Outstanding Varieties Of Apples And Pears

Press, Volume CII, Issue 30121, 3 May 1963, Page 6

Outstanding Varieties Of Apples And Pears

Time and again, both readers and acquaintances raise the question of the selection of suitable fruit for their gardens. Quite apart from consideration of pollinating varieties, it is a difficult question to be able to answer. Perhaps it should be said that there is really no answer—it is a matter of personal taste. There are, however, a few more or less outstanding varieties that are always favourites in any category of fruit. Listed below are a few such varieties of apples and pears which will give a continuity of supply. Apples

Gravenstein.— An apple of German origin that is a good early variety. It is a dual purpose fruit which matures in January and February. The fruit is medium to large in size and is yellow or yellow orange and is streaked with red. It has a slightly floury flavour but is, tasty. Cox’s Orange Pippin.—An English-raised variety that is considered by many to be the doyen of apple varieties. However, this statement is more likely to meet with the approval of English people since it seems to attain its most superb flavour only in the country of origin. It is a medium sized, round to conical apple that is yelloworange with broken redrusset stripes over most of the fruit. The flesh is crisp, very juicy and it has a rich, aromatic flavour which increases as the fruit becomes more mature. It crops well, maturing from March onwards, stores well and L regarded solely as a dessert variety.

Kidds Orange Red.— This arose as a cross between Cox’s Orange Pippin and Delicious. It is a locallyraised variety with fruits ranging from medium to large in size. It is an apple of red and yellow colouration with the flesh firm and juicy but its storage life is short. It bears a similar appearance to Delicious and has the same characteristic deep eye basin. It normally matures immediately after Cox’s Orange Pippin. Jonathan.— This is the oldest variety of those mentioned here, being raised in the United States, circa 1828. It is a medium sized apple, flatfish in appearance, and is a mid-season cropper. It is predominantly red with a yellow-green backing. The flesh is crisp, white and juicy, and the mild flavour is most agreeable.

Delicious.— Probably the most readily identifiable apple with its conical shape and its deep eye basin and stem cavity. This variety was also raised in the United States and it is generally very popular. The flesh is crisp and juicy and is of a mild flavour. It is an apple of 'good quality and keeps

for a limited period in stor age. It is normally ready foi picking in March but can b» as late as April.

Stunner Pippin.— An Eng-lish-raised variety that has long keeping qualities. It if late maturing, and should be harvested in April to May It is of medium size and is greenish yellow with a bronze russet. The flesh is greenish white, crisp, firm and very juicy with a sharp almost acid flavour; it is a dual purpose apple. Granny Smith.— Granny Smith arose as a chance seedling in Australia. It is a dual purpose variety in spite of its deep green colour. It is a medium-large apple with crisp flesh and is of a good flavour. A variety that is popular for both its culinary uses as well as fot dessert. It matures at the same time as Stunner and has similar good keeping qualities. Ballarat Seedling.— Another Australian-raised apple but is known there as Stewart’s Seedling. It is a large green fruit, which turns yellow, and develops a deep red flush as it matures. It is an excellent culinary variety, but it can be used for dessert purposes when well matured. It can be harvested at any time from March onwards although it is best left on the tree until May. It keeps exceptionally well Pears Williams' bon Chretien.— Often called “Williams” or “Bon Chretien,” while in the United States it is known as Bartlett. This pear was r "lsed about 200 years ago in England.' It is the favourite pear for canning, bottling or for dessert in New Zealand. The fruit is medium to large, pale green, turning yellow with faint red lines or russet spots when ripe. The flavour is delicious and it is very juicy. It is an early pear and should be picked on the green side as it is a favourite of the birds. One it is mature it should be disposed of immediately as it has no keeping qualities worth mentioning. Beurre Bose.— A dessert pear of high quality. The fruit is reasonably large and almost covered by cinnamon russet. It. is very juicy and of good flavour. This Belgian raised pear matures from late February until March ax.d has only a short keeping period. Doyenne du Comice.— This was raised in France where it is considered to be the best of all pears for flavour It is highly regarded as a bottling per'- and has excellent dessert qualities. It is of a golden russet colour, very juicy, aromatic and well flavoured. It should be harvested in February and March and has moderate keeping qualities. Pitmaston Duchess.— Another English-raised pear that is more suited to the larger

garden, ft bears very large, .ong, pyriform pears that are a golden russet colour. The fruit is of good flavour both for cooking and for dessert. It should be harvested in March and has moderate keeping qualities. Winter Nells.— Another Belgian-raised variety and one that stores well. It is a dull green pear, changing to yellow and spotted with black specks It may be found to be difficult to ripen but it is of good flavour, juicy and is considered as a dessert variety. It should be harvested in April. *

Winter Cole.— An Australian variety raised from a seedling of Winter Nells. It is of medium size and is yellowish green. It is a high quality pear that keeps well and should be picked in March or April.