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Saint Edmund’s Pippin
type: Cider, Dessert, Eating
synonyms: Saint Edmunds, Saint Edmund’s Russet, St. Edmund's Pippin, St. Edmonds, St. Edmund’s Pippin, St. Edmund’s Russet, St. Edmunds, St. Edmunds Pippin, St. Edmunds Russet
identification: Medium size, round and flattened. Skin base colour is green/yellow to gold, blushed pale brownish on the sun exposed face. Large patches of brown russet, usually covering the entire apple. The calyx is small and partly open, set deep and narrow. The stem is medium length and moderately stout, set in a deep and narrow, russetted cavity. Thin skinned, bruises easily.
characteristics: Yellowish flesh, crisp and fine-grained. Very juicy, sweet, fragrant, with pronounced flavour of Bosc pear, nuts and vanilla.
uses: Highly regarded as a fresh-eating apple. Also excellent for cider.
origins: Discovered in 1870 as a chance seedling and subsequently raised by Richard Harvey in Bury St. Edmunds, Sufolk (U.K.).
cultivation: Moderately vigorous, upright spreading spur bearer. Ideal apple for dwarfing rootstock. Crops heavily on annual basis, but needs thinning at fruit set to achieve the characteristic size. The apples are prone to cracking when subject to significant swings in ground moisture.
cold storage: Apples do not store well, shrivelling quickly.
vulnerabilities: Resistant to scab, mildew, canker and cedar apple rust.
harvest: Fruit ripens all at the same time, usually in late fourth period.
notes: Named for Bury Saint Edmunds in Suffolk (U.K.) where it was found.
pollination group: C
pollination peak: 8
ploidism: Diploid. Partly self fertile but produces best in proximity to a compatible source of pollen.
harvest period: 4
hardiness: 6
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