The English apple – perhaps the most quintessential of national ingredients – is now here. Our temperate climate is perfect for growing this fruit and the flavour of English apples is unrivalled.
Key Facts
As ever, it’s the Discovery variety (pictured below) that’s first to hit the market in volume. This early variety, first bred in Essex in 1949, is known for its crisp texture, refreshing acidity and short shelf life – it is best enjoyed within a few days. Next up will be Early Windsor, Worcester Pearmain, Cox, Gala and Russet
Uses in the Kitchen
Discovery is not a cooking apple, and is best eaten fast and simply. They can be used for tarts and crumbles and pair beautifully with blackberries, also in season.
For more on apples, see the English Apples & Pears website.