Description
The Herefordshire Pomona stated in the early 1880s that this variety is "firm, crisp, juicy, sugary, rich and highly aromatic, and should be found in every garden" Raised by Dr Ashmead in Gloucester c1700 as an offspring of Nonpareil, the fruit has a rich golden brown semi-russeted skin with firm flesh. Cropping can be irregular, and although not well-suited to exposed sites - this remains a fantastic-flavoured apple for the connoisseur.
"We know that beauty is only skin deep, but modern apple commerce is so readily swayed by the superficial. Ashmead's Kernel, it must be admitted, may not always be a great looker, but the superlatives that attach to its rare flavour have been consistent for three centuries. Already celebrated on that account in the mid-eighteenth century, and featured in the catalogue of the Brompton Park Nursery in 1780, it does, like Ribston Pippin, appear to have been slow to come to the attention of a wider audience. Widelv grown in 1700s around Gloucester, where it originated, it was believed by Hogg to have been raised by the physician, Dr Ashmead, in his own garden around 1700, but it seems more likely to be a raising of one William Ashmead of the City of Gloucester, at a slightly later date, possibly as a seedling on Nonpareil, which it resembles. Commercial production has only ever been small scale, and though trialled in the National Fruit Trials between 1957—66, it was concluded that it was more suitable for garden than for commerce. It has a reputation for being an erratic bearer, not entirely deserved, but true following a cold spring (the blossom is beautiful). Nevertheless, it has remained popular, and even gained something of a cult following on both sides of the Atlantic as a connoisseurs' apple.
It grows well (but not in exposed sites) in the north, and is grown successfully in Cumbria, though a later apple there. It's an excellent keeper, until March in ideal conditions producing fine juice that may be used for cider. Its flavour is complex, strong, sharply sweet and intense. Readers who grew up in the post-war years may have fond memories of the sweet shop, as a 'traditional' post-rationing treat; they will certainly remember yellow, aromatic candies known as pear drops. It is the essence of the flavour of Ashmead's Kernel, recognised by the unromantic chemist as the fruity whiff of the ester, amyl acetate. Esters usually develop fairly late in the ripening process. I refer you to the more poetic description in the catalogue of Trees of Antiquity, Paso Robles, California... 'a crisp, nutty snap, exploding with champagne-sherbert iuice infused with a lingering scent of orange blossom'." © Lin Hawthorne - 'The Northern Pomona'
For help with choosing the correct rootstock for your needs, please click here A Guide to Rootstocks
For help with choosing the correct size and shape, please click here A Guide to Fruit Tree Shapes
