Why you should be excited

Porter is a New England apple perhaps best known as a one-time favourite of the Fanny Farmer Cookbook.

The story of Porter

It's odd how the English have seemingly always valued a cooking apple that breaks down into a perfect mush, while folks in the United States have long had an opposite preference: apples that hold their shape firmly, no matter how long they're cooked.

This difference contributed to Bramley's Seedling's dominance in UK cooking, while various apples, such as Wolf River and Esopus Spitzenberg have held sway in the USA.

Add Porter to the list, as this Massachusetts apple holds its shape and flavour remarkably well when cooked, gaining accolades from old editions of the classic Boston publication, Fanny Farmer Cookbook.

Porter Facts

Its origins

Raised from seed in Sherburne, Massachusetts, USA, about 1800.

Flavour, aroma, texture

The tender, crisp and juicy flesh is yellow, aromatic and has a nice subacid flavour.


The size varies. Skin is greenish-yellow, sometimes with an orangish blush or stripes. Sometimes russeted.

When they’re available

Mid-season (usually in mid-September).

Quality for fresh eating


Quality for cooking


Keeping ability

We'll let you know when we find out.