A good quality, early cooking apple with medium-sized, rounded fruit which keep their shape well when baked. The pale yellow skin is streaked with orange where facing the sun, with russet markings. The flesh is white, tender, juicy and sweet. A heavy cropper and self-sterile. Will keep up to two months in storage
| Season | Stem | Flower | Foliage | Fruit |
|---|---|---|---|---|
| Spring | ||||
| Summer | ||||
| Autumn | ||||
| Winter |
Prefers a deep, fertile, moist but well-drained, neutral soil in a sheltered, sunny position. Will not thrive on very acid soils, shallow chalk soils or with shade for more than half the day. See apple cultivation
Propagate by grafting in midwinter or chip budding in late summer on clonal rootstock for fruit. The rootstock will largely determine the vigour of the tree. Fruit grown from pips will not resemble the parent
Prune according to chosen training method. See apple pruning. Thin fruit in late spring or early summer to improve size and quality. See fruit thinning
May be susceptible to aphids including woolly aphid and rosy apple aphid, fruit tree red spider mite, codling moth and other caterpillars
May be susceptible to apple canker, apple scab (although this variety is generally resistant), blossom wilt, brown rot, fireblight, honey fungus and powdery mildews