Why you should be excited
Golden Harvey was once a popular fresh-eating apple in England, before gaining favour in cider and brandy.
The story of Golden Harvey
Some apples that tend to be quite small end up being tossed aside by those who prefer larger-sized fruit.
In the case of Golden Harvey, the apple’s high sugar level helped it avoid that fate, instead shifting from a popular fresh-eating apple in Victorian times to a cider and brandy apple more recently.
Either way, it’s a good choice, as Golden Harvey’s sweetness is balanced by bracing acidity and it's got strong apple flavour as well. Because of the high level of sugar, it can make a cider of significant alcohol content.
It’s an old English variety that’s got plenty of merit, despite the puny size of the fruit.
Golden Harvey Facts
Uncertain, but likely was a chance seedling in Hertfordshire, England, perhaps as far back as the early 1600s.
Flavour, aroma, texture
Intensely flavoured and aromatic, with a good balance of sweet and sharp elements.
A small gold-coloured apple that usually has russet.
When they’re available
Late season (usually in mid-October).
Quality for fresh eating
Quality for cooking
Mainly used for cider and fresh-eating.
Quality for cider
A very good sweet cider apple.
Very good (4 or 5 months when kept refrigerated).