Roxbury Russet is one of the oldest apples still in regular circulation, and it carries itself like it knows it. It doesn’t have the shine of modern apples. The skin is rough, greenish bronze, and often completely russeted, but once you bite into it, none of that matters. The flesh is firm and satisfying, with a rich, layered flavour that leans sweet but carries a quiet depth underneath. It’s the kind of apple that grows on you quickly.

Give it a bit of time in storage and it really comes into its own. The sugars deepen, the texture settles, and the flavour picks up that classic russet character, warm, slightly nutty, and full without being heavy. It’s excellent fresh once it has mellowed, and just as useful in the kitchen. There’s a reason this apple has been around since colonial times. It’s dependable, long-keeping, and quietly excellent in just about everything it’s used for.

• Origin: Massachusetts, United States, dating back to the 1600s. Considered one of the oldest named apple varieties in North America

• Appearance: Medium-sized fruit with a green to yellow base, often heavily covered in rough brown russeting. Matte, textured skin with a rustic look

• Flavour: Sweet and rich with subtle nutty and earthy notes. Develops more depth and warmth after storage

• Keeping: Excellent. One of the better long-keeping apples, improving in flavour over time and lasting well into winter

• Uses: Very versatile. Good for fresh eating after storage, excellent for baking, and well regarded in cider for its sugar content and depth of flavour.