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Afal Anghidi
type: Cider, Eating, Juice, Pie, Sauce
synonyms: Afal Anghidi
summary: Listed as a Welsh Heritage Apple, this variety makes great apple rings but traditionally used to make cider.
identification: Medium size, round conic. The base colour is golden yellow over which are scattered, bright red stripes. The stem is short and stout, set in a moderately deep and narrow cavity which can be slightly russetted. The calyx is small, closed and set in a very shallow basin.
characteristics: The flesh is pale yellow. Somewhat mealy. Sweet.
uses: Can be eaten fresh, but primarily used for making cider. Also dried as apple rings and hold their shape well when baked.
origins: Found growing as a century-old wilding tree in the garden of the Globe pub along the bank of the Anghidi River, a tributary of the River Wye in Monmouthshire of southern Wales (U.K.) and used to make cider. Listed as a Welsh Heritage Apple variety and propagated by Ian Sturroch of Ian Sturrock and Sons of Bangor, North Wales.
harvest: Ready for harvest in the fourth period. Fruit tends to drop when ripe.
pollination group: E
pollination peak: 19
ploidism: Diploid. Self sterile.
harvest period: 4
flowers: White with pink
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