Why you should be excited

Margil is an old English variety, which apparently originated in France, that delivers strong apple flavour.

The story of Margil

The most widely-known English apples of 250 years and more ago included Ribston Pippin, Ashmead’s Kernel, Court Pendu Plat and Margil.

All four have stood the test of time and live on today, in our orchard and elsewhere, while thousands of other varieties have come and gone over the decades.

Margil’s survival likely has a lot to do with flavour, as it’s got delicious eating quality, complete with strong – yet subtle and aromatic – apple flavour. It’s accessible to those whose apple eating hasn’t previously been so adventurous, while still distinctive and impressive.

Organic growers will be happy to know that Margil tends to resist scab quite nicely; less happy news is that it’s quite vulnerable to canker.

Margil Facts

Its origins

Discovered in France, sometime before 1750.

Flavour, aroma, texture

Distinct, yet delicate, sweet and aromatic apple flavour that is well-balanced and appealing. The yellowish flesh is crisp and juicy.


Medium to small, with an attractive red flushed over greenish-yellow appearance and a tendency to have some russet.

When they’re available

Late season (usually in mid-October).

Quality for fresh eating

Very good.

Quality for cooking

Mainly used for fresh eating.

Quality for cider

Not particualrly known for use in cider, but - like most heritage varieties - it could do well in cider blends.

Keeping ability

Good (3 months when kept refrigerated).