Sussex is famous for apples (hence the vast range of fabulous cider brewed here) – but choosing is a more difficult matter, as we are not short of varieties – all with their unique qualities and suited to different culinary uses.
With 11 new season varieties to choose from that are available now the mid-season fruit is picked – what would you prefer to use for your cheeseboard – as opposed to a quick snack – or to bake with?
Here is a quick checklist below to how to choose your perfect apple from the new season Sussex fruit:
The perfect cooking apple with a tangy, tart flavour and moist fluffy texture when cooked.
The classic Sussex apple. Crisp and juicy with a russet skin and creamy white flesh.
Not for cooking. Young apples are crisp and great for cheeseboards. As they mature, they are softer and delicious for snacking and tarts.
A largeish apple related to Cox. Sweet and good for a cheeseboard.
Again, crisp when young but more fleshy when mature.
Perfect for snacking and juicing. A really juicy apple with a bright red tinting on a bright lime green flesh.
Sweet and fairly large with a hint of aniseed flavour. Very juicy and the texture is more like that of a pear than an apple – so great for juicing.
A bright, sweet honey-scented apple – very juicy. Great for juicing and chopping into cereal for breakfast- or cheeseboards.
A delicious sweet russeted apple. Bright skin and deliciously rich taste – wonderful in salads and juices.
A bright red apple with red tinted flesh. Sweet and juicy so good for juices, snacking (if you like a more tart apple), salads and cheese board. Beautiful pink juice.
A classic Sussex apple. Very crisp flesh russeted and a distinctive honey flavour. Perfect for juicing and cheeseboards.
A marmite of an apple for snacking as some people are put off by the fibrous skin.
A perfect snacking apple. Crisp bright red skin and sweet flavour. Lovely on a cheese board with grapes or equally in a snackbox. Better when younger as not a great keeper.