Why you should be excited
Gascoyne’s Scarlet is a beautiful 19th century English apple that starts off tasting harsh before mellowing nicely.
The story of Gascoyne's Scarlet
With a flavour that has been described by some as ‘balsamatic’ and by others as ‘delicate,’ Gascoyne’s Scarlet is an apple that starts off rather harshly – hard and sour – if you taste it at harvest, before mellowing into something special while in storage.
Although it has mostly slipped into obscurity, this is an apple that once gained popularity in Germany and France, in addition to Great Britain.
The bright red flush makes it an eye-catcher. Just remember to bite into a Gascoyne’s Scarlet with care right after harvest. If you can wait until December, you’ll skip the hard and sour phase and move right into delicious.
Gascoyne's Scarlet Facts
Raised from seed in Kent, England; introduced in 1871.
Flavour, aroma, texture
Mellows in storage to become sweet, with an excellent, distinctive flavour.
The cream-coloured background of this large, roundish apple is covered by a bright red flush and stripes.
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 generally considered to be a cider, apple, Gascoyne's Scarlet offers the benefit of a pleasantly pink juice that could enhance a cider, at least visually.
Good (about 3 months when kept refrigerated).