Sandringham Apples
Estimated Inventory, lb : 0
Description/Taste
Sandringham apples are variable in size, depending on growing conditions, but are known as primarily a larger cultivar, averaging 7 to 10 centimeters in diameter and 6 to 9 centimeters in length. The apples have a uniform to irregular, conical to round shape and feature broad, blocky, flat shoulders and a flat, lightly tapered, sometimes slanted base. The skin is semi-thick, smooth, hard, and taut, covered in tiny, raised lenticels, giving the surface a slightly textured feel. The skin also showcases some ridging and has a bright green base hue with muted, light to dark red blush patches. The blush can be solid or transparent, determined by the amount of sunlight exposure, and broken dark red striping often appears scattered over the blush. Underneath the surface, the white to ivory flesh is tinged with pale green below the skin and has a dense, firm, fine-grained, and aqueous nature with a crisp and chewy consistency. The flesh also encases a central fibrous core filled with tiny black-brown seeds. Sandringham apples emit a fruity and sweet scent when sliced. The variety is edible raw or cooked and has a rich, sweet, tangy, and sour taste. It is important to note that the degree of ripeness will change the sweetness experienced in the flesh. Underripe fruits may have a chalkier, sour, and green apple-like taste. Once cooked, the flavor mellows and becomes delicate and subtly sweet.
Seasons/Availability
Sandringham apples are available from late fall through winter. The variety is harvested in mid-October and can be stored through February.
Current Facts
Sandringham apples, botanically classified as Malus domestica, are a late-season variety belonging to the Rosaceae family. The heirloom apples were discovered in the garden of the famous Sandringham Estate in England in the 19th century and are thought to be a seedling of Winter Pearmain apples. Historically, apples were one of the essential fruit species in estate gardens as they provided a source of food that could be stored during the winter season. It was common for estate gardeners to plant a wide array of apple cultivars with varying flavors, appearances, and textures for diverse culinary use. When Sandringham apples appeared in the Sandringham Estate gardens, the apple was noticed for its versatility, large size, and firm flesh, primarily grown for culinary and juicing purposes. It was also favored for its extended storage capabilities. Sandringham apples were initially reserved for the royal family and were an exclusive variety to the prestigious estate. Modern production has expanded beyond the estate’s walls, and the variety is classified as a dual-purpose apple for fresh eating and cooked preparations. Sandringham apples never became a commercially widespread cultivar, but they have remained a specialty in England, treasured for their history and ties to the royal family.
Nutritional Value
Sandringham apples have not been extensively studied for their nutritional properties. Apples, in general, are a source of potassium to balance fluid levels within the body, fiber to regulate the digestive tract, and vitamin C to strengthen the immune system. Apples also provide small amounts of copper to develop connective tissues, calcium to protect bones and teeth, magnesium to control optimal nerve functioning, iron to produce the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including zinc and vitamins A, E, and K.
Applications
Sandringham apples have firm flesh and a rich taste suited for fresh and cooked preparations. The dual-purpose variety is labeled as a cooker and a dessert cultivar in England and has varying textures and flavors depending on the cooking method. When raw, Sandringham apples are enjoyed ripe and out of hand, and the flesh can be consumed with or without the skin. Fresh apples can be sliced over salads, served on cheese boards, or chopped and incorporated into fruit medleys. They can also be pressed into juice. In addition to fresh preparations, Sandringham apples are popularly known as cooking apples as the flesh breaks down into a smooth, flavorful puree. Once cooked, the apple's flavor also mellows and becomes less tangy and sharp. In England, Sandringham apples are sliced, tossed with spices, and cooked into pies and crumbles. They are also combined with other fruits, such as raspberries, blackberries, quince, or pears, for pie variations. The variety is often added with other apple varieties in charlottes, scones, bread pudding, fruit cakes, and fritters, or it is cooked into a sauce and served as an accompaniment to meat dishes. Sandringham apples are also used in savory preparations, such as chutney, apple butter, and dumplings. The firm flesh provides a solid but smooth texture when cooked into a puree and is used with parsnips and herbs in creamy soups during the fall and winter seasons. Sandringham apples pair well with spices such as nutmeg, cinnamon, ginger, cardamom, and cloves, brown sugar, vanilla, raisins, and citrus, including orange, lime, and lemon. Whole, unwashed Sandringham apples will keep for 4 to 5 months when stored in a cool, dry, and dark place, such as a refrigerator or cellar.
Ethnic/Cultural Info
Sandringham apples are well known for their ties to the royal family in England. The variety was discovered on the Sandringham Estate, a property that spans over 20,000 acres in the present day. Sandringham was purchased by the royal family in the late 19th century and has become the home where the family traditionally celebrates Christmas. In 1908, the gardens were opened to the public by King Edward VII, and late Queen Elizabeth II notably frequented the estate. Sandringham Estate Gardens are a popular attraction that draws visitors from around the world and spans 600 acres. The gardens provide a snapshot of royal life in the country and give insight into the varieties of fruits and vegetables grown for the royal family. Sandringham apples are commonly referred to as the “apple bred for the royal family,” and the variety has remained a specialty heirloom throughout England. Despite the cultivar being overshadowed by other English varieties in commercial markets in the 20th century, Sandringham has retained its royal reputation and is currently famous for being pressed into juice. Approximately 140,000 bottles of Sandringham apple juice are made each year, and the juice is primarily a blend of eight varieties grown in Sandringham Estate Gardens. This juice has been known to be served at special events within the royal household, both at Sandringham Estate and Buckingham Palace. Sandringham apple juice is also sold commercially in select stores and restaurants in London.
Geography/History
Sandringham apples are native to England and were discovered as a chance seedling growing in the gardens of Sandringham Estate in the late 19th century in Norfolk, England. Norfolk is around one hundred miles north of London, and the Sandringham Estate was purchased by the royal family in 1862. The royal family acquired the estate as a country home and 21st birthday gift for Prince Albert Edward, the Prince of Wales, who later became King Edward VII. The family favored the country property as a hunting ground, as most of the land on the estate included woodlands, meadows, and wild landscapes. The exact origins of Sandringham apples are unknown. Most sources indicate the variety was a chance seedling developed from Winter Pearmain apple trees grown on the property. A few records note that the head gardener, Mr. Penny, may have shown the variety at the 1883 National Apple Congress. Sandringham apples were also first marketed and sold as a home garden tree by Veitch’s Nursery in London. Later, during World War II, King George VI plowed over 500 acres of the Sandringham Estate to plant additional fruit trees, including more apple varieties, expanding production. Sandringham apples were once a favored home garden variety throughout England and were planted for their versatility and connection to the royal family. Over time, the variety faded from popularity as other English cultivars, such as Bramley apples, rose in commercial production and overshadowed the heirloom apple. Today, Sandringham apples are mostly grown in England and are a boutique variety with a royal history. The cultivar is reserved mainly for the Sandringham Estate and home gardens, rarely sold outside specialty farmer’s markets. The Sandringham apples featured in the photograph above were sourced through orchards in Brogdale Collections in Faversham, Kent.
