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Any of a range of eating apples with a rough golden brown skin, of which the best-known variety is Egremont russet. The application of the term russet ‘reddish brown’ to apples is first recorded as long ago as 1629, but for modern examples at any rate it is something of a misnomer, for russets do not have any element of red in their colour.

Subjects: Cookery, Food, and Drink.

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