Celebrating and remembering old fruit and vegetable varieties
The Golden Spire apple was reported to have been discovered in 1850 by Richard Smith of Worcester.
Fruits have a dense, crisp flesh with an acidic, astringent flavour.
Uses: Culinary
Parents: Unknown
Flowers: Late April to Early May
Picking: Early September
Natural Storage: September – October
The Golden Spire apple can be found growing in the orchards of Acorn Bank House, Temple Sowerby, Cumbria.
The Norfolk Beefing or Norfolk Biffin apple was raised in Norfolk, England and first recorded in 1807.
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.