What makes Blenheim remarkable is the way it develops. Picked early, it is bright and zippy, good for pies and sauce. But let it rest, and the fruit seems to ripen inward, its sharpness softening into a rounded nuttiness that no other apple quite replicates.

And indeed, to bite into a mature Blenheim Orange is to encounter an apple of character: earthy, nutty, substantial, with a flavor that feels old-fashioned in the best possible way. It’s not glossy or showy, but deeply satisfying, the kind of apple that makes you slow down and pay attention. Yes, it will bake beautifully, and yes, it makes fine sauce and cider. But if you want to know why this apple has endured nearly three centuries, you have to eat it fresh, slowly, and with appreciation

• Origin: Woodstock, Oxfordshire, England, 1740

• Appearance: Large, broad, and unmistakably oblate with more flattened than round appearance with smooth green skin that ripens to yellow. On the sun-exposed side it glows with an orange-red blush, making it look as though it’s been painted for an autumn still life.

• Flavour: Starts off sweet with a tart snap when young, then mellows with age. By November, the sharpness fades to reveal the apple’s signature flavor: a deep, nutty richness rare in the apple world.

• Texture: Coarse-grained, somewhat dry, and reminiscent of a russet. When it’s fresh, it is quite crisp and juicy!

• Season: Ready for baking in September; best for fresh eating from October through December. Keeps well in storage.

• Use: A true multi-purpose apple. Blenheim Orange excels in pies, where its nutty flavor adds a richness few apples can match. It cooks down beautifully into sauce with a warm, rounded sweetness, and it presses into a distinctive cider with earthy depth. For those who appreciate its rustic texture, it’s also a fine apple to eat out of hand especially as it matures toward winter.