Norfolk Beaufin

Apple

Norfolk Beaufin

Origin/History

An English variety. Elliott (1865) lists it under the alternate names Read's Baker and Catshead Beaufin.

Tree

Not described in source.

Fruit

Size: Large (both sources agree).

Form: Flat to oblate (Elliott: "flat"; Thomas: "oblate").

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Dull red over a greenish ground (Elliott). Thomas describes the color simply as dull red, without noting the greenish ground.

Flesh/Flavor: Flesh is firm (Thomas). Flavor sub-acid (Elliott). Thomas rates the eating quality poor, characterizing it as a cooking variety rather than a dessert apple.

Core/Seeds: Not described in source.

Season

November to May (Elliott).

Uses

Valued for cooking (Thomas) and for drying (Elliott). A good keeper (Thomas).

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

Nursery Catalog Sources

Found in 1 catalog (1911) from England

James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911

View original book sources (2)

NORFOLK BEAUFIN. Read's Baker, | Catshead Beaufin. Foreign. Large, flat, dull red on greenish ; flesh, sub-acid, good drying. November to May.

— F.R. Elliott, The Western Fruit Book (1865)

Norfolk Beaufin. Large, oblate, dull red; flesh firm, poor—cooking. Good keeper. English.

— John J. Thomas, The American Fruit Culturist (1903)

Catshead Beaufin Norfolk Beefing Read's Baker Norfolk Bearer