x Cox’s Orange Pippin. Sweet and aromatic possessing certain similarities to Cox. Can become biennial bearing. A good substitute for Cox’s Orange Pippin in colder exposed areas. Purple flush and red stripes give this an old fashioned attractive appearance.



Lord Derby

Cheshire 19th C

An excellent quality cooker. Large, firm, attractive, green fruit with a distinctive ribbed angular shape. Cook early when green for a sharp taste. Good for pies. Similar ribbed angular shape to Catshead.



Newton Wonder

Melbourne, Derbyshire 19th C

Very late keeping, large yellow and scarlet. Cooks to a juicy, mild purée. Later in season makes fruity eating apple. Good in salads, stuffing and mincemeat.


Orleans Reinette

European 18th C

Golden-yellow fruit flushed red, nutty and aromatic, firm, sweet flesh. Early fruit can be cooked – slices keep shape – makes a sweet baked apple.



Peasgood's Nonsuch

Grantham, Lincolnshire 1850's

The largest dessert apple. Pale green with broken red stripes and orange flush. When cooked makes a sweet, deliciously flavoured purée. Juicy when eaten fresh – good in salads.



Pitmaston Pine Apple

Hereford, 1785

Small, conical and golden with rich distinctive flavour of pineapple, blended with honey and musk. Can be biennial bearing.



Ribston Pippin

Little Ribston, near Knaresborough, North Yorkshire 18th C

Sweet, aromatic, crisp fruit with yellow-red flush. Firm, deep cream flesh, more acid than Cox. Resistant to scab. Described as being ‘like a good dessert wine’.


Scotch Bridget

Scotland 1851

Ribbed, quite rich with cream, crisp flesh. A favourite in the Hereford and Worcester area, particularly the Teme Valley.



St. Edmund's Russet

Suffolk 1875

The best mid-season russet. Sweet, juicy, rich, densely textured, pale cream flesh. Very attractive with a golden-red russet and silvery sheen.



Stirling Castle

Stirling 1820

Green becoming yellow with orange flush. Cooks to a white puree with lots of fruity flavour.



Tom Putt

Devon 18th C

A very handsome large cooking apple with bright red crimson streaks. Firm, crisp and sharp, sweet when cooked. Very disease resistant.


Tremlett's Bitter

Devon 19th C

Deep red fruit produces sweet astringent juice, high in tannin. Full bitter sweet cider. Frost resistant.


Warner's King

Kent 18th C

Very large, pale green fruit turning pale yellow with slight brown-pink flush. Juicy and acidic – cooks well to a sharp purée.



Worcester Pearmain

Worcester 19th C

Reliable crop of delicious orange-red fruit. Firm, juicy flesh is very sweet with strong strawberry flavour. At its best when ripened on the tree and just before it falls off. A seedling of Devonshire Quarrenden.



Yellow Ingestrie

Shropshire circa 1800

Orange Pippin x Golden Pippin. Greenish-yellow fruit turning yellow. Sharp, fruity and firm. A charming lawn tree due to its drooping habit. Highly decorative in table displays and kissing bows.