The Norfolk Beefing or Norfolk Biffin apple was raised in Norfolk, England and first recorded in 1807.
Norfolk Beefing (Biffin) apple
Fruits are very firm, round and slightly flat, about 5cms across and about 4 cms high with a course, juicy texture. The skin is yellow-green, but with brown-purple and dark red streaks.
Inside, the crisp flesh has a green tint, acidic with a hint of cinnamon.
The apples store well, getting sweeter with keeping, and are even sweet enough to use as desert apples by March the following year. A good cooking and drying apple.
With keeping, they turn a deeper brown or maroon colour, with harder, more solid flesh.
These apples were popular with Norwich bakers and were sent to London fruiterers as a delicacy. They were also used for cider making
It is best cooked whole in a very slow (bread) oven for over 4 - 5 hours.
Uses: Culinary
Parents: Unknown
Flowers: Mid May
Picking: Mid October
Natural Storage: December - April
Where to find the Norfolk Beefing apple: Acorn Bank, Temple Sowerby, Cumbria.
