History: This unique apple, greenish-yellow with russet patches, originated in the UK in the 1700s and has remained popular for over two centuries.
Why We Grow It: This Old World English apple has stuck with us thanks to it's unique flavour: nutty with notes of pear and spice. In cider blends, Ashmead's Kernel mixes well with Cox's Orange Pippin.
Canadian Hardiness Zone: 4
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions.
Growth Habits and Disease Resistance: Spur-bearing, moderately vigorous, upright, somewhat erratic cropper in years with cold springs. Resistant to scab, susceptible to bitter pit.
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Triploid, requires two pollinators of different non-triploid apple varieties that bloom around the same time
Flowering Time: Middle
Ripens: Late October
Storage: Keeps until March when stored in cool humid conditions, flavour peaks after 2-3 months in storage
Recommended Use: Fresh eating, cooking, cider
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Class: Bittersharp
- Sugar: High, SG 1.074
- Acidity: High, TA 10.4 g/L
- Tannins: Medium
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Recommendations: Blend with low-acidity varieties
- 1 year grade 100-200 cm whip
- 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
- B grade less than 100 cm
*Information based on Claude Jolicouer's The New Cidermaker's Handbook, Sierra Cider, and Apple Cultivar Evaluations for Cider Making in Vermont, U.S.A. by Bradshaw et al