The appearance of this apple varies so much that I need two to show what they might look like.
Unrusseted, D'Arcy has a thin orange blush over green yellow, with some saturated red spots and splotches. There are faint stellations of tan lenticels. The peel is a little waxy.
The russet is a suede leather kissed with green, though over the blush it is thinner, patchier, more golden, and delicately patterned like the rind of a cantaloupe.
Click on either image for a closer look.
These run medium to large. Both are squat and ribbed. The stem is short and thick and the calyx is open nearly all the way.
D'Arcy has a very good breaking crunch that's also pleasantly chewy, a little dense without being hard. Its fine-grained off-white flesh is only moderately juicy but the apple bursts with flavor and serves up a healthy portion of tart with a good deal of sugar.
True to its name, D'Arcy is a spicy apple: some ginger and a suggestion of the pastry spices such as cinnamon and nutmeg. There are also some very pleasant floral notes and a whisper of vanilla and pear. A little lemon juice too.
Russeted or not, D'Arcy has a russet's flavor profile, though the pear and the vanilla are not prominent. A superior russet's flavor profile, I should say.
These flavors are saturated and quite satisfying, and the texture is very good. D’Arcy is not for the pomologically timid, but might be a revelation to anyone who has never ventured beyond Delicious and Honeycrisp.
I frankly didn’t know what to make of this apple’s name. Is D’Arcy Spice a modern variety masquerading as an antique? It sounds like a character from a Harlequin Romance novel.
Maybe so, but D’Arcy came by its name honestly, a spicy apple that originated in or near the village of Tollishant D’Arcy in England in the 19th century. Though according to some the apple is a little older and originally called the Baddow Pippin.