Sandlin Duchess

Sandlin Duchess

Raised in about 1880 at Sandlin, Malvern, by H. Gabb, it was introduced to the RHS by William Crump in 1914 and received the Award of Merit.

Crump described it as an ‘improved Newton Wonder’ and like Newton is it a good dual purpose variety that can be eaten as a dessert or used as a good culinary apple.

As a tree it exhibits vigorous growth and regular heavy cropping. The fruits have a fine, tender, creamy green flesh with a sub-acid and slightly sweet flavour. When stewed it breaks down to a well flavoured yellow puree. Ripe from mid October onwards and if well stored it will keep until February.

There are believed to be 28 varieties of Worcestershire apple

Facts & Figures

Dessert/culinary apple
All of the descriptions and photographs are by Wade Muggleton unless stated.