Description
Although was not recorded until 1883, this old culinary variety is thought to date from the 1700s. The medium-large fruit are flat, with a greenish-yellow skin. The crisp white flesh cooks to an intensely flavoured puree. Very hardy, moderately vigorous and produces fruiting spurs in abundance. Highly recommended for cold or exposed sites, an excellent early season cooking apple.
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
