Apple Trees from Bernwode Fruit Trees. Old Traditional Varieties 1.

ADAMS’ PEARMAIN A late dessert apple originally either from Norfolk or Herefordshire, where it was known as the Hanging Pearmain. It became better known in 1826 when the London Horticultural Society, who were preparing a catalogue of fruit, received scions for grafting from Mr Adams. It has a rich, aromatic, nutty taste and a crisp texture when fresh. The fruits are very conical, medium-sized and deep yellow, with red streaks often covering most of the apple, and with some russeting. They store well, and can be kept until March. The trees are very vigorous, with attractive blossom. Part tip-bearing, with upright growth when young but still recommended for espaliers.

ALDWICK BEAUTY From Aldwick, Sussex, originating with Mrs D.M. Alford. An early and attractive dessert apple, ripe in August to September. Medium sized, round and flattened in shape, boldly striped and flushed with glowing crimson. Richly flavoured in warm summers. It was sent to the National Collection in the late 20th century.

ALEXANDER Originally called Aport and probably from the Ukraine. It was renamed Alexander when introduced to England in 1805 by the nurseryman James Lee. It was sent to Massachusetts before 1817. It was known as Emperor Alexander at different times. Alexander has been widely grown all over Northern Europe. It is a large, or very large, apple and Hogg recounts that one exhibited by James Lee was 5½” in diameter and weighed 19ozs. A showy apple of lemon yellow, with red streaks on the shaded side, but orange, flushed bright red on the side next to the sun. It was a popular Victorian exhibition variety. A useful mid-season cooking apple, which cooks to a sweetish, scented purée, and is also a pleasant dessert apple. The cream flesh is crisp, juicy and aromatic. A vigorous tree, with good crops, which was often used for espaliers as the fruit was so attractive.

ALFRISTON A large cooking apple with cream, crisp flesh, sweet and sharp early in the season and mellowing with age. The skin is greenish-yellow in the shade, tinted orange to brown next to the sun, and sometimes covered with veins of russet. Very popular in the nineteenth century, when it was known as one of the best cooking apples. It was bred by Mr Shepherd of Uckfield, Sussex, in the late eighteenth century, and was originally known as Shepherd’s Pippin, but was renamed Alfriston in the late nineteenth century. It stores well, and was once popular with sailors on long voyages. Vigorous trees, with good crops.

ALLEN'S EVERLASTING An Irish apple, probably introduced by Thomas Rivers in the mid nineteenth century. Once known as one of the best late dessert apples; rough skinned, but crisp, juicy and intensely flavoured. Good for cordon or espalier training, as it readily forms fruiting spurs. It stores very well- Bunyard said it would keep until June. Hogg says it was also a good culinary apple. Dwarf habit.

ALLINGTON PIPPIN It was raised in south Lincolnshire by 1884 by Thomas Laxton, as Brown’s South Lincoln Beauty and introduced by Bunyard’s Nurseries in 1896 under the current name. This dessert apple is a cross between Cox’s Orange Pippin and King of the Pippins, so it has a rich aromatic flavour and crunchy texture. The attractively striped fruit is of medium size and will also cook well, keeping its shape. Fruit is ready at the end of October and can be stored for a month. The crop is heavy but can be biennial, unless thinned.

AMERICAN GOLDEN RUSSET Of unknown origin but with a long history in America and first mentioned by Coxe in 1817 as Bullock’s Pippin. Downing renamed it in 1845. It is said to have originated in Burlington County, New Jersey. It was in Britain, in the first catalogue of the London Horticultural Society in 1826. Hogg described it as a late dessert, lasting to January and the size of Golden Harvey (small). The shape is roundish ovate, but it can be tall. Regular in outline. Yellow skin with patches of pale brown or ashen grey russet. The skin is tough and the flesh yellowish, tender and fine, juicy, rich and aromatic. Scott says it resembles in texture a fine buttery pear, valued for high flavour and great produce. In use from October to January and also once used as a cider ‘sweet’. Still grown in America.

AMERICAN SUMMER PEARMAIN Predating 1817, when it was described by Coxe in America. By 1826 it had entered the collection of London Horticultural Society, at Chiswick. Hogg, in 1884, described it as medium sized, oblong, regular and handsome. The skin is yellow with patches and streaks of pale red, with brighter red near the sun. The flesh is yellow, tender, rich and pleasantly flavoured. He adds it is an excellent early apple for dessert or culinary purposes, ripe at the end of August and keeping to the end of September. A good bearer and good on light soils. Scott says that it is reckoned to be a seedling from the ‘English’ Summer Pearmain. He calls it ‘rich and highly esteemed in America’. The American pomologist Downing also suggests it arose from the ‘English’ Summer Pearmain.