D’Arcy Spice

D’Arcy Spice is an old English apple, first discovered around 1785 growing in an

Essex estate garden by nurseryman John Harris, who introduced it under the name

Baddow Pippin in 1848. Other old names for it are Winter Ribston (or Spring

Ribston), or even just ‘Ribston Pippin’, though it’s quite different from the famous

older variety from Yorkshire of the same name. Perhaps apple growers were

interested in associating it with Ribston or Ribston’s even more famous

offspring—Cox’s Orange Pippina—which first appeared on the English market a

couple decades prior to D’Arcy Spice’s introduction.

But whereas Cox’s fame as a classic dessert apple became well established

throughout Great Britain and in other parts of the world, D’Arcy Spice is chiefly

valued in Essex, where it was traditionally harvested around Guy Fawkes’ Day

(November 5th). It is seldom grown in the U.S. except by heritage orchardists,

which is a shame since—like other English apples—it often develops a good flavor

in our climate, especially in the Northeast, where the warm, sunny days and cool

nights of fall help it to ripen properly.

When tree-ripe, D’Arcy Spice offers a rich balance of sweetness and acidity,

which various sources describe as “vinous.” The apple keeps well into late fall or

early winter, and the aromatic “spiciness” (think baking spices like nutmeg or

allspice) is said to come out as it mellows in storage. I confess I’ve never kept

D’Arcy at home long enough to confirm this; on the rare occasions I find it for sale,

I usually eat the apples quickly or bake them in pies.

Attributes

Fruit: Medium, rectangular to truncate-conic fruits with somewhat rough yellowish green skin that is flushed with dark brick red and often with russet patches. The greenish white flesh is crisp, fine-grained, breaking, and juicy with a nice sweet-tart flavor when tree-ripe.
Growth Habit: Trees are slow-growing and tend toward biennial bearing. Hardy to USDA zone 5. Blossoms are said to be somewhat resistant to frost damage.
Season: October. Fruit keeps well into early winter and the spicy flavor notes are said to develop in storage.
Uses: A high-quality dessert apple that’s ideal for fresh eating but also good for baking and other culinary uses.
Pests and Diseases: Resistant to apple scab.

Notes from the Pomosphere