Listed as one of the more valuable old apples traditionally grown in Herefordshire orchards, the variety reputedly gets its name because, when cut across the middle, the carpel threads are seen as ‘ten red spots in a circle around the core’.

This tender fleshed apple is of slightly sour flavour and can be used for eating or as part of a cider blend. It is yellow in immaturity, turning to a red flush, with striking deep red streaks, ripening in November.