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All Doer
type: Cooking, Cider
summary: Ideal for making blended cider, the British apple also makes a sauce with a sweet honey-flavoured finish.
identification: Large, round tending to conic, often with pronounced ribbing on the faces. Base colour is greenish yellow over which is a dull red wash marked with random darker strips on the sun exposed face. small, greyish lenticels.
characteristics: The flesh is very pale green. Sweet-sharp with a honey flavour, but tends to be dry. Browns quickly.
uses: Usually grown for cider but also widely used as a cooking apple.
origins: Recorded as having originated in Devonshire (U.K.).
cultivation: Upright spreading tree. Produces fruit on an annual basis with moderate crops. Tolerates damp but not wet conditions.
cold storage: Up to two months.
vulnerabilities: Highly resistant to scab. Susceptible to canker.
harvest: Ready for harvest at the beginning of the fifth period.
juice character: Generally used for blending cider.
juice_classification: Sharp
pollination group: B
pollination peak: 4
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 5
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