This once popular but now rare cooking apple is reputed to have been introduced in 1854 by a Mr Davies of Pershore, Worcestershire. An alternative claim is that it was raised locally from a pip by Betty Geeson of Barnack Beauty fame.
It was grown extensively in the Midlands during the 19th century until superseded by better commercial varieties, most notably Bramley's Seedling.
Origin and History
The apples are a flat, round shape and have a light, greenish-yellow skin which in a good summer can develop a red flush. The flesh has a yellowish appearance and is sharp, juicy and crisp when first ripe, softening with age.
Picking, Storing and Using
Pick the fruit in late September. The apples store well, keeping until Christmas, but develop a slightly greasy skin. When cooked Betty Geeson has a rich, sweet texture and holds together in slices, making it ideal for open tarts. It is a favourite of food writer Nigel Slater.
Growth, Flowering and Pollination
The tree can have a sluggish growth habit at first, but develops into a spreading shape over the years. Betty Geeson is self-sterile and ideal pollination partners include Allington Pippin, Barnack Beauty and Ellison’s Orange.
Copyright © Karen Meadows 2018