Scotch Bridget
Cooking Eating Juice
Thought to originate in Scotland, first described by Hogg in 1851, but records show that a “Britchet” was grafted in 1781 in the Lyth Valley, and “Britcharts” were planted in 1812 at Grange-over-Sands. Was widely grown in commercial orchards in 19th C throughout the Northwest because of its reliability in the local climate, and was the most popular late cooking apple in the area, before Bramley’s Seedling took over. Late season cooking apple. Pick from October for use through December, when it sweetens to a dessert apple, especially in south Cumbria and in Lancashire. Can be stored up to March. Trees are moderately vigorous, triploid, upright-spreading and very hardy producing heavy crops even in adverse conditions. Fruit are medium to large sized, ribbed and crowned, with orange/red colour spreading over a green/yellow base. Flesh crisp creamy-white, juicy and rich. Does not break up on cooking and has delicate flavour. Synonym White Calville. A variant known as “Lancashire Scotch Bridget”, claimed to be slightly but distinctly different, was widely grown around the Preston area, dating from the late 19th C.
