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

Its origins

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.

Appearance

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

Good.

Quality for cooking

Mainly used for fresh eating, as well as juice and cider.

Keeping ability

Limited (2 to 3 weeks when kept refrigerated).