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Cooking Apples
- Bramley's Seedling
The nonpareil of cookers, this large, flattish green apple (sometimes flushed with red) has coarse, white, juicy, acid flesh which cooks into a frothy puree. Bramleys are perfect for baking or as the basis for apple sauce.
- Grenadier
An irregularly shaped conical apple with yellow skin. The acid flesh is faintly green, firm and juicy. It breaks down during cooking. Grenadiers do not keep well.
- Howgate Wonder
This apple can grow to an enourmous size - in 1997, the world record was achieved with a specimen weighin 1.6kg/3 lb 14oz! The juicy white flesh breaks up during cooking and has an uninspiring flavour, so this variety is grown mainly for exhibition.
- Reverend W. Wilkes
Very large conical apple with pale greenish-white skin. The fine, very white flesh is crisp, juicy and acidic. The apple can be eaten raw, but is best used as a cooker. It keeps well.
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