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Egremont Russet
type: Cider, Dessert, Eating
synonyms: English Russet
identification: Variable size from Small to medium. Round and often irregular shape. Base colour is olive green tending to greenish yellow—sometimes a slight orange blush—at full maturity. The skin is almost completely covered with a rough, brownish russetting and a scattering of tan coloured lenticels. slightly depressed in the surface. The stem is medium size and slender, just barely reaching the surface in a deep, narrow and russetted cavity.
characteristics: Dense, somewhat dry, cream-coloured flesh with a pleasant sweet-tart balance. often with a hint of clove. Distinctive rich, nutty flavour with hints of pear, sometimes also clove. Best flavour emerges a couple weeks after harvest. The peel tends to be thick and somewhat astringent.
uses: A highly regarded heritage eating apple. Excellent when paired with cheeses; try it with a fully-ripened Brie. Sometimes used for cider.
origins: A popular apple during the Victorian era. Cultivated on the estate of Lord Egremont at Petworth, Sussex (U.K.). First listed by Scott's Nursery of Merriott, Somerset, in 1872.
cultivation: Moderately vigorous, upright spur bearer. Compact. Precocious. Favours temperate climates and moist conditions, tolerates Hardiness Zones 3 to 8. Does well cordoned or as an trellised tree and, when grafted on dwarfing rootstock, as a potted tree.
cold storage: Best eaten fresh. Keeps one month in cold storage.
vulnerabilities: Prone to fire blight, apple rust. Resistant to scab, canker and mildew. Bitter pit tends to be a problem on younger trees.
harvest: Ready for harvest starting at the end of the fourth period. It starts to drop fruit early and continues through a long harvest season.
pollination group: C
pollination peak: 9
ploidism: Somewhat self-fertile, but produces best when paired with a compatible pollination partner.
cold storage weeks: 4
harvest period: 4
hardiness: 3
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