Ashmead's Kernel is a fresh eating, baking, and cider apple first discovered in Gloucester, England in the early 1700's.
An old English winter russet, medium size, golden-brown skin with a crisp nutty snap, exploding with champagne-sherbet juice infused with a lingering scent of orange blossom. This English antique is dense, sugary and aromatic with intense flavor, characteristic of russets. It is highly acidic and sweet, with lots of flavor. If you like mild, sweet eating apples, this intensely sweet and acidic apple is not for you, but it is a cult favorite. In Apples of Uncommon Pleasure, Steve Wood says that "It's a delicious trip to that fine line between pleasure and pain", and that he uses Ashmead in many Farnum Hill Ciders to "instill that knifelike acidity that makes your mouth water for a second glass, or a second bottle". Winner of taste tests.
Ashmead's Kernel ripens mid-October, and improves in storage, with peak flavor December - February. Has some resistance to scab and cedar apple rust, susceptible to powder mildew and firelight. Triploid. The tree will bear annually if thinned, and is fairly cold hardy and appears to grow in USDA plant hardiness zone 4.