Why Discovery Apples?
It has excellent texture and flavour: crisp, juicy and sweet. The taste is light, with a dash of fruity, strawberry like aromas and it is lovely when it is eaten from the fridge on a hot day. It is a pale yellow-green colour, ripening to red where the sun hits it.
Discovery is often thought of as an old variety, but was found in the late 1940s by a fruit farm worker in Langham, Essex, who planted some pips of Worcester Pearmain in his garden. Discovery is therefore a seedling of Worcester Pearmain, a 19th century early-season apple variety which lends its attractive red finish. Worcester Pearmain is probably the source of the strawberry flavour, which is also found in some of its other offspring including Katy, which is similar in appearance to Discovery but has a bit more depth of flavour and arrives slightly later in the season. Scrumptious, a modern early variety, is also closely related.
An interesting characteristic of Discovery is that the red skin colour can occasionally bleed slightly into the flesh. There are some sports where this red-fleshed characteristic is more pronounced.
Discovery is a bit like Beaujolais Noveau – its appeal is entirely down to being fresh and new. Neither does the flavour stand much comparison with later season varieties. However, it is a change from imported apples when it comes into season, and nice when served slightly chilled from the fridge. As you might expect, the flavour is acidic rather than sweet and has little depth to it.
Discovery can have a hint of strawberry flavour, although this is very variable. The colours are a fresh yellow-green, usually with dark red patches where the sun has caught it.
Ways to Use Them:
Good for eating and for juice