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Saint Edmund's Pippins apples have greeny-yellow or greeny-gold skin, with large orangey-brown russet patches.

Inside, they have a cream-coloured flesh which is juicy, sweet and fragrant.

The tree needs thinning or the apples will grow small. The fruit tends to ripen all at once and does not store well.

The flavour reminds some people of vanilla and pears.

Cooking Tips
Best eaten fresh.

History
A Mr R. Harvey of Bury St Edmunds, Suffolk, discovered this apple variety in 1870 as a chance seedling. Recorded 1875 by the Royal Horticultural Society.

Language Notes
Named for the town of Bury St Edmunds, Suffolk.

See Also:

Fresh-Eating Apples

Other entries for:

Russet Apples
Adam's Pearmain, Ard Cairn Russet Apple, Ashmead's Kernel, Bloody Butcher Apple, Carpentin Apple, Champlain Apple, Claygate Pearmain, Cox's Orange Pippin Apple, Egremont Russet Apple, Golden Russett Apples, Irish Peach Apple, Kerry Pippin Apple, Kill Apple, Ribston Pippin, Saint Edmund's Pippin, Widows Friend Apple, Winesap Apples, Yarlington Mill Apple, York Imperial Apple

Other entries for:

Apples
Acme Apples, Adanac Apples, Airlie Red Flesh Apples, Alaska Apples, Amberoso Apples, Applecrabs, Boiken Apples, British Apples, Cider Apples, Cooking Apples, Crab Apples, Desse de Buff Apples, Erwin Baur Apples, Fameuse Apples, Fresh-Eating Apples, Juice Apples, Ozark Pippin Apples, Pie Apples, Pixie Apples, Salad Apples, Sauce Apples, Smith's Cider Apples, Ziegler's Sweeting Apples

Other entries for:

Hard Fruit
Apricots, Avocado, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for:

Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit