CHANDLER & DUNN

 FARMING FOR THE FUTURE

APPLES

"Fusing modern science and traditional farming to produce great tasting fruit for quality retailers."

We grow a wide variety of apples and are constantly testing new varieties. We aim for a grade 1 ‘top supermarket quality’ crop, and any apples below that standard are sold on for juicing.

  • Cox’s Orange Pippin (Cox)

    One of the best in quality of the English dessert apples, it can be eaten out of hand or sliced. Not recommended for cooking.

    Uses:  Eating apple often blended with other varieties in the production of cider.

    Origin:  A traditional eating apple, grown in Kent since the 19th century.

    Colour:  Orangey red in colour.

    Character:  Medium sized, yellow-white, fine-grained, crisp, and very juicy.

    Flavour:  Distinctive aromatic taste.

  • Royal Gala

    One of the biggest selling eating apples in the UK.

    Uses:  Eating apple, can be added to salads or cooked, also suitable for creating sauces.

    Origin:  A Golden Delicious and Kidd's Orange Red cross, first planted in New Zealand in the  1930s, and grown commercially in the UK since the 1980s.

    Colour:  Usually red in colour with a portion being greenish or yellow-green, vertically striped.

    Character:  Small, firm apple with a slightly grainy texture. Thinner skin than most apples and  fairly resistant to bruising.

    Flavour:  Crisp, sweet, aromatic, mild flavour.

  • Jazz

    One of the biggest selling eating apples in the UK.

    Uses:  Eating apple, popular with children.

    Origin  A Royal Gala/ Braeburn cross (descended from the Cox’s Orange Pippin) - first  propagated in New Zealand in 1985. The Jazz Apple gets its deliciously sweet taste and from the Braeburn and inherits its crunchy delicious texture from the Royal Gala.

    Colour:  Blend of Yellows and reds.

    Character:  Small and crisp, dense texture, keeps well.

    Flavour:  Amazing zingy sweet taste with a champagne effect that sparkles in mouth.

     

  • Egremont Russett

    A classic English russet apple from the Victorian era.

    Uses:  Eating apple which also works well in savoury salads and with cheese.

    Origin:  First recorded in 1872, and is believed to have been raised by the Earl of Egremont at Petworth in Sussex.

    Colour:  Dull orange-yellow colour with russeting all over the apple.

    Character:  Medium sized, thin dry skin with pale cream coloured flesh which is moist rather juicy.

    Flavour:  Delicate nutty flavour, sweet and dry - reminiscent of a firm pear.

     

  • Bramley

    Uses: Essentially a cooking apple, used in the traditional English apple pie. (Some people eat  this apple raw in order to cleanse the palate).

    Origin:  The first 'Bramley's Seedling' tree grew from pips planted by a young girl in Nottinghamshire, UK in 1802. The tree in the garden was later included in the  purchase of the cottage by a local butcher, Matthew Bramley in 1846. In 1856, a local nurseryman, Henry Merryweather asked if he could take cuttings from the tree and  start to sell the apples. Bramley agreed but insisted that the apples should bear his name.

    Colour:  Vivid green skin which becomes red on the side which receives direct sunlight, very white flesh.

    Character:  Very large apple, two or three times the weight of a typical dessert apple. They are squat in shape. When cooked the crisp flesh becomes golden and fluffy.

    Flavour:  Tart, with a lighter flavour when cooked.

     

  • Daliclass

    Uses:  Eating.

    Origin:  An Elstar/Pilot cross from France, first introduced in 2010 - a cultivar from an Orange Pippin.

    Colour:  Red/orange flush skin with while to pale yellow flesh.

    Character:  Medium sized.

    Flavour:  Sweet and sharp.

  • Early Windsor

    Raised in Germany as Alkamene in the 1930's - a cross between Gehiermat Dr Oldenburg & Cox's Orange Pippin. Re-named Early Windsor for the UK market in 1996 but often called Sweet Lilibet (following a competition among school children to select a new name).

    Available in Supermarket towards the end of September this eating apple looks a little like Cox with its faint russet striping.

    Uses:  Eating and makes great tasting juice

    Origin:  A red sport mutation of Alkemene, grown commercially on a small scale in the UK

    Colour: orange/red stripes over yellow.gold background colour.

    Character: Medium sized, crisp, juicy, refreshing flesh, firm but less dense than a cox

    Flavour:   Clean tasting with a rich aromatic honey flavour.

  • Braeburn

    Originating from New Zealand, the its exact parentage is unknown. Braeburns are thought to be a relative of the Lady Hamilton and Granny Smith apples, as both varieties were growing in the orchard where the Braeburn apple was first discovered..

    Uses:  Eating and cooking

    Origin:  A relatively new apple introduced to the UK in 1950s.

    Colour:  Red/orange vertical streaky appearance on a yellow/green background. Its coloor intensity varies with different growing conditions.

    Character:  Firm to the touch, crisp and juicy, thin skin.

    Flavour:   Distinctive aromatic taste. Its sweet-tart flavour mellows just slightly when cooked and will compliment both sweet and savory dishes. When raw, best served slightly chilled. Slice and add to salads and sandwiches or serve on a cheese board.

     

 

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