Why you should be excited
Yellow Bellflower is an old U.S. apple – bell-shaped – that’s good for fresh eating, baking and cider.
The story of Yellow Bellflower
This is one of those apples that makes you wonder why we’re limited to so few varieties in grocery stores.
Sure, it’s understandable that, back in the past, Golden Delicious and then other newer additions won favour away from old standbys like Yellow Bellflower. But why did it need to disappear from store shelves entirely?
That’s the reality of mass marketing and industrial agriculture, but we’re lucky enough to have more options today, so we’re keen to try this one for ourselves.
Yellow Bellflower works for fresh eating, in baking (as long as you don’t mind an apple that breaks down to a puree) and in cider. And it’s an attractive apple, too. One that keeps well and grows decently.
No wonder backyard gardeners love it.
Yellow Bellflower Facts
Discovered in Crosswicks, New Jersey, USA, 1742.
Flavour, aroma, texture
The firm, yellowish flesh has a rich flavour, with lots of sugar and acidity.
This long, conical-shaped, lemon-yellow apple looks like a bell hanging in the tree. Often blushed with red or red-orange.
When they’re available
Late season (usually in mid-October).
Quality for fresh eating
Quality for cooking
Very good (up to 5 months when kept refrigerated).