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After the many attributes of McIntosh were discovered, plant breeders began crossing it with other varieties to enhance its traits. One of the earliest was the 'Cortland'. Its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow or green background sprinkled with short, dark red stripes and gray-green do
Haralson apples are crisp and juicy, having a tart flavor. They are good for eating, cooking, and are an excellent choice for pies. The skin is medium-tough, and the ...
Very old apple; possibly one of the oldest of all. Believed to be much older than first mention in Pasquale's Manuale di Arboricultura, 1876. May be related to apples found in frescoes found in Herculaneum or Pompeii if not the same one. [41] Eating PickE late October. Use November–January. Antonovka (a.k.a. Possarts Nalivia, cs. Antonowka ...
Pages in category "Apple cultivars" The following 200 pages are in this category, out of approximately 238 total. This list may not reflect recent changes.
The apple skin is a yellow, flushed orange, streaked red with russet at the base and apex. The yellow flesh is firm, fine-grained, and sweet with a pear taste. Irregularly shaped and sometimes lopsided, the apple is usually round to conical in shape and flattened at the base with distinct ribbing.
To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan. Bramley's Seedling apples are favoured for producing a jelly which is very pale in colour. [ 22 ] Because the tree is a heavy cropper and liable to glut, it is a fine candidate for the domestic production of fruit wine , alone or with other ...
While certain identification relies on genetic testing, field identification can be made by examining the following features. The crown of wild apples is densely branched, whereas the crown of domesticated apples tends to be more loosely arranged with fewer, straighter branches. Wild apple leaves tend to be somewhat smaller, stiffer and shinier.
There are two alternative theories about the origin of the Jonathan apple. The first theory; it was grown by Rachel Negus Higley, who gathered seeds from the local cider mill in Connecticut. This was before the family made their journey to the wilds of Ohio in 1796, where she planted them. [ 6 ]
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