Scotch Bridget is an attractive orange-flushed cooking apple originating from Scotland. The flavour is richly acidic and the flesh is soft and juicy - good characteristics for a successful cooking apple. The apples keep for several months, and can be eaten raw after the New Year.
Scotch Bridget found a second home in the north-west of England where it was widely grown around Lancaster by the end of the 19th century. Unlike most apple varieties it will crop reliably in areas of wet winters, and poor summers.
Rated by Victorian author Robert Hogg as "an excellent culinary apple".
