Apple Varieties

We use all varieties of apples and pears we are donated. However, the extended harvesting period can make our pressing schedule a bit complicated. Some varieties, especially the early ones, need immediate pressing because they deteriorate quickly. October varieties keep much longer.

Beauty of Bath

Beauty_of_Bath_ApplesPhoto by Knytshall

Beauty of Bath’ is a very early apple usually cropping in August but can crop as early as July (e.g. in 2011) or last into September. It bruises easily, so is best picked by hand. Fruits can drop early by themselves, often when not completely ripe. Traditionally, straw was placed under the trees to lessen damage to falling fruit.

The fruit’s taste is sharp at first but sweetens later. The flesh is white but sometimes has a red flush under the skin.


bramleyphoto by Red58Bill

Bramley apples work well in pies, cooked fruit compotes and salads, crumbles, and other dessert dishes. They are also used in a variety of chutney recipes, as well as in cider making. Whole Bramley apples, cored and filled with dried fruit, baked, and then served with custard is an inexpensive and traditional British pudding. Cooked apple sauce is the traditional accompaniment to roast pork. Hot apple sauce goes very well with ice cream.

Blenheim Orange

blenheimPhoto by HWman

Blenheim Orange (Dempster’s Pippin) has been described as a cooking apple. This apple has a greenish-yellow to orange skin streaked with red. It has a distinctive nutty flavour and is excellent for cooking. Blenheim Orange is a very vigorous tree, and on standard rootstock can grow in excess of 30 feet tall. It is slow to come into production, but will then produce heavily.