About – Era of the 1700’s. Originated near Gloucester, England, in the garden of a Dr. Ashmead. Newly discovered as a triploid.
Shape – Almost square shape, but more rounded edges. Has a flatter bottom. Uniform shape. I dont see bumps on these like seen on many others grown.
Skin – Rough texture, like 400 grit sandpaper, covered in russet, rosy orange/pink cheek. Uniform textures, pretty attractive.
Flesh – Fine, crunchy, yellow class apple. Juicy enough.
Taste – Citrus is the first thing you get, then tangy. There is a brightness here, almost approaching a BURST type of flavor, but not quite. Hint of pear. Hint of floral. No vanilla notes or anything like that. Nuttiness from the skin adds to the experience. Sugars, tart, citrus notes all happen at once.
Bottom line: This apple is rated often very high in taste tests. Often top 5 in the Monticello Apple Taste Tests annually. A great sweet/tart balance that doesnt make you pinch your lips, just a lot of umani triggering salvation. A delightful treat, worth growing if your zone calls for it.
Specimen was stored for 13 weeks, it passes the “next year” test, its superb out of storage.
I’d say based on how well its held up, it may make it to March or April unscathed.
Fresh eating rating: 8/10 – A mellow experience compared to Orleans Reinette but delivers similar flavors. If you like a buttery smooth sweet/tart experience mixed with flavors of walnut, orange/citrus juice, this one is for you.
Culinary rating: Unrated for now – Havent personally done anything with this type of apple. But I have read its excellent in pies and baked goods. Once I get more of these next year when Samascott farm is back in full production, I may be able to give a personal rating. I’d proceed baking with these based on multiple internet sources.