History: Egremont Russet first emerged in Britain in the early 1870s and has remained popular ever since. Even today, it is the third most common apple grown commercially in England.
Why We Grow It: Although the russet, a thick rough skin, coating this apple can be an acquired taste, there is a reason this apple has remained so popular. The fruit itself is an attractive gold dotted with yellow and it has an excellent sweet, nutty flavour. They are delicious fresh, when used for cooking, and in ciders. The trees are known for producing good, regular crops.
Canadian Hardiness Zone: 4
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions.
Growth Habits and Disease Resistance: Moderately vigorous with an upright and compact growing pattern, precocious, suited to pot culture, has reliable and good crops. Susceptible to bitter pit and somewhat susceptible to cedar rust but resistant to canker and very resistant to scab.
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Partially self-pollinating, this variety will produce some fruit without an apple tree of a different variety but will produce more and better fruit if one is present
Flowering Time: Early
Ripens: Mid October
Storage: Keeps until December when stored in cool, humid conditions
Recommended Use: Fresh eating, cooking, cider
- Class: Sharp
- Sugar: Medium, SG 1.051
- Acidity: High, TA 7.7 g/L
- Tannins: Low, 1.2 g/L
Taste: Noticeable alcohol and acidity, long finish
- Recommendations: Makes a nice single-variety cider and can be used to add colour and acidity to blends
Size including roots:
- 1 year grade 100-200 cm whip
- 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
- B grade less than 100 cm
*Information based on Brix Cider