Description
Raised in the late 1700s by Richard DuMellor, farmer of Shackerstone near Ashby-de-la Zouche, this became one of the premier Victorian cooking varieties long before Bramleys Seedling came to prominence. Cooks to a sharp, strongly flavoured pale cream puree. Its creamy texture, and brisk flavour make it far superior to Bramley, both for mincemeat, and as one of the best baking apples of all. Attractive blossom and greater frost resistance to frost than Bramley.This self-sterile culinary Apple is believed to have originated from Leicestershire, UK in 1790