The Gravenstein stands out because most early season apples are forgettable; soft, mealy, and fleeting. The Grav, in contrast, is vivid, fragrant, and full of character. It’s an apple that doesn’t just announce the coming of fall; it practically demands celebration.

• Origin: Denmark (possibly Italy), 1600s

• Appearance: Bold and unmistakable, with streaks of red and copper flames over a yellow-green base. Often large, slightly ribbed at the flower end, with skin that feels waxy when fresh but can turn greasy after storage.

• Flavour: Sweet-tart with a perfumed, berrylike fragrance. Juicier and more aromatic than most early season apples.

• Texture: Remarkably crisp yet never hard when fresh. Extremely tender and prone to bruising. Softens quickly after picking.

• Season: An early season apple, ripening in early September.

• Use: Eaten fresh, they can be delicious straight from the tree and for a week or so afterwards, but they do not keep well. Outstanding for cooking. Gravensteins make superb sauce, richly flavored pies (if used before they soften), and excellent dried apples. Also prized for fresh cider, particularly as one of the earliest of the year.