Why you should be excited
Golden Noble has been the most popular apple in our orchard – among marauding, baby-tree eating bunny rabbits.
The story of Golden Noble
We don’t know why the rabbits that regularly raid our orchard – especially during the winter – preferred feasting on tiny little Golden Noble trees more than any of the other varieties surrounding them.
It was troubling, as one tree in particular was snipped off almost to the ground on consecutive years. Which made it tough for us to sample the apples, which are reputed to have very nice flavour. For a while, we doubted whether that particular tree would ever get to the point of producing fruit.
Thankfully, rabbit guards eventually allowed the little thing to get on track with its growth and we expect to be sampling its apples soon. We're looking forward to that, as the only criticism we’ve encountered of Golden Noble as a cooking apple is that it isn’t as acidic as Bramley’s Seedling.
Not exactly a disastrous issue. Indicating that maybe the rabbits were onto something…
Golden Noble Facts
Discovered in Downham, Norfolk, England; introduced in 1820.
Flavour, aroma, texture
The creamy white flesh is juicy and tart, with good fruity flavour.
This light green apple, which turns gold with ripeness, is large, round and attractive.
When they’re available
Mid-season (usually in early October).
Quality for fresh eating
Mainly a cooking apple, but considered good quality by those who do eat it fresh. Also good for juice.
Quality for cooking
Quality for cider
Not particularly known for use in cider, but if it's good for juice, shouldn't it stand a good chance of also being good for cider?
So-so (1 to 2 months when kept refrigerated).