Description
A very unusual early Scottish cooking apple, first received into the National Fruit Collection at Brogdale in 1949. Large, heavily ribbed bright green fruit, which have a sweet soft flesh. The puree has a hint of acidity, but doesn't need sugar when cooking. A good choice for an early cooking apple in cold or exposed locations.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
