Why you should be excited
Keswick Codlin is an old English cooking apple with the bonus of also working quite nicely for fresh eating.
The story of Keswick Codlin
Here’s proof that good things can come from unlikely places: the fine Keswick Codlin apple was first discovered growing in a garbage pile at Gleaston Castle, in Lancashire, England. And it’s certainly not the only apple variety to have appeared on the scene in that way.
This is good news for cooks who like apples that break down into a juicy, cream-coloured puree when baked. And for folks who appreciate a variety that cooks well while also working quite nicely as an early season fresh-eating apple.
Highly popular during the 19th century, this is a good variety for tasteful home growers, as the tree, its blossoms and the fruit are all particularly pretty.
Keswick Codlin Facts
Discovered in Ulverston, Lancashire, England; known by 1793.
Flavour, aroma, texture
This sweet cooking apple is juicy and pleasantly tart. It also tastes good for fresh eating.
This pale yellow-green apple often has russet and a darker yellow flush.
When they’re available
Early season (usually in late-August).
Quality for fresh eating
Quality for cooking
Quality for cider
Not particularly known for use in cider.
So-so (about 1 month when kept refrigerated).