Why you should be excited
Sandringham is a large 19th century English apple that works well both for fresh-eating and cooking.
The story of Sandringham
Introduced toward the end of the 19th century, Sandringham reached its peak of popularity at the start of the following century, when English apple lovers came to appreciate its versatility and rich flavour.
For fresh-eating, it's an apple for those with a big appetite -- or someone with whom to share -- as it's a big apple. And it meets the British expectations of a cooker by breaking down to a cream-coloured and deliciously-flavoured puree.
This variety's popularity did not last long, perhaps because Bramley's Seedling was rising to prominence at about the same time and no apple could compete with Bramley for the loyalty of English cooks and bakers.
But, despite its fall from grace, Sandringham is still worth trying.
Started from a seed in Sandringham, Norfolk, England. Introduced in 1883.
Flavour, aroma, texture
As a fresh-eating apple, it has a pleasant, rich flavour. The flavour is more delicate, but still likeable, when cooked.
A large, attractive, greenish-yellow-skinned apple.
When they’re available
Late season (usually in mid-October).
Quality for fresh eating
Quality for cooking
Very good (4 or 5 months when kept refrigerated).