Waltham Abbey Seedling

A large, roundish culinary apple with pale yellow skin turning deeper with russety dots and a faint red blush. The flesh is tender, juicy, sweet, and pleasantly flavored, turning clear pale amber when cooked. Raised around 1810 by John Barnard of Waltham Abbey, Essex, and introduced to the London Horticultural Society in 1821; in use from September to Christmas.

Flavor & Texture

Best Uses

Lineage

Origin & History

Status

commercial

Origin type

open pollinated seedling

Original breeder

John Barnard

First introduced

1821 · London Horticultural Society

References

UK National Fruit Collection

6586

Cited authority (Hogg 1851)

Hort