St. Edmunds Russet – also known as St. Edmunds Pippin – is an early russet apple (ripening early-mid September), whose fruit tends to be small, with rich flavour. It is a pleasure to eat one of these apples ripe from the tree, but it is a rare pleasure, because it does not keep well. The fruit is attractive for its orange-red background with variable russeting on top. It is a tip-bearer. The variety is suitable for the North. It was introduced in 1870, discovered in Richard Harvey’s orchard in Bury St. Edmunds in Suffolk.