Why you should be excited
Ellison’s Orange is an English apple from early in the 20th century that can pack a glorious flavour punch.
The story of Ellison's Orange
We know many a cross ends up delivering nothing reminiscent –- let alone of the quality –- of either parent. But this one’s intriguing. The English Cox is legendary for its complex flavour, while the much older French apple, Calville Blanc is almost as highly respected.
So Ellison’s Orange appeared on the scene in 1904 with great expectations – that are fulfilled in good years, with intense flavour and juicy flesh. As long as a hint of aniseed doesn’t turn you off, Ellison’s Orange is a true winner. Even if it doesn’t keep particularly well.
Ellison's Orange Facts
Raised as a seedling in Lincoln, England; 1911 introduction.
Flavour, aroma, texture
Intense, rich, aromatic flavour, with a taste of aniseed. The flesh is crisp, yet soft and juicy.
This medium-sized apple's skin shows a red flush and stripes over its greenish-yellow background.
When they’re available
Mid-season (usually in late September).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
Not particularly known for use in cider, but odds are good that it'd be a desirable addition to a cider blend.
So-so (about 1 month when kept refrigerated).