Often known simply as 'Melrose' this old Scottish variety originates with the Monks of Melrose Abbey and was first recorded in 1826, though it is possibly much older. It makes a pretty tree, hardy, disease resistant and with a pretty white blossom. The pale, milky yellow apples make a delicious and refreshing dessert fruit with sweet melting flesh. When cooked the apples keep some shape and have a well balanced sweet/sharp flavour. It is a good choice for those growing on exposed plots or in the north of the country where its vigour should ensure good crops.