Egremont Russet
Egremont Russet (Malus domestica ‘Egremont Russet’) apples were one of my father’s favourite apples. They’re not available very often and when they are it is for a very limited period.
Russetting is the partial or complete covering of an apple with rough patches of colour ranging from greenish to yellowish-brown. Many apples display russetting but it is aesthetically undesirable in modern varieties.
Egremont Russets are the most well-known of the russet apples and are completely russetted. They are golden-green in colour and ready to pick in October. They are tasty and sweet but not stickily so, with a firm flesh that some say tastes and smells of nuts, though I can’t say I’ve noticed that in particular. I am told it tastes superb with cheese. I haven’t tried one with cheese yet, but I’ve found most crisp apples partner cheese very successfully.
Egremont Russet trees were first recorded in 1872 by the Earl of Egremont in Petworth, Sussex. They are hardy, vigorous trees and can be grown in a variety of locations and soils, doing well in wetter soils and in colder and more exposed areas. Another advantage is that they are resistant to disease. They are also partially self-fertile but perform better and crop more satisfactorily if grown near a pollinator.
Russet apples are also known as ‘rusticoats’ and ‘leathercoats.’ Shakespeare made reference to them in Henry IV, part 2, when Davy tells Bardolph, ‘There’s a dish of leathercoats for you.’
The other fruit that my father particularly liked but found almost impossible to find was the Medlar (Mespilus germanica).
Image courtesy of Wikimedia Commons
Medlars are closely related to apples and, like them, belong in the rose family. They have been cultivated since Roman times and the fruits are harvested in the winter. They are hard and inedible when picked and have to blet before they can be eaten, either raw to accompany cheese and port, or made into jellies to complement rich meat dishes.
Bletting occurs in most fruits after they have ripened, as a stage between ripeness and fermentation.
Medlars are full of vitamin C and were a popular fruit in mediaeval winters, when there were no other fruits available. They were a sweet treat, before sugar had arrived in Britain.
Medlars bletting. Bletted flesh is brown and edible. Unbletted flesh is white and inedible.
Image courtesy of Wikimedia Commons
Medlars are attractive, trouble-free, easy to grow small trees. They grow well in most soils.
Wow I had not heard of these apples, they sound super interesting. And great that they are loaded with vitamin C. Loved the history behind them too.
ReplyDeleteAllie of
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I can recommend the Russets but have never tried a Medlar.
DeleteTo me, that bletted flesh looks rotten and I wouldn't eat it, but I haven't grown up knowing of things like these. I stick with granny smiths for eating and cooking and I used to love eating Jonathons when the season was on, but they are hard to find now with the many newer breeds of apples. I found a substitute with Royal Gala, which has the crispness of the Jonathon but is a little sweeter with a striped red and yellow skin.
ReplyDeleteI haven't seen Granny Smiths for years! I always used to eat those. Now I have Jazz or Royal Gala or Pink Lady. At the moment, of course, I'm eating Egremont Russets!
DeleteShame about food fashion disfavouring russeted apples (and pears). A sort of racism for fruit. You are right about medlars being difficult to source these days, another thing that has gone out of fashion. Most people would be put off by the bletting (which is also recommended for quinces by the way).
ReplyDeleteAre bletted quinces edible raw? I thought they always had to be cooked. 'Racism for fruit' - I like that. You have a way with words:-)
DeleteI love russet apples and they are less acidic than other kinds, which is good for my teeth and stomach issues. Now, medlars and bletting are completely new information to me and very intriguing!
ReplyDeleteThe Egremonts are the only russets I've seen. I don't think I'd like medlars though my father always said they were delicious.
DeleteThat the Egremont Russet is a hardy tree which does well in non- ideal conditions is illustrated by the bumper crop of Russets I gathered from the tree in my back garden in Torridon this year. These apples make a totally delicious apple crumble, I've discovered.
ReplyDeleteCheer, Gail.
What a delight! Apple crumbles forever . . .
DeleteHi Janice - I must get some Egremont Russets from M&S or Waitrose ... apple crumble sounds delicious! Excellent post - especially about the Medlars ... cheers Hilary
ReplyDeleteThey don't last long enough in our house to make it to crumble :-)
DeleteI'd agree with your dad - Egremont Russets are a tasty treat, if you can find them to buy! Grocery hopping online doesn't boost their availability, either...
ReplyDeleteThere seem to be more around this year. Perhaps they're becoming commercially viable again.
DeleteI'd never heard of Egremont Russet apples, or russetting. How interesting, but what a shame it is aesthetically undesirable.
ReplyDeleteJust photographed some medlars ("mispels" in Dutch) over the weekend. My husband kept telling me that need a couple of days of frost to be edible. I had no idea that the process was called bletting! xxx
Do you eat them? They're very attractive trees, I believe. x x x
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