Saint Edmund's Pippin
Why you should be excited
Saint Edmund’s Pippin is a sweet English russet apple that delivers nice flavour and is ripe in September.
The story of Saint Edmund's Pippin
Insofar as people think of them at all, russet apples are known for their scratchy skin, their strong –- often characterized as ‘nutty’ -– flavour and their tendency to be late ripeners.
Which positions Saint Edmund’s Pippin in a unique spot, as it is a classic russet that’s available much earlier -– generally in September –- than most of its brethren. You still get the scratchy skin and the good flavour, but at least a month earlier than one would generally expect of a russet.
If you do get your hands on some of these tasty apples, eat them quickly, as they only keep a few weeks. And be gentle, because they bruise easily. Most importantly, enjoy this harbinger of the later russets to follow.
Saint Edmund's Pippin Facts
Raised from a seed in Bury St. Edmunds, Suffolk, England; 1875 introduction.
Flavour, aroma, texture
Sweet, juicy, rich, pale cream flesh is dense. The flavour is compared by some to vanilla ice cream with a hint of pear.
Medium-sized with greenish yellow-gold coloured skin and a silvery sheen of russet.
When they’re available
Mid-season (usually in mid-September).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating, as well as juice and cider.
Limited (2 to 3 weeks when kept refrigerated).