Annie Elizabeth Apples
Estimated Inventory, lb : 0
Description/Taste
Annie Elizabeth apples are a medium to large varietal, averaging 8 to 9 centimeters in diameter and 6 to 7 centimeters in length, and have an irregular, round to conical shape. The apples often feature slanted shoulders or bases, and the surface is covered in ribbing and small indentations under the skin, a trait described as having a hammered appearance. Annie Elizabeth apples showcase thick, fibrous, and short green-brown stems set in a narrow cavity. The variety’s skin is semi-thick, taut, smooth, and tough, ripening from green to golden yellow-green shades when ripe. Mature Annie Elizabeth apples also bear patches of orange-red blush, depending on sun exposure. The blush varies from being transparent to saturated and often has dark red broken striping. Pale lenticels are also scattered across the surface, and the skin develops a greasy texture when stored. Underneath the skin, the ivory-to-white flesh is dense, firm, and coarse with a crunchy, succulent, and chewy consistency. The flesh also encases a central core filled with tiny black-brown seeds. When cooked, the variety’s flesh is known for holding its shape and developing a tender, soft texture. Annie Elizabeth apples are edible raw or cooked but are known for being a cooking variety. When ripe and raw, Annie Elizabeth apples release a fruity aroma reminiscent of apple juice and have a sharp, sweet, and tangy taste. The variety is high in sugar and is balanced with acidity. Once cooked, the sharpness mellows into a light, aromatic, and sweet flavor.
Seasons/Availability
Annie Elizabeth apples are harvested in the late fall through early winter, mainly in October and early November. Once picked, the variety can be properly stored through the spring.
Current Facts
Annie Elizabeth apples, botanically classified as Malus domestica, are an English variety belonging to the Rosaceae family. The late-season heirloom apples were once a popular cooking cultivar during the Victorian Era and are favored for their sweet and tangy taste, ability to hold their shape, and large size. There are several legends surrounding the name of this apple, but the most prevalent theory connects to Samuel Greatorex, the variety’s discoverer. It is said Mr. Greatorex named the new apple he found after his late daughter, Annie Elizabeth Greatorex, who passed away in 1866 at thirteen months old. The variety is also sometimes known as Carter’s Seedling and George apples. Historically, Victorian growers prized Annie Elizabeth apple trees for their hardiness, tolerance to cold and wet climates, and disease resistance. The cultivar was also seasonally loved for its purple-pink blooms, creating ornamental appeal in gardens. In the modern day, Annie Elizabeth apples are no longer commercially produced and have become a rare variety, primarily found in the United Kingdom. Despite their obscurity, the variety also produces high yields, and the apples are versatile and can be incorporated into a wide array of sweet and savory preparations.
Nutritional Value
Annie Elizabeth apples have not been extensively studied for their nutritional properties. Apples, in general, are a source of vitamin E to guard the cells against the damage caused by free radicals, vitamin A to maintain healthy organ functioning, potassium to balance fluid levels within the body, and fiber to regulate the digestive tract. Apples also provide vitamin C to strengthen the immune system, copper to develop connective tissues, calcium to protect bones and teeth, magnesium to control optimal nerve functioning, and other nutrients, including iron, zinc, manganese, and vitamin K.
Applications
Annie Elizabeth apples have a sharp taste when raw and develop a sweet and tangy taste when cooked. The variety is categorized as a cooking variety and is known for holding its shape throughout the heating process. Annie Elizabeth apples can be consumed raw when ripe, but they will have a predominately sour flavor. Some apple enthusiasts enjoy this tart taste and regard it as refreshing, but most chefs and home cooks utilize the variety for desserts. Ripe Annie Elizabeth apples are naturally sweet and do not need a lot of added sweeteners in dishes. The variety is popularly baked into tarts or stewed in England. They are also cooked as a topping over ice cream, baked goods, and cakes. Try baking Annie Elizabeth apples into pies, crumbles, dumplings, and crisps. They can also be hollowed, stuffed with dried fruit, covered in puff pastry, and baked to develop a decadent, sweet dessert. The baked apples are served with ice cream, a favored holiday recipe during the cold winter season. While less common, Annie Elizabeth apples are simmered into compotes, chutney, and jams or pressed into juices and ciders. They are also occasionally used in savory preparations, purees, and sauces. Annie Elizabeth apples pair well with pears, quince, blueberries, rhubarb, blackberries, caramel, spices such as cloves, cinnamon, and nutmeg, vanilla, and nuts including walnuts, hazelnuts, and almonds. Whole, unwashed Annie Elizabeth apples will keep for several weeks to months when stored in a cool, dry, and dark place. In professional cold storage, the variety will last for over six months.
Ethnic/Cultural Info
The original Annie Elizabeth apple tree was said to have been identified by a watercolor painting. In 2011, members from the Leicestershire Heritage Apple Group were attempting to document and preserve the story of Annie Elizabeth apples. They used a watercolor painting of a local property’s gardens to compare the tree shape and blossoms in the picture to the proposed original Annie Elizabeth apple tree. It is unknown who the artist was that completed the watercolor painting, but it was said to have been commissioned by the owner of the gardens in the early 20th century. This painting revealed that the tree in the picture was the same as the living apple tree, confirming it was the original Annie Elizabeth tree. In Scotland, an Annie Elizabeth apple tree is also one of the few surviving apple trees in the Broughton House Gardens, planted by artist Edward Atkinson Hornel. The tree is situated along the border of one of the house’s main lawns, and it is said that the tree was once cultivated against a fence, creating a distinct “v” shape with the branches. Edward Atkinson Hornel was an artist who designed and maintained this garden between 1901 and 1933. He was inspired by his travels, and the fruit trees, including apples, were often featured in his paintings.
Geography/History
Annie Elizabeth apples are native to England and were thought to have arisen from a chance seedling of the Blenheim Orange variety in the mid-19th century. The new seedling was further developed by Samuel Greatorex, a magistrate clerk, in Leicestershire in 1855. Greatorex planted the seedling in 1857 and named the new variety Annie Elizabeth in 1866. The variety was later shared with other growers and became a favored cooking apple during the Victorian Era. Annie Elizabeth apples were awarded a First Class Certificate from the Royal Horticultural Society in 1869, a prestigious title given in recognition of quality. In 1898, Annie Elizabeth apples were commercially grown through Harrison & Son Nursery in Leicester, England. The variety remained a favored cultivar planted in private orchards throughout England in the late 19th century and later expanded through nurseries in Scotland and Ireland. In the 1930s, Annie Elizabeth apples faded from commercial production as new cooking varieties were introduced into the market. Today, Annie Elizabeth apples are a rare, heirloom cultivar that is no longer commercially cultivated. The variety is primarily found in heritage orchards and private gardens in the United Kingdom and is seasonally sold in small quantities through local markets in their growing regions. They are also offered through nursery catalogs as a specialty heirloom for home gardens.
